Chicken and Dumplings with Biscuit Mix
This chicken and dumplings with biscuit mix is a creamy one-pot comfort food recipe made with tender chicken, frozen vegetables, and fluffy Cheddar Bay dumplings. It’s rich, hearty, and packed with homemade flavor, and the best part is you don’t need to make the dumplings from scratch.
Instead, this shortcut version uses Red Lobster Cheddar Bay Biscuit Mix and a bag of frozen peas and carrots to cut down on prep time without sacrificing taste. The dumplings cook right in the creamy broth, soaking up all the savory flavors while the chicken becomes tender enough to shred.
Whether you need an easy family dinner for a busy weeknight or you’re craving a cozy bowl of comfort food, this recipe delivers the kind of meal that tastes like it simmered all day with a fraction of the work.
Why You’ll Love This Chicken and Dumplings Recipe
- Shortcut dumplings that still taste homemade. Red Lobster Cheddar Bay Biscuit Mix creates fluffy, buttery dumplings without the extra work of making dough from scratch.
- One-pot comfort food. Everything cooks together in a single pot, making cleanup just as easy as dinner.
- Frozen vegetables save time. A bag of frozen peas and carrots adds color and flavor with no chopping required.
- Rich and creamy broth. Heavy cream, shredded chicken, and a simple roux create a cozy soup that’s hearty enough for a full meal.
- Perfect for busy weeknights or lazy weekends. This recipe feels like a slow-simmered family favorite but comes together with a few time-saving tricks.
- Beginner-friendly. If you’ve never made chicken and dumplings before, this easy method takes the guesswork out of a classic comfort food recipe.
Equipment Needed
You don’t need any special gadgets to make this easy chicken and dumplings recipe. A few basic kitchen tools are all it takes.
- Large Dutch oven or heavy-bottomed pot: Perfect for searing the chicken and simmering the dumplings all in one pot.
- Cutting board: For prepping the chicken and any fresh ingredients.
- Sharp knife: Makes it easy to trim and butterfly chicken breasts if needed.
- Measuring cups and spoons: For accurately measuring the broth, cream, and seasonings.
- Wooden spoon or silicone spatula: Great for stirring the soup and scraping up the flavorful browned bits from the bottom of the pot.
- Medium mixing bowl: For preparing the Cheddar Bay biscuit mix before dropping the dumplings into the soup.
- Two forks or meat claws: For quickly shredding the cooked chicken.
Quick Ingredient Overview
This recipe combines a few simple ingredients with a couple of helpful kitchen hacks to create a cozy bowl of chicken and dumplings without a lot of prep work. Exact measurements can be found in the printable recipe card below.
- Chicken: Boneless, skinless chicken breasts or thighs both work well. Thighs will give you a slightly richer flavor, while breasts stay lean and shred easily.
- Smoked paprika, garlic powder, oregano, salt, and black pepper: A simple blend of seasonings that builds flavor in every layer of the dish.
- Pre-diced onion and minced garlic: A convenient shortcut that helps get dinner on the table faster.
- Fresh rosemary: Simmers in the broth to add a subtle herby flavor and is removed before serving.
- Butter and flour: Combined to create a simple roux that helps thicken the creamy broth.
- Low-sodium chicken broth: Using low-sodium broth gives you better control over the final seasoning.
- Heavy cream: Adds richness and creates the creamy texture that makes this recipe so comforting.
- Frozen peas and carrots: No need to thaw. They cook right in the pot and save time on prep.
- Red Lobster Cheddar Bay Biscuit Mix: The shortcut star of the recipe. It creates fluffy, buttery dumplings with plenty of flavor and no need to make dough from scratch.
How to Make Chicken and Dumplings with Biscuit Mix
This easy one-pot recipe comes together in just a few simple steps. For the full ingredient amounts and detailed instructions, see the printable recipe card below.
Step 1: Mix Spices and Season the Chicken
In a small bowl, combine 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoons dried oregano, 2 teaspoons salt, and 2 teaspoons black pepper until evenly blended. Use about half of the seasoning mixture to coat both sides of the 1 to 1½ pounds of chicken, reserving the rest for the broth. Mixing the seasonings first helps distribute the flavors more evenly throughout the dish.
