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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

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.

Tips and Notes

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 of the bones and use it. If you are really 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.

Chicken and Dumplings FAQs

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 a broth and seasoned, usually with a lot of pepper.

Can you make chicken and dumplings in an Instant Pot?

Yes, you can! Check out my recipe for Instant Pot Chicken and Dumplings for making them in America’s favorite pressure cooker.

Can you make chicken and dumplings in a Crockpot?

Yes. Using a Crockpot, you can make chicken and dumplings 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.

Are chicken and dumplings supposed to be thick or soupy?

Chicken and dumplings should be thick, somewhat like a stew.

What’s the easiest way to make dumplings?

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

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

Lynda – Southern Kissed
This classic Southern staple is made easy using a few shortcuts.
4.57 from 1220 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 6 servings
Calories 379 kcal


  • 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: 1Calories: 379kcalCarbohydrates: 49gProtein: 19gSaturated Fat: 3gCholesterol: 40mgSodium: 1785mgFiber: 1gSugar: 5g
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!
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.

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  1. 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!!

  2. 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!

  3. 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!

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

    1. Although I have not tried, I would not recommend it. It really doesn’t take long to make and would probably be best freshly made.

      1. 5 stars
        This recipe is great! I used your Condensed Cream of Mushroom soup recipe (minus the mushrooms) and followed the instructions as written for the chicken and dumplings mixture. For the dumplings portion,
        I used a gluten-free
        pie crust, tore it into strips and added it when called for. My husband and I loved it! Thank you for a fantastic recipe.

  5. 1 star
    Mine was a gooey mess! I used 2 cans of Grands but they were large. It didn’t specify on the recipe. I cut into strips and it just melted!

  6. This looks absolutely so good! My only question is can I use flaky butter biscuits (great value brand) instead of buttermilk Pillsbury biscuits, and get the same result? Thank you so much!

  7. 5 stars
    I thought I would give this recipe a try. I didn’t have any cream of chicken soup on hand, so I substituted cream of mushroom and some sour cream. It turned out really good. I kind of went a little crazy with the pepper, but it was still really good. I followed the tip of not putting in the biscuits until everything was boiling. Was very pleased with the outcome. Very filling. When I first poured in the liquids, I thought it was going to be runny. The biscuits took care of that, though. I did roll my biscuits in a little flour and liked how they turned out in this dish. I think that helps with the thickening process as well.

  8. 5 stars
    I tried this way because I got too late of a start on my slow cooker recipe. I was pleasantly surprised and will repeat this recipe for sure. Also , I had extra diced up biscuits and rolled them into balls and baked them. They puffed out like flowers and they were great on the side!

  9. 5 stars
    This recipe was so easy and delicious. I had pretty much stopped making chicken and dumplings because it was too much trouble. I wasn’t sure about using precooked chicken but it came out perfect. I will definitely keep this recipe in my monthly rotation.

      1. 5 stars
        If someone puts celery and carrots in my chicken and dumplings, I am fighting them. Don’t listen to these haters

  10. 5 stars
    I had hand surgery earlier this week. So I’m only working with one hand and this was amazing. So easy and delicious. My entire family loved it. Thanks for the recipe.

  11. 5 stars
    I’m so excited I found your recipe!!! I’m making your quick and easy chicken and dumplings for supper tonight!!! I can’t wait, thanks for sharing!!!

  12. 5 stars
    I’ve made this several times with a few minor adjustments. My kids ask for this every week now. Thanks for the recipe. It’s pretty awesome.

  13. You left out the #1 important rule of cooking chicken n’ dumplings – the dough should only be put in when the broth mix is boiling. If you don’t, the dreaded dough separation will happen. Learned this from my granny many, many years ago.

  14. I have always made my true southern dumplings by boiling bone in chicken until all the goodness from the chicken is released into the broth. Canned biscuits does not sound appetizing. Sorry but I am a old school southern cook.
    I think chicken and dumplings are on the menu tonight. Yum

    1. Then why even comment? At what point did you think “Quick and Easy” was going to be everything from scratch? I’m making this right now and it’s perfect for the 30 minutes I have to make something my sick kid asked for.

      1. My thoughts exactly. It did not say “homemade from scratch” so keep your negative comments to yourself. Oh by the way, my grandmother made chicken and dumplings with canned biscuits (she worked and did not have the luxury to spend hours on dinner) and the were REALLY good!

    2. I was looking for a recipe for my brother when I saw this – I also make them from scratch, but not everyone can do that and it’s very rude and unnecessary when someone like you feels compelled to criticize them! Who’s to say this recipe is not VERY good??? Not you ! Try minding your own business next time!

  15. 4 stars
    Very good but next time I will use low sodium broth and cook my own chicken too improve the overly salty result I got with rotisserie chicken and store brand chicken broth

  16. 5 stars
    Really tasty but have made twice once with only one can of biscuits and the other time with two , the two was overwhelming. And tasted only biscuits . Also added mixed veggies . Delicious !

  17. I was wondering if I could use canned chicken. I don’t have the time to cook the chicken to obtain the broth and cooked chicken. Plus, I am moving, and most things are packed. I have been craving chicken and dumplings forever.

    1. I don’t see why you couldn’t use canned chicken. I use chicken that has already been cooked, so it should be fine. That being said, it might not taste quite the same because of the “canned meat” taste.

  18. 4 stars
    Don’t make the mistake I did once.
    I used the buttery Pillsbury biscuts. They dissolved when heated! I also think it is better to start with an uncooked chicken. Tried making it with boneless breast and it is not the same.

  19. 5 stars
    Been hankering chicken & dumplings and so glad I found your recipe. Just a bit of prep & wowzers good eats right away! Those pepper layers are amazing.
    Since I am the only one in the house that loves C&D, I made the full recipe
    then into individual servings. Waiting until I’m going for leftovers to pop in those biscuit dumplings.
    Love easy peasy yummy recipes.
    Thank you for sharing Lynda

    1. This comment makes my heart happy! Thank you so much for stopping by and leaving it. Hope 2022 is full of wonderful surprises for you!

  20. 4 stars
    Good quick recipe, but the pilsbury grands added a bit of sweetness that wasn’t expected. I recommend adding a tablespoon of mustard powder to counter the sugar pilsbury adds to the grands recipe. Other then that the recipe is great if your in a pinch. A rotisserie chicken and some grands from Wal-Mart on your way home from work, and you got supper in 30 minutes.

  21. 5 stars
    I wanted to make chicken and dumplings for dinner the other night and I came across your site. I did everything by your recipe and it turn out great it was gone in no time. What I love is that my brother in law never had chicken and dumplings before and he filled his bowl up and love it. Thanks for sharing!!!

