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
- 32 ounces chicken broth or chicken stock
- 10.5 ounces cream of chicken soup
- 2 cups cooked chicken shredded
- 2 cans refrigerated biscuits
- black pepper to taste
Instructions
- 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.
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.
Nutrition
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’m wondering how well this freezes.
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.
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.
We’re so glad you enjoy it!
absolutely amazing recipe super easy and simple
We are so glad you enjoyed it!
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!
When you cut them into strips, did you flatten them, too?
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!
I think that should be fine. Just make sure it is a larger can. Otherwise, you will need 2 cans of biscuits.
Delish
nothing else needs to be said
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.
Thanks for sharing your experience. It makes my heart happy to hear that you enjoyed the dish. 💗
How do I thicken my dumplings they are done !!?!?
Did you use a can of cream of chicken soup? It helps to thicken the dish.
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!
I am glad you liked it. I like what you did with the extra biscuit pieces.
Easy and fast alternative when you don’t have time to make it from scratch.
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.
I am so glad you liked it.
Where are the celery and the carrots? And just a speck of seasonings. Holy cow. What a mess.
You should try it! It’s a simple version and thousands love it. Sometimes less is best.
If someone puts celery and carrots in my chicken and dumplings, I am fighting them. Don’t listen to these haters
💖💖💖
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.
Wishing you a speedy recovery!
We are glad that you all loved it and are grateful that you visited our blog.
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!!!
I hope you like it as much as we do!
Delicious! Thanks for sharing
can I also combine egg noodles with my dumplings?
I would not recommend it.
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.
You’re welcome. I am so glad to hear that your family likes it.