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). 😉
Omg I opened the can of biscuits ant it pop out and hit my belly and shot off to the paper towel roll. I have a mark on my belly
My favorite soup. Going to make it shortly. It freezes very well. Yum
My biscuit are not cooking. Still very raw after 45 minutes! Help!
I am not sure what has happened. The biscuits will be soft and doughy when they are cooked. They don’t have the same texture of baked biscuits.
@Cindy, Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil.Most dumpling recipes call for cooking them in a tightly covered pot, because they actually cook in the steam created by the boiling stew or fruit. If left uncovered, this steam evaporates and the tops of dropped dumplings often turn out soggy and undercooked.
Ty 4 sharing ur chicken n dumpling recipe n i had added cans of chicken n like 3 cans of buttermilk biscuits n had put my dough in a mixture of salt n pepper flour n last but least just 1 can of mixed carrots n peas. Looks n smells amazing n gonna see how my husband likes this way. Ty again 4 sharing ur recipe.
Our Mama made dumplings with canned biscuits, too. She cooked boneless chicken breasts in a big pot of salted water, added cubed raw potatoes (which thickens the broth) and finally the can biscuits as dumplings. Yum! We had potato dumplings, too, if there was no chicken in the house.
Making potato dumplings sounds like a good way to use up an abundance of potatoes. Thanks for the inspiration!
@Lynda, Have you ever tried gnocchi potato dumplings it is an Italian pasta made with potatoes a solid pasta they work great in a dumpling
Hi Mark,
I don’t think I have. Do you know of any restaurants that serve them?
~Lynda
@Lynda,
Olive Garden has a Chicken and Gnocchi Soup that is similar to chicken and dumplings and very delicious.
Olive Garden@Lynda,
Can you use can chicken
I don’t see why not.
So do you add the soup right after you add the biscuits or do you let them cook some?
I don’t think it matters much. The main thing is that the soup has time to warm up to the same temperature as the rest of the soup.
I always roll my cut biscuits if pepper and salted flour! It makes the broth a little thicker. I also never stir the dumplings but instead push them down! Great recipe!
My mother made chicken and dumplings similar to yours, but she rolled the biscuits flat and sliced them so they were not so chunky. I loved it. Good recipe. Thanks for sharing.❤️
I grew up with chicken and dumplings made by my aunt who was a cook in Oklahoma many moons ago. Made this tonight. Sooooo good. I looked at all comments and incorporated a few. I also added a few frozen peas when the broth was coming to a boil. I added 2 cans of cream of chicken soup (one with mushrooms) and a can of milk. After adding the biscuits, it thickened up nicely. I will definitely make this again. Takes me back to the good old days in my aunt’s kitchen.
It made my heart happy to hear this. <3
be sure to use country buscuits not flakey
Do your biscuit dumplings turn dark on the inside? The first time I made these they turned out perfect. Now the dumplings turn darker inside. What am I doing wrong?
I don’t know. I have never had that happen. Are you using the same pot or a different one?
This is exactly like my mother used to make them. Using the cooked chicken broth, she would break the chicken apart into bite sized pieces, and use canned biscuits cut into a forth drop into boiling broth. You need to stir when first dropped in to keep them from clumping together. Cook about 20 minutes and simmer till thickened. This was mine and my dad’s favorite.
Thank you for this recipe, it was a hit… I boiled 4 boneless, skinless chicken breast added 1 big jalapeño while boiling, b-cube and garlic powder. Shredded chicken after cool down. Strained water which made 2 cups. Added the 32 oz chicken broth, 2 cans of cream chicken 1cup of milk and 2 tbs of butter… 2 cans of grand biscuits I guess I doubled the recipe!!! Anyway it turned out awesomely good… oh and a pan of cornbread!
Awesome!
I made this recipe and it’s amazing I love it just like when I was youngin tastes like momma’s chicken n dumplings ty.!!!!
Delicious, quick recipe and tastes like the old-fashioned recipes! I made it according to the directions and added a bit of McCormick’ s poultry seasoning. There were no leftovers! I plan to keep this as my go-to chicken and dumpling recipe!!!