  22. Do u add the 1 can if easier to the cream of chicken soup and stock or just the can of soup Making now please reply as soon as you can…. anyone lol! Thank you so much

  23. 5 stars
    Normally I make my own dumplings since I have been making them for 30 years. However, this is my go to fast recipe when someone says I want chicken and dumplings tonight at 3:00 in the afternoon. If you are like me and don’t like thick dumplings all you have to do is roll them paper thin on a floured surface. It takes about 15 minutes longer but you will end up with a pot of chicken and dumplings very similar to Cracker Barrel’s.

    1. I am so tickled that this is your go-to recipe for quick chicken and dumplings. Thanks for your advice about rolling them out to make them like Cracker Barrel’s Chicken and Dumplings.

      1. 5 stars
        WOW 🤯 I’m Jana from TN and I have to put this up there with my Great Grandmother’s and Grandmothers C/D on every level. The best C/D recipe I have ever tasted to date in such a very short time & I have ate over 50 versions and this is a 5 ⭐ meal & no excuse recipe that’s almost impossible to go wrong. Just finished cooking it for my husband and our 5 kids with a house full of our family and friends and there’s not 1dumpling left and there asking me when am I going to make this again lol. Thank you so much such a smart fool proof recipe

        1. Please accept a heartfelt THANK YOU for your kind comment. We are so glad you and your family have enjoyed my mother-in-law’s version of chicken and dumplings.

  24. 5 stars
    I saw a recipe for chicken and dumplings and got hungry for it. The others required so many ingredients and time. I found yours and made it, it was so easy, quick and delicious. It’s a great base so anyone can change to their own taste and what you have on hand. Great recipe, thanks for sharing.

  25. 5 stars
    I found your recipe a few years back and have been making it ever since. It is a winner every time! I normally make it with leftover turkey. It is so easy, flavorful and delicious. Thank you for sharing!

    1. Thank you so much for your comment – it made my day. If you have an Instant Pot, be on the lookout. I will be publishing a post today or tomorrow with instructions on how to make chicken and dumplings in a pressure cooker.😀 It tastes just as great as this recipe.

  26. 5 stars
    I had forgotten how my mother made it…this recipe was just what I was looking for..I did not want to use the rolling pin

    1. 4 stars
      This recipe uses the traditional ingredients of southern chicken and dumplings. But with rotisserie chicken.
      I prefer to venture from that recipe a bit. I want some color and extra flavor in my chicken and dumplings.
      So here’s what I use in mine.
      If I’m using rotisserie chicken I’d prepare that and set aside.
      I’m only listing ingredients not spicific amounts.
      Low sodium chicken broth
      Onion diced
      Carrots diced
      Celery diced
      Better Than Bouillon chicken flavor
      Cream of celery soup
      Parsley flakes
      I love the addition of carrots for color and flavor.
      The Better Than Bouillon chicken flavor adds much needed flavor and richness.
      I usually use Mary ‘B’s frozen rolled dumplings. But I haven’t been able to find them lately so I’ll either make my own or if I don’t want the mess I’ll use canned biscuits. I’m just not crazy about a spicific flavor I get from them.

  27. My family has been using this dumpling idea for more than 50 years. It must be a southern thing. We are from Georgia. The only difference in our recipe is that we would roll the canned biscuit out with a rolling pin & cut it into strips. We would lay them on a plate & sprinkle lightly with flour to keep them from sticking together. When the broth was boiling, we dropped them in a few at a time. Knowing how much broth & how long to cook them is just learned through experience.

      1. This is a great basic recipe. I’m going to make a huge pot of chicken and dumplings to add to our Christmas dinner table.
        I’ll be making a couple of changes or additions to this recipe.
        I know it isn’t traditional to add anything except onion to chicken and dumplings but I want a little richer flavor in mine. So I always add diced celery and carrots, along with the cream of chicken soup I add cream of celery soup, some Better Than Bouillon chicken flavor and
        parsley flakes.
        Also after the dumplings have cooked I make a slurry of cornstarch and milk. This adds a wonderful creaminess to the broth.

        1. I can tell you know a thing or two about making chicken and dumplings and I love how you add some Better Than Boullion. BTB adds so much flavor to dishes.

          I would add more to my dish, but my husband grew up enjoying them seasoned with simply pepper. Personally, I think I would like them more with the additions that you mentioned.

          Thanks for taking the time to leave a comment. It’s much appreciated.

    1. Re: Someone else’s post .

      I thought I was crazy thinking that my family used to roll out the canned biscuits bc no recipe says that. Thank you for this now I know I’m remembering correctly! I prefer the thin pieces of dumplings vs the ball like ones. This recipe is super helpful. Thank you!

  28. 5 stars
    This is an amazing recipe. It’s easy, quick, and delicious. The second time I made it I added a tablespoon of heavy cream I had in the fridge which made it slightly creamier and also softened some onion in butter before adding anything to the pot and this made it taste even BETTER.

  29. I made this for the first time and it was so easy hon!! I honestly don’t see how anyone can mess this up!! The family loved this recipe!! Will definitely be using it again! Thank you!! 😊

  30. Delicious i added poultry seasoning with carrots and celery then only used half the biscuits and covered it while it simmered!

    1. I accidentally didn’t see you said 1 can of grands. I doubled the recipe & now I have way too many dumplings lol!!!!

  31. 5 stars
    I can’t tell you how many times I’ve now made this chicken and dumpling recipe since I found it 8 months ago! It’s quick, easy and so delicious! Thank you!

  32. Hello all! I’ve made this recipe several times and follow it pretty much to a T. The only difference is that I use frozen pre-made dumplings instead of biscuits. It turn out great.

  33. This is the easiest way to make it (I don’t like to make dumplings like my grandma). I always add some butter, alittle Tony Chacheres (my husband is from alabama so he eats it on everything!), and some diced up hardboiled eggs. It’s a bowl of southern comfort.

  34. 5 stars
    Made this tonight for dinner, for 2 picky eaters and 2 that will eat just about anything. They all devoured it! It was delicious and super easy and fast.

  35. My son has a dairy and tree nut allergy. Do you have any suggestions for replacements of the cream of chicken soup?
    Thanks so much!

    1. Honestly, when my mother-in-law used to make this, she did not use Cream of Chicken Soup. I add it because it’s an easy way of making the dumplings creamy.

      Though I haven’t tried to make homemade dairy-free cream of chicken soup or use a replacement in this recipe, you might be able to make some using plant-based non-dairy milk. Pinch of Yum has a recipe that you might be able to adapt.

  36. I love this recipe so much! I am terrible about not cooking and buying convenient foods. Trying to eat healthier. I found a wonderful shredded chicken at Aldi super cheap. This is my new go to fast meal.

