Name: 30-Minute Chicken and Dumplings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 5 tbsp unsalted butter; 1 medium yellow 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 dried sage leaves; 1.5 tsp dried thyme leaves; 1/2 tsp smoked paprika; 3 tbsp all-purpose flour; 4 cups low-sodium chicken broth; 2 cups cooked shredded chicken; 2 cups heavy cream; 1 cup peas (frozen or fresh); 2 bay leaves; Salt and freshly ground black pepper, to taste; 16.3 oz biscuit dough, cut into quarters; Extra flour for coating the biscuit pieces; Fresh parsley, chopped, for garnish

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Spoon-tender dumplings floating in a rich, herbed chicken gravy — but made in about half an hour. This 30-minute chicken and dumplings with biscuit dough is the perfect weeknight comfort: fast, forgiving, and crowd-pleasing. It uses shredded cooked chicken and ready-made biscuits to cut prep time without losing the cozy, stick-to-your-ribs feeling. For site policies, you can review the terms and conditions if you need them before sharing this recipe with others.

Why you’ll love this dish

This version of chicken and dumplings gives you all the warm nostalgia of the classic without the long simmer. Using biscuit dough as dumplings means no rolling, no cutting, and no extra equipment — ideal for busy parents, home cooks short on time, or anyone craving comfort food on a weeknight.

“My kids asked for seconds before I even sat down — simple, fast, and full of flavor.” — a quick review from a busy weeknight cook

This recipe is:

Time-efficient (about 30 minutes total).
Budget-friendly (rotisserie chicken and pantry spices do the heavy lifting).
Kid-friendly (soft, pillowy biscuits are usually a hit).
Flexible for leftovers and meal prep.

How this recipe comes together

Start by softening aromatics (onion, carrot, celery) in butter; add garlic and herbs to bloom their flavors. A little flour creates a roux-like base to thicken when you whisk in chicken broth. Stir in shredded chicken, cream, frozen peas, and bay leaves, then drop quartered biscuit dough directly into the simmering pot. Cover and steam until the biscuit dough puffs and cooks through — about 10 minutes. Finish with chopped parsley and a few grinds of pepper.

Expect simple technique: sweat, season, thicken, simmer, and steam the biscuits. No fiddly shaping or individual baking required.

What you’ll need

5 tbsp unsalted butter
1 medium yellow onion, diced (about 1/2-inch pieces)
1.25 cups carrots, peeled and diced (1/2-inch)
1.25 cups celery, diced (1/2-inch)
7 garlic cloves, minced
1.5 tbsp Italian seasoning
2.5 tsp dried sage leaves
1.5 tsp dried thyme leaves
1/2 tsp smoked paprika
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie chicken works great)
2 cups heavy cream
1 cup peas (frozen or fresh)
2 bay leaves
Salt and freshly ground black pepper, to taste
16.3 oz biscuit dough (store-bought like Pillsbury Grands) — cut into quarters
Extra flour for coating the biscuit pieces
Fresh parsley, chopped, for garnish

Ingredient notes and substitutions:

Use half-and-half instead of heavy cream if you want lighter richness; reduce simmer time to avoid separation.
For lower sodium, choose low-salt broth and season at the end.
Shredded rotisserie chicken is the fastest; leftover roast chicken or poached breasts also work.

How to prepare it

In a large, heavy-bottomed pot, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
Stir in the minced garlic, Italian seasoning, sage, thyme, and smoked paprika; cook 30–60 seconds until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook 1 minute to remove raw-flour taste.
Gradually pour in the chicken broth while whisking or stirring to prevent lumps. Bring to a gentle simmer.
Add shredded chicken, heavy cream, peas, and bay leaves. Taste and season with salt and black pepper. Maintain a gentle simmer (avoid a rolling boil).
Preheat your oven according to the biscuit package instructions while the pot simmers (this warms the kitchen and guarantees biscuits will rise if they need a short bake later).
Cut each biscuit into quarters and lightly toss the pieces in flour to prevent sticking. Drop the pieces carefully into the simmering sauce, spacing them so they won’t clump.
Cover the pot and let steam for about 10 minutes, or until biscuits are risen and cooked through (insert a skewer into the center of a biscuit — it should come out hot with no raw dough).
Remove from heat, discard bay leaves, stir gently to distribute dumplings, and garnish with chopped parsley. Serve hot.

