Hey there, lovely mamas and home cooks! If there is one dish that screams "comfort food" louder than any other, it has to be Chicken and Dumplings. It is the culinary equivalent of a weighted blanket or your favorite fuzzy socks. Growing up, I always thought this dish required hours of slaving away in the kitchen, rolling out dough and simmering stocks from scratch. But let’s be real—between soccer practice, laundry mountains, and trying to keep the house somewhat presentable, who has time for that on a Tuesday night?

That is why I am absolutely obsessed with this Easy Chicken and Dumplings recipe. It is my secret weapon for those chaotic weeknights when everyone is hungry, and I am running on fumes. We are taking a few clever shortcuts—hello, rotisserie chicken and canned biscuits!—to create a meal that tastes like Grandma spent all day at the stove, but it actually comes together in just about 30 to 40 minutes.

The broth is rich, creamy, and seasoned to perfection with thyme and garlic, while the vegetables add that necessary pop of color and nutrition. But the real star? The dumplings. By using refrigerated biscuit dough, we get these incredibly fluffy, buttery clouds that soak up all that savory gravy. My kids call them "chicken pillows," and they fight over who gets the last one! So, grab your dutch oven and let’s make some magic happen in the kitchen tonight.

History & Origins

Chicken and Dumplings is a dish with deep roots in American history, particularly in the South and Midwest, though its concept originated in Europe. During the Great Depression, this meal became a staple because it was an economical way to stretch a chicken to feed a large family. The "dumplings" were essentially inexpensive fillers made of flour, water, and fat that bulked up the soup, ensuring bellies were full even when meat was scarce.

Traditionally, there are two main camps when it comes to the dumplings: the "rolled" dumpling (flat, noodle-like strips common in the South) and the "drop" dumpling (fluffy, biscuit-like balls). This recipe leans into the drop dumpling style, which is often associated with a creamier, stew-like consistency rather than a thin broth. Over the decades, it has evolved from a survival meal to a beloved Sunday supper classic. By swapping the traditional suet or lard dough for modern refrigerated biscuits, we are paying homage to the resourcefulness of the past while embracing the convenience of the modern kitchen.

Why This Recipe Works

This recipe works so beautifully because it balances texture and flavor without the complexity of traditional methods. First, using a mirepoix (onions, carrots, and celery) sautéed in butter creates a robust flavor foundation that instant soups just cannot replicate. We build a simple roux by adding flour to the sautéed veggies, which ensures our broth thickens into a luxurious gravy rather than a watery soup.

The true genius, however, lies in the starch from the biscuits. As the biscuit pieces simmer in the broth, they release a small amount of starch into the liquid, naturally thickening it further while absorbing the savory chicken essence. Because we are using pre-cooked rotisserie chicken, we avoid the risk of overcooking or drying out the meat; it just needs to be warmed through. The addition of heavy cream at the end adds a velvety mouthfeel that rounds out the sharp notes of the herbs and black pepper. It is a scientifically sound method for maximum flavor with minimum effort!

Why You’ll Love This Recipe

• ✓Ready in under 45 minutes
• ✓Uses store-bought biscuit dough for fluffy dumplings
• ✓Great way to use leftover or rotisserie chicken
• ✓One-pot meal for easy cleanup
• ✓Kid-friendly and veggie-packed
• ✓Freezes well for meal prep

Equipment You’ll Need

• ✓Large Dutch Oven or Heavy Soup Pot
• ✓Chef’s Knife
• ✓Cutting Board
• ✓Wooden Spoon
• ✓Measuring Cups and Spoons
• ✓Ladle

Ingredients

• ✓2 tablespoons unsalted butter
• ✓1 tablespoon olive oil
• ✓1 cup yellow onion, diced
• ✓1 cup carrots, sliced into rounds
• ✓1 cup celery, diced
• ✓3 cloves garlic, minced
• ✓1/3 cup all-purpose flour
• ✓4 cups chicken broth (low sodium preferred)
• ✓1 teaspoon dried thyme (or 1 tbsp fresh)
• ✓1/2 teaspoon poultry seasoning
• ✓1 teaspoon salt (adjust to taste)
• ✓1/2 teaspoon black pepper
• ✓3 cups cooked chicken, shredded (Rotisserie works best)
• ✓1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
• ✓1 cup heavy cream or half-and-half
• ✓1 cup frozen peas (optional)
• ✓Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Veggies: Start by washing and chopping your onion, carrots, and celery. Mince the garlic. If you are using a rotisserie chicken, shred the meat and set it aside.
2. Sauté the Base: In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-high heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent and the vegetables begin to soften.
3. Add Aromatics: Stir in the minced garlic, dried thyme, and poultry seasoning. Cook for another minute until the garlic is fragrant. Be careful not to burn it!
4. Create the Roux: Sprinkle the all-purpose flour over the vegetables. Stir constantly for about 1-2 minutes to cook off the raw flour taste. The vegetables should be coated in a pasty mixture.
5. Build the Broth: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 5 minutes to thicken slightly.
6. Prep the Dumplings: While the soup is coming to a simmer, open the can of biscuits. Take each biscuit and flatten it slightly, then cut it into 4 to 6 small pieces (depending on how big you like your dumplings).
7. Cook the Dumplings: Stir the shredded chicken into the pot. Then, drop the biscuit pieces into the simmering soup one by one, ensuring they aren’t all clumped together. Gently push them down into the liquid.
8. Simmer Covered: Reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15 minutes. Do not lift the lid! The steam is what cooks the dumplings and makes them fluffy.
9. Finish the Dish: After 15 minutes, uncover the pot. Gently stir to separate any dumplings that stuck together. Stir in the heavy cream and frozen peas (if using). Simmer uncovered for another 3-5 minutes until the peas are warm and the sauce coats the back of a spoon.
10. Serve: Ladle into bowls and garnish with fresh chopped parsley. Serve hot and enjoy the comfort!