  37. 5 stars
    I made this tonight. Soooo good! I added Tony’s Chacheres but I’m from Louisiana and add it to everything so that’s just me!

  38. Hey there, I saw at the very end you put the ingredients to make homemade dumplings/biscuits dough “flour, baking powder, salt, thyme, whole milk, and butter” I don’t have money to get biscuits, I’m 5 months pregnant and have all the other ingredients and am absolutely CRAVING this lol. Do you know the exact measurements for the dough? I so want some thank you!

  39. 5 stars
    I love how easy this recipe is! I have made it this way many times, I have also made it using cream of celery soup and frozen biscuit dough that I let thaw then cut just because that was what I had on hand at the time. Its excellent both ways, the frozen biscuit dough tastes even better, closer to homemade than the canned dough, it has less preservatives than the refrigerated but you have to pull out what you want ahead of time and let it thaw out to cut. Sometimes I will add leftover cooked carrots when I have them. I love how easy this is to throw together on a busy night. I’ve found myself stopping to pick up a rotisserie chicken on the way home from work more than once just to throw this together for the kids on really busy days. They eat this about once a month through the fall and winter and never get tired of it. Here it is spring and I am fixing to make it for the last time until next fall, its time to rotate the menu and prepare for summer lol.

  40. This recipe was fantastic! Turned out almost exactly like my mom would make when I was a kid.

    The consistency will be very thick so if you want more of a soupy or loose chicken and dumplings I’d use more broth or fewer biscuits. Also, these dumplings are not the flat type so the texture will seem doughy if you’re not used to this style, but the cooking for 10 minutes and resting for 5 was all it took to cook them all the way through.. If you love the thick ball-type dumpling then this is perfect.

    I used everything exactly as the recipe stated in a 4 quart Dutch oven and the ingredients fit exactly. If you add any larger amounts of ingredients or add vegetables you’ll need to use a 6 quart Dutch oven or it won’t fit.

    I used canned chicken and thought the taste was very good. I’ll be making his version from now on.

    1. Thanks, Daniel, for making my day! (This is the best comment I have gotten in 2021.). It makes my heart happy that you like this recipe.

    2. Hi..so do you get your broth boiling then add biscuits and lower temperature for 10 minutes and then set aside? I’m a little confused on how long and what temperature to cook the dumplings. Thank you

      1. You get the broth boiling at the beginning. Then you add a can of cream of chicken soup and shredded, cooked chicken. Next, added canned biscuit dumplings to the soup mixture. It is a good idea to reduce the heat to a simmer while the dumplings cook. (I added that you should reduce the heat in the last step. Sorry about the confusion.)

        The hot broth/soup should cook the dumplings in about 5-10 minutes, depending on the temperature of the broth. It can vary. I don’t get caught up in the exact temperature because it’s pretty forgiving and works out.

      2. To cook them so they are not gummy you need to cook 10 mins with the lid on, then cook 10 mins more with the lid off.

  41. 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.

  42. 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.

  43. 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

    1. 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.

  44. I can tell this is a good recipe but I think the most important thing left off here is to cover the biscuits. I didn’t see that and after 30 min noticed the biscuits were still raw so I covered. Also might want to add more water or broth- my biscuits took up the whole pot and sucked all the juice up. Maybe a can 1/2 would have worked.

  45. Should I double the proportions for a group of 4? I’ve made this recipe a few times for my fiancé and I but I don’t remember if we had left overs or not.

    1. This is the size that I make for my family of 4. It all depends on how big of an appetite everyone has. You could serve it along with green beans or a side salad to help stretch it out.

  46. I made this with a few changes, I cooked the chicken in broth with carrots & seasoning, I added cashew cream (lactose intolerance) added biscuits. Was delicious.

  47. Hi! I hope your New Year was good and everyone is staying healthy. I have a question for you. First off the recipe couldn’t be easier or cheaper to make. My question is, can you add cut up carrots and/or celery? Or some other veggie? I’m not health conscious, I just love stew or soup etc with something in it. Thank you for the wonderful and easy recipes. Hope you and your loved ones have a healthy and happy 2021 and beyond. 👍💚🦩

    1. Thank you for visiting Southern Kissed. I hope that this year is the most amazing yet for you and your family!

      You definitely can add onions and celery. Some readers have left comments about how they added some extra items to the dish with great results.

  48. Made this tonight – used a rotisserie chicken from H-E-B – doubled the recipe – followed directions explicitly, but did add an empty cream of chicken can of milk. Ensure you put a lid on when letting the dumplings simmer. Easy and super delicious!

  49. WOW. This was NOT easy. I had to use so much extra water and chicken broth because two cans of biscuits was way too much. I started this recipe at 9pm (using cooked rotisserie chicken i already had) and its now 11pm. We are still cooking it.

    1. I am sorry it did not work out for you. Did you use Grands biscuits or smaller sized biscuits? I have no clue as to what could have gone wrong.

    2. @Shakarra, I am confused as well. The chicken is cooked, but if your biscuits were still raw in that amount of time. My suggestion for the next time is to turn the burner on. Works wonders.

  50. I’ve been looking for a recipe and think this will be great. My mom made dumplings from scratch, no veggies, but added a sliced boiled egg! I miss her so much and wish I had paid better attention when she cooked this! 🥰

  51. I’m making this tonight. Its almost finished I wish the instructions were a bit more detailed but we shall see how it turns out. Thanks for sharing your recipe!

  52. I had about a cup and a half of broth I made from leftover Rotisserie chicken a few weeks ago in the fridge and I added a cup of Swanson’s chicken broth 32oz as well. I did not have Cream of Chicken so I used Cream of Mushroom and it worked just as good! I also added about a tablespoon of garlic powder (we like garlic). This recipe is fabulous and great for anyone who loves Chicken and Dumplings and it can be as easy and cheap or hard and expensive as one likes 🙂 I love that.

  53. Best i ever had , added extra cup of milk. Rolled out biscuits in seasoned flour. I Like mine thin , DANG delicious.

  54. I love this but I make my dumplings with mash potatoes and egg and flour the cook in the broth
    take dumplings out when cooked and put chicken and veggies in to simmer when that is ready I add cream soup and put dumplings back in stir and I am done lol enjoyed everyone elses choices also

  55. This is absolutely delicious!! I used Grands Honey Butter which added a sweetness. Also had some canned corn & put that in also. Could use peas too if desired. Super easy & unbelievably good! Thanks! Used to make the long version for years. This is so simple & my new go to now.

  56. Just got done making this and it’s very tasty. But since we had a bag of frozen vegetables that we cooked last night. I used mixed vegetables and We had turkey breast yesterday, so I used shredded turkey

  57. Omg I opened the can of biscuits ant it pop out and hit my belly and shot off to the paper towel roll. I have a mark on my belly

    1. I am not sure what has happened. The biscuits will be soft and doughy when they are cooked. They don’t have the same texture of baked biscuits.

    2. @Cindy, Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil.Most dumpling recipes call for cooking them in a tightly covered pot, because they actually cook in the steam created by the boiling stew or fruit. If left uncovered, this steam evaporates and the tops of dropped dumplings often turn out soggy and undercooked.

  58. Ty 4 sharing ur chicken n dumpling recipe n i had added cans of chicken n like 3 cans of buttermilk biscuits n had put my dough in a mixture of salt n pepper flour n last but least just 1 can of mixed carrots n peas. Looks n smells amazing n gonna see how my husband likes this way. Ty again 4 sharing ur recipe.

  59. Our Mama made dumplings with canned biscuits, too. She cooked boneless chicken breasts in a big pot of salted water, added cubed raw potatoes (which thickens the broth) and finally the can biscuits as dumplings. Yum! We had potato dumplings, too, if there was no chicken in the house.

    1. @Lynda, Have you ever tried gnocchi potato dumplings it is an Italian pasta made with potatoes a solid pasta they work great in a dumpling

  60. I always roll my cut biscuits if pepper and salted flour! It makes the broth a little thicker. I also never stir the dumplings but instead push them down! Great recipe!

  61. My mother made chicken and dumplings similar to yours, but she rolled the biscuits flat and sliced them so they were not so chunky. I loved it. Good recipe. Thanks for sharing.❤️

  62. I grew up with chicken and dumplings made by my aunt who was a cook in Oklahoma many moons ago. Made this tonight. Sooooo good. I looked at all comments and incorporated a few. I also added a few frozen peas when the broth was coming to a boil. I added 2 cans of cream of chicken soup (one with mushrooms) and a can of milk. After adding the biscuits, it thickened up nicely. I will definitely make this again. Takes me back to the good old days in my aunt’s kitchen.

  63. Do your biscuit dumplings turn dark on the inside? The first time I made these they turned out perfect. Now the dumplings turn darker inside. What am I doing wrong?

  64. This is exactly like my mother used to make them. Using the cooked chicken broth, she would break the chicken apart into bite sized pieces, and use canned biscuits cut into a forth drop into boiling broth. You need to stir when first dropped in to keep them from clumping together. Cook about 20 minutes and simmer till thickened. This was mine and my dad’s favorite.

  65. Thank you for this recipe, it was a hit… I boiled 4 boneless, skinless chicken breast added 1 big jalapeño while boiling, b-cube and garlic powder. Shredded chicken after cool down. Strained water which made 2 cups. Added the 32 oz chicken broth, 2 cans of cream chicken 1cup of milk and 2 tbs of butter… 2 cans of grand biscuits I guess I doubled the recipe!!! Anyway it turned out awesomely good… oh and a pan of cornbread!

  66. I made this recipe and it’s amazing I love it just like when I was youngin tastes like momma’s chicken n dumplings ty.!!!!

  67. Delicious, quick recipe and tastes like the old-fashioned recipes! I made it according to the directions and added a bit of McCormick’ s poultry seasoning. There were no leftovers! I plan to keep this as my go-to chicken and dumpling recipe!!!

  68. Made this today and it turned out great! Added celery, carrots, vidalia onions, and garlic (my husband and I love garlic, so I added a whole bulb). Used Pillsbury biscuits, flattened them, cut into strips, and rolled them in flour. Used two cans of cream of chicken and seasoned with some salt, pepper, and parsley. Delish!

  69. Made this for dinner tonight. Followed directions exactly, came out perfect. It was delicious. So easy and quick. Will definitely be making this again!

        1. I am not sure. If you try it, please let me know how it turns out. The nice thing about using canned biscuits is the simplicity of not having to mix up a batch of dough.

    1. I made this and I did not use the soup. I added a extra can of broth and added a stick of butter to the broth and let melt and come to a boil. Added the chicken and let it boil, then let it simmer for awhile, then brought to boil again and then added the Grand biscuits that I cut into eighths, let it slow boil for 20 mins and it was getting pretty thick, so I added a small amount of water, (didn’t have any more broth,would have used that)then let it simmer again. They turned out very good, will make again

    2. @Shirley, this is exactly like my mother made them. Don’t think I’d like the soup added, I’m sure it’s used to thicken the broth. The canned biscuits are chewy and if simmered they will thicken the broth just right. The family loves them.

  70. Pingback: French Toast
  71. 5 stars
    This is the easiest recipe I’ve ever used. Thank you so much! My family loved the chicken and dumplings. I’ll definitely keep using this recipe. Thank you!

  72. 5 stars
    I have never made chicken and dumplings before so this was my first go at it. I did tweak it just a little. I could remember some of my mom’s things she would put so I did to . I put a whole onion and a little milk and more chicken broth. My family of 4 just told me it was the best they ever had. Well, my kids have never had it but my boyfriend has so thank you so much for the recipe!!

  73. 5 stars
    OMG I love this chicken and dumpling recipe I added 3 cans of the soup to it and I use Rottessie chicken breast other then that it is the same It is so easy taste like I been cooking it all day have made it a number of times last year and will make it again this year yum

  74. 5 stars
    Amazing! I made a couple changes: cooked a bit of diced celery in butter and added sage, rosemary, majoram, thyme and nutmeg. The flavor was great. My husband thought these were the best he’s ever had. Both of us had seconds! Thanks for this recipe, I will definitely add it to the rotation!

  75. So simple and delicious! I did have to add whole milk because mine were a bit too thick for my liking. I think the next time i’ll Double the chicken broth amount and use smaller biscuits insteads of grands. Thank you for the recipe!!! We loved it!

  76. This is my second time making it. I made it just a little different. I bought a Rotisserie chicken and shredded it, used 2 boxes of chicken broth, 1 big can of cream of chicken, 1 1/2 cans of biscuits ( only cause it was too much if I used the whole other half). It came out really good! I just didn’t want it to be too thick like last time.

  77. It’s taking forever (over an hour) for the biscuits to cook. They’re pink in the middle.
    What am I doing wrong? It’s like this every time I make them.

      1. How many serving does this one recipe yield? i’m wanting to make it but i need to know how much it yields before i can.

      2. I’m also wondering about the time! But, pink? Can you over cook the biscuits, because, 5 to 10 minutes doesn’t seem enough!

      3. @Gwen Schmitz, they need to cook 20-30 minutes. You’ll be able to tell when they are done by cutting into one and check the consistency.

  78. 5 stars
    I made this tonight for my boyfriend and I and we both loved it!! Sooo good. Only thing I did differently was chopped an onion up and put it with my chicken while it was boiling for flavor. Will be making this again very soon!

      1. Don’t try it with crescent rolls, they fell apart and it was a mess. They didn’t taste like dumplings either!!!

          1. 5 stars
            My mom and I have always made them with crescent rolls. You just have to cut them in larger pieces. 🙂

    1. I cut flour tortillas into strips and add towards the end. They hold up well and taste just like the old-fashioned southern dumplings of my youth.

  79. 5 stars
    Has anybody tried baking their biscuits before adding them to the dumplings? I have made it this way for years but have some frozen Grands biscuits I thought about making some dumplings with.

    1. I’m going to make chicken and dumplings for the first time today but using the slow cooked already have the chicken sautéed two chicken stock boxes added and frozen corn and peas and carrots will be using frozen biscuits , thawed and cut into little chunks! I’m crossing my fingers !!!!!!!

  80. My mother (for quick dumplings) would always thaw some frozen biscuits, cut up and roll in flour, then add to the stew like normal. Has one tried this recipe with the frozen biscuits? I’m thinking about doing it this weekend.

    1. I am making this recipe for the first time as we speak! I love a good chkn & dumplin!
      How many servings from the recipe do you get using the 32 oz. of chin broth?

  81. Best way to make melt in your mouth dumplings is to not stir or disturb them for at least 10 to 15 minuets after you add them to your pot. Just cover with a lid while cooking them. Stirring them makes them tough.

  82. 5 stars
    Made this for dinner tonight, it was Awesome! I read most of the comments and was worried about the dumplings disappearing, so I thought I would pay close attention when cooking them. After I boiled the chicken and shredded, I thought, that is a lit of chicken! I poured the chicken broth in a big pot and didn’t think it was enough. So, I added another carton. I put the chicken in, waited for it to come to a boil, added biscuits, stirred then added cream of chicken soup. I stirred everything trying to be gentle and not “upset” the dumplings, they all went to the bottom of the pot.
    I was waiting for the cornbread to come out of the oven, my times were a little off. When the cornbread was ready to come out, I stirred again but couldn’t find the dumplings. I was able to locate maybe three or four. I had the bright idea to put in another can. I turned up the heat to get the pot back to a boil, then added more biscuits. These cooked up beautifully. I watched them like a hawk the whole time. Everything was done, time to eat. When serving, there was an abundance of dumplings! I guess they didn’t really disappear, they just looked like chicken… Oh well, no worries it turned out fabulous. This was my first time making chicken and dumplings. My husband and mother-in-law loved it! My husband was usually the one to make chicken an dumplings, I guess it is my job now! Thank you for Sharing the recipe.

          1. 4 stars
            Ok. Thanks so much! I think I’m going to make this for our dinner tonight. My hubby loves chicken and dumplings and this recipe is a bit easier than making everything from scratch so I’m excited to try it!

          2. It might feed 6. Serve it with some sides and it will go further.
            I haven’t tried doubling it, so I cannot honestly tell you.

  83. 5 stars
    Just made this tonight and soooo good! My husband absolutely loved it! I did have to thicken it a little more, but that’s because I love really thick chicken and dumplings 🙂 I also was having the same issue as others with my biscuits becoming doughy. However, I turned up the heat so it was at a low boil and put a lid on for about 15 minutes and they came out perfect and not doughy. They were my husband’s and my favourite part!

      1. I thicken my with cornstarch. I also have place a little flour in a ziplock bag and add the cut biscuits in as they are dropped in the boiling liquid the flour thickens the moisture but the can soup does thicken it a little to. But I have quit using the canned biscuits because they started adding sugar to their recipe making the dumplings sweet and I have gone back to making mine from scratch now.

  84. 5 stars
    Made this for my fiancé when he was in the hospital a few weeks back and he Loved it!!! I loved it the day after it was made! I snuck it to him on the base hospital in a cup ?. It worked though! Going to surprise him when he comes home tomorrow for lunch!

    1. I’m going to try it this week. And I think I am going to throw everything but the biscuits in, and I will use frozen chicken breasts high pressure 20 min QR. Then I think I am then going to chop the biscuits up and then in and then low pressure 5 minutes then QR.

    2. 5 stars
      I did this in my off-brand Instant Pot just last week. I just threw everything (I use raw chicken breast instead of already cooked chicken) in on the chicken setting (I’m not sure if Instant Pot has one of those since mine is a different brand) except the biscuits. Once the chicken was done cooking, I turned it to the saute function and added the biscuits. I let them cook for 5-10 minutes and they were perfect.

  85. 5 stars
    These turned out great!! Read all of the comments! I did double the broth, one can of biscuits, I added dumplings first and let boil for 15 min then added remaining ingredients and simmer for another 15 min with lid on. Also added the poultry seasoning. Loved that idea!

    1. How much poultry seasoning and was there plenty of dumplings using one can? That’s what my husband likes the most. Also, which biscuits did you use?

  86. Hello! This looks delicious! How much chicken should I use? I don’t think the directions say! Unless I’m missing it. Which is completely possible haha

      1. I see some of you are having a hard time getting the dumplings to come out right when using canned biscuits. What I did was spread some flour on my counter or cutting board, flattened each biscuit in the flour so that it doesn’t stick. You can flatten them with your hands or a rolling pin, I used my hands. I then cut the flattened biscuit into small pieces, repeated this with each biscuit and then placed them in the boiling broth. Flour helps to keep them together and thickens the broth at the same time. hope this helps.

        Merry Christmas and happy holidays to you all. Be blessed.

        1. It all depends on how much each person eats! It should easily feed four adults. If you have more, you could have a side salad to stretch it out.

  87. 5 stars
    Made these last night. I tried to follow some of the recommendations in the comments. I sauteed onions and celery in butter to add to it. I also dropped the biscuits in the broth while it was bubbling hot and let them boil for a bit before I added the other ingredients. Results: FANTASTIC!!!! This recipe will now be on rotation in our house. So quick and so GOOD!!!

      1. Does it really matter when the already cooked/shredded chicken it put in there? Can you boil the broth, add biscuits then when they are getting their first coating on them you can toss the chicken in there? Or no? Does that over or undercook anything?

        1. Thanks for asking. I would think that it should be okay to add the chicken after you have already “cooked” the biscuits in the broth. If you try it, please let me know how it turns out. 🙂

  88. My biscuits dissolved ? my hubby is looking forward to this and I’m still trying to cook it right now. I’m an awful cook

  89. I don’t think I am making this right. I’ve had my broth in my crock pot for over an hour on high and it hasn’t started boiling.

