I used a box of Red Lobster cheddar bay biscuits to make the dumplings in this savory, easy chicken and dumplings recipe.
This is episode three of my Fall soup series. Follow this series on my TikTok and/or Instagram.
How To Make Chicken and Dumplings
*Note: This is a summary. The full printable recipe and step by step video are located at the bottom of this post.
- Add olive oil and butter to a large soup pot.
- Add chicken and onion.
- Stir until the chicken is well coated.
- Add salt, parsley, thyme, and pepper.
- Cook until the chicken is no longer pink and the onion is soft.
- Add garlic and flour.
- Cook, stirring often, for 1 minute.
- Add one cup of chicken broth. Stir until smooth.
- Add more broth, milk, peas and carrots.
- Stir well.
- Bring the liquid to a simmer.
- As the soup is coming to a simmer, make the dumplings.
- Add cheddar bay biscuit mix to a large mixing bowl.
- Add water, cheese, and the cheddar bay flavor packet.
- Stir to combine.
- Drop about 1 1/2 tablespoons worth of batter into the simmering liquid for each dumpling (I used a #40 scoop).
- Try to drop them so the dumplings are not touching.
- Use all the batter.
- Cover the pot and cook for 12-15 minutes.
- Do NOT stir. And, do not take the lid off, so the dumplings can steam.
- Break apart any dumplings that have stuck together.
- Gently stir to coat the dumplings in the soup.
- Test a dumpling by cutting it in half. If it is still doughy in the center, let the soup simmer another 2-3 minutes.
Store this soup in a sealed container in the refrigerator for up to 5 days.
Full Disclosure: These dumplings have an excellent texture and flavor so for that reason, I will definitely make this recipe again. However, the cheddar bay flavor is not as obvious in the chicken and dumplings as I hoped it would be.
More Easy Dinner Recipes
Chicken and Dumplings made with Cheddar Bay Biscuits Recipe
I used a box of Red Lobster cheddar bay biscuits to make the dumplings in this savory, easy chicken and dumplings recipe.
Servings: 6 servings
Calories: 346kcal
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 lb. boneless skinless chicken breast cut into bite-size chunks
- 1 medium yellow onion chopped
- 1 tsp salt
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 3 garlic cloves minced
- 2 Tbsp all-purpose flour
- 1 1/2 cups frozen peas and carrots
- 4 cups chicken broth
- 1 cup whole milk
- 11 oz. box Red Lobster cheddar bay biscuit mix
- 3/4 cup water
- 1/2 cup shredded cheddar cheese
Instructions
- Add the olive oil and butter to a large soup pot and place it over medium-high heat.
- Add the chicken and onion. Stir until the chicken is well coated.
- Add the salt, parsley, thyme, and pepper. Cook, stirring occasionally, until the chicken is no longer pink and the onion is soft, about five minutes.
- Add the garlic and flour. Cook, stirring often, for 1 minute.
- Add one cup of the broth. Stir until smooth. Add the remaining broth, milk, and the peas and carrots. Stir well. Bring the liquid to a simmer.
- As the soup is coming to a simmer, make the dumplings. Add the cheddar bay biscuit mix to a large mixing bowl. Add the water, cheese, and the cheddar bay flavor packet. Stir to combine.
- Drop about 1 1/2 tablespoons worth of batter into the simmering liquid for each dumpling (I used a #40 scoop). Try to drop them so the dumplings are not touching. Use all the batter.
- Cover the pot and cook for 12-15 minutes. Do NOT stir. And, do not take the lid off, so the dumplings can steam.
- Break apart any dumplings that have stuck together. Gently stir to coat the dumplings in the soup. Test a dumpling by cutting it in half. If it is still doughy in the center, let the soup simmer another 2-3 minutes.
Nutrition
Serving: 1/6th of the recipe | Calories: 346kcal | Carbohydrates: 20g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1364mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3631IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg
Pin This Recipe
Follow Me On Pinterest!Click Here To Follow @AmandasEasyRecipes
This is delicious with or without the dumplings. I’ll definitely make it again and add cooked pasta instead or tortellini.
This was one of the best TikTok recipe finds ever! Turned out amazing and my family enjoyed it. Will be making again!
I made this and it was amazing! Thanks for the recipe!
OMG. I just tried this for the first time and it is a real winner. It is different from my regular chicken and dumpling recipe, but in a really good way. This is more creamy and the cheddar bay biscuits are more delicate but the flavor is next level. This is going straight into my regular fall recipe rotation. Thanks a bunch for this family favorite!
I tried this after seeing it on tiktok. I had a hard time getting the dumplings to set up. I stirred them after 15 minutes but since they weren’t quite done, things got a bit gloopy. I used a large pot but should have used an even bigger one to give the dumplings more space.
Great recipe for a cool day in the Fall.
Sooo good and very easy to make! Will continue to make this recipe!
So easy and delicious! My 10 year old loved it!
I made this last week, and all I can say is WOW! Ive never made Chicken and Dumplings before, but this was so easy and tasted so dang good. I love this and plan on making it a permeant I made a large pot and it was all eaten by my family the same night. I plan on making some more tonight but just putting my own spin of a few things. Thanks so much.
do you mean 1.5 cups of peas & carrots or 1.5 cups of peas and 1.5 cups of carrots?
So good and easy!! 🤤🤤
I made this for tonight’s dinner. It was very delicious full of flavor and I used Red Lobster biscuit mix. Came out good & the dumplings steamed well very impressed with this dish. Will make it again. Very good comfort food
Chicken was a little plain, but overall really good!
with a few minor adjustments it’s definitely a keeper 🙂
Yum!
We make this at least once every other week!
I just made this for the second time and I loved it. I actually split the cheddar biscuit mix in half this time so I could enjoy a bit more soup than the biscuit and it was perfect for me! And now I have another half of the biscuit mix for next time.
Perfect for 4 meals. Thank you so much!
Just made this and the flavors are amazing!!
one question tho — was i supposed to lower the temp when adding the biscuits? because i left the lid on to steam like you asked.. but the peas, carrots and chicken kinda stuck/low key burned (didn’t ruin the flavor, surprisingly).. but there was very little liquid left over.
what’s the solution to this? bigger pan? lower heat? more stock/milk, less biscuit mix? i’d love to make this a staple for the winter in our house.
This was so delicious! I used rotisserie chicken to make it even faster. I also put the dutch oven into the oven on broil for about 5 minutes after cooking on the stove in order for the dumplings to brown up nicely. This recipe is now one of our regular go to dinners because it’s so darn good!
This is delish and the whole family loved it! It comes together quickly with basic ingredients. I like to cook in the morning so I made it (up to the dumpling step) and refrigerated until supper time. Heated it up and added the dumplings right before serving. And I LOVE the sliding scale for increasing the recipe, genius!
I am gluten free and dairy free. I’ve made your recipe a few times but bought the gluten free version of cheddar bay mix and used extra creamy oat milk, my husband could barely tell the difference and absolutely loved it! I love it as well and reheats very well for lunch the next day. This recipe is a winner!
Recipe sounds delicious how should I use a homemade recipe for cheddar bay biscuits because they’re not available or I can’t find them by Red Lobster for making servings of four.
I find them in all our grocery stores.
I am a LOVER of some comfort food and this meal is just that. I made it for dinner for myself and my husband and while he was skeptical of trying this, he ended up going for seconds and thirds! I’m not a big lover of the peas and carrots so I subbed those out and used more onions instead. I added some more seasoning to the red lobster biscuits as well because the packet of seasoning was kind of small. This meal was hands down the best and it was approved by my husband too!
I’ve made this a couple times now and it’s delicious! So easy to make too!