Name: Easy Chicken and Dumplings With Canned Biscuits Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts (about 3 breasts); 1 tablespoon olive oil; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons olive oil; 1 cup chopped celery; 1 cup peeled and chopped carrots; 1 cup chopped onion; 2 cups chicken broth; 1/2 cup half-and-half; 2 bay leaves; 1/4 teaspoon thyme, fresh or dried; 1 large can buttermilk biscuits (8-count, such as Pillsbury Grands); About 1/4 cup all-purpose flour, for tossing the biscuit pieces; Fresh parsley, for garnish

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This Easy Chicken and Dumplings With Canned Biscuits Recipe brings tender chicken, soft vegetables, and fluffy biscuit dumplings together in one cozy pot, with hardly any fuss. Ready in about 45 minutes and generous enough for six, it’s a comforting dinner that tastes like you spent all afternoon making it.

Ingredients You'll Need

A top-down two-panel cooking scene on a white marbled texture, with a large cream-colored enamel pot in the lower center of each panel. In the left panel, three golden-brown, lightly seasoned chicken pieces sit in a single layer inside the pot; above them are a wooden board with chopped pale-green celery and white onion, a small bowl of white flour, and a small bowl of yellow oil. In the right panel, bright orange carrot rounds form a thick layer across the lower-left side of the pot, while chopped pale-green celery and white onion sit in a separate layer at the upper right; a small bowl of white flour, fresh green herbs, and a white plate holding golden-brown chicken pieces are arranged around the pot. photo taken with an iphone --ar 4:5 --v 7

The ingredient list is refreshingly simple, but every item has a job to do: the vegetables add sweetness and color, the broth and half-and-half make a creamy base, and canned biscuits turn into tender dumplings with very little prep. A touch of thyme and bay leaf gives the whole pot that slow-simmered, homey flavor.

Olive oil: Divided between browning the chicken and softening the vegetables, it helps build flavor right in the pot.
Boneless, skinless chicken: Use about 2 pounds, or roughly 3 breasts, for hearty bites of tender chicken in every serving.
Salt and pepper: A small amount seasons the chicken and gives the dish a well-rounded foundation.
Celery: One cup, chopped, adds a gentle savory flavor and a little texture to the stew.
Carrots: One cup, peeled and chopped, brings sweetness and a lovely pop of color.
Onion: One cup, chopped, softens into the broth and gives the vegetables a savory backbone.
Chicken broth: Two cups create the flavorful liquid the chicken and dumplings cook in.
Half-and-half: Half a cup makes the broth creamy without making it too heavy.
Bay leaves: Two leaves lend a subtle, aromatic depth; remember to remove them before serving.
Thyme: Use ¼ teaspoon fresh or dried for an earthy note that pairs beautifully with chicken.
Buttermilk biscuits: One large 8-count can, such as Pillsbury Grands, makes easy, fluffy dumplings; cut each biscuit into quarters.
All-purpose flour: Use a little as needed to lightly coat the biscuit pieces so they are easier to handle.
Fresh parsley: A sprinkle on top adds a fresh finish and a bright green contrast to the creamy stew.

How to Make Easy Chicken and Dumplings With Canned Biscuits Recipe

Easy Chicken and Dumplings With Canned Biscuits Recipe - Recipe Image

Step 1: Start the Easy Chicken and Dumplings With Canned Biscuits Recipe

Set a large pot over medium-high heat and add 1 tablespoon of olive oil. Season the chicken breasts with the salt and pepper, then place them in the hot pot. Cook for about 6 to 7 minutes per side, adjusting the heat if needed so the outside browns without burning. Check that the thickest part reaches 165°F before removing the chicken to a cutting board.

Step 2: Chop the Vegetables While the Chicken Cooks

While the chicken is in the pot, chop the onion, carrots, and celery into small, fairly even pieces. That size helps them soften at the same pace and makes them easy to scoop up with the chicken and dumplings.

Step 3: Soften the Vegetables

Transfer the cooked chicken to a plate or cutting board and add the remaining 2 tablespoons of olive oil to the pot. Stir in the chopped vegetables and sauté for about 5 minutes, scraping up any browned bits from the bottom. The vegetables should begin to soften but still have a little firmness, since they’ll continue cooking once the biscuits go in.

Step 4: Cut the Biscuits and Chop the Chicken

Cut the chicken into small, bite-sized pieces. Quarter each biscuit, then toss the pieces lightly with a little flour. A thin coating is all you need; shake off any excess so the dumplings stay tender rather than floury.

