I’m sharing a quick Chicken and Biscuit Soup that pairs tender chicken chunks with canned-biscuit dumplings in a creamy, pantry-friendly chicken base to simplify weeknight dinner.
I love a weeknight recipe that looks like effort but isn’t. My Easy Chicken And Dumplings With Biscuits uses boneless skinless chicken thighs and refrigerated biscuit dough, which I drop into the pot so the biscuits puff into pillowy dumplings that soak up a creamy base.
It reads like a Chicken And Biscuit Soup but comes together way faster than you expect, and it’s my go to Quick Chicken Dumplings when real life gets hectic. I won’t lie, I kind of cheat with the biscuits, but it always fools people into thinking I cooked all day.
Ingredients
- Chicken: High in protein and iron, thighs stay juicier than breasts, it adds savory meatiness.
- Butter and olive oil: Give richness and mouth feel, boost flavor, fats add calories so use them wisely.
- Onion: Sweet when cooked, adds depth and some fiber, it’s the flavor base.
- Carrots: Carrots bring mild sweetness, vitamin A and fiber, bright color and gentle crunch.
- Flour: Flour’s mostly carbs that thicken the stew, gives body and a silky texture.
- Chicken broth: Chicken broth gives savory umami, hydrates, higher sodium unless you pick low sodium.
- Biscuit dough: Biscuit dough provides soft fluffy carbs, makes the dish hearty and super comforting.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts (I usually use thighs, they stay juicier)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil (optional)
- 1 medium yellow onion (about 1 cup)
- 2 medium carrots (about 1 cup sliced)
- 2 celery stalks (about 1/2 cup sliced)
- 3 cloves garlic, minced
- 1/3 cup all purpose flour
- 4 cups low sodium chicken broth
- 1 cup whole milk (or 3/4 cup heavy cream if you want it richer)
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas (optional)
- 1/4 cup fresh parsley, chopped
- 1 can refrigerated biscuit dough (about 8 biscuits, 16 oz)
How to Make this
1. Pat the chicken dry and season with salt and pepper. Heat the butter and the olive oil if using in a large heavy pot over medium high heat, sear the chicken until golden on both sides about 3 to 4 minutes per side, then remove to a plate.
2. Add the chopped onion, sliced carrots and sliced celery to the pot and cook in the remaining fat until softened about 5 minutes, stir in the minced garlic and cook about 30 seconds more.
3. Sprinkle the flour over the vegetables and stir to coat, cook 1 to 2 minutes so the raw flour taste cooks out but dont let it brown too dark.
4. Slowly pour in the chicken broth while stirring or whisking to prevent lumps, add the milk or cream, the bay leaf and the thyme and scrape up any browned bits from the bottom of the pot.
5. Return the seared chicken to the pot, bring everything to a gentle simmer, cover and cook until the chicken is cooked through about 12 to 18 minutes depending on thickness.
6. Remove the chicken to a cutting board, shred or cube it, discard the bay leaf, then return the chicken to the pot. Taste and adjust salt and pepper.
7. Open the canned biscuit dough and tear each biscuit into 4 pieces or roughly chop into bite sized pieces. Drop the biscuit pieces into the simmering soup in a single layer, cover the pot and simmer gently until the dumplings are puffed and cooked through about 12 to 15 minutes. Try not to lift the lid while they cook.
8. Stir in the frozen peas and the chopped parsley, cook just until the peas are heated through about 2 to 3 minutes. If the stew is too thick add a splash more broth or milk, if too thin simmer uncovered a little to reduce.
9. Serve hot with plenty of dumplings and spoonfuls of the creamy broth. Leftovers keep well but dumplings will soften, reheat gently and add a splash of broth if needed.
Equipment Needed
1. Large heavy pot or Dutch oven with lid
2. Cutting board
3. Chef’s knife
4. Tongs for searing the chicken
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and spoons
7. Whisk, so you dont get lumps when adding broth
8. Two forks (or a fork and a knife) to shred or cube the chicken
9. Ladle and a plate or shallow bowl for resting/serving
FAQ
Easy Chicken And Dumplings With Biscuits Recipe Substitutions and Variations
- Chicken (1 1/2 to 2 lb): Use a 3 to 4 cup shredded rotisserie chicken instead of raw thighs/breasts. It’s already cooked so add it near the end, saves time and keeps the dumplings from overcooking.
- Butter / olive oil: Swap the butter for 2 tablespoons olive oil or 2 tablespoons ghee if you want a richer, slightly nutty flavor. Either will sauté the veg fine, just don’t burn it.
- All purpose flour (1/3 cup): For a clear, silky gravy use 2 to 3 tablespoons cornstarch mixed with an equal amount of cold water (slurry). Or use a cup for cup gluten free all purpose flour if you need GF.
