Chicken and dumplings with biscuits is the ultimate weeknight comfort food. In just 40 minutes, you get creamy chicken stew topped with golden, fluffy biscuits no dough from scratch required. Whether you’re using rotisserie chicken or leftovers, this one-skillet recipe delivers homemade flavor with half the effort. Perfect for busy days, picky eaters, or anyone who needs a little warmth on a plate. Simple ingredients, big comfort, and zero stress.
Table of Contents
Table of Contents
Why Chicken and Dumplings with Biscuits Hits Home
From Scratch Roots with Weeknight Ease
Growing up just outside Austin, Texas, my mom always found magic in the simple things especially in the kitchen. She could make a pot of chicken and dumplings with biscuits feel like a feast, even if dinner was just thrown together after a long day. She didn’t have time for dough from scratch every night, so she’d use refrigerated biscuits and let them puff up over creamy chicken stew like golden pillows.
That tradition stuck with me.
This easy recipe brings those memories back but with modern speed. It’s ready in just 40 minutes, uses one skillet, and still delivers on that rich, comforting flavor. Instead of rolling out dough, you’ll quarter a can of Pillsbury Grands Biscuits, layer them on top, and bake them until they’re crisp outside and fluffy inside.
And the filling? It’s thick, savory, and made from scratch starting with sautéed onion, carrots, and celery, then simmered in a creamy roux of butter, flour, chicken broth, and milk. Stir in some shredded chicken (rotisserie works perfectly), frozen peas, and your favorite herbs or spices.
Just like my chicken sausage made easy recipe, this one is built for real-life kitchens where time is short, dishes pile up, and flavors still matter.
A Dish That Brings People Together
The first time I made chicken and dumplings with biscuits for friends, it was one of those last-minute “what do we even have?” nights. I had half a rotisserie chicken, a tube of biscuits, and a bag of frozen peas. Thirty minutes later, we were passing the skillet around the table, eating straight from the pan, laughing like we were kids again.
It’s not fancy it’s familiar. And sometimes that’s exactly what you need. Chicken and dumplings with biscuits is the kind of meal that fills your kitchen with warmth and brings people together without needing a reason. It’s flexible too. You can add corn, swap peas for green beans, or mix in cream cheese to get that velvety texture like in cream cheese white chicken chili.
When I want something lighter on the side, I’ll serve it with these Mexican summer salads or a crisp Italian-inspired fresh salad it’s the perfect balance.
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Chicken and Dumplings with Biscuits: Cozy, Creamy, and Quick
- Total Time: 40mins
Description
Warm, creamy, and downright irresistible this Chicken and Biscuit Dumpling Bake is your new go-to comfort dish!
In just 40 minutes, you’ll have a bubbling one-pan meal loaded with juicy shredded chicken, a rich, savory sauce, and fluffy golden biscuits baked right on top. It’s cozy, satisfying, and perfect for busy weeknights or lazy Sundays. One bite and your family will be asking for it again and again!
Ingredients
3 cups cooked chicken, shredded
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons butter
1/4 cup flour
3 cups chicken broth
1 cup milk
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (16.3 ounces) Pillsbury Grands Biscuits, cut into quarters
1 cup frozen peas
Instructions
Set the oven to 375°F and let it preheat while you prep the skillet.
In a large, oven-safe skillet, melt the butter over medium heat. Toss in the diced onion, chopped carrots, and celery. Sauté for about 5 minutes, or until the veggies begin to soften and turn fragrant.
Sprinkle in the flour, stirring continuously for 2 minutes to create a light roux.
Slowly pour in the chicken broth and milk, whisking as you go to keep the mixture smooth. Stir in the poultry seasoning, garlic powder, salt, and pepper. Let it simmer for about 5 minutes until thick and creamy.
Add the shredded chicken and frozen peas, mixing everything well to coat in the sauce.
Top with biscuit dough, placing the quartered pieces evenly over the skillet mixture.
Bake in the oven for 15–20 minutes, or until the biscuits are puffed and golden on top.
Let it rest for 5 minutes before serving it’ll be piping hot and irresistibly cozy.
