Name: One Pot Chicken Dumpling Soup with Refrigerated Biscuits Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 tablespoons butter; 1 small yellow onion, diced; 1 cup sliced carrots; 1 cup sliced celery; 6 cloves garlic, minced; 1 tablespoon Italian seasoning; 2 teaspoons dried sage leaves; 1 teaspoon fresh thyme leaves (optional); 3 tablespoons flour, plus more for tossing the biscuits; 4 cups chicken broth; 2 cups shredded rotisserie chicken; 2 cups heavy cream; 1 cup frozen peas; 2 bay leaves; 16.3 oz refrigerated biscuit dough; Kosher salt, to taste; Fresh cracked pepper, to taste; Fresh chopped parsley, for garnish

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I’ve always loved comfort food that feels like a warm hug from the inside, and this One Pot Chicken Dumpling Soup with Refrigerated Biscuits Recipe hits that spot every single time. Using rotisserie chicken and simple refrigerated biscuit dough means it comes together quickly without losing any of that cozy, homemade charm. It’s creamy, herby, packed with veggies, and fluffy dumplings soft enough to make you forget all about takeout. Whenever I make this soup, it’s an instant family favorite and perfect for those chilly evenings when you want something soothing but effortlessly delicious.

Why You’ll Love This One Pot Chicken Dumpling Soup with Refrigerated Biscuits Recipe

What really excites me about this recipe is how the flavors meld into such a comforting, cozy bowl of goodness. The creamy broth enriched with butter, fresh garlic, and Italian herbs creates this beautiful, savory depth, while the aromatics like thyme and sage add just the right touch of warmth. The dumplings, made from refrigerated biscuit dough floured just enough to prevent sticking, soak up that flavorful broth and become pillowy delights that make every spoonful feel indulgent but totally satisfying.

Beyond the incredible taste, I love how this recipe is so incredibly easy to throw together—especially on busy weeknights when time is tight but I still want something hearty and homemade. Using pre-cooked rotisserie chicken and refrigerated biscuits cuts down prep in a big way, yet the end result feels anything but rushed. It’s the kind of dish that shines at casual family dinners, cozy weekend lunches, or even holiday gatherings where you want a crowd-pleaser that won’t have you stuck in the kitchen all day. Honestly, it’s a recipe that stands out because it delivers classic comfort food vibes with zero fuss.

Ingredients You’ll Need

The image shows several white bowls and clear glass containers arranged on a white marbled surface. One white bowl holds cooked shredded meat with brown and white tones, another has chopped white onions, and another contains bright green peas. There is a bowl of sliced light green celery and a bowl of sliced orange carrots. A small white bowl has minced garlic and brown dried herbs. Two dried bay leaves lie next to a clear glass bowl holding a square of yellow butter. A medium white plate displays round pale biscuit dough pieces arranged in a circle. There is also a clear glass cup filled with light yellow broth and a larger clear glass measuring cup with a white liquid. Finally, a small clear glass bowl contains white flour. photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup lies in its simple yet carefully chosen ingredients. Each one plays a role in building the rich broth, the tender veggies, or the fluffy dumplings, making sure the flavor and texture come together perfectly every time.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Butter: Provides a rich, velvety base to sauté the veggies and carry the flavors.
Yellow onion: Adds a sweet, savory depth that rounds out the broth beautifully.
Carrots and celery: Classic aromatic veggies that create a fresh, earthy balance in the soup.
Garlic: Infuses the broth with pungent warmth that wakes up all the other flavors.
Italian seasoning and sage: Bring herbal complexity and a subtle woodsy note perfect for chicken soup.
Fresh thyme (optional): Adds an elegant aroma and brightness to the broth.
Flour: Helps thicken the soup and keeps the biscuit dumplings from sticking together.
Chicken broth: The soul of the soup; make sure to use a good quality one or homemade.
Rotisserie chicken: Adds tender, juicy bites and speeds up prep time tremendously.
Heavy cream: Gives the soup a luscious, creamy texture that feels luxurious.
Frozen peas: Offer pops of color and a hint of subtle sweetness.
Bay leaves: Contribute a mild, savory complexity to the broth.
Refrigerated biscuit dough: The star ingredient that transforms the soup into a filling haven with soft, fluffy dumplings.
Kosher salt and fresh cracked pepper: Essential for seasoning at every step to build flavor fully.
Fresh parsley: Adds a bright, fresh finish for garnish.

