Chicken and Dumplings

If you need an easy chicken and dumplings recipe for busy weeknights, this is the one I make on repeat. As a mom of two I don’t have a lot of patience for complicated dinners anymore.  I need meals that feel comforting but don’t take over my whole evening. This one meets the criteria. It’s creamy, packed with real vegetables, made with preservative-free ingredients, and topped with golden biscuits that bake right on top of the skillet. Cozy without being complicated.

 If you have the energy (and maybe prepped ahead), homemade buttermilk biscuits are incredible here. But if it’s 4:45 p.m. and everyone is asking what’s for dinner? Grab a clean-ingredient store-bought biscuit like the Immaculate brand. No guilt. Dinner is on the table in under 45 minutes.

I’ve tested this recipe multiple times to make sure the sauce thickens properly with einkorn flour, the vegetables stay tender but not mushy, and the biscuits cook through without burning on top. It’s balanced, reliable, and flexible — exactly what busy families need. And because it’s all made in one large oven-safe skillet, cleanup is simple.

Quick Ingredient Snap Shot

• extra virgin olive oil
• organic boneless skinless chicken breast
• onion
• celery
• carrot
• potato
• M Salt
• Onion powder
• Italian seasoning
• einkorn flour
• whole milk
• chicken broth
• frozen peas
• buttermilk biscuits

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Chicken and Dumplings

Prep Time30 minutes mins

Cook Time13 minutes mins

Total Time43 minutes mins

Course: dinner, Main Course

Cuisine: American

Keyword: biscuit, carrots, chicken and dumplings, dumplings, vegetable

Servings: 6

Equipment

• 1 large cast iron skillet or oven safe pan (I love like GreenPan Spectra)

Ingredients

• 2 tbsp extra virgin olive oil
• 1 ½ lb boneless skinless chicken breast (cubed)
• 1 onion  (finely chopped)
• 2 celery  (finely chopped)
• 2 carrots cleaned and sliced thin
• 1 organic potato peeled and cubed
• 2 tsp M Salt or your favorite salt, garlic, pepper blend
• 1 tsp organic onion powder
• ½ tsp Italian seasoning
• 2 tbsp einkorn flour can sub regular flour
• 1 cup whole milk
• 2 cup organic chicken broth
• 1 cup frozen peas
• 8 buttermilk biscuits (see recipe below) or use clean store bought

Get Recipe Ingredients

Instructions

• Preheat oven to 425℉.
• In a large skillet (I use a 15 inch) over medium heat pour in 2 tbsp extra virgin olive oil. Add in 1 ½ lb boneless skinless chicken breast (cubed) 1 onion , 2 carrots, 2 celery ,1 organic potato cubed, ½ tsp dried thyme, ½ tsp rosemary 1 tsp pink Himalayan salt, 2 tsp M Salt,1 tsp organic onion powderand ½ tsp Italian seasoning. 1 tsp organic garlic powder, ¼ tsp black pepper.
• Cook until the meat is cooked through and the vegetables are tender.
• Stir in 2 tbsp einkorn flour, 1 cup whole milk, 2 cup organic chicken broth and 1 cup frozen peas. Cook until bubbling. Stirring frequently.
• Top with 8 buttermilk biscuits (raw dough) and place in the preheated oven for about 12-14 minutes until the biscuits are golden brown.
• Serve immediately.

Notes

BEFORE YOU MAKE

• If you want homemade biscuits, use the biscuit recipe below

Make-Ahead Tips for Busy Families

• Chop vegetables and cube chicken in the morning.
• Make the filling ahead and refrigerate up to 24 hours. Add biscuits and bake at dinner.
• Freeze the filling (without biscuits) for up to 3 months.
• Double the filling and freeze half for a future weeknights

Storage & Freezer Tips

• Store leftovers in airtight glass containers up to 3 days.
• Freeze filling only (no biscuits).
• Reheat gently on stovetop and top with fresh biscuits before baking

Substitutions & Variations

• Swap chicken breast for boneless thighs.
• Use gluten-free flour if needed.
• Add mushrooms for extra flavor.
• Try sourdough or einkorn homemade biscuits for deeper flavor.

Einkorn Flour Biscuits