Chicken and dumplings with biscuits brings the warmth of Sunday supper to your table any night of the week. I learned early on that the best comfort food doesn’t have to keep you tied to the stove for hours – sometimes the smartest shortcuts create the most satisfying meals.
There’s something magical about watching biscuit dough transform into pillowy dumplings right in a pot of creamy chicken stew. It reminds me of those chilly autumn evenings on my grandma’s farm, when she’d simmer a big pot of chicken and dumplings on her old cast-iron stove. The kitchen windows would fog up from the steam, and we’d all gather around that worn wooden table, bowls piled high with tender chicken and fluffy dumplings swimming in thick, savory sauce. She always said the secret wasn’t fancy ingredients – it was knowing when to take a helpful shortcut without sacrificing flavor. Using refrigerated biscuits instead of homemade dough means you can have this soul-warming dish on the table in less time than it takes to watch your favorite show, and trust me, it tastes just as good as the from-scratch version. Time to get our hands floury!
What Makes This Chicken and Dumplings with Biscuits So Special
After decades of making chicken and dumplings with biscuits for family gatherings and weeknight dinners alike, I’ve discovered that this streamlined version hits all the right notes without the fuss. The beauty lies in how a few smart ingredient choices deliver that same comforting experience my grandmother created, but with half the effort.
- Uses Pillsbury refrigerated biscuits that puff up into tender, fluffy dumplings without any dough-making hassle
- Comes together in just 40 minutes, making it perfect for busy weeknights when you need comfort food fast
- Creates a thick, velvety sauce that clings to every piece of chicken and dumpling thanks to a proper roux
- Works beautifully with rotisserie chicken, cutting your prep time down even further
- Tastes even better as leftovers, developing deeper flavors overnight in the refrigerator
- Serves as a complete one-pot meal with protein, vegetables, and satisfying carbs all in one bowl
I’ve served this to picky eaters and food enthusiasts alike, and it wins them over every single time. There’s something about that combination of tender chicken, sweet peas and carrots, and those pillowy biscuit dumplings that just feels like a warm hug.
Ingredient Spotlight
Butter: I always choose unsalted butter so I can control the exact saltiness of the dish, and it creates the rich foundation for our roux that thickens the sauce beautifully.
Yellow onion: This aromatic base adds depth and subtle sweetness to the creamy sauce, and dicing it into uniform pieces ensures it cooks evenly and melts into the background.
All-purpose flour: The flour combines with butter to create a roux that thickens our sauce to that perfect coat-the-spoon consistency without any lumps.
Condensed chicken broth: This concentrated broth packs intense chicken flavor into every spoonful and helps build that savory base that makes this dish so satisfying.
Heavy cream: The cream creates that luxurious, velvety texture that coats everything beautifully and makes this dish feel extra special, though you can use half-and-half if you prefer a lighter version.
Peas and carrots: These convenient canned vegetables add pops of color, natural sweetness, and extra nutrition, and draining them well prevents the sauce from becoming watery.
Cooked chicken: Rotisserie chicken is my go-to shortcut here because it’s already seasoned and incredibly tender, but leftover baked or poached chicken works wonderfully too.
Pillsbury refrigerated biscuits: These convenient biscuits are the real star, transforming into fluffy, tender dumplings that soak up all that creamy sauce. Keep them cold until you’re ready to add them for the best texture.
Seasonings: The combination of salt, pepper, onion powder, and ground sage creates that classic comfort food flavor profile that reminds me of Sunday dinners at grandma’s table.
How to Make Chicken and Dumplings with Biscuits
Step 1. Betty always starts by melting the butter over medium-high heat in her largest Dutch oven, then adds the diced onions and lets them cook for 3-4 minutes until they turn translucent (you’ll see through them slightly) and start to soften. This builds the aromatic foundation.
Step 2. I’ve learned that sprinkling the flour directly over the butter and onions, then stirring constantly for 2-3 minutes creates a roux that prevents any lumpy sauce, and you’ll know it’s ready when it just starts to turn a light golden color and smells slightly nutty.
Step 3. Pour in the condensed chicken broth while whisking continuously to keep lumps from forming, then add the heavy cream and stir until smooth, bringing everything to a gentle boil over the next 5-7 minutes while stirring frequently.
Step 4. Once the mixture is boiling and you can see steady bubbles breaking the surface, reduce the heat slightly and stir in the well-drained peas and carrots, shredded chicken, salt, pepper, onion powder, and sage until everything is evenly distributed throughout the creamy sauce.
Step 5. Betty’s tip: Cut each cold biscuit into four equal pieces, then gently add them to the pot, stirring carefully to coat them with sauce without breaking them apart. Keeping them cold helps them hold their shape better. Reduce heat to medium-low and cover with a tight-fitting lid.