    1. You won’t be able to bring contents to a boil in a slow cooker/Crock Pot. Slow cookers will heat food up to simmer, just below the boiling point. Click here for more information. If you want dumplings to cook somewhat quickly, a slow cooker would not be a good option.

  90. 5 stars
    First off, I’d like to say, I’m a horrible cook. Pretty much every recipe I try to cook, doesn’t come out right.
    Except for this. This was absolutely delicious!! So easy to follow!! Thank you!

  91. 4 stars
    The recipe was really good!! I did take it a step further and add some fresh, sauteed in butter, green beans, onions, and garlic. I also had to cook it for about 45 minutes longer than the directions said, no biggie since it came out super good, it could have used more broth next time it will be perfect!! Thanks for sharing

    1. 5 stars
      Yummy! Only modifications were before step one I added tbs butter, diced one large onion, celery and grated carrots and sauteed until onions translucent. Used 48 oz bone broth, a canned deboned whole chicken (dark meat is juicier) and used 1t grilled chicken seasoning. Follows all other steps as directed. Added a sprinkle of parsley. Delicious and added a little color. Family all had seconds!

        1. 4 stars
          I used Pillsbury Grand biscuits as suggested. I did double the recipe and my biscuits did dissolve too, but I am guessing that i didn’t have the broth hot enough. I added the cream of chicken first, so that may have been an issue. It was super tasty and it looked amazing. It just came out really thick. I just make a serving in a bowl, add water or broth and stir and heat up. Less thick and still very tasty. Just an idea to “save” the dish.

    1. Hi there! Good question. I have not tried that, but I cannot see why it wouldn’t work. The overall consistency (texture) of the dish would be different compared to when it’s prepared with shredded chicken, but it should still be tasty. 🙂

  92. I didn’t find that (1) 32 oz carton of broth was enough so I added some water. Next time I think I’ll add broth from boiling the chicken. I’m posting this before I even taste it which is probably not wise. But we will see! And I had to cut back on the amount of biscuits I used. But I did add a sprig of rosemary to make it more amazing I hope. Thanks for the recipe!

  93. If I wanted to cook the chicken in the crock pot would i just put the broth and cream of chicken and chicken in the crock pot for a few hours or does the broth and cream of chicken have to actually boil before I add the chicken and basically not work with a crock pot?

  94. The BEST chicken & dumplings I’ve ever had! I went with Titan’s suggestion and added poultry seasoning and it made a very positive impact on the taste! YUMMY! I also added extra chicken broth so that it wasn’t so thick. I let the dumplings simmer for 30 minutes and they were perfect! I will be making this regularly! Thanks for sharing the recipe!

    1. Your comment made my day! With tips from you and others (thanks, Titan!), I am going to create an updated version of this to make it the best recipe for chicken and dumplings. Thank you!

    1. Absolutely. As long as you put a lid on in semi boiling broth it cooks them through. I always cut my biscuits into small bites. Which helps to cook them faster.. also, I like to add baby carrots to make it a little more healthy.

    2. 5 stars
      Dear Gabby,
      This has to be the stupidest comment I have ever seen! Sit back and smoke a cigarette and enjoy a glass of scotch while your chicken and dumplings cook, then eat a big bowl of this stuff! You are probably one of those women with a million bottles of hand sanitizer too. God help your poor kid with someone like you for a mother. Wrap the baby in bubble wrap and never let the little darling out of the house while you make your homemade, organic baby food. Geeze!

      1. Dawn there’s absolutely no reason to make such rude comments. Gabby was probably concerned about the dough being unsafe. Flour can contain salmonella and e-coli. As long as it is thoroughly cooked it is perfectly safe. If you use canned biscuits as with this recipe you shouldn’t have to worry. The dough contains heated flour which kills the bacteria. Gabby sounds very concerned for her unborn child. She will be an excellent and caring Mother. I wouldn’t feel sorry for her children for a second. Honestly there’s no need to judge others in attempts to make you feel superior. It just doesn’t work Dawn.

      2. Dawn,
        Feel better about yourself? What happened to you to make you so mean and disgusting? This it isnt a good look for you.

      3. 5 stars
        Dear Unhappy Dawn You have never unfortunately ever eaten uncooked food while you were pregnant. It’s not a Pleasant experience. But from the sounds of it you’re too busy drinking alcohol and smoking cigars to take care of Children…

    3. Gabby, There are no stupid questions–how else will you learn?

      That said. I’ve heard many a stupid answer.

      Keep asking,

  95. once having cooked and shredded the chicken and adding it to the broth and cream of chicken, will the biscuits be cooked enough by putting them directly in the pot for only 5-10 minutes? especially if i had just taken them out of the fridge?


    1. It depends a lot on the temperature inside the pot. Some people prefer to let them cook a little longer than that, some like them on the doughy-side. Dumplings are an interesting creature. Don’t expect them to be anything at all like a baked biscuit that has been added to a liquid mixture.

      If you are not sure how you will like them, test them after 10 minutes. If they don’t seem “done” enough for you, cook them for about another 5 minutes and then try them again.

      Best wishes!

  96. My husband and I took a few bites of this and we had to throw it in the trash. The biscuits were no where near done (despite cooking a little longer than suggested) and it was way too thick. I don’t know what happened! I’m sad because we both love chicken and dumplings.

    1. I cut the biscuits into dime size pieces and I add an extra can of broth. Try this and see if it helps. I have enjoyed the flavor and ease of this recipe!

    2. Add water/milk to thin it out and cook it longer to cook the biscuits to your liking. Its not rocket science.

    3. The real flavor of chicken and dumplings is in the seasoning. Without plenty of seasoning, it’s just boiled chicken and bread dough.

    1. I often will boil a large batch (several breasts) of chicken. I then let it cool, shred it, and then divide it up and freeze in quart size freezer bags. Then whenever I want to make a batch of chicken and dumplings or another recipe calling for shredded chicken, I can either thaw it out in the fridge the night before or defrost it in the microwave before adding it to the pot.

      1. I made this recipe this evening and it tasted a little sweet to me, not certain if it was because of the biscuits (which I have not used in the past) or if it was the Cream of Chicken soup (I accidentally bought the 98% fat free)..any ideas?

        1. I bet it was the fat free soup. Sugar is often replaced for fat. Fat free products always taste sweet to me, hate them.
          This is a good easy recipe, I really enjoyed. I wasn’t feeling great and this made me warm and cozy! Great for a cold or a cold day:)

          1. 4 stars
            I use bisquick instead of the grand biscuits and my husband said it was better than his mom’s……..SHHHH

      1. This is my second batch and I love this easy recipe! I never thought I could make chicken and dumplings to even closely match my Grandma’s but this is very close. Thank you so much for sharing it! 🙂

          1. I’m trying this for the first time. But do I add the chicken broth to the water that you boiled my chicken in. If not this isn’t going to be enough broth

  97. I make my dumplins about the same.
    I Cook chicken in the broth 2 hours
    Add 2 cans cream chicken soup
    salt/pepper-I like allot of pepper too
    1-tbsp poultry seasoning
    4 hours-cooking low
    3 can cheap biscuits
    pinch/3 times/roll in flour drop in crock-pot
    Cook for about 1.5 hours stir easy or dumplins will fall apart.
    Granny Lee-Recipe East Texas Country Woman
    My Gran-ma raised me.Taught me to cook.

