Easy Chicken and Dumplings with Biscuits

Easy Chicken and Dumplings with Biscuits

Easy Chicken and Dumplings with Biscuits is a simple weeknight dinner recipe using rotisserie chicken and Pillsbury refrigerated biscuits. These creamy chicken and dumplings are a hearty comfort food dish perfect for cold weather.


  • 1/4 cup butter
  • 1 yellow onion, diced
  • 1/4 cup all-purpose flour
  • 10.5 oz condensed chicken broth
  • 4 cups heavy cream
  • 8.5 oz canned peas and diced carrots
  • 2 cups chicken, cooked, shredded
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1/2 tsp ground sage
  • 12 oz Pillsbury refrigerated biscuits


  1. In a large saucepan over medium-high heat, cook butter and diced onions until onions are translucent.
  2. Add the flour to the pot and stir well. 
  3. Continue cooking until the flour just starts to turn golden brown.
  4. Add the chicken broth to the pot and stir really well.
  5. Add the cream and stir again.
  6. Bring the liquid to a boil. While waiting for the liquid to come to a boil cut the Pillsbury biscuits into quarters.
  7. Once the liquid is boiling add the peas and carrots (drain them first), shredded chicken, salt, pepper, onion powder and sage to the pot. Stir well.
  8. Add the pieces of biscuit dough to the pot and stir gently.
  9. Cover the pot and reduce heat to medium-low.
  10. Continue cooking the chicken and dumplings for 20 minutes while covered, stirring gently every 5 minutes to make sure nothing sticks to the bottom of the pot.
  11. After twenty minutes stir well and serve.
  12. Enjoy!

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