Easy Chicken And Dumplings With Biscuits Recipe

I make Super Easy Chicken And Dumplings with shredded rotisserie chicken and Pillsbury refrigerated biscuits, and I’ll show how a few pantry shortcuts become a surprisingly creamy, flaky bowl.

I love a shortcut that actually tastes like I did something impressive, and this one does that trick. Using shredded rotisserie chicken and Pillsbury canned refrigerated biscuits, I built a bowl that reads simple but keeps sneaking up on you.

It’s creamy without yelling, familiar but with a little twist that makes you want seconds even before you finish your first spoon. I call it my Chicken And Dumplings Recipe With Biscuits because, well, that nails it — comfort with very little fuss.

Try it and tell me if it doesn’t make you rethink what “easy” can be.

Ingredients

• Shredded rotisserie chicken gives protein, savory depth, and leftover convenience for quick comfort.
• Canned biscuits add fluffy, bready dumplings and extra carbs, real shortcut for busy nights.
• Carrots bring sweetness, vitamin A and some fiber, plus bright color and bite.
• Celery gives subtle savory crunch, low calories, and mild salty, herbal notes.
• Onion creates savory base, adds natural sweetness when cooked and depth.
• Low sodium chicken broth supplies liquid, umami, electrolytes and more chicken flavor.
• Butter makes the soup richer, adds silky mouthfeel and a touch of fat.
• Milk adds creaminess, calcium and mild sweetness, helps thicken the broth slightly.

Ingredient Quantities

• About 3 cups shredded rotisserie chicken from one whole chicken
• 1 can Pillsbury canned refrigerated biscuits (8 count)
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1/4 cup all purpose flour
• 4 cups low sodium chicken broth
• 1 cup milk, whole or 2 percent
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
• 1 bay leaf
• 1/2 cup frozen peas (optional)
• 2 tablespoons fresh parsley, chopped

How to Make this

1. Prep everything first: shred about 3 cups rotisserie chicken, dice 1 medium yellow onion, slice 2 carrots and 2 celery stalks, mince 2 garlic cloves, open 8-count biscuit can and tear each biscuit into quarters, measure broth, milk and herbs.

2. In a large heavy pot or Dutch oven heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter melts. Add onion, carrots and celery and cook 5 to 7 minutes until softened, stirring now and then. Add the garlic and cook 30 seconds.

3. Push the veggies to the side, add the remaining 2 tablespoons butter, then sprinkle in 1/4 cup all purpose flour. Stir constantly 1 to 2 minutes to cook the raw flour taste, it should smell a little nutty.

4. Slowly pour in 4 cups low sodium chicken broth while whisking or stirring to avoid lumps, then whisk in 1 cup milk (warm it a bit first if you can). Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme, and 1 bay leaf. Bring to a gentle simmer and let thicken 4 to 6 minutes.

5. Add the shredded chicken to the pot and simmer 3 to 5 minutes so the chicken heats through and the flavors meld.

6. Reduce heat to a very gentle simmer. Drop the biscuit pieces into the broth evenly (they will puff up into dumplings). Cover the pot and cook without stirring for 10 to 12 minutes, checking at about 8 minutes; try not to stir much or the dumplings get gummy.

7. With about 2 to 3 minutes left, stir in 1/2 cup frozen peas if using, and sprinkle in 2 tablespoons chopped fresh parsley. Let finish cooking until dumplings are cooked through and fluffy.

8. Remove the bay leaf, taste and adjust salt and pepper. Serve hot in big bowls, crusty spoon recommended.

Equipment Needed

1. Large heavy pot or Dutch oven with lid
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Whisk
7. A couple forks to shred the rotisserie chicken
8. Can opener or kitchen scissors (for the biscuit can)
9. Ladle or big serving spoon

FAQ

Easy Chicken And Dumplings With Biscuits Recipe Substitutions and Variations

• About 3 cups shredded rotisserie chicken: swap with 3 cups shredded poached or roasted chicken breasts or thighs, or use leftover roast turkey, same volume works fine.
• 1 can refrigerated biscuits (8 count): use 8 drop biscuits made from biscuit mix, or cut a roll of pizza dough into rounds, or use canned crescent dough shaped into rounds, whatever you got.
• 1/4 cup all purpose flour: replace with 2 tablespoons cornstarch mixed with 2 tablespoons cold water as a slurry, or use arrowroot or tapioca starch in the same way to thicken.
• 1 cup milk whole or 2 percent: use 1 cup unsweetened soy or oat milk for dairy free, or for extra richness use 3/4 cup half and half topped up with 1/4 cup water, it wont hurt the flavor.

Pro Tips

– warm the milk and even warm the shredded chicken a bit before you add them. cold dairy or cold meat in a hot roux can make the sauce seize or slow the simmer, so temper the milk with a few spoons of hot broth first, then whisk it in.
– tear the biscuits into similarly sized pieces and drop them on a very gentle simmer, dont fuss with them while they cook. stirring makes the dumplings gummy, and uneven pieces cook at different speeds, so try to keep them the same size.
– brown the onions and carrots a little longer than you think you need, that bit of caramelization adds real depth. also rescue any flavor from the rotisserie skin or bones if you can, a quick strain of a small homemade stock will lift the whole thing.
– if the stew gets too thick after the dumplings soak up liquid, thin it with a splash of hot broth or milk instead of cold water; and if its too thin, simmer uncovered a few minutes to concentrate flavors, then adjust salt at the end.