Quick Chicken and Dumplings with Canned Biscuits
This quick chicken and dumplings recipe leans on a can of refrigerated biscuits for the pillowy dumplings, so the whole thing comes together on a weeknight. The creamy, savory stew and tender chicken make it feel like you spent far more time in the kitchen than you did.
The dumplings puff up soft and fluffy right in the broth, soaking up that rich flavor. Carrots, peas, and shredded chicken turn it into a full meal that everyone reaches for.
Why This One Stays in the Rotation
I keep coming back to this version because it’s honest comfort food with almost no fuss. The biscuit dumpling trick gives you tender, doughy bites that cook in the same pot as the stew.
The stew itself is creamy without being heavy. The chicken stays moist, the vegetables are just tender enough, and the whole dish tastes like a warm kitchen on a cold day. It’s the dinner I turn to when I want something everyone will eat without a long ingredient list.
Ingredients
- 3 tbsp unsalted butter: for building the aromatic base
- 1 small yellow onion, diced: about 1 cup
- 2 cloves garlic, minced: use fresh for the best flavor
- ¼ cup all-purpose flour: thickens the broth
- 4 cups chicken broth: low-sodium gives you more control over salt
- ½ cup heavy cream: or whole milk, for richness
- 1 tsp salt: plus more to taste
- ½ tsp black pepper: freshly cracked if you have it
- 2 cups frozen peas and carrots: no need to thaw
- 3 cups cooked, shredded chicken: from a rotisserie chicken or about 1 lb poached breasts
- 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count): like Pillsbury Grands
- 2 tbsp chopped fresh parsley, for serving (optional)
Variations / Substitutions
- Turkey instead of chicken: leftover Thanksgiving turkey works beautifully here, and you can use turkey stock for the broth
- Add a dash of hot sauce or red pepper flakes: a little heat cuts through the creamy broth
- Use a cream soup shortcut: replace the butter, flour, and broth step with 2 cans cream of chicken soup and 2 cups of broth, then skip the heavy cream
- Dairy-free version: swap the butter for vegan butter, the cream for unsweetened oat milk, and look for dairy-free canned biscuits
- Fresh herbs: stir in a teaspoon of chopped thyme or rosemary with the vegetables for a more herbaceous note
If you enjoy this, you might also like Classic Chicken Pot Pie with a biscuit topping.
How to Make Quick Chicken and Dumplings with Canned Biscuits
Step 1: Cook the Aromatics
Melt the 3 tbsp butter in a large Dutch oven or deep skillet over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes, until the onion is softened and translucent. Stir in the minced garlic and cook 1 minute more.
The kitchen will smell like the start of something good. You want the onion to be clear and glossy, not browned, so keep the heat gentle.
Step 2: Make the Creamy Broth
Sprinkle the ¼ cup flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the 4 cups chicken broth and the ½ cup heavy cream, making sure no lumps form. Add 1 tsp salt and ½ tsp pepper, then bring the liquid to a gentle simmer. Let it cook for 3 to 4 minutes, whisking occasionally, until the broth thickens enough to coat the back of a spoon.
The consistency will be velvety and just thick enough to suspend the dumplings later. If it seems too thin, give it another minute or two.
Step 3: Add the Chicken and Vegetables
Stir the 3 cups shredded chicken and the 2 cups frozen peas and carrots into the simmering broth. Bring everything back to a low boil and let it bubble gently for 2 minutes.
The vegetables will heat through quickly, and the chicken will soak up some of that creamy broth. Give it a taste and adjust the salt or pepper if needed.
Step 4: Drop and Cook the Biscuit Dumplings
Pop open the can of biscuits and cut each raw biscuit into quarters. Drop the pieces evenly over the surface of the simmering stew. Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook undisturbed for 12 to 14 minutes.
Resist the urge to lift the lid. The steam is what makes the biscuits puff up into soft dumplings. After 12 minutes, test one dumpling with a toothpick; it should come out clean, with no raw dough in the center. If it needs more time, cover and cook another 2 minutes.
Step 5: Ladle and Serve
Ladle the chicken and dumplings into bowls, making sure each serving gets a few fluffy dumplings and a generous amount of stew. Scatter fresh parsley over the top if you like.
Serve it right away while the dumplings are at their softest and the stew is still steaming. A spoon and a big bowl are all you need.
Tips for Pillowy Dumplings
- Use a wide, shallow pot: the more surface area you have, the easier it is to drop in the biscuit pieces without crowding. A Dutch oven or a 12-inch deep skillet works well.
- Do not stir after adding the biscuits: stirring will tear the tender dough and make the stew cloudy. Drop, cover, and let them be.
- Check for doneness with a toothpick: the cooking time can vary a couple of minutes depending on your pot and lid fit. A clean toothpick tells you the dough is cooked through.
- Cut the biscuits small: quarters are the sweet spot. Too large and the middles stay doughy; too small and they dissolve.
Biscuit cooking times can shift slightly depending on your pot:
| Pot style | Approximate cook time |
|---|---|
| Wide Dutch oven (5.5 qt or larger) | 12 to 14 minutes |
| Deep 12-inch skillet | 14 to 16 minutes |
Storing Leftovers
- Refrigerate: store leftovers in an airtight container for up to 3 days. The dumplings will absorb liquid as they sit, so the stew will thicken.
- Reheating: warm gently on the stove over low heat, adding a splash of broth or milk to loosen the stew. The microwave works too, but the dumplings may become a little softer.
What to Serve with Quick Chicken and Dumplings
A bright, tangy salad cuts through the richness of the creamy stew. Try a simple arugula salad with lemon vinaigrette or a crisp apple and fennel slaw. If you want something warm and green on the side, steamed green beans with a little butter and lemon are enough.
Frequently Asked Questions
Can I use homemade biscuit dough instead of canned?
Yes. A simple drop biscuit dough works beautifully. Drop spoonfuls onto the stew and cook as directed.
Do I have to use cooked chicken?
Yes, the chicken is already cooked when you stir it in. A rotisserie chicken is the fastest route, but poached or leftover roasted chicken all work.
My dumplings turned out doughy in the center. What went wrong?
They likely needed more time covered on low heat, or the pot was crowded. Make sure the lid is tight and cook until a toothpick inserted into a dumpling comes out clean.
Can I make this without the cream?
Sure. Use an extra half cup of broth and stir in a couple tablespoons of cream cheese or sour cream at the end for a similar richness.
What if I don’t have peas and carrots?
Any frozen mixed vegetable blend works, or use fresh diced carrots and peas. You can also skip the vegetables and serve the stew over biscuits instead.
Quick Chicken and Dumplings with Canned Biscuits Recipe
Ingredients
Method
- Melt butter in a large pot over medium heat. Cook onion 5 minutes until softened, add garlic and cook 1 minute.
- Stir in flour for 1 minute. Slowly whisk in broth and cream, add salt and pepper. Simmer until thickened, 3–4 minutes.
- Stir in shredded chicken and frozen peas and carrots. Bring to a low boil and cook 2 minutes.
- Cut each biscuit into quarters. Drop pieces onto simmering stew, cover, reduce heat to low, and cook 12–14 minutes until dumplings are cooked through.
- Ladle into bowls, garnish with parsley, and serve hot.