Directions

Step 1: Melt butter in a large pot over medium-high heat. This will be the foundation for sautéing your veggies and developing your soup’s rich flavor.

Step 2: Add diced onion, sliced celery, and carrots along with a couple large pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes until the vegetables soften and the onions turn translucent and fragrant.

Step 3: While the veggies cook, cut each biscuit into 6 pieces using sharp kitchen shears—this makes it easier to form perfect dumplings. Toss them lightly in flour to prevent sticking.

Step 4: Reduce heat to medium and add minced garlic, Italian seasoning, dried sage, fresh thyme if using, and more salt and pepper. Stir everything together to blend the herbs and aromatics with the softened veggies.

Step 5: Sprinkle in the flour and stir until it’s fully incorporated, cooking for about 1 minute. This step helps thicken your soup later and creates a lovely velvety texture.

Step 6: Pour in just enough chicken broth to deglaze the pan, scraping the bottom to lift all those flavorful browned bits. This is where a ton of taste is built! Then add the remaining broth.

Step 7: Stir in shredded rotisserie chicken, heavy cream, frozen peas, and bay leaves, combining all the components gently. Bring the mixture to a simmer over medium-high heat.

Step 8: Carefully add the floured biscuit dough pieces to the pot, floating them on top without submerging them completely. This lets the steam and simmer cook them gently into pillowy dumplings.

Step 9: Cover the pot and reduce heat to low. Let it simmer gently for about 15 minutes without lifting the lid—you’ll know the dumplings are done when a toothpick inserted into one comes out clean.

Step 10: Taste the soup and adjust seasoning, adding more kosher salt and cracked pepper as needed. The right amount of salt really brings the whole dish to life.

Step 11: Garnish with freshly chopped parsley for a pop of color and a hint of brightness, then serve hot and enjoy every comforting spoonful.

Servings and Timing

This One Pot Chicken Dumpling Soup with Refrigerated Biscuits Recipe yields generously for 8 to 10 servings, making it an ideal meal for sharing with family or friends. The total time to make this soup is around 40 minutes: about 10 minutes for prepping the ingredients and 30 minutes for cooking. Since the dumplings cook right in the simmering soup, there’s no resting time needed after cooking—just serve it straight from the pot while warm, making it perfect for busy weeknights or spontaneous gatherings.

How to Serve This One Pot Chicken Dumpling Soup with Refrigerated Biscuits Recipe

The image shows a large blue pot filled with a creamy chicken and vegetable stew topped with soft, golden-brown biscuit dumplings. The stew is thick and light yellow with visible bright orange carrot slices, green peas, and bits of chicken mixed throughout. The biscuit dumplings are uneven in shape and sit on top, soaking slightly in the sauce, with small green herb sprinkles scattered over them. A vintage metal spoon with a wooden handle rests inside the pot, partially submerged. The pot is placed on a white marbled surface with a white cloth nearby, and two stacked white plates appear in the top left corner. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this hearty soup, I love keeping it simple to let those rich flavors and fluffy dumplings shine. It pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette, which adds a fresh, tangy contrast to the creamy broth. If you want to elevate the experience a bit, a warm crusty bread or garlic toast on the side is a fantastic way to soak up any leftover goodness.

For presentation, a sprinkle of freshly chopped parsley or even a few thyme leaves on top brightens the bowl and makes it feel special. I like using rustic bowls to emphasize the comforting, homey vibe. This soup is best served hot right out of the pot to enjoy that luscious texture and the steam rising from the dumplings.

When it comes to beverages, a light white wine like Sauvignon Blanc or a crisp Chardonnay complements the creamy texture beautifully. For a non-alcoholic option, a sparkling water with a splash of fresh lemon or a mild herbal tea pairs wonderfully. This dish is perfect for cozy family dinners, casual weekend meals, holiday lunches, or anytime you crave a satisfying, soul-warming bowl of comfort.

