How to Make Chicken and Dumplings with Biscuits

Learn How to Make Chicken and Dumplings with Biscuits on the stovetop, or the slow cooker. It’s the perfect dinner for a comfort food meal on a cold evening!

How to Make Chicken and Dumplings with Biscuits

Is there a better comfort food than Chicken and Dumplings? This dish is so flavorful! Let’s face it, there’s just something about a warm bowl of deliciousness on a cold winter night, right?

Since I’m often in a rush, I don’t have time to make the dumplings from scratch. I’m going to show you how to make Chicken and Dumplings with buttermilk biscuits from the refrigerator section of your grocery store.

Shopping List

• butter
• onion
• celery
• garlic
• chicken breasts
• carrots
• refrigerator buttermilk biscuits

From the pantry:

• cream of chicken OR cream of potato soup
• poultry seasoning
• chicken stock
• dried tarragon OR dried thyme
• dried parsley
• salt and pepper

Pro Tip: Use a microplane to grate the garlic super fine!

How to Make Chicken and Dumplings with Biscuits

Here are the instructions for making this creamy, hearty, delicious meal on the stovetop:

1. Melt the butter in a 4-quart dutch oven and cook the onion and celery until soft over medium-high heat 
2. Season with salt and pepper. 
3. Add garlic and cook 2 minutes more.
4. After that, add the chicken and cook until browned.
5. Next, add the chicken stock, carrots, soup, and seasonings and bring to a boil.
6. Reduce the heat and simmer.
7. Toss the quartered buttermilk biscuits with flour and then add them into the pot one at a time. 
8. Simmer for 15-20 minutes. 

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For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.

I just love how warm and cozy the aroma of the chicken and dumplings adds to the house.  After all, what savory smell is better than onions cooking in butter?

Slow Cooker Chicken and Dumplings with Biscuits Recipe

It’s even more simple – in my opinion – to make this recipe in your slow cooker or Crock-pot! Here’s how:

1. Into the crock, add the chicken stock and potato soup, along with the seasonings and herbs. Stir to combine.
2. Next, add the butter, onions, garlic, celery, carrots and chicken to the liquid mixture.
3. Stir the mixture again and cover.
4. Set the slow cooker on HIGH for 5 hours or LOW for 9 hours.
5. One hour before serving, cut the buttermilk biscuits into quarters. Toss the pieces with the flour. This keeps them from sticking together and also helps to thicken the gravy.
6. Gently add them to the slow cooker. Cook for 1 hour or until the biscuits are cooked through. NOTE: This may take slightly longer than 1-hour depending on your model of slow cooker.

Tips for Making Dumplings With Biscuits

• Buttermilk biscuits are the best for making dumplings. Be sure to purchase the larger biscuits.
• If you’re using frozen buttermilk biscuits, let them come to room temperature on the counter before adding them to the soup.
• Toss the biscuit pieces with all-purpose flour, which helps prevent them from sticking to one another. It also will thicken the soup a bit.

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Recipe Variations

• I use chicken breasts, but you could also use chicken thighs in this recipe. For a super-fast alternative, use shredded rotisserie chicken and cut down on the cooking time!
• While it’s not traditional, I sometimes add a cup of peeled and diced golden potatoes or sweet potatoes to the soup mixture. This makes for an even heartier meal. Check the amount of liquid as the soup is cooking and add a bit more chicken stock as needed.
• Add a cup of frozen vegetables such as peas or corn just before you add the dumplings. Since this is a rich dish, it makes me feel like I’m adding a little more nutritional value to the chicken and dumplings!
• I love the flavor of tarragon but if it’s not your favorite, or you don’t have it on hand you can skip it, or use dried thyme instead.
• For an even creamier soup, add 1/2 cup of cream to the soup just before adding the buttermilk biscuit dough. (It’s not every day you make this recipe, right?)
• If you really want to make your own biscuit dough, try this recipe from Sally’s Baking Addiction.

