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a grey bowl next to another bowl both filled with chicken and dumplings soup and a big cheddar biscuit on top
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4.38 from 16 votes

Stovetop Chicken and Dumplings with Biscuits

Cozy, hearty, and comforting. This chicken and dumplings with biscuits will have you begging for seconds!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8
Author: Julie Chiou

Equipment

Ingredients 

  • 2 tablespoons cooking oil avocado oil or olive oil
  • 23 ounces (652 g) boneless skinless chicken thighs cubed
  • 3 tablespoons (42 g) butter divided
  • 1 large onion finely diced
  • 4 stalks celery chopped
  • 4 carrots peeled and chopped into rounds
  • 4 cloves garlic finely minced
  • 2 teaspoons poultry seasoning
  • Salt and pepper to taste
  • ⅓ cup (42 g) all-purpose flour
  • ⅔ cup (158 ml) half and half
  • 4 cups (946 ml) chicken stock plus more for thinning out the soup if needed
  • ⅔ cup (97 g) frozen peas
  • 1 chicken bouillon cube
  • Handful of finely chopped fresh parsley
  • 11.36 ounce (322 g) boxed biscuit mix

Instructions

  • In a 6 quart dutch oven, allow to heat up over medium-high heat then add 2 tablespoons of cooking oil. Add the cubed chicken to the hot oil. Let cook until chicken is mostly cooked through and browned on the exterior. It’s okay if it doesn’t cook through completely because it will finish later. Remove the chicken from the pot and set aside in a bowl.
    2 tablespoons cooking oil, 23 ounces boneless skinless chicken thighs
    browning and cooking the cubed chicken thighs in a large dutch oven with a wooden spoon
  • Melt 1 tablespoon of butter then add the vegetables: onion, garlic, carrots, and celery. Cook until softened then add the poultry seasoning, salt, and pepper.
    1 large onion, 4 stalks celery, 4 carrots, 4 cloves garlic, 2 teaspoons poultry seasoning, Salt and pepper, 1 tablespoons butter
    carrots, celery, onion, and garlic added to a large dutch oven
  • Sprinkle flour on top of the vegetables then stir to incorporate. It will get thick and pasty, it’s okay.
    ⅓ cup all-purpose flour
    flour sprinkled on top of the vegetable mixture and wooden spoon in the dutch oven
  • Add the remaining butter, half and half, and chicken stock. Add the peas, parsley, and chicken bouillon cube. Add the chicken thighs back in. Bring the mixture to a boil and allow to thicken. Cover and simmer for 15 minutes. Add more chicken stock if it gets too thick.
    ⅔ cup half and half, 4 cups chicken stock, ⅔ cup frozen peas, 1 chicken bouillon cube, Handful of finely chopped fresh parsley, 2 tablespoons butter
    peas, fresh parsley, and chicken bouillon cube added to the liquid mixture
  • While the soup is thickening and simmering, make the biscuit dough according to the packaging on the biscuit mix. Do not bake them!
    11.36 ounce boxed biscuit mix
    biscuit mixture mixed together with a spatula in a glass bowl
  • Using a large cookie scoop, carefully drop the biscuit dough into the soup then reduce heat to low and cover and let cook for an additional 15 minutes, or until the biscuits are cooked through.
    biscuit mix dropped into the soup base
  • Remove soup from heat and let cool, uncovered, for 20 minutes, then serve!

Nutrition

Serving: 1 serving (570 grams) | Calories: 462 kcal | Carbohydrates: 42 g | Protein: 25 g | Fat: 21 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 0.2 g | Cholesterol: 100 mg | Sodium: 962 mg | Potassium: 635 mg | Fiber: 3 g | Sugar: 11 g

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