Is there anything more comforting than a steaming bowl of Chicken and Dumplings? Just saying those words makes me feel like slipping into my favorite fuzzy socks and binging my go-to feel-good shows. But here’s the real magic: you don’t have to spend hours stirring over the stove to get that classic homemade flavor.
This Chicken and Dumplings with Biscuits recipe is my secret weapon for busy nights. It’s creamy, hearty, and—best of all—on the table in about half an hour. Perfect for when life feels a little chaotic (or when you simply want a bowl of happiness). Let’s dive in!
Table of Contents
Why You’ll Love This Chicken and Dumplings
- Quick & easy: Ready in around 30 minutes—faster than waiting on delivery.
- Shortcuts welcome: Canned biscuits and cream soup save tons of time.
- Cozy vibes: It’s the culinary equivalent of a warm hug.
- Family-approved: Even picky eaters ask for seconds.
Seriously, if you’re looking for an easy way to bring that nostalgic comfort food feeling into your kitchen, Chicken and Dumplings with Biscuits is it!
Key Ingredients for Chicken and Dumplings with Biscuits
Here’s the lowdown on the star players in this quick weeknight wonder:
- Chicken (3 cups): Rotisserie chicken is my BFF here, but canned, frozen precooked, or leftover chicken works beautifully. Boneless skinless chicken breasts, thighs, or even a whole chicken you roast yourself—use what you have!
- Evaporated Milk: This is my not-so-secret trick for achieving a creamy broth without the heaviness of cream. It’s shelf-stable, budget-friendly, and oh-so-silky.
- Cream of Chicken Soup: Adds flavor and body. Feel free to swap in cream of onion or cream of celery if that’s what you’ve got in your pantry.
- Canned Biscuits: Skip making dumplings from scratch and grab refrigerated biscuit dough. Cut them into quarters and toss with a little flour so they don’t stick together.
How to Make Chicken and Dumplings with Biscuits
Let’s turn this comfort food dream into reality! Here’s how:
- Sauté the Veggies
- Melt butter in a large heavy-bottomed pot over medium-high heat.
- Add chopped onions, celery, carrots, and minced garlic.
- Cook, stirring often, until veggies are tender—about 6 to 8 minutes.
- Build the Broth
- Stir in your shredded cooked chicken, chicken broth, evaporated milk, and that trusty can of cream of chicken soup.
- Bring the mixture to a gentle simmer. Season with salt and pepper to taste.
- Prepare the Biscuits
- Pop open your can of refrigerated biscuits (try not to scream when it pops—I never manage this part gracefully!).
- Cut each biscuit into 4 equal pieces and lightly toss in flour.
- Cook the Dumplings
- Gently drop the floured biscuit pieces into the simmering soup.
- Use a spoon to lightly press them under the broth.
- Cover with a lid and cook for about 8 to 10 minutes.
- Give the dumplings a gentle nudge now and then so they don’t clump together.
- Check for Doneness
- Break open a dumpling to check it’s cooked through (no raw dough in the center).
- Once the dumplings are fluffy and tender, it’s ready to serve!
Aneta’s Tips for Perfect Chicken and Dumplings with Biscuits
- Flour is your friend. Dust those biscuit pieces well, or they’ll glue themselves together in the pot like long-lost siblings.
- Taste as you go. Canned soups can vary in saltiness, so season your broth gradually.
- Veggie boost? Add peas, corn, or green beans for extra color and nutrition.
- Leftovers: The dumplings soak up broth as they sit, so your soup might thicken a bit overnight. Just add a splash of chicken broth when reheating.
A Little Chicken Magic Story
This dish became my saving grace during one crazy holiday season. We’d hosted friends, wrangled kids, and my fridge was practically empty—except for some leftover rotisserie chicken and a can of biscuits. I tossed everything in a pot, hoping for the best…and my family declared it “the best thing I’d ever made.”
Now, whenever I make Chicken and Dumplings with Biscuits, I remember that delicious chaos and smile.
FAQs About Chicken and Dumplings with Biscuits
Can I use homemade biscuits instead of canned?
Absolutely! If you’ve got the time and energy, homemade biscuit dough works perfectly. Just keep them bite-sized for faster cooking.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to loosen things up.
Can I make Chicken and Dumplings with Biscuits in a slow cooker?
Yes! Prepare everything as directed up to the point of adding biscuits. Cook on low for about 3–4 hours, then drop in the biscuit pieces for the final 30–45 minutes until cooked through.
Let’s Bring Chicken and Dumplings Magic to Your Table
There’s just something downright joyful about a big pot of Chicken and Dumplings bubbling away on the stove. It’s quick, comforting, and perfect for any night when you crave a cozy homemade meal without the fuss.
So grab that can of biscuits, channel your inner Chicken Magic, and whip up a pot of this soul-warming dish tonight. Trust me—your tastebuds (and maybe your sanity) will thank you!
Keep the Chicken Magic Going!
If you’re as obsessed with comforting chicken dinners as I am, you’ll love exploring more cozy, delicious recipes. Check out these tasty ideas next to keep the magic alive:
- Craving another warm, soothing classic? You’ll adore this hearty Chicken Noodle Soup — it’s pure comfort in a bowl!
- For a creamy, crowd-pleasing bake, don’t miss my easy Dump and Bake Chicken Alfredo Rice Casserole — perfect for busy weeknights.
- Feeling a little adventurous? Whip up my flavor-packed Chinese Chicken and Cabbage Stir Fry for a speedy dinner that’s anything but boring.
- And if you’re in the mood for a fun twist on classic comfort food, try this indulgent Chicken and Dumpling Casserole for all the creamy goodness baked into one dish!
Let’s keep cooking up joy, one chicken dish at a time. Happy eating!
Print
Chicken and Dumplings
- Total Time: 30 mins
- Yield: 6 servings 1x
Description
Cozy up with Chicken and Dumplings in just 30 minutes! Tender shredded chicken, fluffy biscuit dumplings, and a creamy, savory sauce make this the ultimate comfort food for busy nights.
Ingredients
3 cups cooked chicken, chopped or shredded (rotisserie, canned, frozen, or leftovers)
2 tablespoons butter
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and sliced
2 cloves garlic, minced
4 cups chicken broth
1 (12 oz) can evaporated milk
1 (10.5 oz) can cream of chicken soup (or cream of celery/onion as substitute)
Salt and pepper, to taste
1 (16 oz) can refrigerated biscuit dough
1/4 cup flour (for tossing biscuit pieces)
Instructions
In a large heavy-bottomed pot, melt butter over medium-high heat. Add onion, celery, carrots, and garlic. Cook, stirring often, until tender, about 6-8 minutes.
Stir in the shredded cooked chicken, chicken broth, evaporated milk, and cream of chicken soup. Bring mixture to a simmer. Season with salt and pepper to taste.
Cut each biscuit into 4 equal pieces and lightly toss in flour to prevent sticking.
Add the floured biscuit pieces to the simmering soup. Gently press them under the broth using a spoon or spatula.
Cover the pot with a lid and cook the dumplings for about 8-10 minutes, stirring occasionally so they don’t clump together.
Check one dumpling to ensure it’s cooked through in the center. Once the biscuits are fluffy and cooked, serve immediately!
Notes
Feel free to swap in cream of celery or cream of onion soup if that’s what you have on hand.
Flour is key to prevent the biscuit pieces from sticking together.
Add peas, corn, or green beans for extra color and nutrients.
Leftovers thicken as they cool; stir in a splash of chicken broth when reheating.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner , soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 1070 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 85 mg