Variations

I’m always experimenting with tweaks to this One Pot Chicken Dumpling Soup with Refrigerated Biscuits Recipe, and there are so many creative ways to make it your own. If you want to boost the veggie content, I love adding chopped kale or spinach just before adding the dumplings—they wilt down nicely and add a healthy dose of color and nutrients. For a pop of sweetness, try swapping frozen peas with corn or adding diced sweet potatoes with the carrots and celery.

If you need to adjust for dietary needs, this soup can be adapted easily. For a gluten-free version, look for gluten-free biscuit dough or make your own dumplings with gluten-free flour blends. For a dairy-free twist, substitute the heavy cream with coconut milk or cashew cream—this changes the flavor slightly but keeps it rich and creamy. Vegans can skip the chicken and broth, using vegetable stock and plant-based protein alternatives for a delightful meatless version.

For a flavor spin, adding a dash of smoked paprika or a touch of cayenne pepper brings a subtle smoky warmth and a gentle kick. I’ve also seen it made in a slow cooker for a hands-off option—just add all the ingredients except the biscuits and cream early, then stir those in toward the end and cook on low until the dumplings are fluffy and cooked through.

Storage and Reheating

Storing Leftovers

Leftover One Pot Chicken Dumpling Soup with Refrigerated Biscuits keeps wonderfully in an airtight container in the refrigerator for up to 3 days. I recommend using glass containers if you have them, as they keep the soup fresh and can go directly into the microwave or oven for reheating. Because of the dumplings, the soup might thicken as it cools—give it a gentle stir and add a splash of chicken broth or water before reheating if needed to loosen it up.

Freezing

I usually don’t freeze soups with dairy and biscuit dough because the texture can change and the dumplings may become a bit soggy upon thawing. However, if you want to freeze, I suggest freezing just the broth and veggie portion without the cream or biscuits. Freeze in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight, add freshly cooked chicken, cream, and freshly prepared biscuit dumplings on the stove.

Reheating

The best way to reheat this soup is gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to evenly warm the dumplings without breaking them apart. Avoid high heat as it can cause the cream to separate and the dumplings to become tough. If reheating in the microwave, cover the bowl loosely and heat in short bursts, stirring in between. Adding a little extra broth or cream during reheating helps restore the soup’s original silky texture and delicious flavor.

FAQs

Can I use homemade biscuit dough instead of refrigerated?

Absolutely! Homemade biscuit dough works wonderfully in this recipe and gives you full control over ingredients and texture. Just make sure your dough isn’t too wet so it floats well during cooking. Cut and flour it the same way to keep the dumplings fluffy and separate.

What chicken can I use if I don’t have rotisserie chicken?

You can use any cooked chicken you have on hand—shredded leftover roasted chicken, boiled chicken breasts, or even cooked thighs. Just shred it finely so it blends well into the soup. If cooking raw chicken in advance, poach it gently to keep it tender and moist.

Can I make this soup dairy-free?

Yes! To make it dairy-free, substitute the heavy cream with coconut milk, cashew cream, or your favorite plant-based cream alternative. Replace butter with olive oil or a neutral vegetable oil for sautéing. The soup will still be creamy and delicious with a slightly different flavor profile.

Why do I need to flour the biscuit dough pieces?

Flouring the biscuit dough pieces prevents them from sticking together as they cook in the broth, ensuring they stay fluffy and distinct dumplings. It also helps give the dumplings a nice texture on the outside without becoming slimy or clumpy.

What if my dumplings don’t cook through?

If the dumplings aren’t cooked after the initial 15-minute simmer, simply cover and continue simmering gently for a few more minutes, checking with a toothpick until it comes out clean. Avoid removing the lid too often to maintain the steam needed for proper cooking.

Conclusion

I honestly can’t recommend this One Pot Chicken Dumpling Soup with Refrigerated Biscuits Recipe enough—it’s one of those dishes that feels like a warm embrace, especially when life gets hectic. With its ease, heartwarming flavors, and fluffy dumplings, it’s a recipe you’ll want to keep in your regular rotation. Give it a try and trust me, it’ll quickly become your go-to comfort soup that family and friends rave about every time.