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.
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 the whole family will love!
Let’s take a look at just how easy it is to make this Southern chicken dish.
Ingredients
There are only a few items that you need to make this super delicious one-pot dish:
- Chicken – be sure it is already cooked.
- 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.
- Pepper – good old black pepper is all you need.
How to easily make Chicken and Dumplings
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.
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 the dumplings.
Stir well, reduce the heat, and let the chicken and dumplings simmer for 5-10 minutes.
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.)
You can use regular chicken broth or chicken bone broth. Bone broth will impart a richer, darker color to the dumplings.
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.
Chicken and Dumplings FAQs
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.
Yes, you can! Check out my recipe for Instant Pot Chicken and Dumplings for making them in America’s favorite pressure cooker.
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.
Chicken and dumplings should be thick, somewhat like a stew.
Canned biscuits. You can use either 2 cans of refrigerated biscuit dough or one package of Grands biscuit dough.
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.
📖 Recipe
Quick and Easy Chicken and Dumplings
Ingredients
- 32 ounces Chicken broth
- 10.5 ounces Cream of Chicken Soup
- 2 cups cooked chicken shredded
- 2 cans refrigerated biscuits
- pepper to taste
Instructions
- 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.
Video
Notes
Nutrition
If you prefer dark meat, then check out the recipe that Martha Stewart makes. If you prefer to use your slow cooker, check out our recipe for Crockpot Chicken and Dumplings.
Quick and Easy versus Old-Fashioned Chicken and Dumplings
From the recipe above, you can see how easy this recipe is to make. Let’s take a quick look at Old Fashioned method with homemade dumplings.
First, you need either chicken stock or chicken broth. You can get it either by boiling a whole chicken in a large Dutch oven preferably with some aromatics (herbs and spices) over medium-high heat. The results are tender chicken and homemade broth. Once the chicken has cooked, turn the burner off.
Next, you have to transfer chicken, chicken pieces, and other flavoring ingredients from the broth and skim any undesirable floating materials like chicken fat. The chicken meat needs to be taken off the bones. Return the shredded chicken meat to the broth.
Now it’s time to look at making dumpling dough. For this, you need a mixing bowl, all-purpose flour, baking powder, salt, thyme (optional), whole milk, and butter. Combine flour and the dry ingredients, melt butter, and then add the butter and milk to the dry ingredients. Mix it all well with a wooden spoon or a spatula.
You can then either roll out the dumpling dough and cut it into strips or simply scoop it into the flavorful broth. Turn the burner on and adjust to medium heat. Let the dumplings cook for about 15 minutes.
To me, using canned biscuits is the clear winner when it comes to convenience. It’s the perfect recipe for saving time in the kitchen. Truth be told, making everything scratch is a winner when it comes to eating cleaner. Unfortunately, we don’t always have enough time and just need an easy recipe to follow.
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.
Leslie Graham says
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!!
Lynda says
Thanks for sharing your take on this family favorite recipe. We are glad you like it.
Rachel says
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!
Lynda says
Thanks for stopping by to share your experience. We are glad that your family enjoys the recipe.
Rachel says
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!
Ellen Paulsen says
This has been my go to recipe for awhile now. I like to add green chili to it to kick it up a notch.
Lynda says
I never would have thought of adding green chiles. Thanks for sharing.
Kaufmaninen says
I’m wondering how well this freezes.
Lynda says
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.
Chris Bryant says
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.
Lynda says
We’re so glad you enjoy it!
Amanda Papke says
absolutely amazing recipe super easy and simple
Lynda says
We are so glad you enjoyed it!
Lesley says
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!
Lynda says
When you cut them into strips, did you flatten them, too?
Bryli says
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!
Lynda says
I think that should be fine. Just make sure it is a larger can. Otherwise, you will need 2 cans of biscuits.
PAUL DEASON says
Delish
nothing else needs to be said
Tracy Crain says
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.
