This Chicken and Dumplings recipe is the perfect one-pot comfort food meal. It’s packed with creamy potatoes, fluffy biscuit “dumplings”, tender chicken, and SO MUCH flavor!
Chicken and dumplings is one of those meals I just crave when I want comfort food. Luckily, this recipe is super quick and easy to make so it’s my go-to in a pinch.
Bonus: it’s all made in ONE pot. Less dirty dishes are always a win in my book.
We’re using refrigerated biscuit dough instead of making homemade dumplings for this recipe. They’re so fluffy and moist – I promise nobody will know they’re store-bought!
- Butter – used for cooking the veggies. Provides a rich flavor and creamy texture.
- Potatoes – use Yukon gold potatoes for creamy, fluffy potato in every bite.
- Onion, Celery, and Carrot – the classic veggie blend. Adds texture, color, and nutrients!
- All-Purpose Flour – thickens the sauce.
- Chicken Broth and Half & Half – our sauce ingredients. The chicken broth adds flavor while the half & half adds an amazing creaminess.
- Chicken – use a store-bought rotisserie chicken for easy prep. No pre-cooking required! Bonus: it already has a nice level of seasoning!
- Refrigerated Biscuit Dough – the “dumplings” in this recipe. Tender, slightly dense, yet still fluffy – they can’t be beat!
- Frozen Peas – add a pop of texture, flavor, and nutrients.
- Salt, Pepper, and Garlic Powder – that classic trio of seasonings to amp this dish up just the right amount.
How to make
With just 20 minutes of prep, this easy and delicious meal is ready in no time!
- Melt butter in a large stockpot or skillet and cook potatoes, onion, celery, carrots, and seasonings for 10 minutes.
- Add additional butter and flour.
- Stir in chicken broth, half & half, and chicken and let simmer.
- Lay your biscuit dough out on a cutting board and cut into quarters.
- Toss quartered biscuits and flour in a small bowl.
- Stir peas and flour-coated biscuits into the sauce mixture and simmer until biscuits are fully cooked then serve and enjoy!
What chicken to use
Use a store-bought rotisserie chicken for easy prep – it’s already seasoned and cooked for you! Plus, it’s typically very moist!
Have leftover chicken on hand? Try that instead! Whatever you use, be sure it’s cooked through and seasoned to your liking.
Be sure to use a meat thermometer to verify that your chicken has reached an internal temperature of at least 165ºF before serving!
How to thicken
The chicken and dumplings mixture will thicken as it simmers and even more as it cools. However, if it’s still not thickened to your liking, try simmering it longer, sprinkling in some more flour (you’ll need to continue simmering to cook out the flour flavor), or even mashing some of the potatoes.
What to use besides canned biscuits
I love the texture the canned biscuits add to this recipe but if you’re interested in an alternative try one of these recipes instead:
What to serve with chicken and dumplings
With protein, veggies, and carbs, this chicken and dumplings recipe is a pretty complete meal. However, if you’re wanting to bulk it up a bit here are some of my favorite side dish recipes!
- Roasted Vegetables
- Pear, Blue Cheese, and Candied Pecan Salad
- Roasted Green Beans
- Honey Roasted Carrots
How to store
Store any leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.
To reheat, let it thaw in the refrigerator overnight, if frozen, then microwave or heat on stovetop. It may have thickened up quite a bit so try adding a splash of chicken broth or half and half to thin it out!
Too hot to slave over the stove? Try my crockpot chicken and dumplings instead!
Chicken and Dumplings
Equipment for this recipe
- 6 tablespoons unsalted butter divided
- 1/2 pound yukon gold potatoes diced
- 1/2 small onion diced
- 2 stalks celery diced
- 2 carrots diced
- 1 teaspoon salt more or less to taste
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 6 tablespoons all-purpose flour divided
- 2 cups chicken broth
- 2 cups half-and-half room temperature
- 4 cups cooked and cubed chicken I used 1 rotisserie chicken with the skin removed
- 1 (16.3 oz) can refrigerated biscuit dough each biscuit quartered (should contain 8 biscuits)
- 1 cup frozen green peas
- Melt 2 tablespoons butter over medium heat in a large stockpot or similar sized pan.
- Add in potatoes, onion, celery, carrots, salt, pepper, and garlic powder.
- Cook for 10 minutes, stirring regularly.
- Add in remaining 4 tablespoons butter and let melt.
- Whisk in 4 tablespoons of flour and cook for 1 minute, stirring constantly.
- Slowly whisk in chicken broth, then half and half.
- Stir in rotisserie chicken, then bring to a simmer.
- While the mixture is coming to a simmer, toss quartered biscuits with the remaining 2 tablespoons of flour in a medium sized bowl.
- Once simmering, stir in the flour coated biscuits and peas. Be careful to gently stir in the biscuits to keep them intact.
- Cover and cook (reduce heat to low to keep at a simmer) for about 15- 20 minutes, stirring occasionally.
- Test one of the biscuits to ensure they’re not raw in the middle, then serve and enjoy!
*Note: Nutrition information is estimated and varies based on products used.