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Easy 30-Minute Chicken and Dumplings with Fluffy Drop Biscuits

A close-up of a blue bowl filled with creamy chicken and dumplings, featuring fluffy dumplings and bright orange carrots.
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Make this classic comfort food dinner quickly. You get tender chicken and fluffy drop dumplings in a creamy broth, ready in about 30 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
  • 1/2 cup heavy cream
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • For the Drop Dumplings:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk (whole or 2%)
  • 1/4 cup melted butter

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Stir in the thyme and sage. Cook for 1 minute until fragrant.
  3. Sprinkle the 1/4 cup of flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a simmer, stirring occasionally until it thickens slightly.
  5. Add the shredded chicken, heavy cream, and frozen peas to the pot. Season with salt and pepper. Reduce the heat to low to keep the stew warm while you prepare the dumplings.
  6. Prepare the drop dumplings: In a medium bowl, whisk together the 2 cups of flour, baking powder, and 1 teaspoon of salt.
  7. In a separate small bowl, mix the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the dough will be thick and slightly sticky.
  8. Increase the heat under the stew to a gentle simmer (do not boil rapidly). Drop rounded tablespoons of the dumpling dough directly onto the simmering stew, leaving a little space between each one.
  9. Cover the pot tightly and cook without lifting the lid for 15 minutes. The steam cooks the dumplings, making them fluffy.
  10. Remove the lid. Check one dumpling to ensure it is cooked through. Serve immediately as a hearty family meal.

Notes

  • For a Southern Style chicken and dumplings flavor, add a pinch of white pepper to the broth mixture.
  • If you prefer a thicker stew, let the broth simmer uncovered for 5 minutes before adding the dumplings.
  • Use leftover cooked chicken or a store-bought rotisserie chicken to make this a quick weeknight meal.

Nutrition

Find it online: https://pureplatepath.com/easy-30-minute-chicken-and-dumplings/