Name: 30 Minute Chicken and Dumplings with Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 5 tbsp butter (unsalted); 1 medium onion (diced); 1.25 cups carrots (peeled and diced); 1.25 cups celery (diced); 7 garlic cloves (minced); 1.5 tbsp Italian seasoning; 2.5 tsp sage leaves; 1.5 tsp thyme leaves; 0.5 tsp smoked paprika; 3 tbsp flour; 4 cups chicken broth; 2 cups shredded chicken; 2 cups heavy cream; 1 cup peas; 2 bay leaves; Salt (to taste); Black pepper (to taste); 16.3 oz biscuit dough (like Pillsbury Grands); Flour for coating; Parsley (freshly chopped for garnish)

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This 30 minute chicken and dumplings with biscuits recipe is the culinary equivalent of slipping into stretchy pants after a long day. It gives you comfort food vibes without the commitment of a full Sunday stew. If you like creamy, cozy, slightly decadent dinners, you are in the right place. Also, if you want another creamy dinner idea, check out this creamy chicken and corn pasta with bacon for future plans.

Why This Recipe is Awesome

It comes together fast. Like, faster than your takeout app loads.
It uses biscuit dough as dumplings, which is basically cooking with cheat codes.
It tastes homemade without making you feel like a kitchen martyr.
It is forgiving. Burn the onions a little and it still forgives you. Skip a spice and it will still hug your soul.
Bonus You can make it with rotisserie chicken and still look like a culinary genius.

Ingredients You’ll Need

5 tbsp butter (I like Kerrygold unsalted butter for this)
1 medium onion (diced into 1/2-inch pieces)
1.25 cups carrots (peeled and diced into 1/2-inch pieces)
1.25 cups celery (diced into 1/2-inch pieces)
7 garlic cloves (minced)
1.5 tbsp Italian seasoning
2.5 tsp sage leaves
1.5 tsp thyme leaves
0.5 tsp smoked paprika
3 tbsp flour
4 cups chicken broth
2 cups shredded chicken
2 cups heavy cream
1 cup peas
2 bay leaves
salt
black pepper
16.3 oz biscuit dough (like Pillsbury Grands)
flour for coating
parsley (freshly chopped for garnish)

Yes the list looks long, but I promise most things are pantry basics. You probably already own half of it. If you want a crispy air fryer side instead of a pan roast, peek at this air fryer salt and pepper chicken later.

Step-by-Step Instructions

Heat a large pot or Dutch oven over medium heat and add the butter. Let it melt and get slightly bubbly. Smell the butter. Smile. Keep going.
Add the diced onion, carrots, and celery. Sauté until the onion turns translucent and the veggies soften, about 5 minutes. Stir now and then so nothing sticks.
Toss in the minced garlic, Italian seasoning, sage, thyme, and smoked paprika. Cook for 30 to 60 seconds until it smells heavenly. This is the part where your kitchen starts to flirt with your nose.
Sprinkle the flour over the veggies and stir to coat. Cook for another minute to get rid of the raw flour taste. This makes the base thick and cozy.
Slowly pour in the chicken broth while stirring to prevent lumps. Add the bay leaves and bring the mixture to a simmer. Let it bubble gently for 3 to 4 minutes so it thickens slightly.
Stir in the shredded chicken, heavy cream, and peas. Taste and season with salt and black pepper. Keep it at a simmer, not a rolling boil.
Preheat your oven to the temperature listed on the biscuit dough package. While it warms, prepare the biscuits. Lightly dust a cutting board with flour.
Separate the biscuit dough and flatten each piece slightly with your hands or a rolling pin coated in flour. You want them to be about half their original height so they cook through in the stew.
Using a spoon or your hands, place the flattened biscuit pieces on top of the simmering stew, spacing them evenly. They will puff up like little clouds.
Transfer the pot to the oven and bake until the biscuit tops are golden and the filling is bubbly, usually 12 to 15 minutes. Keep an eye on them, ovens have attitudes.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot. Try not to burn your tongue. No promises.

Common Mistakes to Avoid

Not seasoning as you go. Taste and adjust. Salt early and taste again. Flavor builds up; silence is not always golden.
Crowding the pot when sautéing. Overcrowding makes everything sweat instead of brown. Give your veggies breathing room.
Skipping the flour step. That flour is your thickener. Ditch it and you get soup, not dumpling stew.
Placing whole, unflattened biscuits on top. They might stay doughy in the center. Flatten a bit, people.
Forgetting to check oven time. Biscuit tops can go from gorgeous to charcoal in minutes. Eyes on the prize.

Alternatives & Substitutions

No heavy cream? Use a cup of milk plus a half cup of cream or go full milk for a lighter finish. Texture will differ but taste stays comforting.
No fresh herbs? Dried herbs work. Cut quantities to a third for stronger dried flavors. I usually eyeball it and nobody has sued me yet.
Vegetables not your thing? Swap peas for corn or green beans. I am not judging.
Want a gluten free version? Use gluten free flour for the roux and gluten free biscuit dough. Texture changes, heart remains intact.
Want richer flavor? Use a splash of white wine when you add the broth and let it reduce. Fancy vibes unlocked.
Not into biscuit dumplings? Drop in spoonfuls of drop-dumpling batter or use store bought biscuit halves. Flexibility is the name of the game.
Vegetarian? Use vegetable broth and omit chicken. Add white beans for protein. Still cozy, just different.
Need a quick cheat? Use rotisserie chicken and frozen mixed veggies. You will still get applause.

FAQ (Frequently Asked Questions)

Q. Can I use margarine instead of butter?

A. Well technically yes, but why hurt your soul like that? Butter adds flavor and richness. Use it if you want the best result.

Q. Can I make this on the stovetop without using the oven?

A. Sure. Cover the pot and simmer until the biscuits cook through, about 15 to 20 minutes. Rotate the biscuits halfway so they cook evenly.

Q. How do I prevent the biscuits from getting soggy?

A. Flattening helps. Also make sure your stew is at a gentle simmer not drowning the biscuits. If the stew looks too thin, simmer it a bit before adding biscuits.

Q. Can I freeze leftovers?

A. The stew freezes fine, but the biscuit texture changes. Freeze the stew alone and add fresh biscuits when reheating for best results.

Q. How can I make this less rich?

A. Replace heavy cream with half and half or whole milk and skip extra butter. You will still get comfort without feeling heavy.

Q. Is it possible to double this recipe?

A. Yes, use a larger pot and adjust baking time for biscuits. Make sure your oven can handle the dish size.

Q. What if I only have smaller biscuit cans?

A. No problem. Use more smaller biscuits and adjust spacing. They will puff like little clouds.

Final Thoughts

This is the kind of meal that shows up to dinner in pajamas and still gets a standing ovation. You get creamy comfort with minimal drama and the kind of leftovers that make you text strangers pictures. Remember to taste as you cook, flatten your biscuits slightly, and have fun with the herbs. Cooking does not have to be perfect to be delicious.

Conclusion

Now go impress someone or yourself with this fast and cozy chicken and dumplings idea. If you are curious about how food connects with culture and hearts around the globe, read this thoughtful piece called The way to a Singaporean’s heart.

30-Minute Chicken and Dumplings with Biscuits