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Easy Weeknight Chicken and Dumplings with Refrigerated Biscuits

A white bowl filled with creamy chicken and dumplings with biscuits, featuring carrots and peas.
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Make this ultimate comfort food quickly with this simple recipe for creamy chicken stew topped with fluffy biscuit dumplings. It is perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups cooked, shredded chicken
  • 1 cup milk or half-and-half
  • 1 (10.2 ounce) can refrigerated biscuit dough, cut into quarters

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the flour and cook for 1 minute, stirring constantly.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Add the thyme, pepper, and salt. Bring the mixture to a simmer, stirring occasionally until the broth thickens slightly.
  4. Stir in the shredded chicken and the milk or half-and-half. Heat through until the stew is hot, but do not let it boil.
  5. Drop the quartered biscuit pieces directly onto the simmering stew mixture, spacing them out slightly.
  6. Cover the pot, reduce the heat to low, and let the dumplings steam for 12 to 15 minutes, or until the biscuits are puffed and cooked through. Do not lift the lid while the biscuits are cooking.
  7. Serve immediately for a hearty, homestyle supper.

Notes

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • If you prefer a thicker stew, let the base simmer uncovered for a few extra minutes before adding the biscuits.
  • This recipe works well as a one pot chicken meal, minimizing cleanup.

Nutrition

Find it online: https://delicerecipe.com/chicken-and-dumplings-with-biscuits/