- Recipe Tip: If you’re using large chicken breasts, butterfly them by slicing each breast horizontally through the middle to create two thinner pieces. This helps them cook more evenly and makes shredding easier. Smaller chicken breasts and chicken thighs can be left whole.
Step 2: Sear the Chicken
Heat 1 to 2 tablespoons of oil in a large Dutch oven over medium-high heat, using enough oil to lightly coat the bottom of the pot. Add the seasoned chicken and sear for 3 to 4 minutes per side until lightly golden. The chicken does not need to be fully cooked because it will finish cooking in the broth.
Once lightly golden on both sides, remove the chicken from the pot and set it aside. Leave any browned bits in the pot, as they’ll add extra flavor to the broth.
Step 3: Build the Flavor Base
Add 1 cup of pre-diced onion to the same pot and cook for 3 to 4 minutes, stirring occasionally, until softened. Then, stir in 1¼ tablespoons of minced garlic and 1 to 2 rosemary sprigs and cook for another 1 to 2 minutes, or until fragrant.
Step 4: Make the Roux
Add 2 tablespoons of butter to the pot and let it melt. Sprinkle in 1½ tablespoons of flour and stir continuously for 1 to 2 minutes, or until the flour is lightly golden and no dry spots remain. Cooking the butter and flour together helps remove the raw flour taste and creates a roux that will thicken the creamy broth.
Step 5: Make the Creamy Broth
Slowly pour in 4 cups of low-sodium chicken broth, stirring constantly and scraping the bottom of the pot to loosen any browned bits. Once the broth is smooth, stir in 1 cup of heavy cream until fully combined.
- Recipe Tip: If you prefer a soupier chicken and dumplings, you can add up to 2 additional cups of chicken broth as the recipe cooks.
Step 6: Add the Vegetables and Season
Stir 1 (12-ounce) bag of frozen peas and carrots into the broth. There is no need to thaw them first. Add the remaining seasoning mixture and stir until everything is well combined.
Step 7: Shred the Chicken
Reduce the heat to low while you prepare the chicken. Shred the seared chicken into bite-sized pieces using two forks. The chicken does not need to be fully cooked at this point because it will finish cooking in the soup.
Step 8: Add the Chicken
Return the shredded chicken to the pot and stir to combine. Bring the soup back to a gentle simmer and cook for 15 to 20 minutes, or until the chicken is fully cooked and tender.
- Recipe Tip: A gentle simmer means the soup should have small, occasional bubbles breaking the surface. If it’s boiling rapidly, reduce the heat to keep the dumplings tender and the creamy broth from scorching.
Step 9: Prepare the Dumplings
While the chicken simmers, prepare the Red Lobster Cheddar Bay Biscuit Mix according to the package directions, combining the biscuit mix, seasoning packet, and water until just mixed.
Step 10: Add the Dumplings
Once the chicken has simmered for 15 to 20 minutes and is fully cooked, remove and discard the rosemary sprigs. Drop spoonfuls of the prepared biscuit dough onto the surface of the soup, spacing them evenly across the pot.
Step 11: Finish Cooking
Cover and cook over a gentle simmer for 10 to 15 minutes. Do not stir while the dumplings cook, as disturbing them can prevent them from becoming light and fluffy. The chicken and dumplings are ready when the dumplings are cooked through and the broth has thickened into a rich, creamy consistency that easily coats a spoon. Once the dumplings are fully cooked, taste the broth and adjust the seasoning with additional salt if needed before serving.
Tips for Success | Recipe Notes
- Butterfly large chicken breasts for more even cooking. Thick chicken breasts can be sliced horizontally to create thinner pieces that cook more evenly and are easier to shred.
- Mix the seasonings before using them. Combining the spices first helps distribute the flavor throughout both the chicken and the broth.
- Use low-sodium chicken broth. The Cheddar Bay biscuit mix adds salt as it cooks, so starting with a lower-sodium broth gives you better control over the final seasoning.
