Easy Chicken and Dumplings with Biscuits


A delicious and easy recipe for chicken and dumplings made with biscuit dough. Perfect for chilly winter nights or when your whole house has a cold.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins


  • 2 tablespoons olive oil, or more as needed

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 1 large onion, chopped

  • 1 green bell pepper, chopped

  • 3 cloves garlic, finely chopped

  • ½ stick butter

  • 2 teaspoons salt, or to taste

  • 2 teaspoons ground black pepper, or to taste

  • 4 medium Yukon Gold potatoes, cubed

  • ¼ cup all-purpose flour

  • 1 quart water

  • 1 (10.5 ounce) can cream of chicken soup

  • ¼ cup lemon juice, or to taste

  • 3 cubes chicken bouillon

  • 1 ½ tablespoons poultry seasoning

  • 1 teaspoon ground cayenne pepper

  • 1 bay leaf

  • 1 ½ pounds cooked chicken breast, chopped

  • 1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)


  1. Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.

  2. Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all of the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.

  3. Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.

  4. Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.

  5. Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Cook's Note:

You can use cooked chopped chicken thighs instead of chicken breasts, if preferred.

Nutrition Facts (per serving)

548 Calories
26g Fat
48g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 548
% Daily Value *
Total Fat 26g 33%
Saturated Fat 9g 43%
Cholesterol 83mg 28%
Sodium 1954mg 85%
Total Carbohydrate 48g 18%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 31g
Vitamin C 19mg 96%
Calcium 85mg 7%
Iron 3mg 19%
Potassium 453mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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