Lynda says
Thanks for sharing your experience. It makes my heart happy to hear that you enjoyed the dish. 💗
Jacque Verrelli says
How do I thicken my dumplings they are done !!?!?
Lynda says
Did you use a can of cream of chicken soup? It helps to thicken the dish.
Krista says
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!
Lynda says
I am glad you liked it. I like what you did with the extra biscuit pieces.
HB says
Easy and fast alternative when you don’t have time to make it from scratch.
Kim says
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.
Lynda says
I am so glad you liked it.
My name is complicated says
Where are the celery and the carrots? And just a speck of seasonings. Holy cow. What a mess.
Lynda says
You should try it! It’s a simple version and thousands love it. Sometimes less is best.
Rae says
If someone puts celery and carrots in my chicken and dumplings, I am fighting them. Don’t listen to these haters
Lynda says
💖💖💖
Nicole says
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.
Lynda says
Wishing you a speedy recovery!
We are glad that you all loved it and are grateful that you visited our blog.
Kim says
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!!!
Lynda says
I hope you like it as much as we do!
Amber says
Delicious! Thanks for sharing
Lola says
can I also combine egg noodles with my dumplings?
Lynda says
I would not recommend it.
Mike says
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.
Lynda says
You’re welcome. I am so glad to hear that your family likes it.
Jaclyn says
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.
Lynda says
Thanks for the tip!
Janice Crawford says
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
Misty says
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.
Bill says
If the only thing one can say is criticism, then often it is best to not say.
Jimmy says
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!
Brenda Uldrick says
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!
Doug says
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
Lynda says
Sorry to hear it was too salty. Hopefully, with those changes, it will turn out perfect for you!
Doug says
Very salty maybe the Safeway rotisserie Rosemary chicken .maybe the cream of chicken soup
Dana says
Delicious !!!
Sarah says
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 !
Gayle Davis says
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.
Lynda says
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.
Barbara says
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.
Nick Jr. says
So you substituted ingredients, got mediocre results, and then left a 4 star review? Wow.
Kary M says
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
Lynda says
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!
Moon says
Canned biscuits and cream of chicken soup? Lmao
Lynda says
Don’t knock it until you try it!
Mr. Groone says
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.
Donna says
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!!!
Lynda says
So glad that you all enjoyed it. Thank you so much for coming back and sharing your experience.
Kristin says
So so yummy! I added onion and celery for a little extra.
Christina says
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
Lynda says
I did not see your message until after you had made this. How did it turn out?
Delilah says
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.
Lynda says
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.
Jana Dumpling says
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
Lynda says
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.
Sheila says
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.
Lynda says
💕💕💕
G. H. says
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!
Lynda says
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.
Cynthia Roberson says
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
Lynda says
I hope you enjoy it!
Linda says
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.
Norma says
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.
Lynda says
Thanks for sharing your story. Rolling out the biscuits is an interesting idea.
Linda says
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.
Lynda says
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.
Britt says
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!
Marie says
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.
Lynda says
Sounds yummy! Thanks for stopping by to share your results.
Stacey says
Made this tonight and it’s perfect! Thank you
Lynda says
I am so glad you liked it! Thanks for stopping by. 😀
Marie says
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!! 😊
Brooke says
Delicious i added poultry seasoning with carrots and celery then only used half the biscuits and covered it while it simmered!
Mandy says
I accidentally didn’t see you said 1 can of grands. I doubled the recipe & now I have way too many dumplings lol!!!!
Sandra says
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!
Lynda says
Awwww! Thank you so much for stopping by to tell me. I really appreciate it and love that you are enjoying the recipe.
Andre Thomas says
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.
Maranda Webster says
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.
Jennifer says
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.
JUNE NEWBURGER says
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!
Lynda says
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.
Julie K says
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.
SIMONE TAYLOR says
In which part of Aldi did you find the shredded chicken?
Lynda says
I am not sure you can find shredded chicken in Aldi. You can buy fresh chicken, cook it, and then shred it.
