Easy Chicken and Dumplings with Biscuits Recipe

Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery carrots onion and bell pepper. Stir using a wooden spoon until vegetables begin to soften 5 to 8 minutes.

Add garlic to the pot and stir until fragrant about 1 minute. Add butter and stir until melted and coating all the veggies 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture 3 to 4 minutes. Stir in water cream of chicken soup lemon juice chicken bouillon poultry seasoning cayenne pepper and bay leaf. Bring to a boil then reduce heat to medium-low. Cover and simmer until potatoes are tender about 15 minutes.

Add chicken to the pot. Simmer soup uncovered until broth is reduced and thickened about 10 minutes.

Meanwhile open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low cover and cook for 8 minutes.

Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.