Easy Chicken and Dumplings Biscuits

Easy Chicken and Dumplings with Biscuits is the perfect answer when you crave cozy comfort food but do not have hours to spare. This creamy classic uses rotisserie chicken for speed and fluffy biscuit dough for easy dumplings, ensuring a bowl of pure warmth is just thirty-five minutes away on any busy night. It is one of those hearty dishes I turn to when the weather turns chilly or I need a little taste of home.

I first made this on a rainy Tuesday when my usual dinner plans went sideways and now it is a staple in my cold weather dinner rotation. The convenience of shredded rotisserie chicken and biscuit dough made me a believer the first spoonful in.

Ingredients

• Butter: gives rich depth and flavors the onions as they soften
• Yellow onion: adds natural sweetness to the broth and increases savory flavor
• All purpose flour: thickens the base for that signature creamy texture use unbleached if possible
• Condensed chicken broth: boosts umami and makes the sauce extra hearty look for low sodium for more control
• Heavy cream: brings the classic comforting richness use full fat for a silkier soup
• Canned peas and diced carrots: add pops of color and light sweetness drain well to avoid a watery finish
• Cooked shredded chicken: delivers satisfying protein rotisserie works great for both flavor and speed
• Salt: ensures balance and brings flavors together use kosher or flaky sea salt if handy
• Pepper: adds a mild kick freshly cracked is best for mellow heat
• Onion powder: enhances aromatic depth and complements fresh onions
• Ground sage: infuses a warm herby note classic in many chicken and dumpling recipes
• Pillsbury refrigerated biscuits: make simple fluffy dumplings choose the homestyle variety for best texture

Step-by-Step Instructions

Sauté the Aromatics:

Melt the butter in a large sturdy saucepan over medium high heat Toss in the diced onions and cook gently stirring until onions are translucent and tender Usually about five minutes You want them to be soft but not browned

Make a Roux:

Sprinkle the flour over the onions and stir constantly for a few minutes until flour loses its raw smell and just starts to turn golden This is the base that thickens your broth and makes it creamy

Create the Creamy Broth:

Slowly pour the condensed chicken broth into the pot scraping up any bits from the bottom Stir well until evenly blended Add the heavy cream next and stir again making sure no lumps linger Turn up the heat and bring it all to a gentle boil This step ensures creaminess in every bite

Prep the Biscuits:

While waiting for the broth to simmer open the biscuit tube and cut each biscuit into four equal pieces Each quarter will puff up into a pillowy dumpling as it cooks

Add Veggies Chicken and Seasonings:

Drain the canned peas and carrots thoroughly Add them to the pot along with the shredded chicken salt pepper onion powder and ground sage Give it all a good thorough stir to combine the flavors

Simmer the Dumplings:

Drop the biscuit pieces into the bubbling pot stirring gently so they do not stick together Reduce the heat to medium low Cover with a tight lid and let everything cook for twenty minutes Make sure to lift the lid and stir very gently every five minutes This prevents burning and ensures even cooking

Finish and Serve:

Once the biscuit pieces are cooked through and the broth has thickened to a rich creamy consistency stir the pot one last time Taste and adjust salt if needed Ladle steaming spoonfuls into bowls and serve piping hot

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My favorite part has to be the biscuits because they turn so pillowy and soft after simmering in creamy broth. I remember my youngest scooping out the dumplings first and begging for extra every time we make this together. No matter how chilly it is outside this recipe always makes the kitchen feel warm and lively.

Storage Tips

This dish keeps well in the fridge for up to three days. I recommend cooling it to room temperature and storing in airtight containers. When reheating add a splash of milk or broth to loosen the sauce as the dumplings tend to soak up more moisture as they sit.

Ingredient Substitutions

If rotisserie chicken is not available use any cooked chicken thighs or breast for similar results. For a lighter base swap half the heavy cream for whole milk. If canned veggies are not your favorite try frozen peas and carrots just add them directly to the pot no need to thaw.

Serving Suggestions

Chicken and dumplings are rich and comforting on their own but I like to add a crispy green salad for balance. Some family members swear by a splash of hot sauce or a few grinds of black pepper on top for a little extra zing. Serve in large shallow bowls for easier scooping of both broth and dumplings.

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Cultural and Historical Notes

Chicken and dumplings have roots stretching all the way back to early American farmhouse kitchens where resourceful cooks stretched limited ingredients into hearty meals. Using biscuit dough instead of traditional rolled dumplings keeps the spirit of the dish alive while adapting it for busy cooks today.

Recipe FAQs

→ Can I use homemade biscuit dough instead of refrigerated biscuits?

Yes, homemade biscuit dough works well. Simply cut it into small pieces and cook as directed until fluffy and cooked through.

→ How do I prevent the dumplings from sticking to the pot?

Stir gently every few minutes while simmering, making sure to scrape the bottom of the pot to avoid sticking.

→ Can I use leftover cooked chicken?

Absolutely! Shredded rotisserie or leftover roasted chicken makes this dish quick and flavorful.

→ Are frozen vegetables a good substitute for canned?

Yes, frozen peas and carrots can easily replace canned. Add them directly and adjust cooking until tender.

→ How can I thicken the broth if it's too runny?

If needed, simmer uncovered for a few extra minutes or stir in a cornstarch slurry to reach desired thickness.

→ What sides pair well with this dish?

Simple green salads or steamed vegetables are great sides for balancing out this hearty comfort food.