When the winter wind starts to howl, I crave comfort. You want something that feels like a hug in a bowl. This Easy Chicken and Dumplings recipe is my secret weapon for cold nights.
It is 6pm and the kids are hungry. You need a meal that is fast and filling. This recipe delivers a creamy, homemade taste without the hours of work. It is the ultimate warm and cozy winter meal.
Why You’ll Love This Recipe
This recipe is a lifesaver for busy families. It takes only 30 minutes from start to finish. You can use leftover chicken or a store-bought rotisserie bird. It is a weeknight dinner winner that everyone will actually eat.
The refrigerated biscuits make the fluffiest dumplings ever. You do not have to worry about messy flour or rolling dough. It is budget-friendly and uses simple pantry staples you likely have now.
Simple Cooking Steps
Making this stew is incredibly straightforward. You just bring the flavorful base to a boil. Then you drop in pieces of biscuit dough. It is so simple that even beginners can master it on the first try.
The magic happens when you cover the pot. The steam cooks the dough into tender pillows. You will love how the broth thickens into a velvety sauce automatically.
Ingredients You’ll Need
Everything here is easy to find at any grocery store. Most of these are pantry staples or frozen basics.
- 2 cups cooked chicken, shredded
- 48 ounces chicken broth
- 10.5 ounces condensed cream of chicken soup
- 16.3 ounces refrigerated biscuit dough (8-count)
- 1 cup frozen peas and carrots
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
Step-by-Step Directions
- In a large pot or Dutch oven, combine chicken broth, cream of chicken soup, diced onion, minced garlic, thyme, and black pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to a simmer and stir in the shredded chicken and frozen peas and carrots.
- Cut each raw biscuit into quarters or small bite-sized pieces.
- Drop the biscuit pieces into the simmering liquid one at a time, ensuring they do not stick together.
- Cover the pot and simmer for 10 to 12 minutes, or until the dumplings are cooked through and no longer doughy in the center.
- Gently stir and serve hot.
Best Ways to Enjoy It
Serve this in big, deep bowls while it is steaming hot. It is a complete meal all on its own. You can add a simple side salad for some crunch. A piece of crusty bread is great for dipping in the creamy sauce.
Gather the family around the table for a cozy night in. Dim the lights and enjoy the quiet comfort. This dish is perfect for recharging your soul after a long day.
Storage & Reheating
Leftovers taste even better the next day. Keep them in an airtight container in the fridge for 3 days. The dumplings will soak up some broth as they sit. When reheating, add a splash of milk or broth to loosen the sauce. Warm it gently on the stove over low heat.
Tips for Best Results
- Cut your biscuits into small pieces because they double in size.
- Don’t peek under the lid while the dumplings are simmering.
- Use a rotisserie chicken to save precious prep time.
- Stir very gently at the end so you don’t break the dumplings.
- For a richer flavor, add a tiny pinch of poultry seasoning.
- Make sure the liquid is simmering before you add the dough.
Ways to Switch It Up
- Swap peas and carrots for frozen corn or green beans.
- Use gluten-free biscuits if you have dietary restrictions.
- Add a squeeze of lemon at the end for a bright finish.
- Stir in fresh parsley for a pop of color.
Common Questions
Can I use raw chicken?
Yes, you can use raw chicken breast. Simply dice it small and cook it in the broth first. Ensure it is fully cooked before adding the dumplings.
How do I know the dumplings are done?
Stick a toothpick into the center of a dumpling. If it comes out clean, they are ready. You can also cut one open to check for doughiness.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Easy Chicken and Dumplings
Ingredients
- 2 cups cooked chicken, shredded
- 48 ounces chicken broth
- 10.5 ounces condensed cream of chicken soup
- 16.3 ounces refrigerated biscuit dough (8-count)
- 1 cup frozen peas and carrots
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
Instructions
- In a large pot or Dutch oven, combine chicken broth, cream of chicken soup, diced onion, minced garlic, thyme, and black pepper.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to a simmer and stir in the shredded chicken and frozen peas and carrots.
- Cut each raw biscuit into quarters or small bite-sized pieces.
- Drop the biscuit pieces into the simmering liquid one at a time, ensuring they do not stick together.
- Cover the pot and simmer for 10 to 12 minutes, or until the dumplings are cooked through and no longer doughy in the center.
- Gently stir and serve hot.