Tiffany Daigle says
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!
Lynda says
I can just about taste it now – sounds like a great addition!
Julie says
Always a family favorite in our house! Served with mashed potato’s and peas.
Brysco says
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!
carol says
@Brysco, check out martha stewart recipes.
Lisa Cox says
Do you think I could freeze leftovers?
Lynda says
I honestly don’t know. We NEVER have leftovers.
Allie says
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.
Lynda says
Thanks so much, Allie, for taking the time to let me know how you like this recipe. It makes my heart so happy!
Daniel Miller says
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.
Lynda says
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.
Davina Russom says
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
Lynda says
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.
Donna Grinnell says
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.
Melissa Porter says
Anyone have suggestions on using frozen dumplings? Same amt of broth?
Sandy says
Great recipe!
Camille says
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.
Lynda says
What size cans did you use?
Sandra says
Love this recipe, it’s simple and quick!
Bert Bayne says
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.
Sandy says
Definitely going to make this!!
Tonya M says
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
Lynda says
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.
Daphne says
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.
Arika says
Made this tonight and it was a 10/10 for sure!! Everyone LOVED it! Thanks for the easy and delicious recipe!
Lynda says
You’re welcome. So glad everyone loved it!
Jade says
Also what size pot should I use?
Lynda says
I recommend that you use a large pot.
Jade says
How do you cook the chicken?
Lynda says
I typically cook my chicken in the Instant Pot. I like to cook several breasts at one time, shred them, and then divide them into (approximately) 2 cup portions. I use the directions at Wholesome Yum for cooking them in the Instant Pot. (Click the words to the left to go to Wholesome Yum’s website for the directions.)
Julie C. says
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.
Lynda says
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.
Karhonda Watts says
I made the recipe and added some cream of celery and it was delicious..Will be making it again.
Katherine Teschner says
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.
Lynda says
Thanks for sharing. I am intrigued by the substitution of cashew cream. Well done!
Amber says
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. 👍💚🦩
Lynda says
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.
Katherine says
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!
Shakarra says
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.
Lynda says
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.
Tiara says
@Shakarra,
Heather says
@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.
Lorraine G says
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! 🥰
Kris says
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!
Marie Bartlett says
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.
Lisa says
Thank you!! My heart is happy!! Comfort at its best!!
Lynda says
<3
Ruth Day says
I love this. I use hormel chicken breast. Already cooked[
Tina says
Can this be done in the crockpot if one does not have a big pot otherwise?
Lynda says
There is a post for Chicken and Dumplings at Spend With Pennies that is made in a Crock-Pot that uses canned biscuits. I haven’t tried it, but I imagine that it is delish!
Lindsay says
@Lynda, I have tried that recipe from Spend with Pennies and it is fabulous!
Penny says
Nevermind I found it. This sounds yummy!
Penny says
May be silly but is it a regular can of cream of chicken? Or one of the big cans?
Candace says
@Penny, the normal size
Jennifer says
If using bone broth, should I dilute it with water?
Lynda says
That is up to you. It will have a darker color if you don’t as well as a richer flavor.
Buck says
Best i ever had , added extra cup of milk. Rolled out biscuits in seasoned flour. I Like mine thin , DANG delicious.
Donna Ballotta says
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
Lynda says
Thanks for sharing how you make dumplings. 🙂
Brenda Mariani says
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.
Lynda says
<3
Cassandra Kravarik says
I’m trying out your recipe tonight I added sliced mushrooms to mine hopefully it comes out well.
Lisa K Salander says
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
Lisa says
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
Pat Butler says
My favorite soup. Going to make it shortly. It freezes very well. Yum
Cindy says
My biscuit are not cooking. Still very raw after 45 minutes! Help!
Lynda says
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.
William says
@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.
Tammy Goad says
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.
Becky Buice says
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.
Lynda says
Making potato dumplings sounds like a good way to use up an abundance of potatoes. Thanks for the inspiration!
