Description
This quick and easy chicken and dumplings recipe uses canned buttermilk biscuits for perfectly fluffy dumplings in under 30 minutes. It’s a comforting, creamy dish that tastes like it simmered all day but comes together in no time.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 can (16.3 ounces) refrigerated buttermilk biscuits (like Pillsbury Grands!)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant.
- Sprinkle the 2 tablespoons of all-purpose flour over the vegetables and stir constantly for 1-2 minutes. Slowly pour in the chicken broth and water, whisking continuously to prevent lumps. Bring to a gentle boil.
- Add the salt and black pepper. Reduce heat to low and let the broth simmer for 5 minutes.
- Stir in the shredded chicken and heavy cream. Let simmer for another 2-3 minutes until the chicken is heated through. Taste and adjust seasoning if needed.
- While the broth simmers, open the can of buttermilk biscuits. Separate the biscuits and cut each one into quarters (about 32 pieces).
- Gently place the biscuit quarters on top of the simmering broth in a single layer. Do not stir. Cover the pot with a tight-fitting lid and reduce heat to medium-low.
- Cook the dumplings for 10-12 minutes without lifting the lid. After 10 minutes, check one dumpling by cutting it in half—it should be cooked through and no longer doughy.
- Remove the pot from heat. Sprinkle with fresh parsley if using. Let sit for 2-3 minutes before serving. Ladle into bowls, ensuring each serving gets broth, chicken, vegetables, and dumplings.
Notes
Don’t rush the vegetable sauté—it builds flavor. Resist the urge to stir the dumplings once added; keep the lid on for fluffy results. For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in after dumplings are cooked. Leftovers keep in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth. Freezing is not recommended as dumplings become mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 420
- Sugar: 6
- Sodium: 890
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: chicken and dumplings, easy chicken and dumplings, 30-minute chicken and dumplings, buttermilk biscuits, comfort food, quick dinner, weeknight meal