- Keep the soup at a gentle simmer. A simmer should have small bubbles, not a rapid boil. Cooking too aggressively can make the dumplings tough.
- Don’t stir after adding the dumplings. Letting the dough cook undisturbed helps create light, fluffy dumplings.
- Start with the lower amount of broth. This recipe is designed to be thick and creamy, but after the dumplings are fully cooked, you can gently stir in additional chicken broth for a soupier consistency.
- Chicken and dumplings will continue to thicken as they rest. If needed, stir in a splash of chicken broth before serving.
Storage & Make-Ahead Instructions
Storage
- Refrigerator: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb some of the broth as they sit.
- Freezer: For the best texture, freeze the soup before adding the dumplings. If you’re freezing leftovers, remove as many of the cooked dumplings as possible and freeze the soup separately. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat the soup and prepare fresh dumplings according to Step 9.
Make Ahead
- Overnight: Prepare the creamy soup base up to 24 hours in advance, then cover and refrigerate until ready to finish the recipe.
- Long-Term: Freeze the soup base without the dumplings for an easy make-ahead meal. When ready to serve, thaw overnight in the refrigerator, reheat the soup, and prepare the Cheddar Bay dumplings fresh according to Step 9.
Reheat
- Refrigerated Leftovers: Reheat gently on the stovetop over medium-low heat or microwave in short intervals until warmed through. Add a splash of chicken broth if the soup has thickened.
- Frozen Soup Base: Thaw overnight in the refrigerator and reheat on the stovetop until hot. Prepare fresh Cheddar Bay dumplings according to Steps 9 through 11, then serve.
What to Serve with Chicken and Dumplings
Chicken and dumplings is hearty enough to be a meal on its own, but a few simple sides can help round out the table.
- Creamed Corn: Sweet, buttery creamed corn pairs well with the rich flavors of the dumplings.
- Southern Cabbage and Smoked Sausage: A comforting side dish that brings a little extra Southern flavor to the meal.
- Southern Green Beans: A classic vegetable side that adds a savory contrast to the creamy broth.
- Simple Garden Salad: A crisp salad with your favorite vinaigrette helps balance the richness of the soup.
Variations & Add-Ins
- Use Chicken Thighs: Boneless, skinless chicken thighs work just as well as chicken breasts and add a little extra richness to the broth.
- Use Rotisserie Chicken: Skip the searing step and stir shredded rotisserie chicken into the broth during the final simmer for an even faster shortcut meal.
- Try a Different Dumpling Shortcut: This recipe was developed with Cheddar Bay Biscuit Mix, but refrigerated canned biscuits or another biscuit mix can also be used to make the dumplings.
- Add More Vegetables: Frozen corn, green beans, or diced potatoes can be added along with the peas and carrots for an even heartier meal.
- Make It Extra Creamy: Stir in a little extra heavy cream before serving for an even richer broth.
- Add a Little Heat: Sprinkle in a pinch of cayenne pepper or a few red pepper flakes for a subtle kick.
- Swap the Herbs: Fresh thyme or a little poultry seasoning can be used in place of the rosemary for a different flavor profile.
FAQ’s | Frequently Asked Questions
Yes. This recipe was developed with Cheddar Bay Biscuit Mix, but refrigerated canned biscuits can also be used. Cut the biscuits into smaller pieces before adding them to the soup.
Dense dumplings are usually caused by overmixing the dough or stirring the soup after the dumplings have been added. Mix the dough just until combined and let the dumplings cook undisturbed.
Yes. Fresh peas and carrots can be substituted for the frozen vegetables. Add them to the soup and cook until they are tender.
Yes. Skip the searing step and stir shredded rotisserie chicken into the broth during the final simmer. This is an easy shortcut for busy nights.
For the best texture, freeze the soup before adding the dumplings. When you’re ready to serve, thaw the soup, reheat it, and prepare the dumplings fresh.
Yes, but the broth will be less rich and creamy. You can substitute additional chicken broth or use half-and-half for a lighter version.