- Refrigerated biscuit dough (1 can): Drop dumplings made from 1 cup flour, 1 1/2 tsp baking powder, 1/2 tsp salt and about 1/2 cup milk work great instead of canned biscuits. Spoon them on top of the simmering stew and cook 10 to 12 minutes until puffed.
Pro Tips
1. Don’t crowd the pan when you sear the chicken, do it in batches if you have to. You want a real brown crust cause that browned fond is what gives the stew deep flavor, and if you pull the chicken at about 160 F it will finish while resting so it stays juicy.
2. When you add the flour, stir and cook it just long enough to lose the raw taste but dont let it go dark. Pour the broth in slowly while whisking to stop lumps. If lumps still form, strain the broth quick or blitz with an immersion blender and it’ll smooth out.
3. For the canned biscuit dumplings, drop pieces in a single layer and keep the simmer very gentle, dont lift the lid while they puff or the steam escapes and they wont cook through evenly. If your stove has hot spots rotate the pot once mid cook so one side doesn’t overcook.
4. Finish and storage hacks: add peas and herbs at the very end so they stay bright, and adjust thickness with a bit more milk or broth or by simmering to reduce. Leftovers are great but the dumplings soften, so if you want better texture later cool and freeze the stew base without dumplings, then add fresh biscuits when you reheat.
Easy Chicken And Dumplings With Biscuits Recipe
I’m sharing a quick Chicken and Biscuit Soup that pairs tender chicken chunks with canned-biscuit dumplings in a creamy, pantry-friendly chicken base to simplify weeknight dinner.
6
servings
660
kcal
Equipment: 1. Large heavy pot or Dutch oven with lid
2. Cutting board
3. Chef’s knife
4. Tongs for searing the chicken
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and spoons
7. Whisk, so you dont get lumps when adding broth
8. Two forks (or a fork and a knife) to shred or cube the chicken
9. Ladle and a plate or shallow bowl for resting/serving
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken thighs or breasts (I usually use thighs, they stay juicier)
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil (optional)
-
1 medium yellow onion (about 1 cup)
-
2 medium carrots (about 1 cup sliced)
-
2 celery stalks (about 1/2 cup sliced)
-
3 cloves garlic, minced
-
1/3 cup all purpose flour
-
4 cups low sodium chicken broth
-
1 cup whole milk (or 3/4 cup heavy cream if you want it richer)
-
1 bay leaf
-
1 teaspoon dried thyme (or 1 tablespoon fresh)
-
Salt and freshly ground black pepper, to taste
-
1 cup frozen peas (optional)
-
1/4 cup fresh parsley, chopped
-
1 can refrigerated biscuit dough (about 8 biscuits, 16 oz)
Directions
- Pat the chicken dry and season with salt and pepper. Heat the butter and the olive oil if using in a large heavy pot over medium high heat, sear the chicken until golden on both sides about 3 to 4 minutes per side, then remove to a plate.
- Add the chopped onion, sliced carrots and sliced celery to the pot and cook in the remaining fat until softened about 5 minutes, stir in the minced garlic and cook about 30 seconds more.
- Sprinkle the flour over the vegetables and stir to coat, cook 1 to 2 minutes so the raw flour taste cooks out but dont let it brown too dark.
- Slowly pour in the chicken broth while stirring or whisking to prevent lumps, add the milk or cream, the bay leaf and the thyme and scrape up any browned bits from the bottom of the pot.
- Return the seared chicken to the pot, bring everything to a gentle simmer, cover and cook until the chicken is cooked through about 12 to 18 minutes depending on thickness.
- Remove the chicken to a cutting board, shred or cube it, discard the bay leaf, then return the chicken to the pot. Taste and adjust salt and pepper.
- Open the canned biscuit dough and tear each biscuit into 4 pieces or roughly chop into bite sized pieces. Drop the biscuit pieces into the simmering soup in a single layer, cover the pot and simmer gently until the dumplings are puffed and cooked through about 12 to 15 minutes. Try not to lift the lid while they cook.
- Stir in the frozen peas and the chopped parsley, cook just until the peas are heated through about 2 to 3 minutes. If the stew is too thick add a splash more broth or milk, if too thin simmer uncovered a little to reduce.
- Serve hot with plenty of dumplings and spoonfuls of the creamy broth. Leftovers keep well but dumplings will soften, reheat gently and add a splash of broth if needed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 520g
- Total number of serves: 6
- Calories: 660kcal
- Fat: 46g
- Saturated Fat: 18g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 15g
- Cholesterol: 160mg
- Sodium: 500mg
- Potassium: 600mg
- Carbohydrates: 61g
- Fiber: 4g
- Sugar: 6g
- Protein: 44g
- Vitamin A: 2500IU
- Vitamin C: 8mg
- Calcium: 67mg
- Iron: 1.5mg