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Cozy Southern Chicken and Dumplings with Canned Biscuits

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This cozy Southern chicken and dumplings with canned biscuits is proof that you don’t need hours in the kitchen or a pantry full of exotic ingredients to make something truly memorable. The broth is rich and velvety, the chicken is tender, and those pillowy biscuit dumplings are pure magic.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 2 tbsp (28 g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, sliced into rounds
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (960 ml) chicken broth
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 can (8-count) refrigerated buttermilk biscuits (e.g., Pillsbury Grands! Buttermilk)
  • 1 cup (150 g) frozen peas (optional)
  • 2 tbsp chopped fresh parsley for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the chicken thighs in a single layer and cook for 4-5 minutes per side, until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of butter. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until the flour coats the vegetables and turns light golden.
  5. Slowly pour in the chicken broth while stirring continuously. Add the milk, dried thyme, dried rosemary, and bay leaves. Stir until smooth.
  6. Return the browned chicken thighs to the pot along with any accumulated juices. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
  7. After 15 minutes, use tongs to transfer the chicken thighs to a cutting board. Let cool slightly, then shred the meat using two forks. Discard any bits of fat or gristle.
  8. Open the can of biscuits. Separate the biscuits and cut each into quarters to make 32 small pieces.
  9. Return the shredded chicken to the pot. Stir in the heavy cream. Bring the broth back to a gentle simmer over medium heat.
  10. Carefully drop the biscuit quarters into the broth, one at a time, stirring gently after each addition. Cover and let simmer for 10-12 minutes until the dumplings are puffed and cooked through.
  11. After 10 minutes, check a dumpling by cutting one in half—it should be cooked through and fluffy inside. If using frozen peas, stir them in now. Remove the bay leaves. Taste and adjust salt and pepper as needed.
  12. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

Don’t skip browning the chicken—it adds deep flavor. Cut biscuits into quarters, not halves, for even cooking. Keep the broth at a gentle simmer when adding dumplings. Stir gently to avoid breaking dumplings. Let the soup rest for 5 minutes before serving to allow flavors to meld. For thicker broth, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in; for thinner, add more broth or milk.

Nutrition

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

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