This lazy chicken and dumplings recipe delivers all the cozy, creamy comfort of the classic without the fuss of rolling dough. Using refrigerated biscuit dough as the dumplings cuts the prep time dramatically while still giving you tender, fluffy bites that soak up the rich, savory broth. It’s a one-pot meal that comes together in about 45 minutes, making it perfect for busy weeknights when you want something deeply satisfying.
Ingredients
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1/3 cup (45 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) whole milk
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 3 cups (about 450 g) shredded cooked chicken (rotisserie or leftover works great)
- 1 (16.3 oz / 462 g) can refrigerated buttermilk biscuits (8 count), each cut into quarters
- 1/2 cup (60 g) frozen peas (optional)
- 2 tbsp (30 g) chopped fresh parsley, for garnish
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk, thyme, sage, salt, and pepper. Bring the mixture to a gentle simmer, stirring often, until it thickens slightly, about 5 minutes.
- Stir in the shredded chicken and frozen peas (if using). Let the soup return to a simmer.
- Drop the quartered biscuit pieces into the simmering liquid one at a time, pushing them down gently so they are mostly submerged. Do not stir after adding the biscuits.
- Cover the pot with a lid and reduce the heat to low. Let it cook gently for 15–18 minutes, until the biscuits are cooked through and fluffy. Do not lift the lid during this time—the steam is what cooks the dumplings.
- Check that the chicken is heated through and the soup is bubbling gently. The internal temperature of the chicken should be at least 165°F (74°C) as a safe minimum, per USDA FSIS guidelines, if you are using leftover chicken that was refrigerated.
- Remove from heat. Garnish with fresh parsley and serve hot.
Tips
- Don’t stir after adding the biscuits: Stirring will break the dough apart and make the soup cloudy and gummy. Gently press the pieces down initially, then leave them alone until they’re done.
- Use low-sodium broth: The biscuit dough absorbs a lot of liquid, and regular broth can make the final dish overly salty. You can always add more salt at the end.
- Substitute rotisserie chicken: A store-bought rotisserie chicken is the easiest shortcut. Shred the meat from one whole chicken (about 3 cups) and skip the step of cooking raw chicken entirely.
- Make it gluten-free: Use a gluten-free all-purpose flour blend for the roux and gluten-free biscuit dough (or gluten-free drop dumplings made from a mix). The texture will be slightly different but still delicious.
Serving Suggestions
Serve this chicken and dumplings in deep bowls with a side of crusty bread or a simple green salad with a tangy vinaigrette to cut through the richness. A sprinkle of fresh parsley or chives on top adds a pop of color. For a heartier meal, pair it with roasted green beans or steamed broccoli.
Variations
- Herb overload: Add 1/4 cup of chopped fresh dill or parsley right before serving for a brighter flavor.
- Spicy kick: Stir in 1/2 teaspoon of red pepper flakes or a dash of hot sauce with the broth for heat.
- Creamy mushroom: Sauté 8 oz (225 g) of sliced mushrooms with the vegetables for an earthy, umami boost.
- Swap the protein: Use leftover turkey instead of chicken, especially after the holidays.
- Extra veggies: Add a cup of chopped kale or spinach in the last 5 minutes of cooking for added greens.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuits will absorb liquid and soften further, so the texture will change—it becomes more like a thick stew. To reheat, place individual portions in a saucepan over medium-low heat, adding a splash of chicken broth or milk to loosen it up. Stir gently until heated through to 165°F (74°C). You can also microwave individual bowls, covered, in 1-minute intervals, stirring in between. Avoid freezing this dish, as the dairy and biscuit dough can separate and become grainy when thawed.
Frequently Asked Questions
Can I use raw chicken instead of cooked? Yes. Cut 1.5 lbs (680 g) of boneless, skinless chicken breasts or thighs into bite-sized pieces. Brown them in the pot with the butter for 5–6 minutes, then remove them and proceed with the recipe. Add the chicken back in step 4 and simmer until cooked through, ensuring it reaches 165°F (74°C).
Why are my dumplings doughy in the middle? This usually happens if the heat is too high or the pot is too crowded. Make sure the liquid is at a gentle simmer (not a rolling boil) before adding the biscuits, and keep the lid on for the full steaming time. If your pot is very wide, the liquid may not cover the biscuits—use a slightly smaller pot or add a little more broth.
Can I use canned biscuits or should I make my own? Canned buttermilk biscuits are the lazy shortcut that makes this recipe work. If you prefer homemade, use a drop biscuit recipe (about 2 cups of flour, 1 tbsp baking powder, 1/2 tsp salt, 1/4 cup cold butter, 3/4 cup milk) and drop spoonfuls into the soup instead of cutting canned biscuits.
How do I make it thicker? If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl. After the biscuits are done, remove them to a plate, whisk the slurry into the hot soup, and simmer for 2–3 minutes until thickened. Return the biscuits to the pot before serving.
Can I make this in a slow cooker? Yes. Sauté the vegetables and garlic in a skillet, then transfer to a slow cooker with the broth, milk, seasonings, and chicken. Cook on low for 4–5 hours or high for 2–3 hours. About 30 minutes before serving, turn the slow cooker to high, add the quartered biscuits, cover, and cook for 30–40 minutes without lifting the lid.
What if I don’t have buttermilk biscuits? Any flaky or homestyle refrigerated biscuits will work. Avoid the
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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