Step 5: Make the Creamy Broth

Return the chopped chicken to the pot and pour in the chicken broth and half-and-half. Add the bay leaves and thyme, then stir gently and bring the liquid to a simmer. Keep an eye on the pot as it heats: you want steady bubbles, not a vigorous boil.

Step 6: Cook the Biscuit Dumplings

Drop the biscuit pieces over the simmering broth, spreading them across the surface as evenly as you can. Cover the pot right away and cook for 10 minutes without lifting the lid. Trapping the steam is what helps the dumplings puff up and cook through.

Step 7: Check and Serve

After 10 minutes, the dumplings should look puffed and no longer doughy. If you’re unsure, carefully cut into one with a knife to check the center. Remove the bay leaves, scatter fresh parsley over the top, and serve while the broth and dumplings are piping hot.

How to Serve Easy Chicken and Dumplings With Canned Biscuits Recipe

Garnishes

Fresh parsley is a simple, lovely finish that balances the rich broth with a little freshness. For extra color, add a few twists of black pepper just before serving. If you enjoy a more savory finish, a light sprinkle of thyme works well too; keep the garnish restrained so the tender dumplings remain the star.

Side Dishes

This is a filling one-pot meal, so you don’t need much alongside it. A crisp green salad with a tangy vinaigrette is a nice contrast to the creamy broth, while steamed green beans or roasted broccoli add a fresh vegetable side. If you have extra broth to scoop up, warm crusty bread is always welcome at the table.

Creative Ways to Present

Bring the pot straight to the table for a relaxed, family-style dinner, or ladle the stew into wide, shallow bowls so each serving gets plenty of chicken and dumplings. For a casual gathering, serve smaller portions in mugs as a warming starter. Add parsley at the last moment so its color stays bright.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool, then transfer them to an airtight container and refrigerate within 2 hours of cooking. They’ll keep for up to 3 days. The dumplings will continue to absorb broth as they sit, so the stew may be thicker the next day; add a splash of chicken broth or water when reheating to loosen it.

Freezing

For the best texture, freeze the chicken and vegetable mixture before adding the biscuit dumplings. Thaw it overnight in the refrigerator, bring it to a simmer, and add freshly cut biscuit pieces to cook as directed. Cooked dumplings can be frozen with the stew, but they may soften or become a little crumbly after thawing.

Reheating

Reheat individual servings in the microwave in short intervals, stirring the broth gently between intervals when possible. To warm a larger portion, place it in a covered pot over low to medium-low heat, stirring carefully so the dumplings stay intact. Add broth a little at a time if the mixture has thickened, and heat until steaming hot throughout.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes. Shred or chop cooked rotisserie chicken and stir it in with the broth, half-and-half, and seasonings. Since the chicken is already cooked, this is a handy shortcut; let it warm in the simmering broth before adding the biscuit pieces.

Can I use a different kind of canned biscuit?

Yes, though the dumplings may vary in size and cooking time. The recipe was tested with an 8-count can of Pillsbury Grands buttermilk biscuits. If you use smaller biscuits, check them a little earlier, and make sure the centers are cooked through before serving.

Why do I need to keep the lid on while the dumplings cook?

The covered pot traps steam, which helps the biscuit pieces puff and cook through. Lifting the lid lets that steam escape and can leave the dumplings dense or doughy in the middle, so give them the full 10 minutes before checking.

How can I tell when the dumplings are done?

They should look puffed and set on the outside, with no raw dough in the center. Carefully cut one open with a knife to check. If it still looks doughy inside, cover the pot again and cook for another minute or two before testing once more.

Can I make this recipe thicker or thinner?

For a thicker stew, let it simmer uncovered for a few minutes before adding the biscuits, keeping it at a gentle simmer. If it’s thicker than you like after cooking, stir in a little extra chicken broth. Add liquid gradually so you can stop when the consistency feels right.

Final Thoughts

When you’re craving a cozy dinner without a long list of steps, this Easy Chicken and Dumplings With Canned Biscuits Recipe is such a satisfying one to keep close. Let the biscuits steam beneath the lid, add a little parsley, and bring the pot to the table for a warm, comforting meal everyone can dig into.

Ingredients You'll Need

How to Make Easy Chicken and Dumplings With Canned Biscuits Recipe

Step 1: Start the Easy Chicken and Dumplings With Canned Biscuits Recipe