Mark says
@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
Lynda says
Hi Mark,
I don’t think I have. Do you know of any restaurants that serve them?
~Lynda
Jamie says
@Lynda,
Olive Garden has a Chicken and Gnocchi Soup that is similar to chicken and dumplings and very delicious.
Jacquelin Dickerson says
Olive Garden@Lynda,
Sunshine says
Can you use can chicken
Lynda says
I don’t see why not.
Brandy says
So do you add the soup right after you add the biscuits or do you let them cook some?
Lynda says
I don’t think it matters much. The main thing is that the soup has time to warm up to the same temperature as the rest of the soup.
Nancy Skinner says
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!
Dianne says
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.❤️
Crystal says
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.
Lynda says
It made my heart happy to hear this. <3
Brenda says
be sure to use country buscuits not flakey
Peggy Luttrell says
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?
Lynda says
I don’t know. I have never had that happen. Are you using the same pot or a different one?
Sue Meehling says
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.
Mia Taylor says
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!
Lynda says
Awesome!
Jennifer Elkins says
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.!!!!
Melissa says
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!!!
Kathryn says
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!
Brad Harris says
Will try it soon! and give a treat to my kids.
Veronica says
Made this for dinner tonight. Followed directions exactly, came out perfect. It was delicious. So easy and quick. Will definitely be making this again!
Denise Carr says
Do leftovers freeze well?
Lynda says
I honestly don’t know. I do not think that they would.
Lynn says
Can you do drop biscuits instead of can?
Lynda says
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.
Audra says
Any canned biscuits or pills yet brand?
Lynda says
Any brand should work.
Shirley says
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
Sue Meehling says
@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.
Lori Curlee says
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!
Lynda says
You’re welcome! Thank you so much for stopping by.
Tammy says
Can this be made in a crock pot?
Lynda says
I haven’t tried it – yet.
Stacy says
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!!
Tara says
Can these be made in the Crock-Pot? If so what setting should they be on and for how long?
Healthy Kitchen 101 says
I prefer making small dumplings as it’s easier and so pleasant to eat 🙂
– Natalie
Deborah says
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
Steph says
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!
Amanda says
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!
Heather says
I had to use milk too. My chicken was really dry too☹ this was my first time making it and it was good.
Nicole says
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.
Shana says
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.
Lynda says
Your biscuits are pink in the middle?
haelie says
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.
Lynda says
Hi. Depending on how hungry people are, I would guesstimate that this would feed 6 people.
Gwen Schmitz says
I’m also wondering about the time! But, pink? Can you over cook the biscuits, because, 5 to 10 minutes doesn’t seem enough!
Sue Meehling says
@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.
Jordan says
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!
Lynda says
I am delighted you enjoyed it! Add an onion sounds like a good culinary decision. 🙂
Krista says
Do you add a can of water for the cream of chicken?
Lynda says
No, it should be left undiluted. It helps to make the dish nice and creamy.
Doreen says
Can this recipe be used with crescent rolls instead of biscuits? I want to try this so badly today.
Lynda says
I’ve never tried it with crescent rolls. If you do make it, please come back and tell us about it. Thanks!
Patty Estes says
Don’t try it with crescent rolls, they fell apart and it was a mess. They didn’t taste like dumplings either!!!
Lynda says
Thanks for the tip! I had wondered if crescent rolls would work. Now we all know.
Paige says
My mom and I have always made them with crescent rolls. You just have to cut them in larger pieces. 🙂
Anna Gibson says
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.
Lesia says
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.
Cathy Lindsey says
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 !!!!!!!
Robin says
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.
Carol says
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?
Betty Adkins says
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.
Michelle says
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.
Lynda says
Thanks for sharing your experience. I am so glad that you and your family enjoyed them. 🙂
Jess says
How many boneless chicken breasts should I use for this recipe?
Lynda says
I would say 3-4. It all depends on how big the breasts are.
Jess says
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!
Star Patricia Gaeckler says
How many would this feed? Can I double this I have 6 adults.
