Rotisserie Chicken and Dumplings with Biscuits

Bowl of creamy rotisserie chicken and dumplings

Servings: 6

Prep Time: 10

Cook Time: 25

Total Time: 35

An easy rotisserie chicken and dumplings recipe that uses cooked chicken and refrigerated biscuits to save time. The creamy broth is made from scratch with simple ingredients, and everything cooks in one pot!

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Ingredients

4 tablespoons butter
12 ounce frozen mirepoix bag*
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ cup all-purpose flour
6 cups chicken broth
1 cup half-and-half, or heavy cream for thicker broth
1 teaspoon Worcestershire sauce
3 cups chopped rotisserie chicken
1 cup frozen peas, or 1 can drained
1 can refrigerated jumbo biscuits, 8 biscuits, each cut into quarters

Instructions

Prep:

Chop the rotisserie chicken, measure the spices in a small dish, and cut the biscuits before you start. This way, you have everything on hand, and you avoid burning your broth.

Make the brothy base:

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery (or frozen mirepoix) and cook for 3 minutes, until they begin to soften. Add the garlic and seasonings, stir, and cook for another minute. Sprinkle the flour over the vegetables and stir continuously and cook for 1 minute.
Gradually whisk in the chicken broth, mixing it with the flour and veggies to separate any floury clumps and dissolve it in the liquid. Then, pour the half-and-half and Worcestershire, and mix. Bring the mixture to a gentle simmer and cook, uncovered, for 5–7 minutes, stirring occasionally, until the base reduces and thickens slightly.
Add the shredded chicken and frozen peas, and stir to combine into the creamy broth. Then, arrange the quartered biscuit pieces over the surface in a single layer, ensuring that only the bottoms touch the liquid. Don’t submerge them.

Cook:

Reduce the heat to the lowest setting that will maintain a low simmer, and cover tightly with a lid. Cook, without lifting the lid, for 15 full minutes (I usually let it go to 18). The steam is what makes the dumplings fluffy.
Check one center biscuit piece for doneness. If it is still doughy in the middle, cover and cook for 3 more minutes. Serve immediately.

Notes

A 10 to 12-ounce frozen mirepoix mix (chopped onions, carrots, celery) can be swapped for 1 cup frozen diced onions or a small onion, 2 large carrots chopped small, and 2 ribs of celery, diced.
Keeping the pot at the lowest heat at which it will lightly simmer (bubble) is crucial to preventing the creamy broth from burning at the bottom of the pot. Opening the lid to stir releases the trapped steam, which is crucial for the dumplings to cook and stay soft, not doughy.
Dumplings are best fresh; leftovers will thicken as they sit, so add a bit of broth when reheating leftovers.
If you like your chicken and dumplings with a little more broth, add an additional 1 cup of chicken broth. Or, if you prefer yours a little thicker and creamier, swap the half and half for heavy cream (same measurement).
Alternative spices: If you don't have thyme in your pantry, use basil, oregano, or Italian seasoning.

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