Description
A cozy, creamy classic made easy with fluffy biscuit dumplings and tender chicken. This recipe brings hearty comfort to the table without long prep, perfect for weeknight dinners or chilly weekend meals.
Ingredients
2 cups cooked shredded chicken
1 can (16 oz) refrigerated biscuit dough
4 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup diced onions
1 cup sliced carrots
1 cup chopped celery
1 cup frozen peas
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 tablespoon butter or olive oil
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Instructions
1. In a large Dutch oven, heat butter or olive oil over medium heat.
2. Add onions, carrots, and celery. Sauté for about 5 minutes, until softened.
3. Stir in garlic and Italian seasoning; cook for 1 minute more.
4. Add chicken broth and cream of chicken soup. Stir to combine and bring to a gentle simmer.
5. Add salt and pepper to taste, then stir in the shredded chicken.
6. Cut each biscuit into 4 equal pieces. Gently drop biscuit pieces over the top of the simmering mixture.
7. Cover the pot and reduce heat to low. Simmer for 12–15 minutes without lifting the lid.
8. After 15 minutes, check one dumpling for doneness.
9. Add frozen peas and stir gently. Let cook for 2 more minutes.
10. Serve warm with fresh herbs if desired.
Notes
Don’t lift the lid during steaming—this is key to fluffy biscuit dumplings.
Cut vegetables evenly so they cook at the same pace.
If the stew thickens too much after refrigeration, thin it with a bit of warm broth while reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 840mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg