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Quick and Easy Chicken and Dumplings Recipe

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Nothing says love more than a homecooked meal. In the South, we all know that Chicken and Dumplings is the ultimate comfort food. Our version is quick and easy to make, thanks to the use of canned biscuits. Give it a try and you’ll see why it’s love at first bite.

A blue pot filled with chicken and dumplings.
Chicken and Dumplings Made With Bone Broth

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

The easiest and fastest way to make chicken with dumplings is to use a can of biscuits. It’s true, canned biscuit dough makes excellent dumplings in this classic Southern comfort food dish. Our family loves this quick and easy recipe, and we’re confident yours will too!

This recipe is an adaptation of my mother-in-law’s recipe in which she used canned biscuits to make the dumplings. Let’s take a look at just how easy it is to make this classic Southern chicken dinner.


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

  • Chicken – you’ll want to use chicken that has been cooked and shredded.
  • Chicken broth – you can also use chicken bone broth. Bone broth will impart a richer flavor and darker color.
  • Cream of chicken soup – this helps to make it nice and creamy, naturally.
  • Canned biscuits – use either two cans of regular biscuits or one large can of Pillsbury Grands will do the trick.
  • Pepper – good old black pepper is all you need.
Ingredients to make chicken and dumplings.

How To Make Chicken and Dumplings Using Canned Biscuits

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

Heat chicken broth in a pot on medium-high heat and cook until it starts to gently boil.

Add chicken. Remember – you’ll want to use chicken that has already been cooked.

Chicken simmering in chicken broth.

Cut biscuits into small pieces and place in chicken broth mixture. Stir well.

Piece of biscuit dough being added to pot of chicken and chicken broth.

Add cream of chicken soup and stir.

Cream of chicken soup being poured into a pot.

Put a small layer of pepper over the dumplings.

Black pepper being added to pot of chicken and dumplings.

Stir well, reduce the heat, and let the chicken and dumplings simmer for 5-10 minutes.

Pot of chicken and dumplings.


The dough will expand once it is placed in the warm broth so cut the dough into small pieces. Smaller dumplings cook better than larger dumplings.

Some people may find that canned biscuits work better if you coat the biscuit dough with a small amount of flour. (Flour will help to keep the biscuits from completely dissolving in the broth. Once you get used to making them, you will learn how to tell when the dumplings are done and won’t need to flour them.)

Chicken and dumplings made with bone broth in a blue Dutch oven.
Dumplings Made With Chicken Bone Broth

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

A bowl of Chicken and Dumplings.
Chicken and Dumplings Made With Chicken Broth

For the chicken, you can cook chicken ahead of time and shred it. Boneless, skinless chicken breasts work really well in this recipe. You can also purchase a cooked rotisserie chicken and pull the meat off the bones and use it. If you are in a pinch, you could purchase pre-cooked chicken chunks in the meat section of your grocery store and use them.

Store any leftovers in an airtight container in the refrigerator.

Spoonful of chicken and dumplings.

Are chicken and dumplings supposed to be thick or soupy?

Chicken and dumplings should be thick, somewhat like a stew

Can you make chicken and dumplings in an Instant Pot? How about in a Crockpot?

Yes and yes. Check out my recipe for Instant Pot Chicken and Dumplings for making them in America’s favorite pressure cooker. Using a Crockpot, you can make them using uncooked chicken, butter, water, Grands, cream of chicken soup, and pepper. We have a Crockpot Chicken and Dumplings recipe you might like on the blog.

Can I add veggies?

Absolutely. While we prefer the simplistic version, feel free to add frozen veggies when you add the biscuit dumplings.

Got Chicken? I’ve got recipes!

