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30-Minute Chicken and Dumplings with Biscuits

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A comforting bowl of Chicken and Dumplings featuring fluffy biscuits, perfect for families and quick weeknight dinners.

Ingredients

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  • 5 tbsp butter
  • 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, frozen or fresh
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 16.3 oz biscuit dough
  • Flour for coating
  • Fresh parsley, chopped for garnish

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
  2. Stir in the garlic, Italian seasoning, sage, thyme, and smoked paprika; cook for another minute until fragrant.
  3. Sprinkle flour over the vegetable mixture, stirring well to combine. Gradually pour in chicken broth while stirring to avoid lumps.
  4. Add the shredded chicken, heavy cream, peas, and bay leaves. Season with salt and black pepper to taste. Bring to a gentle simmer.
  5. While the sauce simmers, preheat the oven according to the biscuit dough package instructions.
  6. Cut the biscuit dough into quarters and drop into the simmering sauce. Cover and let cook for about 10 minutes, until biscuits have risen and cooked through.
  7. Remove from heat and discard bay leaves. Serve hot, garnished with fresh parsley.

Notes

For extra flavor, consider adding a splash of white wine after cooking the vegetables. Leftover rotisserie chicken can save time and add flavor.

Find it online: https://www.mubrecipes.com/30-minute-chicken-and-dumplings-with-biscuits/