Expert Cooking Tips

• ✓Do Not Peek: Seriously, keep that lid on during the 15-minute simmer! Lifting the lid releases the steam required to cook the tops of the dumplings.
• ✓Cut Small: Biscuit dough puffs up significantly when cooked. Cut your biscuits into quarters or even sixths to avoid giant, undercooked dough balls.
• ✓Rotisserie is Key: For the best flavor and time-saving, use a store-bought rotisserie chicken. It adds a depth of flavor that boiled chicken breasts just can’t match.
• ✓Room Temp Cream: Try to let your heavy cream sit out for a few minutes before adding it to the hot soup to prevent any chance of curdling, though heavy cream is usually stable.

Substitutions and Variations

We love flexibility in the kitchen! If you don’t have heavy cream, you can use evaporated milk for a lighter but still creamy texture. For a dairy-free version, swap the butter for oil and use full-fat canned coconut milk or a creamy oat milk (though it will change the flavor profile slightly). If you prefer homemade dough, you can whip up a simple drop biscuit batter with flour, baking powder, milk, and butter instead of canned biscuits. No chicken? This works great with leftover Thanksgiving turkey too!

Common Mistakes to Avoid

The biggest mistake people make is over-stirring after the dumplings are added. Once those biscuits hit the liquid, they are fragile until they set. Stirring too vigorously will break them apart and turn your soup into a mushy porridge. Another common issue is the heat being too high; you want a gentle simmer, not a rolling boil, or the bottom of the pot might scorch. Lastly, don’t overcrowd the pot; ensure you have enough liquid for the dumplings to swim a little, or they will stick together into one giant dough mass.

Serving Suggestions

This meal is incredibly filling on its own, but I love serving it with a side of something green to cut through the richness. A crisp arugula salad with a lemon vinaigrette is perfect. If you are going for a full carb-fest (no judgment here!), a slice of crusty sourdough bread is great for sopping up the extra gravy. Roasted green beans or garlic parmesan broccoli are also fantastic kid-friendly sides that pair well with the creamy chicken.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that the dumplings will continue to absorb liquid as they sit, so the stew will be much thicker the next day. To reheat, add a splash of chicken broth or water to loosen it up and heat gently on the stove or in the microwave. You can freeze this dish, but be aware that the texture of the dumplings might change slightly upon thawing. If freezing, I recommend freezing the soup base separately and adding fresh biscuits when you reheat it for the best results.

Frequently Asked Questions

Can I use raw chicken breasts instead of pre-cooked?

Yes! If using raw chicken, dice it into 1-inch cubes and brown them in the pot before adding the vegetables. Ensure they are fully cooked through before adding the biscuits.

Why are my dumplings gummy?

Gummy dumplings usually mean they were undercooked or the pieces were too large. Make sure to cut the biscuits small enough and do not lift the lid during the steaming process.

Can I make this in a slow cooker?

Absolutely. Cook the soup base (chicken, veggies, broth) on High for 3 hours or Low for 6 hours. About 45 minutes before serving, add the biscuit pieces and cook on High until fluffy.

What kind of biscuits should I use?

I recommend the ‘Southern Homestyle’ or ‘Buttermilk’ refrigerated biscuits (like Pillsbury Grands). Avoid the flaky layer variety if possible, as they can fall apart more easily, though they still taste good!

Can I add potatoes?

You can, but since the dumplings provide a lot of starch, potatoes might make it very heavy. If you do add them, dice them small and cook them with the carrots and celery.

How can I make the broth thicker?

The flour in the roux and the starch from the biscuits usually do the trick. If you want it thicker, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in at the end.

Is this recipe spicy?

Not at all! It is very mild. If you want a kick, try adding a pinch of cayenne pepper or red pepper flakes with the garlic.

Can I use vegetable broth?

Yes, vegetable broth works fine, though chicken broth provides that classic savory flavor associated with this dish.

Conclusion

There you have it, friends! The coziest, easiest, most delicious Chicken and Dumplings you will ever make. It is the perfect recipe to keep in your back pocket for those chilly nights or when you just need a little extra TLC. I promise, once you try this shortcut version, you might never go back to the hard way again. If you make this, please snap a picture and tag me on Instagram or leave a comment below—I love seeing your creations! Happy cooking!