Chicken and Dumplings

5 servings Prep: 15 m Cook: 35 m Total: 50 m Beginner
5.0/5 (2)
This is my mom’s shortcut recipe for Chicken and Dumplings with roux, tender chicken, and fluffy biscuit dumplings. I have absolutely loved this since I was a kid! Uses store-bought frozen biscuits and jarred roux to make this comfort food classic easy enough for a weeknight.

Ingredients

5 servings
  • 1/2 small white onion
  • 1 green bell pepper
  • 1 tbsp olive oil or butter
  • 3-4 tbsp roux
  • 1 cup water (plus more for thinning)
  • 1 packet brown gravy mix
  • 4 frozen biscuits
  • 3 boneless skinless chicken breasts
  • Salt, black pepper and red pepper to taste
  • 1 tsp garlic powder
  • 1 bay leaf

Step-by-Step Instructions

  1. Dice the onion and bell pepper. Sauté until tender with olive oil or butter, about 5-7 minutes. While this is cooking, take your 4 frozen biscuits out to thaw. Add 3-4 large tablespoons of roux from the jar or from the homemade roux. You could make your own roux, but I don’t to save time. Add about a cup of water to dissolve the roux.
  2. Once the roux is dissolved, add chicken. Cut the breast meat in bite size chunks. You could also use chicken pieces with the bones in if you prefer. Add enough water to cover the chicken. Be careful not to add too much water though or your roux will be too watered down and you will have to add more.
  3. Season with salt, pepper and red pepper to taste along with garlic powder. Add bay leaf. Let this simmer for about 15 minutes or until chicken is cooked through (internal temperature 165°F). If you are using the chicken pieces with bones this will take longer to cook.
  4. When the chicken is done, it’s time to add the gravy mix. Mix gravy mix packet with about 1 cup of warm water and stir until dissolved. Add to the pot. This will thicken the soup. Cut the four biscuits into fours and add the pieces into the pot. Cover and simmer about another 15 minutes. The biscuits will puff up and rise to the top when done. I can taste it already. Serve over rice and enjoy!

Common Problems and Solutions

Q: Why is my gravy too thin?

A: You may have added too much water when thinning the roux. Add another tablespoon of roux or let it simmer uncovered for 10-15 minutes to reduce and thicken. The gravy packet at the end also helps thicken it up.

Q: Can I make this without the gravy mix packet?

A: Yes, just use more roux (5-6 tablespoons total) and season more aggressively with salt and pepper. The gravy mix is a shortcut for flavor and thickness.

Q: My biscuit dumplings are doughy in the center, what happened?

A: They need to cook longer. Make sure the pot is covered so they steam properly, and give them the full 15 minutes. They should puff up and float when done.

Tips and Techniques

Make sure your biscuits are fully thawed before cutting them into quarters—frozen biscuits won’t cook evenly. If you want an even richer flavor, use chicken broth instead of water when dissolving the roux.

Ingredient Substitutions

  • frozen biscuits: homemade biscuit dough or canned refrigerated biscuits
  • jarred roux: homemade roux made from equal parts oil and flour
  • boneless chicken breasts: bone-in chicken thighs or drumsticks
  • brown gravy mix: additional roux and seasoning

Equipment Needed

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon for stirring

Historical Context

Louisiana chicken and dumplings differs from other Southern versions by using a roux-based gravy instead of a cream or broth base. This gives it a deeper, more complex flavor similar to gumbo or étouffée.