There’s something special about a bowl of Chicken & Dumplings.
Growing up, it was one of my all-time favorite meals—warm, creamy, and comforting. But as much as I loved it, it wasn’t something my mom made very often. Between work and everything else on her plate, she just didn’t have the time for a recipe that took hours to pull together from scratch.
Now that I’m a mom myself, with kids who love Chicken & Dumplings just as much as I did, I wanted to find a way to bring that same cozy flavor to the table—without spending all day in the kitchen. That’s exactly why I created this easy, one-pot version of the classic dish. It’s quick, full of flavor, and still feels like a warm hug in a bowl.
I actually just made this again over the weekend. My husband is recovering from surgery, and I’ve been looking for soft, soothing meals to make during his healing process. This recipe was perfect—comforting, creamy, and easy to digest. Needless to say, I’ll be making a lot of soups and comfort foods over the next few weeks!
Why You’ll Love This Easy Chicken & Dumplings Recipe
One-Pot Wonder
No need to juggle multiple pans or spend extra time on clean-up. Everything comes together in a single pot—simple, efficient, and perfect for busy nights.
Shortcut with Canned Biscuits
Let’s be honest: homemade dumplings can be intimidating. That’s one of the reasons my mom skipped this dish so often! This recipe uses canned biscuits as a shortcut, which means you get fluffy, delicious dumplings with zero fuss.
Creamy, Cozy Comfort Food
This dish checks all the boxes for comfort food—rich, creamy broth, tender chicken, and soft, pillowy dumplings. It’s the kind of meal that makes everyone around the table feel a little more at home.
Chicken and Dumplings
Equipment
- 1 Blender
- 1 Dutch Oven
Ingredients
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 yellow onion
- 3 carrots
- 4 stalks celery
- 1 cloves garlic chopped
- 1 12 oz can evaporated milk, or half and half
- 1 32 oz quart chicken stock
- 4 cups shredded cooked chicken I like to use a rotisserie chicken
- 1 teaspoon dried thyme
- 1 teaspoon black pepper or to taste
- 1 can biscuits sliced into 1/8 pieces
- salt to taste
Instructions
- In a blender, add your loosely chopped onion, celery, carrots and 1 1/2 cups of your chicken broth. Blend until completely smooth and no chunks are left. Set aside.
- In your dutch oven add your butter and garlic, and melt completely. Then slowly add 1 tablespoon at a time of flour while constantly whisking to be sure the mixture doesn't become clumpy or burn.
- Once all flour and butter are combined, slowly stir in your remaining chicken broth while whisking to keep the consistency smooth.
- Now pour in your blender mixture of veggies, your evaporated milk, and stir to combine.
- Bring to a boil and add your thyme, black pepper, salt, and chicken and give it another stir.
- Begin dropping in your sliced biscuits one at a time in different spots of your boiling mixture. Once all biscuit pieces have been dropped in, cover and cook for 15 minutes.
- Enjoy a delicious bowl of Chicken & Dumplings!
Notes
- Once you drop the biscuits in, you’ll notice them begin to fluff up. This is totally okay and they won’t be that fluffy 15 minutes later. They will begin to sink to the bottom so you really won’t be able to see them from the top.
- Make certain you cover the pot once you drop the biscuits in!
- I typically don’t need to add salt to mine as I don’t use low sodium chicken broth. If I’m feeling like it needs a touch of salt, I typically sprinkle a dash or Lawry’s seasoning salt directly into my bowl.
Whether you’re cooking for a crowd or just want to serve up something special on a weeknight, this recipe is a keeper. Give it a try—you might just start a new family tradition.
