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). 😉
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!
I had to use milk too. My chicken was really dry too☹ this was my first time making it and it was good.
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.
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.
Your biscuits are pink in the middle?
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.
Hi. Depending on how hungry people are, I would guesstimate that this would feed 6 people.
I’m also wondering about the time! But, pink? Can you over cook the biscuits, because, 5 to 10 minutes doesn’t seem enough!
@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.
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!
I am delighted you enjoyed it! Add an onion sounds like a good culinary decision. 🙂
Do you add a can of water for the cream of chicken?
No, it should be left undiluted. It helps to make the dish nice and creamy.
Can this recipe be used with crescent rolls instead of biscuits? I want to try this so badly today.
I’ve never tried it with crescent rolls. If you do make it, please come back and tell us about it. Thanks!
Don’t try it with crescent rolls, they fell apart and it was a mess. They didn’t taste like dumplings either!!!
Thanks for the tip! I had wondered if crescent rolls would work. Now we all know.
My mom and I have always made them with crescent rolls. You just have to cut them in larger pieces. 🙂
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.
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.
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 !!!!!!!
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.
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?
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.
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.
Thanks for sharing your experience. I am so glad that you and your family enjoyed them. 🙂
How many boneless chicken breasts should I use for this recipe?
I would say 3-4. It all depends on how big the breasts are.
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!
How many would this feed? Can I double this I have 6 adults.
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.
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!
<3
How did you thicken it?
I add some butter instant mash potatoes when I need to thicken.
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.
So simple and so delicious!!
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!
How sweet! Thanks for sharing. <3