1. Recipes

How to Make Easy Chicken and Dumplings with Biscuits - A Step-by-Step Guide

When it comes to comfort food, few dishes can match the soul-soothing satisfaction of a warm, hearty bowl of Chicken and Dumplings. This classic American dish has a long history of warming the hearts and bellies of families for generations. With tender chunks of chicken, savory vegetables, and pillowy soft dumplings, it's no wonder why this dish has become a staple in households across the country.

While the traditional recipe for Chicken and Dumplings often involves making dumplings ...

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Ingredients

  • 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!®)

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 8

  • 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.
  • 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.
  • Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
  • 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.
  • Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

    • Nutrition

    548 cal.

    • Total Fat: 26g
    • Saturated Fat: 9g
    • Cholesterol: 83mg
    • Sodium: 1954mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 31g
    • Vitamin C: 19mg
    • Calcium: 85mg
    • Iron: 3mg
    • Potassium: 453mg

    Categories

    Chicken recipes
    Soup recipes
    Comfort food recipes
    Easy recipes
    Biscuit recipes