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Quick 30-Minute Chicken and Dumplings with Buttermilk Biscuits

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A quick and comforting chicken and dumplings recipe that comes together in just 30 minutes using rotisserie chicken and refrigerated buttermilk biscuits. Perfect for busy weeknights when you need a warm, soul-soothing meal without the hours of simmering.

Ingredients

Scale
  • 3–4 cups rotisserie chicken, shredded
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup frozen peas
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and black pepper to taste
  • 1 can (8 count) refrigerated buttermilk biscuits (e.g., Pillsbury Grands!)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Shred the rotisserie chicken into bite-sized pieces. Set aside about 3-4 cups.
  2. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the diced onion, carrots, and celery. Cook for 4-5 minutes until onions are translucent and carrots start to soften. Add minced garlic and cook for 1 more minute, stirring constantly.
  3. Sprinkle the flour over the sautéed vegetables. Stir thoroughly and cook for 1-2 minutes to eliminate the raw flour taste. The mixture will become thick and pasty.
  4. Slowly pour in the chicken broth while stirring constantly until the flour is fully incorporated and no lumps remain. Bring to a gentle simmer. Add the milk, shredded chicken, frozen peas, and fresh thyme. Stir and let it return to a simmer. Season with salt and pepper to taste.
  5. Open the can of refrigerated buttermilk biscuits. Separate each biscuit and cut into quarters (kitchen shears work well). You should have about 32 pieces.
  6. Once the broth is simmering gently, drop the biscuit pieces one at a time into the pot, distributing them evenly across the surface. Reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 10 minutes without lifting the lid.
  7. After 10 minutes, remove the lid carefully. The dumplings should be puffed and cooked through. Gently stir to break up any clumps. If the broth is too thick, add a splash of warm broth or milk. If too thin, let it simmer uncovered for 1-2 minutes.
  8. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Notes

Don’t lift the lid during the 10-minute dumpling cooking time—steam is essential for fluffy dumplings. Keep the broth at a gentle simmer, not a rolling boil, to prevent dumplings from breaking apart. For a richer broth, substitute ½ cup of milk with heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or milk. Freezing is not recommended as dumplings become mushy.

Nutrition

Keywords: chicken and dumplings, quick chicken and dumplings, 30 minute chicken and dumplings, buttermilk biscuits, comfort food, weeknight dinner, rotisserie chicken

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