Step 6. Simmer for 20 minutes total, lifting the lid to give it a gentle stir every 5 minutes (that’s 4 stirs total) to prevent the dumplings from sticking to the bottom. You’ll hear a gentle bubbling sound and see the biscuit pieces gradually puff up.
Step 7. The dumplings are perfectly done when they’ve puffed up to nearly double their original size and are no longer doughy in the center when you tear one open to check. The sauce should be thick enough to coat the back of a spoon and leave a clear line when you run your finger through it. If your sauce seems thin, let it simmer uncovered for an extra 2-3 minutes.
Keeping This Chicken and Dumplings Fresh
I typically store leftover chicken and dumplings with biscuits in an airtight container in the refrigerator for up to 3-4 days. The dumplings will absorb some of the sauce as they sit, which actually makes them even more flavorful the next day. Just keep in mind that the texture becomes softer and more stew-like, which my family actually prefers – it’s like the flavors have had time to become best friends.
For freezing, I’ll be honest – this dish doesn’t freeze as well as I’d like because the biscuit dumplings can become mushy when thawed. If you do want to freeze it, the sauce and chicken portion freeze beautifully for up to 2 months in a freezer-safe container, and you can make fresh biscuit dumplings when you’re ready to serve. Betty’s method is to freeze the base separately and add fresh-cut biscuits during reheating.
For the best texture, I reheat this on the stovetop over medium-low heat (around setting 3-4 on most stoves), adding a splash of cream or chicken broth to loosen the sauce since it thickens considerably in the fridge. Stir gently and heat for about 10-15 minutes until warmed through to about 165°F. You can also microwave individual portions for 2-3 minutes, stirring halfway through, though the stovetop method gives you better control over the consistency. After testing both methods countless times, I find the stovetop approach preserves that creamy, comforting texture we’re looking for.
Perfect Partners for Chicken and Dumplings
Crusty bread or dinner rolls: A warm, crusty roll is perfect for soaking up every last bit of that creamy sauce, and it adds a nice textural contrast to the soft dumplings.
Simple green salad: A crisp salad with fresh lettuce, cucumber, and tomatoes dressed with a light vinaigrette cuts through the richness of the dish and adds a refreshing element to your plate.
Roasted green beans: These provide a slightly crispy, savory side that balances the creaminess of the dumplings while adding more vegetables to round out the meal. Try my honey glazed carrots and green beans for a sweet-savory combination.
Cranberry sauce: A small spoonful of tart cranberry sauce on the side adds a sweet-tart contrast that really brightens up each bite, just like at Thanksgiving dinner. My sweet potato cranberry gratin offers another delicious cranberry option.
Buttermilk biscuits: While the dish already has biscuit dumplings, my family loves having extra breakfast protein biscuits on the side for spreading with butter – you can never have too many biscuits at a comfort food dinner.
Coleslaw: A tangy, crunchy coleslaw provides textural contrast and a pop of acidity that complements the rich, creamy sauce beautifully, and it’s a classic pairing in many Midwest kitchens.
Frequently Asked Questions
Yes, you can use homemade biscuit dough. Cut into similar-sized pieces and follow the same cooking instructions.
The dish is best made fresh, but you can prep ingredients ahead. Cook the sauce and add dumplings just before serving for best texture.
You can poach chicken breasts in the sauce itself before adding the dumplings, or use leftover cooked chicken from any preparation method.
Easy Chicken and Dumplings with Biscuits
Ingredients
Equipment
Method
- Heat butter in a large 5-6 quart saucepan or Dutch oven over medium-high heat. Add diced onions and cook for 3-4 minutes, stirring occasionally, until the onions are translucent and slightly softened.
- Sprinkle flour over the butter and onions, stirring constantly to create a roux. Cook this mixture for 2-3 minutes, stirring constantly, until it just begins to turn a light golden color.
- Pour in the condensed chicken broth while whisking to prevent lumps, then add the heavy cream. Stir until smooth and bring to a gentle boil, stirring frequently to prevent scorching. This should take about 5-7 minutes.
- Once boiling, reduce heat slightly and add the well-drained peas and carrots, shredded chicken, salt, pepper, onion powder, and sage. Stir until well combined.
- Cut each refrigerated biscuit into four equal pieces. Gently add the biscuit pieces to the pot, stirring carefully to coat with sauce without breaking them apart. Reduce heat to medium-low and cover with lid.
- Simmer for 20 minutes, lifting the lid to stir gently every 5 minutes to prevent sticking. The biscuit dough will puff up and cook through. After 20 minutes, the dumplings should be cooked through (no longer doughy in center when torn open) and the sauce should be thick enough to coat the back of a spoon.