Directions to follow

Keep the simmer low when the cream is added; high heat can cause curdling.
If the pot seems too thin after the biscuits steam, simmer uncovered a few minutes to reduce, or mix an extra teaspoon of flour with a tablespoon of cold water and whisk in to thicken.
If the biscuits are slow to cook, cover and let rest off the heat for a few more minutes; residual heat will finish them without overcooking the filling.

Best ways to enjoy it

Plate in deep bowls so the gravy stays contained. Pair with:

A crisp green salad to cut the richness.
Steamed green beans or roasted Brussels sprouts for a hearty vegetable side.
A glass of chilled Chardonnay or a malty amber beer if you drink wine/beer.
Garnish with extra parsley or a few thyme leaves for color and freshness.

Storage and reheating tips

Refrigeration: Keep leftovers in an airtight container for up to 3–4 days. The dumplings will soften and the texture will change but remain tasty.
Freezing: Freeze the stew base (without biscuits) for up to 3 months. Thaw overnight and reheat gently; add fresh biscuit dough or reheat with quick drop dumplings right before serving. Freezing with baked/steamed biscuits is not recommended — they turn soggy.
Reheating: Gently rewarm on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the mixture has thickened too much. Microwaving works for single servings; heat in 30-second bursts, stirring in between to keep the sauce even.

Helpful cooking tips

Use room-temperature heavy cream to reduce the shock to the hot pot and minimize separation.
Shred the chicken finely so every spoonful has meat. Rotisserie chicken gives great flavor fast.
Lightly flour biscuit pieces before dropping to prevent them from sticking together.
If you prefer a lighter broth, replace half the cream with low-sodium chicken stock and simmer slightly longer to concentrate flavor.
For a guaranteed steam-rise, cover the pot tightly; a clean kitchen towel under the lid helps trap moisture (remove towel before serving). Also, check our site terms for any content sharing guidelines if reposting the recipe.

Flavor swaps and recipe variations

Vegetarian: Swap the chicken for shredded jackfruit or chickpeas and use vegetable broth; skip the cream or use coconut cream for richness.
Spicy: Add 1/2 tsp cayenne or a few dashes of hot sauce when adding spices.
Herb-forward: Replace Italian seasoning with 2 tbsp fresh chopped tarragon and parsley for a brighter herb profile.
Biscuits alternative: Make small drop dumplings from a biscuit-style or biscuit-topped biscuit dough recipe if you prefer a scratch dumpling.

Common questions

Q: How long does this take from start to finish?
A: About 30 minutes. Prep and softening vegetables ~5–7 minutes, simmering and steaming biscuits ~15–20 minutes.

Q: Can I use raw chicken instead of cooked shredded chicken?
A: You can, but it will require more time. Add raw, bite-sized chicken pieces to the simmering broth and cook until fully done (internal temp 165°F / 74°C) before adding the cream and biscuit dough; this may extend total time by 10–15 minutes.

Q: Why did my biscuits stay doughy in the center?
A: Two likely causes: the simmer was too low to generate enough steam, or biscuits were too large. Ensure they’re cut into quarters and the pot is covered tightly. If needed, finish covered off the heat for a few minutes — residual heat will finish the centers.

Q: Can I make this dairy-free?
A: Yes—use a full-fat coconut milk or an unsweetened plant-based cream in place of heavy cream. Butter can be swapped for neutral oil or vegan butter.

Q: Is it safe to reheat this more than once?
A: Reheat only what you plan to eat. Repeated cooling and reheating increases food-safety risk; refrigerate leftovers promptly within 2 hours and reheat once to 165°F (74°C).

Q: Can I add other vegetables?
A: Absolutely. Green beans, corn, mushrooms, or diced potatoes (pre-cooked) can all be added. Adjust cooking time as needed.

If you want storage or allergy guidance tailored to your household, ask and I’ll adapt the recipe for specific needs.