How to Make Chicken and Dumplings with Biscuits

DON’T FORGET TO PIN THIS RECIPE FOR LATER!

This one-pot meal is a favorite in our house because it’s simple to make and such a warm comforting meal!

When you make this please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!

Chicken and Dumplings with Biscuits

Savory chicken and tender buttermilk biscuit dumplings make for the perfect dinner any night of the week, but especially during the cold weather months!

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Course: Main Course

Cuisine: American

Keyword: How to Make Chicken and Dumplings with Biscuits

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 servings

Author: Ang Paris

Equipment

• Cutting Board
• Santoku Knife
• Microplane (optional)
• Liquid Measuring Cup
• Measuring Spoons
• Dutch Oven – 6 quart
• Mixing Spoon

Ingredients

• 1 tablespoon butter
• 1 small onion, diced small
• 3 celery ribs, diced small
• 1 large clove of garlic, minced
• 4 chicken breasts, cut into bite-sized pieces
• 4 cups chicken stock
• 2 large carrots, chopped
• 1 10-3/4 oz can cream of chicken soup OR cream of potato soup
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried tarragon OR dried thyme
• 1/4 teaspoon dried parsley
• 8 refrigerator buttermilk biscuits, cut into quarters
• 2 tablespoons all-purpose flour
• salt and pepper to taste

Instructions

• Melt the butter in a 4 quart dutch oven and cook the onion and celery until soft over medium high heat  Season with salt and pepper.  Add garlic and cook 2 minutes more.
• Add the chicken and cook until browned.
• Add the chicken stock, carrots, soup, and seasonings. Bring to a boil.
• Reduce the heat and simmer.
• Toss the pieces of biscuit dough with the flour. This keeps them from sticking together and also helps to thicken the gravy.
• Add the bite-sized pieces of biscuits into the pot one at a time. 
• Simmer for 15-20 minutes. 

Notes

Slow Cooker Chicken and Dumplings with Biscuits Recipe

1. Into the crock, add the chicken stock and potato soup, along with the seasonings and herbs. Stir to combine.
2. Next, add the butter, onions, garlic, celery, carrots and chicken to the liquid mixture.
3. Stir the mixture again and cover.
4. Set the slow cooker on HIGH for 5 hours or LOW for 9 hours.
5. One hour before serving, cut the biscuits into quarters. Toss the pieces with the flour. This keeps them from sticking together and also helps to thicken the gravy.
6. Gently add them into the slow cooker. Cook for 1 hour or until the biscuits are cooked through. NOTE: This may take slightly longer than 1-hour depending on your model of slow cooker.

Tips for Making Dumplings With Biscuits

• Buttermilk biscuits are the best for making dumplings. Be sure to purchase the larger biscuits.
• If you’re using frozen buttermilk biscuits, let them come to room temperature on the counter before adding them to the soup.
• Toss the biscuit pieces with all-purpose flour, which helps prevent them from sticking to one another. It also will thicken the soup a bit.

Recipe Variations

• I use chicken breasts, but you could also use chicken thighs in this recipe. For a super-fast alternative, use shredded rotisserie chicken and cut down on the cooking time!
• While it’s not traditional, I sometimes add a cup of peeled and diced golden potatoes or sweet potatoes to the soup mixture. This makes for an even heartier meal. Check the amount of liquid as the soup is cooking and add a bit more chicken stock as needed.
• Add a cup of frozen vegetables such as peas or corn just before you add the dumplings. Since this is a rich dish, it makes me feel like I’m adding a little more nutritional value to the chicken and dumplings!
• I love the flavor of tarragon but if it’s not your favorite, or you don’t have it on hand you can skip it, or use dried thyme instead.
• For an even creamier soup, add 1/2 cup of cream to the soup just before adding the buttermilk biscuit dough. (It’s not every day you make this recipe, right?)

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.