30-Minute Chicken and Dumplings with Biscuits Recipe

Introduction

This 30-Minute Chicken and Dumplings with Biscuits is a comforting and hearty dish perfect for any night of the week. Tender chicken, creamy broth, and fluffy biscuit dumplings come together quickly to satisfy your cravings. It’s a simple, delicious twist on a classic.

Ingredients

• 5 tbsp butter (unsalted, such as Kerrygold)
• 1 medium onion, diced into 1/2-inch pieces
• 1.25 cups carrots, peeled and diced into 1/2-inch pieces
• 1.25 cups celery, diced into 1/2-inch pieces
• 7 garlic cloves, minced
• 1.5 tbsp Italian seasoning
• 2.5 tsp sage leaves
• 1.5 tsp thyme leaves
• 0.5 tsp smoked paprika
• 3 tbsp flour
• 4 cups chicken broth
• 2 cups shredded chicken
• 2 cups heavy cream
• 1 cup peas
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste
• 16.3 oz biscuit dough (such as Pillsbury Grands)
• Flour for coating the biscuits
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: Dice the onion, carrots, and celery into uniform 1/2-inch pieces and mince the garlic. Cut the biscuit dough into 6 pieces per biscuit and toss them in flour to coat evenly. Set all prepared ingredients aside.
2. Step 2: Melt butter in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt and pepper. Sauté for about 8 minutes until vegetables soften and edges turn light golden, stirring occasionally.
3. Step 3: Stir in garlic, Italian seasoning, sage, thyme, smoked paprika, and another pinch of salt and pepper. Cook for 30 seconds to 1 minute, stirring constantly to release the spices’ aromas.
4. Step 4: Sprinkle flour over the mixture and stir for 1 minute to form a roux. Gradually whisk in chicken broth, scraping browned bits from the pot’s bottom. Stir until smooth and combined.
5. Step 5: Add shredded chicken, heavy cream, peas, and bay leaves. Bring to a gentle simmer over medium heat and cook for 2-3 minutes until slightly thickened, stirring occasionally.
6. Step 6: Gently place the floured biscuit pieces on top of the simmering mixture. Cover with a lid, reduce heat to low, and simmer for 15 minutes until the biscuits are cooked through and fluffy.
7. Step 7: Remove from heat and adjust seasoning with salt and pepper as needed. Discard bay leaves. Serve hot, garnished with freshly chopped parsley.

Tips & Variations

• For a hearty boost, add cooked mushrooms or diced potatoes with the vegetables.
• Use leftover rotisserie chicken to save prep time.
• Swap peas for green beans or corn for different vegetable flavors.
• If you prefer a thicker broth, simmer an extra 2-3 minutes before adding biscuits.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat, adding a splash of chicken broth or cream to loosen the sauce as needed. Biscuits soften when refrigerated, so best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen biscuit dough for this recipe?

Yes, frozen biscuit dough works well. Just thaw it according to package instructions before cutting and coating with flour.

What can I substitute for heavy cream?

You can use whole milk or half-and-half, but the sauce will be less rich and creamy. For a dairy-free option, coconut cream can be used, keeping in mind it will add a slight coconut flavor.

30-Minute Chicken and Dumplings with Biscuits Recipe

Print Recipe

★★★★★

4.4 from 74 reviews

This comforting 30-Minute Chicken and Dumplings with Biscuits recipe features a creamy, flavorful chicken stew simmered with tender vegetables, aromatic herbs, and fluffy biscuit dumplings. Ready in half an hour, it combines rich buttery vegetables, tender chicken, and biscuit pieces cooked directly in a velvety herb-infused broth for a warming, satisfying meal perfect for any day.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, diced into 1/2-inch pieces
• 1.25 cups carrots, peeled and diced into 1/2-inch pieces
• 1.25 cups celery, diced into 1/2-inch pieces
• 7 garlic cloves, minced

Herbs and Seasonings

• 1.5 tbsp Italian seasoning
• 2.5 tsp sage leaves
• 1.5 tsp thyme leaves
• 0.5 tsp smoked paprika
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste

Liquids and Dairy

• 4 cups chicken broth
• 2 cups heavy cream

Proteins

• 2 cups shredded chicken

Others

• 5 tbsp unsalted butter (Kerrygold recommended)
• 3 tbsp flour
• 1 cup peas
• 16.3 oz biscuit dough (e.g., Pillsbury Grands)
• Flour for coating the biscuits
• Fresh parsley, chopped for garnish

Instructions

1. Prep the Ingredients: Dice the onion, carrots, and celery into uniform 1/2-inch pieces and mince the garlic. Cut the biscuit dough into 6 pieces per biscuit and toss them in flour to coat evenly to prevent sticking and ensure proper cooking. Set all ingredients aside ready for use.
2. Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery along with a pinch of salt and pepper. Sauté for 8 minutes until the vegetables soften and edges gain a light golden color, stirring occasionally to cook evenly and develop flavor.
3. Add Aromatic Herbs and Spices: Stir in the minced garlic, Italian seasoning, sage, thyme, smoked paprika, and another pinch of salt and pepper. Stir constantly for 30 seconds to 1 minute to bloom the spices, releasing their fragrant oils into the butter, enriching the base flavors.
4. Create the Roux: Sprinkle flour over the aromatics and stir constantly for 1 minute to cook out the raw flour taste and form a roux, which will thicken the sauce.
5. Add Broth and Combine: Gradually pour in the chicken broth while stirring to avoid lumps. Scrape up any browned bits from the bottom, then stir until the mixture is smooth and well combined.
6. Add Chicken, Cream, and Peas: Stir in the shredded chicken, heavy cream, peas, and bay leaves. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and let it cook for 2-3 minutes until the sauce is rich and velvety.
7. Add Biscuit Dumplings: Carefully place the flour-coated biscuit pieces evenly on top of the simmering broth so they float. Cover the pot with a lid, reduce heat to low, and simmer gently for 15 minutes until biscuits are cooked through, fluffy, and have absorbed some of the broth.
8. Finish and Serve: Remove the pot from heat, discard bay leaves, and taste the broth. Adjust seasoning with additional salt and pepper as needed. Ladle chicken and dumplings into bowls and garnish with freshly chopped parsley. Serve immediately while hot and biscuits remain fluffy.

Notes

• Coating biscuit pieces in flour prevents them from sticking together and helps them cook properly in the broth.
• Sauté vegetables until slightly golden to add depth and flavor to the broth.
• Blooming spices in butter enhances the dish’s aromatic profile.
• Stir flour continuously to avoid lumps and achieve a smooth roux for thickening the sauce.
• Gently placing biscuits on broth prevents them from breaking or sinking unevenly.
• Adjust seasoning at the end because biscuits are unsalted and may absorb some saltiness from the broth.
• Use fresh parsley for garnish to add a bright, fresh note to the rich dish.

Keywords: chicken and dumplings, biscuit dumplings, creamy chicken stew, quick chicken dinner, comfort food, cozy dinner recipe