When you’re craving a big bowl of chicken and dumplings, this version gives you tender chicken, soft biscuit dumplings, and plenty of creamy, well-seasoned broth in about 25 minutes. Making chicken and dumplings with canned biscuits keeps it quick, but choosing the right ones keeps the dumplings from swelling up and soaking up all the good broth. It’s a warm, filling dinner for cold evenings when you want something homemade without spending hours in the kitchen.
Southern comfort food has always been a big part of how I cook, and I don’t believe you have to make very single part from scratch to put a good dinner on the table. Chicken and dumplings are a great example of that. You can start with cooked chicken and refrigerated biscuits and still end up with a pot of creamy, comforting chicken and dumplings that doesn’t taste like you took a bunch of shortcuts.
One thing I’ve learned making this recipe is that the type of canned biscuits really does make a big difference. Flaky Layers are normally my favorite canned biscuits, but for chicken and dumplings, I reach for Southern Style. Flaky Layers puff up quite a bit, soak up more broth, and take longer to cook through. Southern Style gives me the soft dumplings I’m looking for without having to worry as much about the broth disappearing.
The other thing I pay attention to is the seasoning. Cream of chicken soup makes a good starting point for the broth, but I use chicken bouillon and black pepper to make sure it has plenty of chicken flavor. I also prefer the reduced-sodium cream of chicken soup because it gives me more control over the saltiness. The result is a creamy, savory broth that still tastes good oncce the biscuits have cooked in it.
Why You’ll Love This Recipe
- Ready in about 25 minutes. Using cooked chicken and refrigerated biscuits cuts down the preparation time considerably.
- A creamy broth that actually tastes like chicken. Cream of chicken soup, bouillon, and black pepper give the broth plenty of flavor without requiring a long simmer.
- Soft, tender biscuit dumplings. Southern Style biscuits cook into fluffy dumplings without expanding as much as Flaky Layers.
- Only six ingredients. There’s no need to make biscuit dough or start with raw chicken, so it’s a manageable dinner even on a busy evening.
Follow it up with a scoop of cherry crisp with fresh cherries.
Ingredients for Chicken and Dumplings with Canned Biscuits
- Water: The base of the broth. I recommend water instead of regular chicken broth because the bouillon already adds quite a bit of salt.
- Cooked chicken: Shredded rotisserie chicken works great, but leftover baked or roasted chicken is just as good. Both white and dark meat work here.
- Cream of chicken soup: I recommend reduced-sodium cream of chicken soup. It makes the broth creamy and helps thicken it without needing flour or a separate thickener.
- Chicken bouillon: gives the broth a stronger chicken flavor. I prefer this approach because the cream of chicken soup alone can leave the broth tasting bland.
- Ground black pepper: Adds a little warmth and seasoning to the creamy broth. Finely ground black pepper works best.
- Refrigerated biscuits: Pillsbury Grands Southern Style biscuits are my first choice. Flaky Layers also work, but they expand more, absorb more liquid, and can need additional cooking time.
How to Make Chicken and Dumplings with Biscuits
For the full ingredient measurements and printable instructions, scroll down to the recipe card.
- Add the water, cooked chicken, cream of chicken soup, chicken bouillon, and black pepper to a large pot or Dutch oven.
- Heat over medium-high heat, stirring until the cream of chicken soup is fully combined with the water. Once it comes to a boil, reduce the heat to a gentle simmer.
- Tear or cut the refrigerated biscuits into small, bite-sized pieces. Add them to the simmering broth a few at a time, gently stirring as you go so the pieces get coated with broth instead of sticking together.
- Let the biscuits cook for approximately 10 minutes, stirring occasionally, until the dumplings are cooked through. They will expand as they cook, so make sure the centers are done before removing the pot from the heat.
- Ladle the chicken and dumplings into bowls, making sure each serving has plenty of chicken, dumplings, and creamy broth.
Kara’s Tips
- Don’t cut the biscuits too large. The dough expands as it cooks, so pieces that look small going into the pot will be quite a bit bigger when they’re done. Smaller pieces also make it easier for the centers to cook through.
- Keep the broth at a gentle simmer. You want the dumplings cooking steadily, but a hard rolling boil can make them break apart as you stir.
- Check a dumpling before serving. Cut one of the larger pieces in half. The center should be cooked through rather than looking wet or doughy. If it needs more time, let the pot simmer a little longer.
- Pay attention to the broth as the dumplings cook. The biscuits absorb some of the liquid, and the broth will thicken as they cook. If it becomes thicker than you prefer, add a little more water to loosen it.
- Give the broth more time if you have it. The recipe comes together quickly, but letting the chicken and broth simmer before adding the biscuits gives the flavors more time to come together.
What to Serve with Chicken and Dumplings
Chicken and dumplings are filling enough to be dinner all on their own, but if you’re putting together a bigger meal, I like keeping the sides simple.
- Green beans: A simple vegetable side is good alongside the creamy broth.