Lynda says
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.
Paige says
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!
Lynda says
<3
Kacey says
How did you thicken it?
Paula says
I add some butter instant mash potatoes when I need to thicken.
Grandmommee says
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.
Brittney says
So simple and so delicious!!
Briana Blevins says
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!
Lynda says
How sweet! Thanks for sharing. <3
kandice says
What size can of cream of chicken to use?
Lynda says
The average size will do. (I can’t recall off-hand the volume, but I am guesstimating around 14-15 ounces.)
Susan Hogan says
This recipe is a family favorite! Has anyone tried to adapt the recipe to cook in an Instant Pot?
Caitlyn says
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.
Lynda says
Please come back and let us know how it turned out. Thanks!
Rachel says
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.
Angie says
@Rachel, did you cover it on the saute function in the instant pot while the biscuits were cooking
Brenda says
Why when I make it my dumplings desolve in the broth?
Lynda says
I’m not sure. It could be the brand of biscuits that you used, the temperature of the broth, or the amount of cooking time.
Brenda says
@Lynda,
Tiffani says
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!
Tricia says
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?
Nicole says
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
Lynda says
LOL – you didn’t miss it. I just wrote shredded chicken. I would recommend approximately 2 cups of cooked, shredded chicken.
Curtis says
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.
Curt
Lynda says
Thanks, Curtis, for your tip. Happy holidays to you, too!
Sue Young says
I am on a very low sodium diet would it work without the soup?
Lynda says
It would take longer to cook. I would recommend that you use a low sodium broth and low sodium cream of chicken soup.
Ann says
I agree I use the same technique always flatten biscuits and roll in flour then cut in flat strips
Lauren says
How many people will this feed?!?
Lynda says
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.
Lisa says
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!!!
Jenny says
This has become my 9 year old daughter and husband’s favorite. Super easy and delicious. Making it again tonight.
Lynda says
I am so glad that your family enjoys it. I hope your holidays are merry and bright!
Erika M says
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?
Lynda says
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. 🙂
Miranda says
How many people does this serve?
Bill says
I’ve made this 3 or 4 times in the passed 2 weeks. My family loves it!
Emily says
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
Shelbie says
Try not to stir it once you’ve put the biscuits in 🙂
Bill says
The best way is to bring the broth to a slight boil, then drop the biscuits in before all the other ingredients.
Anna Campbell says
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.
Lynda says
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.
Victoria says
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!
Lynda says
Thank you so much for taking the time to tell me that. It makes my heart warm. <3
Melissa says
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
Kelly says
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!
Debra Comer says
When I use this recipe my dumplings (bicuts) desolved, what did I wrong?
Lynda says
I’m not sure. Do you remember how long you cooked it and also what brand/variety of biscuits you used?
Brenda H says
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.
Joy says
I have found that if the broth is boiling hard before I add biscuits, they will not dissolve
Barbara J Power says
Make sure your broth is hot enough to boil before adding biscuits.
Jill says
Instead of using shredded chicken, could I used diced cooked chicken?
Lynda says
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. 🙂
Kim says
I’m sure it doesn’t make much of a difference if you shred or cube or chicken.
Lisa T says
YES and Rotisserie chicKen is good in it too!
CD Mixon says
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!
Lynda says
Thanks for stopping by. I would love to hear how it came out for you.
Colby says
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?
Ryan says
I make mine in the crock pot all the time
chris curry says
I would roll my biscuits in flour to keep them together. I also make my own broth by boiling chicken.
Jo Ann Bruce says
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!
Lynda says
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!
Tricia says
How much poultry seasoning?
Gabby says
Will this recipe be okay for pregnant woman? Being that the biscuit dough is boiled and all? Thanks! 🙂
Lynda says
I would think so.
Wen says
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.
Makayla says
Thanks for this response, I was wondering the same thing!
Dawn says
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!
Natalia says
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.
