Easy Chicken and Dumplings with Biscuits

This stovetop take on chicken and dumplings uses canned or homemade biscuits steamed right on top of a creamy chicken stew, so you get fluffy dumplings without turning on the oven. Building a roux with the sautéed vegetables thickens the broth from within, and the biscuits finish cooking under a tight lid using nothing but steam. It's the kind of cozy, one-pot dinner that feeds a family with leftovers to spare.

A creamy chicken and vegetable stew is topped with biscuits and steamed under a tight lid for fluffy, from-scratch dumplings.

Why You'll Love This Recipe

• Fast: ready in about 55 minutes (20 min prep, 35 min cook)
• Simple: 16 everyday ingredients
• Feeds the family: 6 servings
• Light: about 550 calories per serving

Ingredients

• 680 g (1.5 lb) boneless skinless chicken breasts or thighs
• 6 cups (1.4 L) low-sodium chicken broth
• 3 tablespoons unsalted butter
• 1 medium onion (diced)
• 2 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 2 cloves garlic (minced)
• 1/3 cup (40 g) all-purpose flour
• 1/2 cup (120 ml) whole milk ((or 1/2 cup heavy cream for richer))
• 1 cup (150 g) frozen peas (optional)
• 8 canned biscuits (one standard 8-count can, or equivalent frozen or homemade biscuit dough)
• 1 teaspoon dried thyme (or 1 tbsp fresh thyme leaves)
• 1 bay leaf (optional)
• 2 tablespoons fresh parsley (chopped (or 2 tsp dried parsley))
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil (optional, if you prefer oil instead of butter)

Instructions

1. If starting with raw chicken, pat it dry and season lightly with salt and pepper; if using rotisserie chicken, shred it and skip ahead.
2. For extra flavor, sear the chicken in butter or oil over medium-high heat for a minute or two per side just to develop color, then remove it to a plate.
3. In the same pot, add the remaining butter and sauté the onion, carrots, and celery until softened, about 5 to 7 minutes, then add the garlic and cook until fragrant.
4. Sprinkle the flour over the vegetables, stir to coat, and cook for a minute or two, then slowly whisk in the broth to avoid lumps, adding the thyme and bay leaf and bringing it to a simmer.
5. Return the chicken to the pot and simmer until cooked through, about 10 to 12 minutes if raw, then remove, shred with two forks, and stir it back in.
6. Stir in the milk or cream, taste, and season with salt and pepper, simmering uncovered a few minutes if the broth needs to thicken, or adding a splash more liquid if it's too thick.
7. Stir in the frozen peas and chopped parsley, if using, and simmer for 1 to 2 minutes.
8. Separate the canned biscuits and cut each into halves or quarters for more even cooking, or shape homemade dough into small rounds.
9. Lower the heat so the stew is at a gentle simmer, then arrange the biscuit pieces on top without pressing them in or stirring.
10. Cover the pot tightly and let the biscuits steam-cook for 12 to 16 minutes without lifting the lid.
11. After 12 minutes, check one biscuit for doneness — it should be fully cooked and fluffy, with no raw dough — and cover for a few more minutes if needed.
12. Once the biscuits are done, remove the pot from the heat, discard the bay leaf, and let it sit covered for 3 to 5 minutes so the juices settle.
13. Spoon the chicken and broth into bowls, making sure each serving gets some biscuit, and garnish with extra parsley if you like.

Cooking Tips

• Cut the biscuits into smaller pieces so they cook through more evenly under the lid.
• Don't press the biscuits into the stew — let them sit on top so steam can do the cooking.
• Let the pot rest a few minutes after cooking so the broth settles before serving.

Substitutions

• Heavy cream can replace the milk for an even richer broth.
• Homemade biscuit dough can be used in place of canned biscuits.
• Frozen mixed vegetables can stand in for the peas.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop, adding a splash of broth if the stew has thickened too much.
• Freezing isn't recommended since the biscuits can turn gummy once thawed.

Serving Suggestions

• Ladle into bowls, making sure everyone gets a piece of biscuit with their serving.
• Garnish with extra chopped parsley for freshness.
• Serve with a simple green salad on the side.

Nutrition (per serving)

Nutrient	Amount
Calories	550 kcal

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