I’ve been making this cozy, no-fuss version of Simple Chicken and Dumplings with Biscuits for years when I want a quick, hearty meal that feeds a crowd and warms the kitchen. It’s a one-pot comfort classic: tender chicken and vegetables simmered in a savory broth, with biscuit dough dropped on top to puff into pillowy dumplings. It’s perfect for weeknights, sick-day comfort, or whenever you need something familiar and filling. If you prefer a hands-off approach, you might also like this slow-cooker take on the dish: easy slow-cooker chicken and dumplings.
Why you’ll love this dish
Simple Chicken and Dumplings with Biscuits is the kind of recipe that gives you maximum comfort with minimum fuss. It uses everyday pantry ingredients, comes together quickly, and gives you those nostalgic, thick-broth-and-dough dumplings without rolling out pastry. Make it when you want something warm and familiar — family dinners, potlucks, or a Sunday supper.
“Exactly what I wanted on a chilly night — creamy, savory, and the biscuit dumplings were a perfect fluffy finish.” — a weekly dinner favorite
It’s also flexible: you can stretch a little protein into a meal for more people, swap in leftover roast chicken, or turn it into a lighter weeknight version. For a different kind of cozy one-pot comfort, try this garlic-forward slow-cooker chicken with potatoes and carrots: crock-pot garlic butter chicken with potatoes and carrots.
Step-by-step overview
Before you dive in, here’s how the recipe flows so you know what to expect:
- Brown diced chicken in a large pot to build flavor.
- Sauté aromatics and vegetables until softened.
- Add broth and seasonings, bring to a simmer.
- Mix biscuit dough with a splash of milk (this keeps the dumplings tender), then drop spoonfuls into the simmering broth.
- Cover and simmer until biscuits are cooked through and the broth has a slightly thickened, stew-like consistency.
If you enjoy one-pot casseroles and want a slightly different texture and finish, this angel chicken and rice casserole shows how chicken transforms in a creamy, baked format: angel chicken and rice casserole.
Gather these items
What you’ll need (serves about 4):
- 1 tablespoon olive oil (sub: butter for richer flavor)
- 1 pound chicken breast, diced (or use thighs for more flavor)
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth (low-sodium preferred)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- Salt and pepper to taste
- 1 cup milk (dairy or unsweetened plant milk)
- 1 can refrigerated biscuit dough (or use drop-biscuit dough from scratch; for gluten-free, use a GF biscuit can)
Tip: If you’re short on veggies, frozen mixed vegetables work fine. For a creamier base, swap 1 cup of broth for 1 cup of half-and-half or add a slurry of 1 tablespoon flour mixed with 2 tablespoons water toward the end.
For a baked, creamy spin on chicken-plus-grain dinners, see this alternative casserole style: angel chicken and rice casserole.
Directions to follow
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken in a single layer and cook until the pieces are lightly browned, about 4–5 minutes. Browning adds depth, so don’t crowd the pan.
- Add the chopped onion, sliced carrots, and celery. Sauté until the onion is translucent and the carrots begin to soften, 4–6 minutes. Stir occasionally.
- Pour in the chicken broth, then season with thyme, garlic powder, salt, and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to a simmer and let it cook uncovered for about 10 minutes to let flavors meld and the vegetables finish cooking. Taste and adjust seasoning.
- Meanwhile, open the can of biscuit dough and tear or cut each biscuit into 2–4 pieces depending on how large you want your dumplings. Combine the biscuit pieces with the cup of milk in a small bowl — tossing them briefly in milk keeps the dumplings moist and helps them cook evenly. (You can skip the milk step and drop plain biscuit pieces if you prefer.)
- Using a spoon, drop spoonfuls of the biscuit-milk mixture onto the surface of the simmering broth. Space them so they don’t fuse into one giant dumpling.
- Cover the pot and cook on low heat for 15–20 minutes. Do not lift the lid early — the trapped steam helps the biscuits rise and cook through. Check a center dumpling with a skewer; it should come out clean and the biscuit should be set.
- Once biscuits are cooked and the broth is slightly thickened, remove from heat and let rest 5 minutes. Serve hot.
