For a richer flavor, use homemade chicken stock instead of water and bouillon cubes. Feel free to add other vegetables like peas, corn, or green beans. If you don't have biscuit dough, you can make your own dumplings from scratch. Adjust the amount of cayenne pepper to your desired level of spiciness. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Easy Chicken and Dumplings with Biscuits
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS13
A comforting and rustic rendition of classic chicken and dumplings, elevated with buttery, golden-brown biscuits. This dish is a hug in a bowl, perfect for warming up on a cold day or soothing the soul when feeling under the weather.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol83 mg
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Fiber3 g
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Protein31 g
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Saturated Fat9 g
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Sodium1954 mg
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Sugar7 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
In a large stockpot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add celery, carrots, onion, and bell pepper. Cook, stirring occasionally, until vegetables begin to soften, about 5-8 minutes.
02
Step
4 mins
Add minced garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all of the vegetables, about 2-3 minutes. Season with salt and pepper. Add cubed potatoes and flour; stir until vegetables are coated and a creamy texture begins to form, about 3-4 minutes.
03
Step
15 mins
Stir in chicken broth, cream of chicken soup, lemon juice, chicken bouillon cubes, 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.
04
Step
10 mins
Add shredded chicken to the pot. Simmer, uncovered, until the broth is reduced and slightly thickened, about 10 minutes.
05
Step
1 mins
Meanwhile, open the can of biscuits and slice each biscuit in half horizontally. Add the biscuit pieces to the top of the simmering soup.
06
Step
8 mins
Reduce heat to low, cover the pot, and cook for 8 minutes.
07
Step
8 mins
Remove the cover and carefully flip each biscuit over. Cover the pot again and simmer for another 8 minutes, or until biscuits are cooked through and golden brown. Serve hot in bowls with biscuits nestled in the bottom.
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Marcelina Kuvalis
Jun 15, 2025This was so easy to make and my family loved it! The biscuits were a great addition.
Claud Wisoky
Jun 12, 2025I thought it was a little bland, so I added some hot sauce. Next time I'll use more cayenne pepper.
Darrin Terrybrown
Jun 7, 2025I added some frozen peas and it was a hit! Will definitely make this again.
Dannie Medhurst
Jun 6, 2025The biscuits were a little doughy in the middle, so I baked them in the oven for a few extra minutes after simmering.