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 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
I hope you enjoy it!
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.
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.
Thanks for sharing your story. Rolling out the biscuits is an interesting idea.
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.
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.
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!
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.
Sounds yummy! Thanks for stopping by to share your results.
Made this tonight and it’s perfect! Thank you
I am so glad you liked it! Thanks for stopping by. 😀
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!! 😊
Delicious i added poultry seasoning with carrots and celery then only used half the biscuits and covered it while it simmered!
I accidentally didn’t see you said 1 can of grands. I doubled the recipe & now I have way too many dumplings lol!!!!
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!
Awwww! Thank you so much for stopping by to tell me. I really appreciate it and love that you are enjoying the recipe.
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.
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.
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.
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!
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.
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.
In which part of Aldi did you find the shredded chicken?
I am not sure you can find shredded chicken in Aldi. You can buy fresh chicken, cook it, and then shred it.
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!
I can just about taste it now – sounds like a great addition!
Always a family favorite in our house! Served with mashed potato’s and peas.
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!
@Brysco, check out martha stewart recipes.
Do you think I could freeze leftovers?
I honestly don’t know. We NEVER have leftovers.