Jennifer says
Dawn,
Feel better about yourself? What happened to you to make you so mean and disgusting? This it isnt a good look for you.
ash says
I was thinking the same thing when I read that comment….lol
Leigh says
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…
Meg says
Leigh, I am sorry for whatever you are going through that causes you to be so mean o a stranger.
Sherri says
@DAWN,
GOD DON’T LIKE UGLY! I’LL PRAY FOR YOU
Barbara J Power says
Gabby, There are no stupid questions–how else will you learn?
That said. I’ve heard many a stupid answer.
Keep asking,
Colby says
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?
Thanks!
Lynda says
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!
Sara says
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.
Lynda says
I am sorry to hear that the recipe did not work for you. Thank you for sharing your experience.
Lennie says
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!
Paige says
Add water/milk to thin it out and cook it longer to cook the biscuits to your liking. Its not rocket science.
Cjp says
First time cooks may think it’s “rocket science”
Jennifer says
Why is everyone here so damn rude?
kim says
I think because they forgot this is supposed to be a comfort food!
Barbara J Power says
The real flavor of chicken and dumplings is in the seasoning. Without plenty of seasoning, it’s just boiled chicken and bread dough.
Colby says
how did you cook your chicken?
Lynda says
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.
Alyssa says
How many people will this recipe feed?
Lynda says
~4 to 6, depending on how hungry they are. 😉
Brian says
Can I use cream of mushroom instead of cream of chicken?
Lynda says
I don’t see why not.
Katina says
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?
Lynda says
Not sure why it tasted a little sweet. You might be right in assuming that it was the biscuits.
Jessica says
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:)
Wendy says
I have tasted the sweet before and believe it was my Grands biscuits!
Shay says
I use bisquick instead of the grand biscuits and my husband said it was better than his mom’s……..SHHHH
Lynda says
<3 <3 <3
kim says
That’s a great idea! Thank you.
Rachel says
I only have 10 biscuits, will that be enough?
Lynda says
I would think that you could make it work.
Rosie928 says
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! 🙂
Lynda says
Thanks for stopping by. I am so delighted that you like it and that it’s close to your Grandma’s recipe. 🙂
Gayle says
What kind of canned biscuts
Lynda says
Pretty much any should work. I typically use the inexpensive Pillsbury that come in a 4-pack. (I don’t use all 4 cans!)
Kim says
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
Lynda says
No. You add cooked chicken to the broth.
Kathryn S says
How would I make this in a Slow cooker?
Lynda says
I have not tried making it in a slow cooker, but reader Micheal Lee described how it can be done in a message below.
Michael Lee says
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.
Titan Tyler says
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
Lynda says
I think your Granny knew exactly what she was doing. Her version sounds delicious!
Chicken lil says
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!!!!
Lynda says
Sounds delicious! Thanks for sharing. 🙂
Jordan says
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
Lynda says
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.
Lynn F. says
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!
Lynda says
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. 🙂
Brennan says
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!!??
Lynda says
I am looking forward to hearing how you liked them.
Taylor G says
Around how many will this recipe feed? I’m a college student and don’t have a lot of refrigerator space!
Lynda says
It should easily feed at least 4 people with hearty appetites.
Jennifer says
Would It be good if I added some potatoes? If so how would I about doing that. Any advice?
Lynda says
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.
Cheers!
Jennifer says
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.
Jackie says
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.
Lynda says
Thanks for making my day with your sweet comment. I am delighted that your great-grandsons wanted more and that it was enjoyed. 🙂
Colby says
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?
Thanks!
Lynda says
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.
Cheryl Bartlett Hamblin says
Thank You! You just answered my question. I’m making this today. I’m hoping it turns out right. I Love Chicken and Dumplings.
Heather says
you can also shred warm meat with your kitchen aide or any handheld mixer. works perfectly every time and it is super fast.
Samantha says
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.
Lynda says
Thanks for sharing your tip!
Cheryl Bartlett Hamblin says
Do you cook the chicken first before you put it in the broth?