    1. This is how my Granny always made C&D, but she did add a cupish of cream to give it a creamy taste and this is still how I make them today with the cheapest canned biscuits. I have tried them with rolled out dumplings, and I dont care for them. People always wanted her recipe and they would say 1 T POULTRY SEASONING? Yes, she even added to chicken salad. People are so afraid of it, and it adds soooooo much flavor

      1. 5 stars
        I also add some heavy cream and poultry seasoning to this recipe and it makes it so rich and in my opinion, so much better. The last 2 times we’ve made it we’ve also added some carrot and celery chunks to beef up the recipe and it was just unbelievable. My 15 year old niece requests it in the middle of summer in Texas it’s so good!!!!

    2. I’m cooking it now in a slow cooker… Been cooking for about an hour and a half but the dumplings are still pretty doughy and sticky…. Will this resolve itself if it cooks longer? I tried tasting them and they still taste like uncooked biscuits… Lol
      Thanks in advance

      1. I haven’t made them in a slow cooker. Are you using LOW or HIGH heat? Also, each time you open the lid of a slow cooker, it will take a recipe longer to cook. The dumplings will be doughy even when they are finished. Without being there with you, I cannot tell what needs to be done. Have you read through the comments on this post? Some have offered helpful suggestions.

  98. Really enjoying your blog! Your recipe is exactly how I made dumplings for years. Since I got an electric pressure cooker, I toss chicken thighs or any bone-in/skin on pieces into the cooker with about 6 to 8 cups of water and let it cook for 25 to 35 min. Then remove the chicken (de-skin and de-bone, dice), add the Cream of Chicken soup, bring to a boil and add torn or cut pieces of flour tortillas to the stock. I let them boil (stir often) for about 5 min and then add the diced chicken back in. It is just as easy, but everyone things it is completely homemade (especially if I take time to cut the flour tortillas in small rectangles to look like traditional rolled dumplings).

    Kudos to you on your blog. I’m really enjoying the recipes!

    1. Thanks, Lynn. I appreciate you taking the time to comment and to share your take using your electric pressure cooker. Sounds like something I should try. 🙂

  99. Making some right now, I am so excited it’s my first time making them! I will let you know, my grandmother always made the best chicken and dumplings hopefully these will be just as good!!??

    1. Hi Jennifer.

      That’s a good question. If I were going to try it, I would cut the potatoes into small cubes and add an additional cup of broth. I would then cook the potatoes for about 15 minutes over medium heat before moving on to step 2.

      If you try it, please come back and let me know how it worked out for you.


      1. Hi I tried it with some potatoes it was really great but I also added a can of corn. It was great thank you for the recipe I will do this again.

  100. This came out fantastic. I never made this before. Everyone had double bowls. Even my little great grandsons wanted more. I’ll have to make it again real soon! I loved it.

    1. Thanks for making my day with your sweet comment. I am delighted that your great-grandsons wanted more and that it was enjoyed. 🙂

      1. Hi I just have a quick question? How do you make the chicken and shreds it and all a that. I don’t want to have to debone a chicken and all that- or do I have to?

        1. I like to boil several breasts at one time until they are cooked. Then I let them cool and shred them with a fork (or I put them in a zippered bag and mash on them until they “shred.”). I then divided it up and place in freezer bags and freeze until I need to use shredded chicken in a recipe. (I let it thaw out overnight.).

          Alternatively, Costco sells a large package of shredded chicken meat. Just use however much you would like in the recipe. You can freeze the rest for later.

          1. Thank You! You just answered my question. I’m making this today. I’m hoping it turns out right. I Love Chicken and Dumplings.

          2. you can also shred warm meat with your kitchen aide or any handheld mixer. works perfectly every time and it is super fast.

        2. Another great way to shred chicken if you have a stand mixer is to boil it and then put them in your mixer for a few seconds (literally 10 seconds or fewer) and you have perfectly shredded chicken. I use it a lot for buffalo chicken dips and stuff so it’s a quick tip.

  101. I loved it. I substituted the biscuits for Cresent rolls, cut with a pizza cutter as biscuits made it too doughy last time I tried. I also used Kroger rotisserie chicken that I picked off the bones since it’s already seasoned and cooked. Turned out amazing!

        1. Not being there, it would be hard for me to tell. It may have needed a bit more time for the dough. I am sorry it did not work out for you.

          1. yep, if you had actually included cooking times and temperatures that would have been really helpful…

        2. Try cooking it with the lid on for ten minutes and then off for ten minutes. The biscuits will not be doughy if you do that.



  103. Made this for our dinner this evening. It’s a nice quick and delicious meal. I actually had chicken that i boiled the other day. Kept the broth and deboned the chicken. Had enough broth to just barely cover the chicken then added the can of cream of chicken to it and quartered the biscuits and laid on top. sprinkled shredded cheese over the biscuits once they were done and let simmer for an additional 3 -5 minutes. Delicious…thank you!

  104. I made this recipe tonight & my family loved it! Easy and quick and tastes great!! Thanks for sharing!!

  105. I had some left over turkey and searched Pinterest to find something to do with it when I came across your recipe. This was soooooo good and simple! Loved it! Perfect comfort food. Only problem……..I’m now sitting here on the coach like a beached whale. Ate way too much hahaha………Thanks so much for sharing!

    1. There is no need to flour the biscuits. They will seem “doughy,” but that is all part of being a dumpling. 🙂 The amount of chicken is up to you. I usually use a couple of breasts worth of meat.

  106. Thank YOU Lynda! The best recipe – reminds me of my grandma’s kitchen! Thanks for sharing so I can have these wonderful memories again!


  107. Made this for the first time tonight. I added some extra both due to the amount of chicken I added and cooked it a little longer to cook the biscuits more. All three of my kids are eating happily, even the picky one! Thanks for helping me try something new without taking up my whole night! Great job.

    1. Thank you for taking the time to let me know how it went. I am glad your picky one liked it (as well as the others!). 🙂

        1. Yes. I like to take a day and boil a lot of chicken. Once it is cooked well, I drain it, and then shred it. I allow it to cool and then I divide it up and freeze in proportions ready to be used in different recipes.