The dumplings naturally absorb some of the broth as they sit. Stir in a little chicken broth when reheating to loosen the consistency.
Related Recipes
Looking for more shortcut recipes that feel homemade? These cozy comfort food favorites are perfect for busy weeknights and family dinners.
Final Thoughts | On a personal note…
Chicken and dumplings have always felt like a warm hug in a bowl to me. Although I don’t have many memories of the grandmother who taught my dad how to cook, I do remember the first time he served the chicken and dumplings she used to make. I remember the creamy broth, the savory flavors, and the way the soft dumplings added just the right amount of texture to every bite.
When I discovered that biscuit mix could be used as a shortcut, I loved the idea of giving that family recipe a busy weeknight update. It still has the comforting flavors I remember, but with a few simple shortcuts that make it easier to share with my own family. I hope it becomes one of those recipes that brings a little extra comfort to your table too.
Chicken and Dumplings with Biscuit Mix
Equipment
- Large Dutch oven or large heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowls
- Wooden spoon
- Two forks
Ingredients
- 1 to 1.5 lbs chicken breast or thighs
- 1 tablespoon smoked paprika
- 2 to 3 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 to 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 to 2 tablespoons oil for searing
- 1 cup pre-diced onion
- 1¼ tablespoons minced garlic
- 1 to 2 rosemary sprigs
- 2 tablespoons butter
- 1½ tablespoons flour
- 4 to 6 cups (32 to 48 oz) low-sodium chicken broth
- 1 to 2 cups (8 to 16 oz) heavy cream
- 1 (12 oz) bag frozen peas and carrots (no need to thaw)
- Red Lobster Cheddar Bay Biscuit Mix (prepared according to package directions)
Instructions
- In a small bowl, combine the seasonings until evenly blended. Use about half of the mixture to coat both sides of the chicken, reserving the rest for the broth.
- Heat oil in a large Dutch oven over medium-high heat, using enough to lightly coat the bottom of the pot. Add the seasoned chicken and sear for 3 to 4 minutes per side, until lightly golden. The chicken does not need to be fully cooked because it will finish cooking later.Remove the chicken from the pot and set it aside. Leave the browned bits in the pot for extra flavor.
- Add the onion to the same pot and cook for 3 to 4 minutes, until softened. Stir in the garlic and rosemary and cook for 1 to 2 minutes, until fragrant.
- Add the butter and let it melt. Sprinkle in the flour and stir continuously for 1 to 2 minutes, until lightly golden and no dry spots remain.
- Slowly pour in the chicken broth, stirring and scraping the bottom of the pot to loosen any browned bits. Stir in the heavy cream until smooth.
- Stir the frozen peas and carrots into the broth. Add the reserved seasoning mixture and stir until well combined.
- Reduce the heat to low while you prepare the chicken. While the broth simmers, shred the seared chicken into bite-sized pieces using two forks. The chicken does not need to be fully cooked at this point because it will finish cooking in the soup.
- Return the shredded chicken to the pot and stir to combine. Bring the soup back to a gentle simmer and cook for 15 to 20 minutes, or until the chicken is fully cooked and tender.
- While the chicken simmers, prepare the Cheddar Bay biscuit mix according to the package directions. Stir until just combined, being careful not to overmix.
- After the chicken has simmered for 15 to 20 minutes and is fully cooked, remove and discard the rosemary sprigs. Spoon the prepared biscuit dough evenly over the surface of the soup.
- Cover and simmer for 10 to 15 minutes, or until the dumplings are cooked through and the broth has thickened. Do not stir while the dumplings cook. Once the dumplings are done, taste and adjust the seasoning with additional salt if needed before serving.
Notes
- Butterfly thick chicken breasts for more even cooking and easier shredding.
- Use low-sodium chicken broth and adjust the salt after the dumplings are fully cooked.
- Keep the soup at a gentle simmer. Avoid a rapid boil.
- Do not stir after adding the dumplings.
- Add extra chicken broth if you prefer a soupier consistency.
- The soup will continue to thicken as it rests. Stir in more broth before serving if needed.