Notes
How to Store Leftovers:
Transfer any leftover chicken and biscuit dumplings into an airtight container and keep them in the refrigerator. They’ll stay fresh and tasty for up to 3 days.
Reheating Tips:
To bring back that cozy warmth, pop them in a preheated oven at 350°F for about 15 minutes, or microwave individual portions until hot throughout.
Freezing Note:
While technically freezable, this dish is best served fresh. Freezing can cause the biscuits to lose their fluffy texture and turn soggy when reheated.
- Prep Time: 10 mins
- Cook Time: 30mins
- Category: chicken
- Method: Oven Baked
- Cuisine: American
Ingredients and Customization Tips for Chicken and Dumplings with Biscuits
What You Need for the Base Recipe
When it comes to making chicken and dumplings with biscuits, the beauty is in its simplicity. Chances are, your kitchen is already stocked with everything you need. Here’s the core you’ll need:
- 3 cups cooked shredded chicken leftover rotisserie or pre-cooked chicken breast work great
- 1 onion, diced
- 2 carrots and 2 celery stalks, chopped
- 2 tablespoons butter
- 1/4 cup flour – to thicken your sauce
- 3 cups chicken broth – or vegetable broth if you prefer
- 1 cup milk
- 1 tsp poultry seasoning and 1 tsp garlic powder
- Salt and black pepper – adjust to taste
- 1 can of Pillsbury Grands Biscuits (16.3 oz), cut into quarters
- 1 cup frozen peas – or swap with corn or green beans
This hearty base is the soul of any good chicken and dumplings with biscuits recipe. It comes together quickly, creates minimal mess, and fills your home with that irresistible just-cooked aroma.
The creamy texture and deep flavor remind me of dishes like cream cheese white chicken chili, but with the added comfort of buttery biscuits puffing up right on top.
I often prep a batch of these baked chicken wings the night before and save leftovers for this. It cuts cooking time and boosts the flavor of your chicken and dumplings with biscuits with already-seasoned meat.
Customizing Your Chicken and Dumplings
This recipe is built for flexibility. Whether you’re emptying your fridge, feeding picky eaters, or just trying to stretch leftovers, you’ve got options. That’s what makes chicken and dumplings with biscuits such a practical go-to because it bends to your pantry, not the other way around.
No Pillsbury? No problem.
Use frozen biscuits just thaw slightly and cut into pieces. Or make quick drop-style dumplings with flour, milk, and baking powder if you’re in a scratch-cooking mood.
Want it richer?
Fold in a few spoonfuls of cream cheese just before popping it into the oven. It gives your chicken and dumplings with biscuits that extra luxurious bite like your favorite white chicken chili crockpot dish but baked with texture.
Vegetarian twist?
Use white beans or chickpeas in place of chicken, swap to veggie broth, and toss in mushrooms for earthy flavor. The creamy base still works beautifully without meat.
Boost the veggies.
Add a handful of chopped kale or spinach at the end, or toss in frozen corn, broccoli, or even bell peppers. Anything goes chicken and dumplings with biscuits always welcomes what’s on hand.
Like the recipe for chicken cutlets, this one adapts to your schedule and your cravings. Whether you’re meal-prepping or throwing together a last-minute dinner, it delivers comfort fast.
For nights when life is chaotic, chicken and dumplings with biscuits gives you one thing that’s steady: a warm, creamy bite that feels like home.
Step-by-Step Instructions for Chicken and Dumplings with Biscuits
One Pan, Six Simple Steps
Making chicken and dumplings with biscuits doesn’t require fancy techniques or hours in the kitchen. In fact, this cozy meal comes together in just six straightforward steps using one oven-safe skillet.
Here’s exactly how to do it:
1. Preheat the oven to 375°F.
This ensures your biscuits bake evenly and turn golden on top.
2. Sauté the aromatics.
Add 2 tablespoons of butter to a large, oven-safe skillet and let it melt over medium heat. Add diced onion, chopped carrots, and celery. Cook until softened about 5 minutes.
3. Build the roux.
Dust the veggies with ¼ cup of flour and stir steadily for about 2 minutes this helps eliminate the raw flour taste and builds the rich, velvety texture we’re after.
