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Easy 30-Minute Creamy Chicken and Dumplings with Fluffy Drop Biscuits

A close-up of creamy chicken and dumplings topped with three golden, fluffy biscuits and fresh parsley.
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Make this classic comfort food tonight. This easy chicken and dumplings recipe uses simple ingredients to create tender chicken in a creamy broth topped with fluffy drop biscuits. It is a quick, hearty family favorite.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • For the Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 3/4 cup milk

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to create a roux.
  4. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally until the broth thickens slightly, about 5 minutes.
  5. Stir in the heavy cream, shredded chicken, and frozen peas. Season generously with salt and pepper. Reduce the heat to low to keep the mixture warm while you prepare the dumplings. Do not let it boil rapidly.
  6. Prepare the dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, salt, and pepper.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Pour in the milk and stir just until the dough comes together. Do not overmix; the dough will be sticky.
  9. Drop spoonfuls of the dumpling dough (about 1 tablespoon each) directly onto the simmering chicken mixture. Leave a little space between each dumpling.
  10. Cover the pot tightly, reduce the heat to low, and let the dumplings steam for 15 minutes without lifting the lid.
  11. Remove the lid. The dumplings should be puffed and cooked through. Check one dumpling for doneness.
  12. Taste and adjust seasoning if needed. Serve your chicken and dumplings immediately.

Notes

  • For a richer flavor, use leftover roasted chicken and substitute half of the chicken broth with the reserved pan drippings from roasting.
  • If you prefer a Southern style, use buttermilk instead of regular milk in the dumpling dough for a slight tang.
  • If you do not have heavy cream, you can use evaporated milk, but the broth will be slightly less rich.

Nutrition

Find it online: https://cookincorner.com/chicken-and-dumplings-easy-fluffy-recipe/