Quick and Easy Chicken and Dumplings Recipe
Nothing says love more than a home-cooked 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. We’re talking tender chicken, a creamy broth, and fluffy canned-biscuit dumplings – ready in about 30 minutes. No rolling pins. No drama. Give it a try and you’ll see why it’s love at first bite.
This classic Southern staple was adapted from my mother-in-law’s “don’t overthink it” method, and it’s the version my family loves. 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!
Ingredients
There are only a few items that you need to make this super delicious one-pot dish:
- 32 ounces chicken broth (bone broth works too for deeper flavor)
- 10.5 ounces cream of chicken soup
- 2 cups cooked chicken , shredded
- 2 cans refrigerated biscuits (or 1 large can of Grands)
- Black pepper , to taste
Step-by-Step: How to Make Chicken and Dumplings With Canned Biscuits
- Heat the broth. Add the cooked chicken.
- Cut the biscuits. Slice the biscuits into small pieces (they puff!). Stir them into the broth.
- Make it creamy.
- Pepper generously. A light layer over the top does wonders.
- Simmer. Reduce heat and simmer 5–10 minutes, stirring occasionally, until dumplings are cooked through.
Pro Tip
Smaller dumplings cook more evenly, but don’t cut them too small or they will dissolve into the broth. If you’re new to biscuit dumplings, toss them very lightly in flour first to help them hold together.
Love the cozy flavors of classic chicken and dumplings? Try my Slow Cooker Chicken and Dumplings for a true set-it-and-forget-it dinner, or make Instant Pot Chicken and Dumplings when you want the same comforting meal without turning on the stove. However you cook it, you’ll end up with the same creamy, savory goodness everyone craves.
Quick and Easy Chicken and Dumplings
Ingredients
Method
- Heat chicken broth in pot on medium-high heat and cook until gently boiling. Add the shredded chicken.
- Cut biscuits into small pieces and place in chicken broth mixture. Stir well.
- Add the cream of chicken soup and stir until smooth.
- Season with black pepper.
- Reduce the heat, stir well, and let simmer for 5-10 minutes.
Nutrition
Video
Notes
- Nutrition information is an estimate and will vary based on brands used. 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.
- Smaller biscuit pieces cook more evenly.
Tried this recipe?
Let us know how it was!Variations and Substitutions
- Rotisserie chicken: Total time-saver – just pull the meat and drop it in.
- Bone broth: Richer flavor, darker color.
- Half the biscuits: Prefer it soupier? Use one can of biscuits or only half of a can of Grands.
- Cream of celery and cream of chicken: A great combo if you prefer a more savory depth. (Reader-approved.)
- Add veggies: Frozen peas/carrots or mixed veg at the end for color and comfort.
- Seasoning boosts: Poultry seasoning, thyme, a pinch of cayenne, or dry mustard (a great tip from a reader to balance the sweetness of the biscuits).
Storage
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it gets too thick.
FAQs about Chicken & Dumplings
Final Bite
If you make it, rate it (stars help me reach more hungry people) and drop your favorite twist in the comments – Bisquick? Rotisserie? Veggies? Bring it.
And if you’re on Pinterest, pin it for later so you can find it the next time your soul needs soup (and dumplings). 😉
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.
Thanks so much, Allie, for taking the time to let me know how you like this recipe. It makes my heart so happy!
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.
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.
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
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.
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.
Anyone have suggestions on using frozen dumplings? Same amt of broth?
Great recipe!
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.
What size cans did you use?
Love this recipe, it’s simple and quick!
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.
Definitely going to make this!!
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
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.
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.
Made this tonight and it was a 10/10 for sure!! Everyone LOVED it! Thanks for the easy and delicious recipe!
You’re welcome. So glad everyone loved it!
Also what size pot should I use?
I recommend that you use a large pot.
How do you cook the chicken?
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.)
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.
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.
I made the recipe and added some cream of celery and it was delicious..Will be making it again.
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.
Thanks for sharing. I am intrigued by the substitution of cashew cream. Well done!