- Roasted broccoli: A little something green without adding another heavy dish.
- Homemade breadsticks: Especially good for getting the last bit of broth out of your bowl.
Make Ahead and Storage
Make Ahead: You can prepare the chicken and broth ahead of time and refrigerate them, then bring the mixture back to a simmer and cook the canned biscuits when you’re ready to serve. I prefer doing it this way because the dumplings are best freshly cooked.
Refrigerator: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. Refrigerate promptly, within 2 hours of cooking. The dumplings will continue absorbing broth as they sit, so expect the leftovers to be thicker.
Freezer: I don’t recommend freezing the finished chicken and dumplings. The biscuit dumplings can become overly soft and change texture after thawing.
How to Reheat Chicken and Dumplings
Stovetop: Place the leftovers in a saucepan over medium-low heat. Add a splash of water or unsalted chicken broth to loosen the mixture and heat gently, stirring occasionally, until hot throughout.
Microwave: Reheat individual portions in a microwave-safe bowl, stirring between short intervals for even heating. Add a little liquid if the dumplings have absorbed too much of the broth.
Reheat leftovers to 165ºF.
Frequently Asked Questions
Yes. Peas, carrots, celery, and onions are all good additions. Just make sure any vegetables that need time to soften are cooked before adding the biscuit dough. The biscuits cook quickly, so you don’t want to be waiting on the vegetables while the dumplings overcook.
Absolutely! Rotisserie chicken is one of the easiest options because it’s already cooked and has plenty of flavor. Both breast and thigh meat work well in the creamy broth.
Yes. Swap in the same amount of leftover Thanksgiving turkey and everything else stays the same. It’s one of my favorite ways to use up the leftovers from Thanksgiving.
More Cozy Chicken Recipes
If you’re looking for more comforting dinners, try these next:
Pin this now to find it later
Pin ItIf you make this recipe and love it, we would love a 5 ⭐️⭐️⭐️⭐️⭐️ rating! It helps us continue to provide free recipes.
Chicken and Dumplings with Canned Biscuits
Ingredients
- 4 cups water
- 3 cups shredded or diced chicken cooked
- 2 10.5-ounce cans reduced sodium cream of chicken soup
- 2 teaspoons chicken bouillon
- 1 teaspoon ground black pepper
- 1 8-count can refrigerated Southern Style biscuits
Instructions
- Add the water, cooked chicken, cream of chicken soup, chicken bouillon, and black pepper to a large, deep pot or Dutch oven. Heat over medium-high heat, stirring until the cream of chicken soup is fully combined with the broth.
- Bring the mixture to a boil, then reduce the heat to maintain a gentle boil.
- Tear or cut the refrigerated biscuits into small, bite-sized pieces. Add them to the broth a few pieces at a time, gently stirring as you go to coat them in the broth and keep them from sticking together.
- Let the dumplings cook for approximately 10 minutes, stirring occasionally, until they’re cooked through. The biscuits will expand as they cook.
- Check one of the larger dumplings by cutting it in half. The center should be soft and cooked through, with no wet or raw dough remaining. If needed, continue cooking for a few more minutes.
- Remove from the heat and serve hot, making sure each bowl has plenty of chicken, dumplings, and broth.
Notes
- Biscuits: Pillsbury Grands Southern Style biscuits are my preference. Flaky Layers can puff up more, absorb additional broth, and take longer to cook through.
- Chicken: Rotisserie chicken or leftover cooked chicken both work well.
- Broth: I recommend reduced-sodium cream of chicken soup. If substituting chicken broth for water, use unsalted broth to avoid making the dish overly salty.
- Consistency: The dumplings absorb broth as they cook and continue absorbing it during storage. Add a little water or unsalted broth if it becomes too thick.
- Doneness: Cut into a larger dumpling before serving to make sure the center is fully cooked and no longer doughy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Used this recipe, but with my frozen thanksgiving turkey leftovers, came out great!!!! Definitely going to use this one again!
I love how comforting this meal was (especially in the cold weather) but that you only need a few ingredients to make it- such an easy one for busy nights!
I followed your recipe with these simple few ingredients. The taste of the output is amazing!
The results of my chicken and dumplings aren’t gummy since I didn’t undercooked or overcooked it. And the addition of the biscuit made it smooth and creamy. Thank you for this!
I just made your Chicken and Dumplings with Biscuits, and I’m blown away by how quick and easy it was! The use of canned biscuits as a shortcut was genius—saved me so much time on a busy weeknight. My family devoured it, and I’m already looking forward to making it again, because there’s nothing more comforting on a cold, dark evening than chicken and dumplings.
I recently made this recipe, and it was fantastic! It was super yummy, and really easy to make, and my whole family loved it. I’ll definitely be making it again!
It was my first time trying this twist on a classic comfort food! So yummy! I didn’t know biscuits would taste good in this kind of dish. Great recipe!
Wow! This recipe saved me from ordering take-out food for our dinner last night. It was so quick and easy to make. We all loved it! Thanks!