4. Add the liquids and season.
Slowly pour in 3 cups of chicken broth and 1 cup of milk, stirring to avoid lumps. Once combined, season with 1 tsp poultry seasoning, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Simmer until thickened, about 5 minutes.
5. Add the chicken and peas.
Toss in 3 cups of cooked, shredded chicken along with a cup of frozen peas. Turn off the heat.
6. Top with biscuits and bake.
Slice the chilled Pillsbury Grands Biscuits into quarters and arrange them evenly across the top of the mixture. Transfer the skillet to the oven and bake uncovered for 15–20 minutes, or until the biscuits are puffed and golden brown.
Let it stand for 5 minutes before serving this helps the filling settle and the sauce thicken to the perfect spoonable consistency.
If you’ve ever made crockpot white chicken chili from frozen chicken, you know how forgiving creamy recipes like this can be. Just make sure your chicken is fully cooked before adding the biscuits.
Pro Tips for Foolproof Results
Even though this recipe is simple, a few extra tips can make your chicken and dumplings with biscuits restaurant-worthy:
- Don’t overcrowd the biscuit pieces. Leave space between them so steam can rise and cook them through. Tightly packed dough won’t bake evenly.
- Too thick? Pour in a bit of milk or broth and fold the mixture softly.
- Too thin? Let it bubble gently for a few more minutes with the lid off, or thicken it by stirring in a mixture of 1 tablespoon cornstarch and 1 tablespoon cold water.
- Make ahead? Prepare the filling up to two days in advance, then top with biscuits and bake when ready to serve.
Storage, Reheating & FAQs for Chicken and Dumplings with Biscuits
Best Practices for Storing and Reheating
The beauty of chicken and dumplings with biscuits isn’t just in how comforting it is fresh from the oven it’s also how easily it stores for leftovers. That said, there are a few tricks to keeping the texture just right.
Storing:
Allow the dish to cool down fully before sealing it in an airtight container for storage. Store in the refrigerator for up to 3 days. The filling holds up beautifully, but the biscuits will soften slightly.
Reheating:
To reheat, place individual portions in the microwave for 1–2 minutes until warmed through. For best results, especially if you want the biscuits to crisp back up, use the oven at 350°F for about 15 minutes. Cover loosely with foil to prevent over-browning.
Freezing Tips:
While you can freeze chicken and dumplings with biscuits, it’s not ideal once baked. The biscuit topping tends to absorb moisture and turn soggy when thawed. For best results, freeze just the filling. Then, when ready to eat, thaw overnight in the fridge, reheat, and add fresh biscuit dough before baking.
I recommend doubling the filling and freezing half then baking fresh when you need a quick dinner. This trick also works great with other comfort foods like orange chicken that rely on texture when reheated.
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Frequently Asked Questions (PAA Integration)
How do you make chicken and dumplings with biscuits?
Start by making a creamy chicken and veggie filling in a skillet, then top it with cut pieces of refrigerated biscuit dough. Bake until golden brown and bubbling.
Can you use canned biscuits like Pillsbury?
Yes! Pillsbury Grands are perfect for this recipe. Their size and structure hold up beautifully on top of the filling and bake into fluffy, golden dumplings.
Can you freeze chicken and dumplings made with biscuits?
Technically, yes but the texture of the biscuits can suffer. It’s better to freeze the filling only and add the biscuit dough fresh when baking.
What vegetables go in chicken and dumplings with biscuits?
Classic options include carrots, celery, onion, and peas. But you can mix in corn, green beans, spinach, or even mushrooms depending on what’s in your fridge or freezer.
How do you make chicken and dumplings with frozen biscuits?
Thaw frozen biscuits slightly, then cut and use them just like canned. You may need to increase bake time slightly to ensure they cook through.
Can I make this like white chicken chili?
Yes! Try adding a spoonful or two of cream cheese to the filling for a creamy, tangy finish, or a pinch of cumin for a chili-inspired twist like in easy white chicken chili crockpot recipes.
Any make-ahead tips?
You can make the filling 1–2 days ahead. Store it in the fridge, and top with biscuit dough just before baking. It’s perfect for prepping a busy night meal without compromising flavor.