Homemade Chicken and Dumplings is a family favorite recipe that’s chocked full of chicken, vegetables and soft, fluffy biscuit dumplings.
Easy Chicken and Dumplings Recipe using Biscuits
Homemade Chicken and Dumplings is every bit of goodness that you expect: rich, creamy sauce, delicious chicken pieces and plenty of vegetables. It’s a one pot meal that is sure to please the whole gang.
It’s one of those comfort foods that I like to come back to when I need something substantial to feed my family. But that being said, substantial doesn’t mean heavy or fattening.
Chicken and Dumplings is neither heavy nor fattening. One serving is under 390 calories, which is great for a bowl that is loaded with flavor and veggie goodness.
And, heavy? Nope. When you cook this recipe, you’ll find that the dumplings, which are actually mini biscuits–Pillsbury Grand Biscuits, to be exact and–which by the way are the star ingredient for this recipe–come out extremely light and airy.
So really, there’s everything to love about this amazing comfort food that comes together in little time at all.
For this recipe, you’ll need three cups of cooked chicken. If you roast a whole bird or fryer pieces, this will do nicely, or if you need to do it the lickety-split way, purchase a rotisserie bird and debone the meat.
Cooking Tip: Love the idea of homemade broth? Cook any leftover chicken bones, backbone and any fatty pieces in four cups of water in a large sauce pan and boil for approximately 30-40 minutes. Strain well and refrigerate. Use this liquid as you would as regular chicken broth.
Using a large stock pot, add one medium sized chopped onion (approximately 1 cup), three quarters of a bag (or 1 1/2 cups) of frozen mixed vegetables, one baked or boiled potato (cubed), one cup chopped celery, a handful of finely chopped parsley, and the chopped chicken meat.
Open up a Pillsbury Grands container and cut each biscuit into fourths. Sprinkle these over the top of the prior ingredients.
Finally, add 8 cups of chicken broth.
For this recipe I used half and half: 4 cups of packaged chicken broth (32 ounces) and 4 cups of homemade chicken broth. You can add water after this if the stew becomes too thick.
Place cut biscuits on top of ingredients.
As the dumplings cook, they will enlarge and become fluffy.
The longer you cook, the thicker the gravy will become.
Eventually, the dumplings will sink into the gravy. When this happens, you’ll know that the biscuits are cooked through and the Chicken and Dumplings is ready.
Salt and pepper to taste. I also like to add a tablespoon of onion and garlic powder to add more layers of flavor.
All in all, stew will be ready in about 40 to 50 minutes. But remember to stir regularly.
Then, it’s time to serve up your homemade Chicken and Dumplings. Enjoy!
For more delicious main dish recipes, be sure to check out my Pinterest Board, Dinner Recipes from Wisconsin Homemaker.
Homemade Chicken and Dumplings
- 3 cups chicken dark and/or breast meat cooked and cubed
- 8 cups chicken broth
- 2 cups frozen mixed vegetables
- 1 cup celery chopped
- 1 1/2 cups potato cooked, cubed
- 1 cup onion chopped finely
- 1/2 cup parsley chopped
- 1 package Pillsbury Grands Refrigerated Biscuits 8 count, quartered
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and Pepper to taste
- Water as needed
- For this recipe you can use dark meat or light or a combination of both. Use cooked chicken ONLY. Chop the meat into small pieces.
- To a medium sized stock pot, add the chopped onion, mixed vegetables, celery, baked potato, and and chicken breast.
- Finally, add 8 cups of chicken broth. Add extra broth or water, as needed.
- Salt and pepper to taste, along with the garlic and onion powders.
- Open up a Pillsbury Grands container and cut each biscuit into fourths. Sprinkle these over the top of the stew.
- Simmer the stew for about 40 to 50 minutes. Stir regularly.
- You’ll know the stew is ready when the “dumplings” sink within the stew. Serve. Enjoy!