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Cozy Southern Chicken and Dumplings with Canned Biscuits

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A quick and easy Southern chicken and dumplings recipe that delivers all the soul-soothing satisfaction of the classic dish in under 45 minutes. Using canned biscuits as a shortcut, this recipe creates impossibly soft, fluffy dumplings in a rich, creamy broth.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 3 tablespoons (24g) all-purpose flour
  • 4 cups (960ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 can (16.3 oz or 462g) refrigerated canned biscuits (flaky layers kind, like Grands!)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Ingredients (5 minutes): Dice the onion, slice the carrots and celery, and mince the garlic. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Open the can of biscuits and cut each biscuit into 4 to 6 pieces. Set everything aside.
  2. Brown the Chicken (8-10 minutes): Heat your Dutch oven over medium-high heat and add the butter. Once melted and foaming, add the chicken thighs in a single layer. Cook undisturbed for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes. Transfer the chicken to a plate and set aside.
  3. Sauté the Vegetables (5-7 minutes): In the same pot, add the diced onion, carrots, and celery. Scrape up any browned bits from the bottom. Cook for 4-5 minutes until the vegetables start to soften, then add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the Roux (2 minutes): Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until the mixture looks pasty.
  5. Add the Liquid (3-5 minutes): Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the heavy cream, dried thyme, dried rosemary, and bay leaves. Bring the mixture to a gentle simmer.
  6. Shred the Chicken (5 minutes): While the broth comes to a simmer, shred the browned chicken using two forks. Add the shredded chicken back to the pot along with any accumulated juices.
  7. Simmer the Broth (10 minutes): Let the soup simmer gently for 10 minutes. Taste and adjust seasoning with salt and pepper.
  8. Add the Dumplings (12-15 minutes): Drop the biscuit pieces into the simmering broth one at a time. Gently push them down into the liquid. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 12-15 minutes without lifting the lid.
  9. Finish and Serve (2 minutes): Check the dumplings—they should be puffed up and cooked through. If still doughy, cover and cook for another 3-5 minutes. Remove the bay leaves, garnish with fresh parsley, and serve immediately.

Notes

Don’t lift the lid while dumplings are cooking—the steam is essential for fluffiness. For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. Leftovers keep for up to 3 days in the refrigerator and can be frozen for up to 2 months. The flavors deepen after a day in the fridge.

Nutrition

Keywords: chicken and dumplings, southern chicken and dumplings, easy chicken and dumplings, canned biscuits, comfort food, quick dinner, one pot meal

Find it online: https://elaraeats.com/cozy-southern-chicken-and-dumplings-with-canned-biscuits/