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). 😉
What size can of cream of chicken to use?
The average size will do. (I can’t recall off-hand the volume, but I am guesstimating around 14-15 ounces.)
This recipe is a family favorite! Has anyone tried to adapt the recipe to cook in an Instant Pot?
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.
Please come back and let us know how it turned out. Thanks!
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.
@Rachel, did you cover it on the saute function in the instant pot while the biscuits were cooking
Why when I make it my dumplings desolve in the broth?
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.
@Lynda,
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!
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?
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
LOL – you didn’t miss it. I just wrote shredded chicken. I would recommend approximately 2 cups of cooked, shredded chicken.
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
Thanks, Curtis, for your tip. Happy holidays to you, too!
I am on a very low sodium diet would it work without the soup?
It would take longer to cook. I would recommend that you use a low sodium broth and low sodium cream of chicken soup.
I agree I use the same technique always flatten biscuits and roll in flour then cut in flat strips
How many people will this feed?!?
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.
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!!!
This has become my 9 year old daughter and husband’s favorite. Super easy and delicious. Making it again tonight.
I am so glad that your family enjoys it. I hope your holidays are merry and bright!
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?
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. 🙂
How many people does this serve?
I’ve made this 3 or 4 times in the passed 2 weeks. My family loves it!
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
Try not to stir it once you’ve put the biscuits in 🙂
The best way is to bring the broth to a slight boil, then drop the biscuits in before all the other ingredients.
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.
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.
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!
Thank you so much for taking the time to tell me that. It makes my heart warm. <3
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
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!
When I use this recipe my dumplings (bicuts) desolved, what did I wrong?
I’m not sure. Do you remember how long you cooked it and also what brand/variety of biscuits you used?
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.
I have found that if the broth is boiling hard before I add biscuits, they will not dissolve
Make sure your broth is hot enough to boil before adding biscuits.
Instead of using shredded chicken, could I used diced cooked chicken?
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. 🙂
I’m sure it doesn’t make much of a difference if you shred or cube or chicken.
YES and Rotisserie chicKen is good in it too!
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!
Thanks for stopping by. I would love to hear how it came out for you.
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?
I make mine in the crock pot all the time
I would roll my biscuits in flour to keep them together. I also make my own broth by boiling chicken.
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!
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!
How much poultry seasoning?