If you want a bright, herb-forward contrast, finish with a few tablespoons of chopped fresh parsley or chives. For a Middle Eastern flavor profile as a side idea, you might enjoy exploring bold poultry recipes like this chicken shawarma with garlic sauce: chicken shawarma with garlic sauce.
Best ways to enjoy it
- Serve in deep bowls with extra broth spooned over the biscuits.
- Pair with a crisp green salad or steamed green beans to cut the richness.
- Offer crusty bread or buttered toast on the side for dunking.
- For a heartier plate, add a sprinkle of grated cheddar over each bowl just before serving.
Presentation tip: ladle vegetables and sauce first, then nestle a couple of dumplings on top so each portion looks inviting.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Consume within 3–4 days.
- To reheat, warm gently on the stovetop over low heat with a splash of broth to loosen the sauce, or microwave individual portions until hot throughout. Avoid high heat which can toughen the chicken and biscuits.
- To freeze: cool completely, place in freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge, then reheat on the stove, adding a bit of broth if needed. Note: biscuits may soften after freezing and reheating; they’re still tasty but less fluffy.
Food safety note: ensure chicken reached 165°F (74°C) during initial cooking. Cool leftovers quickly and keep below 40°F (4°C) in the fridge.
Pro chef tips
- Brown the chicken in batches if needed. Crowding the pan steams the meat and prevents that golden flavor.
- Use homemade biscuit dough if you have it — a simple drop biscuit with baking powder will give a slightly different texture but still tasty.
- If your broth feels thin after the biscuits cook, stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) and simmer 1–2 minutes to thicken.
- Add a bay leaf with the broth for subtle depth, and remove before serving.
- For an extra-rich finish, stir in 2 tablespoons of cream or a pat of butter at the end.
Creative twists
- Gluten-free: Use a gluten-free refrigerated biscuit or make a GF drop-biscuit dough.
- Vegetarian: Swap chicken broth for vegetable broth and use canned chickpeas or firm tofu instead of chicken. Add a splash of soy sauce for umami.
- Herb-forward: Fold in chopped tarragon or rosemary for a different aromatic profile.
- Cheesy dumplings: Mix a handful of grated cheddar into the biscuit pieces before dropping for a melty surprise.
- Spicy: Add a pinch of cayenne or a diced jalapeño to the vegetables.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (dicing chicken and vegetables). Cook time is roughly 30–35 minutes, so plan around 45–55 minutes total.
Q: Can I use rotisserie chicken?
A: Yes. Add shredded rotisserie chicken when you add the broth and reduce the simmer time before dropping in the biscuits — you only need to warm the chicken through and cook the biscuits.
Q: Can I make the dumplings from scratch instead of using canned biscuits?
A: Absolutely. Use a simple drop-biscuit dough (flour, baking powder, a bit of butter, and milk). Dough size and bake time will be similar; watch for doneness with a skewer.
Q: Will the biscuits still rise if I put them in a very thick stew?
A: Dumplings need steam to rise. If your broth is too thick, add a little extra liquid before covering so they can puff up properly.
Q: Is it okay to freeze leftovers?
A: Yes — freeze up to 3 months. Expect textural changes in the biscuits after thawing; they’ll be softer but still flavorful.
Enjoy this simple, warming one-pot supper — it’s the kind of dish that’s easy to make, easy to love, and reliably good on chilly nights.
Print
Simple Chicken and Dumplings with Biscuits
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A cozy, one-pot meal featuring tender chicken and vegetables in a savory broth, topped with pillowy biscuit dumplings.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup milk
- 1 can refrigerated biscuit dough
Instructions
- Heat olive oil in a large pot over medium heat. Brown the diced chicken for 4-5 minutes.
- Add onion, carrots, and celery; sauté until onion is translucent, about 4-6 minutes.
- Pour in chicken broth and season with thyme, garlic powder, salt, and pepper. Bring to a gentle boil.
- Reduce heat and simmer uncovered for 10 minutes.
- Mix biscuit dough pieces with milk in a bowl.
- Drop spoonfuls of biscuit dough into the simmering broth. Cover and cook for 15-20 minutes.
- Check dumplings for doneness and let rest for 5 minutes before serving.
Notes
For a creamier base, swap 1 cup of broth for half-and-half. Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, dumplings, comfort food, one-pot meal