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Weeknight Chicken and Dumplings

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With a few shortcuts, you can can have this rich and creamy chicken and dumplings on the table any night of the week.  It’s got all of the rich flavor, but with half of the work.

Weeknight Chicken and Dumplings


Does anything say comfort food more than chicken and dumplings?  It’s warm and creamy and then there’s those dumplings which are so soft and delicate. It’s a perfect meal on a chilly night.

The problem with traditional chicken and dumplings is that it can be time consuming to make.  You have to cook the chicken and make the dough for those delightful dumplings.  That’s all fine and good on a lazy Sunday afternoon, but it’s not exactly weeknight food.

Weeknight Chicken and Dumplings


So I set out to make this more of a weeknight dish, something you can have on the table in about an hour.  The first thing to speed this pot of comfort up is to use store bought rotisserie chicken.  Rotisserie chicken is great convenience food, it’s easy and it always tastes great.

Weeknight Chicken and Dumplings

The other big time saver is to used canned biscuits.  Homemade dumplings are delicious, don’t get me wrong, but they take a bit of time to make.  Probably more time than you want to spend on an average weeknight.

I didn’t use pre-chopped veggies, but you could speed this dish up even more by using pre-chopped carrots, celery and onion.  I promise your family will love a big bowl of this comfort food and they might even think you spent all afternoon cooking.  We’ll keep that our little secret.

Weeknight Chicken and Dumplings



Yield: 6 servings

Weeknight Chicken and Dumplings

Weeknight Chicken and Dumplings

With a few shortcuts, you can can have this rich and creamy chicken and dumplings on the table any night of the week.  It's got all of the rich flavor, but with half of the work.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 2 tbsp olive oil
  • 3 carrots, peeled and sliced
  • 3 ribs celery, sliced
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 4 red potatoes, scrubbed and diced (see notes)
  • 1 tbsp fresh thyme, minced
  • 1 tsp dried poultry seasoning
  • 8 cups chicken stock
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 lb cooked, shredded chicken (see notes
  • 1 can regular size biscuits cut into 8 pieces each
  • 1/2 cup heavy cream
  • 1/4 cup flour
  • 2 tbsp softened butter
  • 1/2 cup frozen peas, thawed
  • 1/4 cup parsley, finely chopped


  • Heat olive oil in a large pot over medium heat.
  • Add carrots, celery, onion, garlic, potatoes and salute for 5-7 minutes, until veggies are starting to get tender.
  • Stir in thyme and poultry seasoning.
  • Add chicken stock, salt and pepper, increase heat to medium high and bring to a boil.
  • Stir in chicken and biscuits.
  • Reduce heat to low, cover and simmer for 10 minutes, until biscuits are cooked.
  • Meanwhile, mash butter and flour together, until well combined.
  • Increase heat to medium and stir in cream.
  • Stir in flour mixture.
  • Continue stirring until sauce has thickened.
  • Stir in peas and parsley.
  • Notes

    • If you don't have red potatoes, you can substitute 2 russet potatoes, which I would recommend peeling.
    • A shredded rotisserie chicken works great for this recipe, but any cooked chicken will work just fine.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 491Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 99mgSodium: 1182mgCarbohydrates: 35gFiber: 4gSugar: 9gProtein: 31g
    This post was originally published on 12/21/15. It was updated to improve user experience and reposted on 4/23/20.




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