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 recipe made simple with some store-bought ingredients perfect for any night of the week.
Servings: 8 servings
Calories: 361kcal
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
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.
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
Calories: 361kcal | Carbohydrates: 37g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 1752mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg
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