Description
Creamy, comforting, and loaded with tender shredded chicken and vegetables, this Easy Chicken and Dumplings with Biscuits is the perfect quick dinner when you need cozy food ideas fast. Fluffy biscuit “dumplings” bake right on top of a rich, homemade-style gravy, giving you an easy recipe that feels like a slow-simmered classic. It’s a simple one-pan meal that doubles as a weeknight favorite, weekend comfort food, and a go-to option when you’re searching for breakfast ideas, dinner ideas, or a hearty, healthy-ish snack to reheat the next day.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil (optional, for sautéing)
1 small yellow onion finely diced
2 medium carrots peeled and sliced
2 celery stalks sliced
3 cloves garlic minced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup milk or half and half
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary crushed
1 bay leaf
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
3 cups shredded cooked chicken (rotisserie or leftover)
1 cup frozen peas optional
1 can refrigerated jumbo buttermilk biscuits (8 biscuits)
1 tablespoon chopped fresh parsley for garnish
Instructions
1. Preheat your oven according to the temperature on your biscuit can (usually 350–375°F / 175–190°C).
2. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the olive oil if using, then stir in the diced onion, carrots, and celery with a pinch of salt. Sauté for 6–8 minutes, until the vegetables soften and begin to turn golden.
3. Add the minced garlic and cook for 30 seconds, just until fragrant, stirring constantly so it doesn’t burn.
4. Sprinkle the flour evenly over the vegetables and stir well to coat. Cook the flour for 1–2 minutes, stirring frequently, to remove the raw taste and form a thick paste-like roux.
5. Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps. Add the milk or half and half, dried thyme, dried parsley, crushed rosemary, bay leaf, salt, and pepper. Stir to combine.
6. Bring the mixture to a gentle simmer, stirring often. Let it bubble for 5–7 minutes until the sauce thickens into a creamy gravy that coats the back of a spoon.
7. Stir in the shredded cooked chicken and frozen peas (if using). Simmer for another 3–5 minutes so the chicken warms through and the flavors meld. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.
8. While the filling simmers, open the can of biscuits. Cut each biscuit into halves or quarters, depending on how large you want the dumplings.
9. Arrange the biscuit pieces evenly on top of the hot chicken mixture, leaving a little space between each piece so they can puff up as they bake.
10. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the biscuits are fully cooked through and golden brown on top and the filling is bubbling around the edges. If the biscuits brown too quickly, tent the pan loosely with foil.
11. Remove the skillet from the oven and let it rest for 5 minutes to allow the sauce to thicken slightly. Sprinkle with chopped fresh parsley before serving.
12. Ladle the chicken, vegetables, creamy gravy, and biscuit dumplings into warm bowls and enjoy immediately.
Notes
For the best texture, cut jumbo biscuits into smaller pieces so they cook through evenly and create lots of little dumpling bites across the top.
If your gravy gets too thick while simmering, whisk in a splash of extra chicken broth or milk until it reaches your preferred consistency.
To save time, use rotisserie chicken and pre-chopped vegetables; this makes the dish especially handy for busy weeknights or easy meal prep.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5
- Sodium: 1150
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 115
Keywords: easy chicken and dumplings, quick dinner, comfort food, biscuit dumplings, chicken skillet, weeknight dinner