Easy Southern Chicken and Dumplings with Biscuits

repost from my recipe posted in 2024

There are certain recipes that just taste like home, and chicken and dumplings is one of them.

And dare I say it? This homemade version might just give Cracker Barrel a run for its money.

Tender shredded chicken, carrots, celery and onion simmer in a rich, herby chicken broth before soft, pillowy dumplings are added right to the pot. A splash of heavy cream at the end makes everything just creamy enough without turning it into a heavy cream-based soup.

The best part? We're taking a shortcut with refrigerated biscuits. You still get those tender, doughy dumplings without having to make dough from scratch.

I also love using fresh parsley and thyme from my little herb garden whenever I make this. It's such a simple addition, but fresh herbs add so much flavor to a cozy pot of soup.

If you're craving a warm, hearty Southern comfort meal, this is one you'll want to save.

Why You'll Love This Recipe

This chicken and dumplings recipe has become one of those meals I come back to again and again because it's:

• Easy to make: Refrigerated biscuits make homemade chicken and dumplings much more approachable.

• Made in one pot: Everything comes together right in your Dutch oven.

• Full of flavor: Fresh herbs, vegetables and chicken thighs create a flavorful broth without a complicated ingredient list.

• Perfect comfort food: It's warm, hearty and exactly what I want on a cool fall or winter evening.

• Family friendly: This is the kind of cozy dinner everyone can dig into.

Chicken and Dumplings Ingredients

For the Chicken and Broth

• 4 boneless, skinless chicken thighs, about 2 pounds

• 3 tablespoons butter

• 2 large carrots, peeled and diced

• 1 medium onion, diced

• 2 celery stalks, sliced

• 1 tablespoon fresh parsley, finely chopped

• 1 tablespoon fresh thyme leaves

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 bay leaf

• 8 cups chicken broth

• ¼ cup heavy cream

For the Dumplings

• 1 can refrigerated buttermilk biscuits — avoid the flaky-layer variety

• ¼ cup all-purpose flour, plus more as needed for your work surface

For Garnishing

• Fresh thyme

• Fresh parsley

• Freshly cracked black pepper, optional

How to Make Chicken and Dumplings

1. Sauté the vegetables.

Place a large Dutch oven over medium-high heat and melt the butter.

Add the diced onion, carrots and celery. Cook, stirring occasionally, until the onion becomes translucent and the carrots begin to soften.

2. Add the herbs and seasonings.

Stir in the parsley, thyme, salt, black pepper and bay leaf. Cook for about a minute, stirring everything together so the vegetables are well coated with the herbs and seasonings.

3. Cook the chicken.

Nestle the chicken thighs into the vegetables and pour in the chicken broth.

Bring everything to a boil, then cook for approximately 20 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F.

4. Prepare the biscuit dumplings.

While the chicken cooks, prepare your dumplings.

Lightly flour a clean work surface. Remove the biscuits from the can and coat both sides of each biscuit with flour.

Using your fingers, gently flatten each biscuit. Cut each one into approximately 4–8 pieces depending on how large you'd like your dumplings.

Don't worry about making them perfect. Chicken and dumplings is supposed to feel a little rustic!

Set the biscuit pieces aside while the chicken finishes cooking.

5. Shred the chicken.

Remove the cooked chicken thighs from the Dutch oven and place them on a cutting board or plate.

Using two forks, shred the chicken into bite-sized pieces.

Don't forget to remove and discard the bay leaf from the broth.

6. Cook the dumplings.

Bring the broth back to a gentle boil.

Add the biscuit pieces one at a time, stirring gently as you go. Adding them individually helps prevent the dumplings from sticking together and forming one giant clump of dough.

The dumplings will initially float on top of the broth.

Reduce the heat slightly and allow them to cook until they're tender and cooked through. As they cook, they'll puff up before beginning to shrink slightly, and some may even separate into smaller pieces.

That's perfectly fine!

7. Finish the chicken and dumplings.

Return the shredded chicken to the Dutch oven and stir everything together.

Pour in the heavy cream and gently stir until incorporated.

Remove the pot from the heat.

You can serve your chicken and dumplings immediately, but I like to let the pot sit for 5–10 minutes before serving. This gives the broth a chance to thicken and everything becomes even more comforting and delicious.

Watch my video on Instagram HERE.

How Do You Know When the Dumplings Are Done?

This is probably the biggest question when making chicken and dumplings with refrigerated biscuits.

The dumplings should be soft and fluffy on the inside without any raw, gummy dough in the center.

Because the size of your dumplings can vary, cooking time can vary too. If you're unsure, remove one of the larger dumplings from the pot, cut it open and check the center.

Tips for the Best Chicken and Dumplings

Don't use flaky biscuits. Choose traditional buttermilk-style refrigerated biscuits. Flaky-layer biscuits tend to separate too much as they cook.

Flour your biscuits. That little coating of flour helps keep the dough manageable and also contributes to thickening the broth.

Use chicken thighs. I love thighs for soups because they stay tender and juicy while simmering and add more flavor than chicken breasts.

Add the dumplings individually. It takes an extra minute or two, but it's worth it. Dropping all the biscuit pieces into the pot at once can cause them to stick together.

Let the finished pot rest. Those extra 5–10 minutes make a difference. The broth will continue to thicken as it sits.

Can I Use Chicken Breast Instead?

Absolutely!

You can substitute boneless, skinless chicken breasts for the chicken thighs. Just keep an eye on the cooking time since chicken breasts can become dry if they're overcooked.

That said, I prefer chicken thighs for this recipe because they're harder to overcook and give the broth a richer flavor.

Can I Use Rotisserie Chicken?

Yes! If you want to make this recipe even faster, shredded rotisserie chicken is a great shortcut.

Prepare the vegetables, herbs and broth as directed, but skip simmering the raw chicken for 20 minutes. Cook your dumplings in the broth and add the shredded rotisserie chicken toward the end, giving it just enough time to warm through.

How to Store Leftover Chicken and Dumplings

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3–4 days.

Keep in mind that the dumplings will continue absorbing some of the broth as they sit, so your leftovers will be considerably thicker the next day.

When reheating, add a splash of chicken broth to loosen everything back up.

I prefer reheating chicken and dumplings gently on the stovetop, but individual portions can also be reheated in the microwave.

What to Serve with Chicken and Dumplings

Honestly, this is one of those meals that doesn't need much else.

Chicken, vegetables, broth and dumplings are all packed into one bowl, making it a complete meal on its own.

If you want something alongside it, try a simple green salad, roasted vegetables or some crusty bread for soaking up every last bit of that creamy broth.

A Bowl of Southern Comfort

There's a reason chicken and dumplings has been a comfort-food staple for generations.

It's simple. It's hearty. And there's something about a big Dutch oven bubbling away on the stove that immediately makes the house feel a little cozier.

This version gives you all of that homemade comfort while using refrigerated biscuits to make the dumplings incredibly easy.

Spoon it into a big bowl, add a little fresh thyme or parsley on top, and enjoy.

And if you're anything like me, you'll definitely be going back for seconds.