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Quick Creamy Chicken and Dumplings: Easy 30-Minute Dinner

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This quick creamy chicken and dumplings recipe is ready in 30 minutes, uses simple ingredients, and delivers pillowy dumplings in a rich, creamy broth. Perfect for busy weeknights when you need comfort food fast.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (Pillsbury Grands recommended)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Melt the butter in a Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened and onion is translucent.
  2. Add minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1 to 2 minutes, stirring constantly.
  4. Slowly pour in chicken broth in three additions, stirring constantly to prevent lumps. Add milk and heavy cream. Bring to a gentle simmer.
  5. Add shredded chicken, frozen peas, thyme, rosemary, salt, and pepper. Stir and let simmer for 5 minutes.
  6. While soup simmers, cut each biscuit into 6 to 8 pieces (about 1-inch squares).
  7. Drop biscuit pieces into the simmering soup one at a time, stirring gently after each addition.
  8. Cover the pot with a tight-fitting lid and reduce heat to low. Let dumplings steam for 12 to 15 minutes without lifting the lid.
  9. Check dumplings with a toothpick; it should come out clean or with a few moist crumbs. If still doughy, cover and cook 2 to 3 more minutes.
  10. Remove from heat and let rest for 5 minutes. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in after dumplings are cooked. Use cold milk and cream to help prevent curdling. Don’t lift the lid while dumplings are steaming. Leftovers keep in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or milk. Freezing is not recommended due to dairy and dumplings.

Nutrition

Keywords: chicken and dumplings, quick dinner, 30 minute meal, comfort food, one pot meal, creamy chicken soup

Find it online: https://dinadishes.com/quick-creamy-chicken-and-dumplings-easy-30-minute-dinner/