  • Easy Baked Chicken Taquitos – Creamy and cheesy, these Mexican favs are crispy and will be a hit for Taco Tuesday! (You say Taco, I say Taquito.)
  • Chicken Fiesta Casserole– Chicken and shredded potatoes are combined in one dish to make an easy weeknight delicious dinner.
  • Spicy Basil Chicken Stir-Fry – The dish is full of veggies and can be prepared in one skillet. Serve with some rice and it’s a great Thai dinner for 4-6 hungry folks.
  • Sesame Chicken – Crispy, tender, sesame seed battered chicken nuggets made at home.
  • Chicken Noodle Casserole – Chicken breasts, egg noodles, and veggies are baked in a homemade cream sauce and topped with buttery Ritz Crackers. Yum!
  • Chicken Pot Pie – Creamy chicken filling is surrounded by a buttery crust and it all just melts in your mouth.
Blue pot filled with chicken and dumplings.

Quick and Easy Chicken and Dumplings

This classic Southern staple is made easy using a few shortcuts.
4.57 from 1224 votes
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 379kcal


  • 32 ounces Chicken broth
  • 10.5 ounces 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.
  • Cut biscuits into small pieces and place in chicken broth mixture. Stir well.
  • Add cream of chicken soup and stir.
  • Put a small layer of pepper over dumplings.
  • Reduce the heat, 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.
Be sure to use cooked chicken when making this recipe.  Leftover rotisserie chicken is a great option.  In a pinch, you can use prepackaged cooked chicken that you find in the meat section next to lunch meat.
Cut the dough into small pieces. Smaller dumplings cook better than larger dumplings.  The dough will expand once it is placed in the warm broth.


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

I hope you enjoy this family favorite. It’s a great recipe with simple ingredients that you can pick up at the grocery store. It’s perfect all year round, but especially on a cold night.

If you are new to Southern Kissed, stay a while and check out some of our other recipes or travel posts. Reader favorites include Ooey Gooey Butter Cake, Zucchini Tots, and Dining in Panama City Beach.

More Chicken Recipes

Explore the endless possibilities of chicken recipes to add delightful variety to your meals, whether you’re craving Southern fried chicken tenders or indulging in a flavorful Thai Stir-Fry. From soups and salads to hearty main courses, chicken offers versatility and deliciousness for every palate.

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  1. I told my boyfriend that is was the first time I’d ever made chicken & dumplins and the look on his face was like “oh no dinner is gonna be nasty”. But let me tell you he changed his facial expression after he ate to a look of “that was delicious, babe!”
    I also thought I’d was delicious! thanks

  2. 5 stars
    5 STARS!!! Delicious and my whole family loved it (husband and our 4 boys ages 10-17)! I doubled the recipe, but made it in two separate pots and I’m glad I did. I followed the recipe to the “T” in the first pot and it definitely makes a very thick chicken and dumplings with hardly any broth. Flavor was delicious and my husband prefers a heartier C&D so he loved it. For the second pot, I used about half (so 1 can) of biscuits. This made a little bit soupier C&D which I preferred. The only adjustments I will make in the future are using a bit less biscuits and adding a tiny bit of dry mustard to cut the sweetness of the biscuits a tad. Overall, this recipe is wonderful and SOOOOOO quick!!!!

  3. 5 stars
    Made these tonight and I highly recommend!!! So easy and delicious!!! I do recommend coating your biscuit pieces once rolled out in flour. It helps then hold together better and not melt or fall apart once in the boiling broth. Also roll them out thin because they puff up quite a bit once in the liquid. I used one can of Cream of Chicken and one can of Cream of Celery because I love the flavor. I also added some poultry seasoning which really gave it a ton of flavor!! This will definitely be a new staple in our house! Thanks for sharing!!

  4. 5 stars
    Hi! I just added a comment but I said I used 24 oz broth, it should be 48 oz. My family like it thick. Perfect!

  5. 5 stars
    This is one of our family’s fav recipe! I have to double it because it’s sooo good! This time, I only added 24oz of the broth, 2 cans of crm of chicken and 1 can of biscuits. Also 1 can of mixed vegetables and pepper plus cayenne pepper. Our family like it hot. Love this recipe! Fast and easy! Thanks!

  6. This has been my go to recipe for awhile now. I like to add green chili to it to kick it up a notch.

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