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Quick and Easy Chicken and Dumplings Recipe

The easiest and fastest way to make chicken and dumplings is to use a can of biscuits.  It’s true.  Canned biscuits make excellent dumplings!

bowl of Chicken and Dumplings

What are Chicken and Dumplings?

Chicken and Dumplings are a staple in the deep South.   Basically, it’s like a thick, creamy chicken stew with pillowy dumplings.  The dumplings are cooked in the broth and seasoned, usually with a lot of pepper.

The first time I ever had any was on a trip to visit my husband’s parents (when we were dating).  Being originally from the North, it was not something that we ate at home.  Little did I know what treat was in store for me.  Since my husband seemed to enjoy them, I know they had to be good.  After trying them, I could see why.

What you need to make Chicken and Dumplings

There are only a few items that you need to make this super delicious one-pot dish:

  • Chicken
  • Chicken broth
  • cream of chicken soup
  • canned biscuits
  • pepper

While I don’t have my mother-in-law’s recipe and am unable to call her for exact directions, I believe that she would be pretty pleased with my version.   I know that for the dumplings she used refrigerated canned biscuits and am not sure about the rest.

It doesn’t take special equipment to make these quick and easy chicken and dumplings – a nice large pot will do the trick.

Grands biscuits

The best shortcut to making Quick and Easy Chicken and Dumplings?  

Canned biscuits.  You can use either 2 cans of refrigerated biscuit dough or one package of Grands biscuit dough.

My mother-in-law’s technique for making the dumplings was to pinch off the dough into small pieces and it to the pot.  I did that for years and then started to use a pizza cutter to do the trick. However, a large knife does the job even better if the dough is cold.

Cutting biscuits with a knife to make Chicken and Dumplings

A tip for cooking them:  smaller dumplings cook better.  The dough will expand once it is placed in the warm broth.

biscuit dumplings

You can use regular chicken broth or chicken bone broth. Bone broth will impart a richer, darker color to the dumplings.

chicken and dumplings made with bone broth

Dumplings Made With Chicken Bone Broth

bowl of Chicken and Dumplings

Chicken and Dumplings Made With Chicken Broth

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4.53 from 891 votes

Quick and Easy Chicken and Dumplings

This classic Southern staple is made easy using a few shortcuts.
Course Main Dishes
Cuisine American
Keyword chicken, dinner, Dumplings, southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 379kcal
Author Lynda


  • 1 – 32 oz carton of Chicken Broth
  • 1 can Cream of Chicken Soup
  • 2 cups cooked chicken shredded
  • 2 cans refrigerated biscuits
  • pepper to taste


  • Heat chicken broth in pot on medium-high heat and cook until gently boiling.
  • Add chicken.
  • Add cream of chicken soup and stir.
  • Cut biscuits into small pieces and place in chicken broth mixture. Stir well.
  • Put a small layer of pepper over dumplings. Stir well and let simmer for 5-10 minutes.



Nutrition information is approximate. Values for 2 cans of Pillsbury™ Buttermilk Refrigerated Biscuits (from a Value Pack), 2 cups of chicken, and 12 ounces of cream of chicken soup were used in the calculation.


Calories: 379kcal | Carbohydrates: 49g | Protein: 19g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 1785mg | Fiber: 1g | Sugar: 5g
pot of chicken and dumplings

Chicken and Dumplings Made With Bone Broth

If you prefer dark meat, then check out the Chicken and Dumplings recipe that Martha Stewart makes. Prefer to use your Crock Pot? Sweet T Makes Three has you covered.

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Recipe Rating


Wednesday 24th of February 2021

This recipe needs to be way more detailed. I used 2 cans of the biscuits pictured and it was way too much. One can would’ve been plenty. Also not sure if they cooked all the way through and it was hard to tell when they were ok enough to consume considering you cook the dough raw in the soup and broth mixture.


Thursday 25th of February 2021

What size cans did you use?


Thursday 11th of February 2021

Love this recipe, it's simple and quick!

Bert Bayne

Thursday 4th of February 2021

I have been using canned biscuits for dumplings for years. The only difference I do, I remove the chicken from the stock to keep it from overcooking and cut into cubes, have the cut up biscuits ready, dropping them in the boiling chicken stock (chicken broth, butter, salt/pepper, garlic powder) stirring constantly to keep from sticking together. After dumpling are done, replace the chicken stir and enjoy.


Wednesday 27th of January 2021

Definitely going to make this!!

Tonya M

Wednesday 27th of January 2021

If I got the 32oz chickem broth and the big can of cream of chocken soup how much of the soup should i use they didnt have the smaller cans at the storeand im cooking my chicken breast in the oven before shreeding it yoo


Thursday 28th of January 2021

A regular size can of cream soup is around 10.5 ounces. I don't know what size you have. If you have a 23 ounce can, you could probably safely use 1/2 of the can. If you have a can of cream of chicken soup that is larger than that, I would recommend using 1 1/4 cups of undiluted cream soup.