Chicken and Dumplings with Canned Biscuits
This Chicken and Dumplings with Canned Biscuits is a hearty and easy one-pot dinner recipe with only 5 ingredients! A classic Southern meal made simple with some store-bought ingredients perfect for any night of the week.
Chicken and dumplings may just be my favorite comfort food. Growing up in the South, this was always something my grandma or mom would make on a gloomy, cold day or just to just to cheer the family up during a busy week. My classic version is so delicious, but this Chicken and Dumplings with Canned Biscuits is ready in half the time and so delicious too.
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With just one pot, you can make this simple recipe with hardly any ingredients. If you want to cut down on cook time, use rotisserie chicken as another swap to cut the recipe prep even shorter. Definitely give this foolproof family favorite a try, it’s a huge hit at our house!
Table of Contents
Why you’ll love this recipe
- 5-ingredient dinner recipe. Chicken and dumplings may seem daunting, but it can be so easy with minimal ingredients using my recipe!
- A comforting classic the whole family will love. There’s nothing better than chicken and dumplings anytime of the year. Both kids and adults love this recipe.
- Ready in under an hour, but tastes like it’s simmered all day. You won’t believe how rich the flavor and texture of this soup is and how quick it is to make!
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Chicken broth: The base of the chicken and dumplings that makes it so cozy.
- Cream of chicken soup: Makes the base of the soup nice and creamy.
- Chicken breasts or thighs: Protein for the chicken and dumplings. If you want a quick substitute, you can use shredded rotisserie chicken.
- Flaky poultry seasoning: An easy store-bought seasoning mix that adds so much flavor.
- Refrigerated biscuit dough: Buy your favorite brand of biscuits from the refrigerator section.
- All-purpose flour: For dusting the surface to prepare your dumplings and also thickens the broth.
Tools You’ll Need
- Stockpot or Dutch Oven with Lid
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Rolling Pin, optional
- Pastry Cutter, optional
How to Make Chicken and Dumplings with Canned Biscuits
- In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.
- Remove the chicken. Shred or cut into bite-size pieces, and set aside.
- Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).
- Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
- Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.
- Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.
- Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.
Expert Tips
- Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
- Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
- Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
- If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
- To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
- If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
You can freeze these chicken and dumplings, but I do caution that the texture may change once they are thawed. If you plan in advance, freeze the chicken soup base without the biscuits for up to 2 months, and add fresh biscuits when you rewarm the soup-like base.
Frequently Asked Questions
Yes, definitely, just cut into the same sized pieces and add at the end as well. Test a piece of biscuit to make sure it’s cooked through before serving.
Yes, cook the base for 4 to 6 hours on low, and add the biscuit pieces 30 to 45 minutes before serving to cook through.
Stir in carrots, peas, even green beans. I like the use the frozen vegetable medley if I’m adding vegetables to the dish.
More Easy Chicken Recipes
- Chicken and Biscuit Casserole
- Chick-Fil-A Chicken Noodle Soup
- Cornflake Chicken Tenders
- Chicken Bacon Pasta
Chicken and Dumplings with Canned Biscuits
Ingredients
- 48 ounces chicken broth
- 10.5 ounce can cream of chicken soup
- 1 1/2-2 pounds chicken breasts or thighs
- 1-2 teaspoons salt
- 2 teaspoons flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning
- 1/2 teaspoon ground black pepper
- 16 ounce can refrigerated biscuit dough
- 1/2 cup all-purpose flour for dumpling preparation
Instructions
- In a large Dutch oven or heavy-bottomed pot, whisk together chicken broth, cream of chicken soup, flaky poultry seasoning, salt and black pepper until smooth. Add chicken breasts or thighs. Bring to a gentle boil, then reduce heat to a steady simmer. Cover and cook for about 25–35 minutes, or until chicken is fully cooked and tender.
- Remove the chicken. Shred or cut into bite-size pieces, and set aside.
- Sprinkle half of the flour on a clean surface. Place the biscuits on top. Sprinkle the remaining flour on top of the biscuits. Using a rolling pin, roll each biscuit out until thin (about ⅛–¼ inch thick).
- Using a pizza cutter or knife, cut the biscuits into strips, then cut across to form squares or rectangles. Shake off the excess flour.
- Drop the floured dumplings into the pot one at a time, lightly scattering them to prevent sticking. Once all dumplings are added gently press them down into the broth so they’re moistened.
- Return the cooked chicken. Do not aggressively stir. Simmer on low for 15–20 minutes. After 15 minutes, gently stir to prevent sticking and continue cooking uncovered another 5–10 minutes, or until dumplings are cooked through and tender.
- Taste and adjust seasoning if needed. If thicker than desired, add a splash of chicken broth or water to desired texture. If a thicker texture is desired, add a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot.
Notes
Tips
- Use a pizza cutter to make biscuit cutting easy. This is so simple to use rather than a knife, and also a great way for kids to help out with cooking too!
- Once you add the biscuits, don’t stir heavily. They need to cook and puff up, so allow them to cook on their own for 15 to 20 minutes before serving.
- Make sure you simmer on low heat with the dumplings so they cook low and slow. This will create the best texture and cook the biscuits evenly.
- If your chicken and dumplings is too thick, just stir in a splash of water or chicken stock. If too thin, then mix equal parts water to cornstarch, about 1 tablespoon of each, and stir into the soup base.
- To cut down on cook time, swap the chicken for shredded rotisserie chicken. This will make this recipe even shorter and still have a nice, rich flavor.
- If you want to make your own condensed soup, combine 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
My Mama was a great biscuit maker…good old Southern cooking…but when she made chicken and dumplings she always used canned biscuits. They were just as good if not better than the ones people make with biscuit dough.
I love them both ways too! They really are SO delicious 🙂
This was delicious! Only change was I added sliced carrots, chopped celery and onions that cooked in the broth before adding the chicken thighs. Definitely making again. My husband said it was really good.
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰 I love those additions you made. So happy the whole family liked it so much!
Can you use heavy cream to thicken the broth?
Yes you can 🙂 or I noted the way I do it in the tips as well.