Easy One-Pot Chicken and Dumplings Using Refrigerated Biscuits
I am Alex, and I am happy you are here. This recipe proves that incredible, soul-satisfying food does not need to be complicated. Make this creamy, hearty comfort food classic on a weeknight with simple steps.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.2 ounce) package refrigerated biscuit dough, cut into quarters
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the thyme and sage. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally until it thickens slightly, about 5 minutes.
- Stir in the shredded chicken, heavy cream, salt, and pepper. Reduce the heat to low to keep the mixture warm but not boiling rapidly.
- Arrange the quartered biscuit pieces evenly over the top of the simmering chicken mixture. Do not stir them in.
- Cover the pot tightly and cook on low heat for 12 to 15 minutes, or until the biscuits are puffed and cooked through. You can check one biscuit for doneness.
- Serve immediately. This is a hearty family favorite and a classic American dinner.
Notes
- For a richer flavor, use leftover roasted chicken.
- If you prefer a thicker stew base, let the broth simmer uncovered for an extra 5 minutes before adding the biscuits.
- You can use canned cream of chicken soup instead of making a roux with flour and broth for an even quicker prep.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110