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Easy One-Pot Chicken and Biscuits Dumplings

Close-up of creamy chicken and dumplings with biscuits, featuring shredded chicken, peas, and golden biscuit tops.
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This recipe delivers ultimate cozy comfort food using simple ingredients and refrigerated biscuits for quick, satisfying weeknight dinners.

Ingredients

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  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 cup frozen peas
  • 1 (10.2 ounce) can refrigerated biscuit dough, cut into quarters
  • Salt and black pepper to taste

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme and rosemary. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Gradually 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.
  5. Stir in the heavy cream, shredded chicken, and frozen peas. Season with salt and pepper. Bring the mixture back to a gentle simmer.
  6. Drop the quartered biscuit pieces directly onto the simmering stew, spacing them out evenly. Do not stir them in.
  7. Cover the pot tightly, reduce the heat to low, and let the dumplings steam for 12 to 15 minutes, or until the biscuits are puffed and cooked through. Check one biscuit to confirm it is done in the center.
  8. Serve immediately in bowls, ensuring each serving gets plenty of creamy stew and fluffy biscuits.

Notes

  • For a richer flavor, use leftover cooked chicken or roast chicken.
  • If you prefer drop biscuits over refrigerated dough, mix 1 1/2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup cold butter (cut in), and 1/2 cup milk until just combined, then drop spoonfuls onto the stew.
  • This is a great weeknight dinner idea because it uses simple ingredients.

Nutrition

Find it online: https://hearthbite.com/chicken-and-dumplings-with-biscuits/