Easy Chicken and Dumplings With Canned Biscuits Recipe
This easy chicken and dumplings recipe turns tender chicken, vegetables, and fluffy canned-biscuit dumplings into a comforting one-pot dinner in just 45 minutes. Simmered on the stovetop with chicken broth, half-and-half, and herbs, it’s a cozy, family-friendly meal made with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts (about 3 breasts)
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables and Broth
- 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
Dumplings and Garnish
- 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
Instructions
- Heat the pot.
Set a large pot over medium-high heat and add 1 tablespoon of olive oil.
- Cook the chicken.
Season the chicken breasts with salt and pepper. Add them to the hot pot and cook for 6–7 minutes per side, or until cooked through. Transfer the chicken to a cutting board.
- Chop the vegetables.
While the chicken cooks, chop the onion, carrots, and celery.
- Sauté the vegetables.
Add the chopped vegetables and the remaining 2 tablespoons of olive oil to the pot. Sauté for about 5 minutes, keeping the vegetables slightly firm since they will continue cooking with the dumplings.
- Prepare the chicken and biscuits.
Cut the cooked chicken into small bite-sized pieces. Cut each biscuit into quarters and lightly toss the pieces in flour.
- Bring the broth to a simmer.
Return the chicken to the pot. Add the chicken broth, half-and-half, bay leaves, and thyme. Bring the mixture to a gentle simmer.
- Steam the dumplings.
Arrange the biscuit pieces over the simmering broth. Cover the pot immediately and cook for 10 minutes without lifting the lid so the steam can cook the dumplings.
- Check and serve.
Check that the biscuits are puffed and no longer doughy by cutting one open. Remove the bay leaves, garnish with parsley, and serve hot.
Notes
- Keep the lid on for the full 10-minute dumpling cooking time; lifting it releases the steam needed to cook the biscuits.
- Cut the biscuits into quarters and dust them lightly with flour so they are easier to handle and less likely to stick together.
- Cook the vegetables just until slightly softened before adding the broth, as they will continue to cook while the dumplings steam.
- Check a dumpling for doneness by cutting it open; the center should not look raw or doughy.
- Nutrition is an estimate and may vary with the brand of biscuits, broth, and chicken used.