Marci says
Yes
Vicky says
Loved it so good!!
Kimberly says
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!
Lynda says
Thanks for sharing your experience and twist on the recipe. I am so glad that you enjoyed it!
Lori says
I did everything exactly as in the recipe 🙁 could not get the dough to set. What did i do wrong ?
Lynda says
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.
alex says
yep, if you had actually included cooking times and temperatures that would have been really helpful…
Rachel says
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.
Lynda says
Thanks for your tip!
Christy says
Now everyone knows how easy these are to make. We southern girls like to make them think it takes all day. Lol ?
Lynda says
That is funny. 🙂
Kayla says
These are great! Had never made them before but now I’m making them again! 🙂
Lynda says
Thank you.
jessica says
OH MY GOSH!!! I LOVE LOVE LOVE SOOOOOOOOOOO MUCH!!!! THIS IS THE BEST OF THE BEST!!!! THANKS SOO VERY MUCH FOR THIS GREAT RECIPE!!!
JESSICA–TN
Lynda says
I am so delighted that you enjoyed it – you are very welcome. Happy eating!
Shay says
Lynda I’m fixing some right now…yummy!
Lynda says
🙂
Renee says
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!
Lynda says
You’re welcome. Thanks for stopping by and telling me about it.
Chasity says
I made this recipe tonight & my family loved it! Easy and quick and tastes great!! Thanks for sharing!!
Lynda says
Thanks for stopping by and telling me. I am delighted that your family loved it. 🙂
gdayd00 says
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!
gdayd00 says
Sorry couch not coach 🙂
Lynda says
Thanks for writing. I will have to try it with turkey sometime. 🙂
Anna says
Do you flour the biscuits at all? How much chicken do you use?
Lynda says
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.
Madelyn says
Has anyone ever used gnocchi?
Lynda says
Great question! I can see why that might work.
Isabella Young says
Thank YOU Lynda! The best recipe – reminds me of my grandma’s kitchen! Thanks for sharing so I can have these wonderful memories again!
-Isabella
Lynda says
You’re quite welcome, Isabella. Life should be full of happy memories. 🙂
Andrea says
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.
Lynda says
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!). 🙂
J says
Do you boil the chicken?
Lynda says
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.
Kristen says
Huge sticky mess. Will not do this again. Followed directions to a T.
Lynda says
I am sorry it did not work out for you.
angelique says
How many servings is this for, an what size can of cream of chicken
Lynda says
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.
. says
I don’t have any broth or bouillon cubes can I still make it
Lynda says
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.
matt says
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.
Joan says
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.
Anonymous says
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.
Lynda says
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.
Dareon says
I made this tonight..tasted sooo good but there was like no broth at all!!! how many chicken breast do you use?:)
Lynda says
I usually use a couple of breasts. Chicken and Dumplings is not soupy, but rather more like a stew. It should be creamy.
donna wilbanks says
My family and I love this recipe, Thank You for sharing!
Lynda says
You’re welcome. 🙂 Thanks for letting me know that you love it.
Beth says
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!!
Lynda says
Thanks, Beth. You made my
day. Make that my week! 🙂Dee says
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!
Lynda says
I am glad you liked it – and that you shared how to keep them from being doughy. 🙂
Tami says
I made this for the first time today. It was absolutely delicious and easy. Thank you for sharing.
Lynda says
Thanks, Tami. I am glad you enjoyed it. 🙂
Tiffany says
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.
Lynda says
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.)
Tasha says
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 🙂
Lynda says
Thanks, Tasha, for writing me to tell me that. It makes me happy to hear it.
chauncey says
I make this at least once every three months! Kids loves it. Great recipe, good job. Only thing I add extra is celery.
Lynda says
Thank you. I would probably like the celery – if only the rest in my family would.
Charissa says
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!
Lynda says
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.
Charissa says
Thank you! I will try that! It was so easy, and thats perfect for a new mom like me. =)
Charissa says
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!