    1. The serving size would depend on how much each person wants, but it should feed at 4-6 adults. A typical can of cream of chicken will work.

    1. I would advise not to. If you have a whole chicken, you could possibly make your own broth, strain it, and then make the dumplings.

    2. Just use the water you boil the chicken in as the stock should be fine. It may not be as flavorful as using the store bought broth or stock but it will get you by.

  108. My mother-in-law has made her dumplings with biscuits forever. I never have tried it before, but when I saw this easy recipe I just had to try it. Used 2 cans of store brand biscuits and they turned out great. I did cook them a few minutes more to make them a little less doughy. I also used part of a can of chicken white meat. We will have these again really soon. Thanks for the recipe.

  109. The recipe worked the way it says. Quick and easy. I used 3 boneless, skinless chicken breasts and a 10oz. can of cream of chicken soup. The breasts were slightly large and not thin cut. It was definitely creamy. I used 2 cans of Pillsbury buttermilk biscuits. The same biscuits I use for other things. I did have to get over the idea that I was tasting biscuit dough in my chicken and dumplings. This was my first dish using biscuit dough. Highly recommended.

    1. Thank you. I, too, had to do the same thing when it came to eating biscuit dough that had not been baked in the oven. Once I came to terms, I came to love the dish.

    1. I usually use a couple of breasts. Chicken and Dumplings is not soupy, but rather more like a stew. It should be creamy.

  110. I made these tonight and I must say, the BEST chicken and dumplings I have ever made or tasted!! So simple and yet so good!!! I will be sharing this recipe with my friend and co-workers… Love this new found site and page on Facebook!!

  111. OMG! This is delicious! Chicken & Dumplings are one of my favorite dishes but I have never made b/c -well – making dumplings from scratch is a lot of work! This was easy, so yummy AND my husband loves it – and that’s a great thing! Great recipe – Thanks – to the one I read that had a doughy mess – I stirred the dumplings about half way thru cooking to get the outer ones to the inside and cooked them about 15-20 min. YUM!

  112. I just tried making this tonight. I followed the recipe exactly! And it was a big doughy mess… I ended up having to put it in Pyrex and bake it in the oven. and am not even sure if it will turn out… what did I do wrong.. im very disappointed.

    1. I am not sure what could have happened. The dumplings will be soft and “doughy” even when cooked. The size of the dumplings could have been a factor. Try making the dumplings smaller next time. (Sorry it didn’t work for you.)

      1. I just made this and it’s very delicious and my kids love it which they are very hard to please lol. I have been looking for a simple chicken and dumplings recipe and as soon as I seen the picture and how easy it was to make it I had to go ahead and make it today and as I type this my son is already wanting more so I’m one happy mama thanks for posting this I will be making again 🙂

  113. I make this at least once every three months! Kids loves it. Great recipe, good job. Only thing I add extra is celery.

  114. Hello Lynda, I made this a couple days ago and the overall flavor was good it was however extremely salty. I followed the recipe exactly, except I used canned chicken. Is there any reason for this? I would like to fix the problem so I can make it again, just with less salt. Please help! Thank you!

    1. Hi Charissa,

      I would recommend that you use a low/reduced sodium chicken broth as well as cream of chicken soup to reduce the saltiness. Check the sodium content in the broth and soup and compare them to other brands on the shelf. Pick those that have the lowest amount listed.

      I hope that helps.

  115. Hello Lynda, I made this recipe a couple days ago and the overall flavor was good, however, it was extremely salty. I followed the recipe exactly. Is there any reason for this? I would love e to fix this problem because I would love to make it again just without all the salt. Help please! Thank you!

  116. I made this tonight and it was really great. I did add fresh carrots, celery and onion because my mom always made it with them. I sautéed them until soft then followed recipe. I will definitely make this again. Thanks

  117. Just made this for my boyfriend and his friend and myself. Great. Used jumbo buttermilk biscuits and cut into sixths. Boiled the chicken while the biscuits cooked. I worried because they got huge at first but then they shrunk to normal ish size dumplings. Added a ton of pepper, some salt and chicken seasoning blend. Great idea! Thanks!

    1. Not sure what happened with my batch, but they definitely did not turn out like the pictures shown above….it turned into one big doughy blob! 🙁 followed the recipe but something went terribly wrong!

  118. What is the time frame for prep to table? If I am repeating a question, I am sorry. Cannot wait to try this, however I need to wait for it to get a little colder where I live.

  119. 5 stars
    Made this tonight and it’s amazing, definitely will be making this on a regular basis! THANKS FOR THE WONDERFUL RECIPE!

  120. This looks delicious! But I keep reading in the comments that you have to boil the chicken. I’m using fully cooked frozen Tyson breasts. Can I just drop them in frozen? Thanks!

    1. I wouldn’t. It works best with chicken that is shredded. To use the Tyson frozen breasts, I would recommend thawing them per the directions on the bag. Then slice or cube the chicken and then add it.

  121. I’m making this tonight but I have to triple the recipe to feed my family of 5. Can’t wait to try it,it looks delicious.

  122. Hi! I found this through Pinterest. I was wondering how much chicken you used and what size can of soup? Thanks!

    1. Hi Marie,

      I typically will boil 2-3 boneless, skinless chicken breasts. After it has cooled, I shred it. (Sometimes I will freeze it and use it later.) You could use as much as you’d like. I would guesstimate that 2-3 cups worth would be ideal.

      Thanks for stopping by!

  123. 4 stars
    I am simmering this as I type.

    I made 2 changes:

    (1) I only halved the biscuits, and boiled them first in broth before adding anything else.
    (2) Added some mized frozen vegetables; for color and add’l nutrution.

    If I had some cayenne pepper, I’d sprinkle that liberally too.

    It’s a tad soupier than pictured, but it still mighty tasty.

    1. Adding vegetables is an interesting twist – I like it. Did you add the cream of chicken soup? The additional biscuits may have been the key to making it thicker. Thanks for stopping by!

  124. Just found this on Pinterest. My husband and I both enjoyed it. It’s super easy and cooked up perfectly. Why didn’t I know about this when my kids were home!

  125. I made this and it was super yummy, althoug it took much, much longer than 5-10 minutes for the biscuit dough to cook all the way through.

    1. I am glad you enjoyed it. Thanks for writing and letting me (and others) know. The cooking time could vary depending on the size of the dumpling – the smaller the dumpling the less amount of time it takes. Take care!

  126. This looks so easy.. I’m thinking I can do this. Let’s just say I am not the cook of the family but I am always looking for quick and easy meals for my family. Thank you!!

  127. This looks good. My mom used to make these when I was little. A friend of mine told me she makes hers with flour tortillas. I tried it and it worked. Who would have thought?

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