Chicken and Dumplings

5 from 3 votes

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!

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Dinner

Cuisine: American

Keyword: biscuit dough, comfort food, creamy

Servings: people

Calories: 662kcal

Author: Jennifer Debth

Equipment

Ingredients

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 (one package should contain 8 biscuits)
1 cup frozen green peas

US Customary - Metric

Instructions

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!
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