Leanne says
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
Lynda says
Those additions sound wonderful. I am glad you enjoyed it. 🙂
Rachel says
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!
Nikki says
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!
Lynda says
I am sorry to hear that. For some reason that happens for a few people. Without being there, I am unsure why.
Triplicity says
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.
Lynda says
If your chicken is pre-cooked, it should take about 30 minutes.
cap says
what kind of biscuits do u use regular r buttermilk
Lynda says
You could use either.
sheryl says
Made this tonight, absolutely wonderful! Will be making this on a regular basis! Thanks for the recipe!
sheryl says
Made this tonight and it’s amazing, definitely will be making this on a regular basis! THANKS FOR THE WONDERFUL RECIPE!
Lynda says
I am glad you enjoyed it. It is delicious. 🙂
samantha says
Could this be made in a crock pot?? If so how long cooking time
Lynda says
I have not tried to make it in a slow cooker. However, Jennifer at I Save A 2 Z has a recipe: http://www.isavea2z.com/crockpot-chicken-and-dumplings/ that might interest you. 🙂
Charissa says
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!
Lynda says
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.
Charissa says
Thank you! =)
Afrique says
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.
Lynda says
I think it is great. Let me know if you like it, too. 🙂
samantha says
Hi I was just wondering how many this serves.
Lynda says
I would say 4 people, possibly up to six.
Marie says
Hi! I found this through Pinterest. I was wondering how much chicken you used and what size can of soup? Thanks!
Lynda says
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!
Lynda
Marie says
Is it a small 10oz can of soup or the larger size can? Thanks! Can’t wait to make this!!!
Lynda says
A 10 ounce can would work fine. I hope you enjoy it!
Vanessa says
Did you use 2 cans of 8 biscuits or 2 cans of 5?
Lynda says
Great question. It would be 2 cans of 8 biscuits. Thanks for stopping by.
patti says
My mom made them almost just like that
Daniel says
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.
Lynda says
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!
Jean says
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!
Lynda says
Thank you so much. My mother-in-law would be delighted.
Traci says
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.
Lynda says
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!
Anne - Mommy Has to Work says
This looks amazing! My aunt always made the best chicken pot pie which was really chicken and dumpling. Not sure why we called it that.
Kim says
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!!
Ty @ Mama of 3 Munchkins says
This is very similar to my recipe but yours look much simpler.
patti says
Looks delicious!
April Golightly says
Yum. Sounds great.
Leilani says
My MIL just made chicken and dumplings last week and it was DELICIOUS!
Rachel says
I make mine a bit differently but this has ALWAYS been one of my comfort foods!
Kathleen says
Yum! I love chicken and dumplings.
Theresa says
Looks yummy!
Marcie W. says
This is very similar to my Chicken & Dumplings recipe. It goes over quite well with my family!
Shell Fruscione says
Those look crazy good!
HilLesha @To the Motherhood says
Yummy!
Becca @ Mama B says
Yumm! This would be a big hit in my house!
Donna says
I love chicken and dumplings, but rarely make them. This sounds like an easy recipe… will give ’em a try!
Meghan @JaMonkey says
Big hit in our house!
Liz @ A Nut in a Nutshell says
That’s feel good food through and through!
Night owl mama says
your a genius I’m so making this!! Thanks
Jenn says
I don’t care for chicken and dumplings. I’m a bad, bad Southern girl.:)
Tammy says
That’s the same way I make them 🙂 With biscuits. I just spray my knife with cooking spray to quarter them though.
Katy Cedillo (@KatydidCountry) says
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?
patti says
My Mom made dumplings this way and they are delicious!
Crystal @ Simply Being Mommy says
I love chicken and dumplings.
Penelope says
Wow, that is awesome, I’d love to try to make these!
Mom Foodie says
Nice hearty meal 🙂
Anne - Mommy Has to Work says
I could eat some right now!
Maryann says
I love chicken stew and dumplings. One of the things I miss most about being GF.