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    Home » Main » Chicken and Dumplings Recipe With Canned Biscuits

    Chicken and Dumplings Recipe With Canned Biscuits

    Published: Feb 9, 2023 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This chicken and dumplings recipe with canned biscuits is super easy to throw together and it will quickly become a family favorite. Make a batch of this creamy soup to serve today, then freeze some for later!

    Close up of a bowl of chicken and dumplings with carrots and parsley.

    Original recipe: May 2015 | Updated: February 2023

    Why This Recipe Works

    Sometimes I get into a serious rut with the meals I make. My frequent food ruts involve chili, meatloaf and broccoli cheese soup. Recently I’ve been obsessed with this classic comfort food because it is just so dang delicious and easy! This is such a great recipe.

    Traditionally this is a southern comfort food made using homemade biscuits, but this version is made using a shortcut.

    Many varieties of this recipes are complicated (or at least too complicated for me, ha!), involving making dough from scratch. This easy chicken dumplings recipe does not require dough-making and is done in less than 40 minutes.

    Your family will appreciate the extra time you get to spend with them and you will have a little bit more energy to expend at the end of the day!

    Recipe Ingredients

    Onion – Yellow or white onions can be used for this recipe.

    Carrots and celery – Swap out these veggies with any of your choice. Other options include chopped potatoes o

    Thyme – Use dried or fresh thyme for this dish. 1 teaspoon of dried is the equivalent to 2 tablespoons fresh.

    Chicken broth – Chicken stock can be used as a replacement in equal amounts.

    Cream of chicken soup – Supplement a can of creamy chicken soup with a few ounces of cream cheese and/or sour cream to achieve an extra creamy sauce. Cream of chicken can be replaced with cream of mushroom or cream of celery varieties.

    Shredded chicken – Either bake and shred a few shredded boneless skinless chicken breasts for this recipe or pull chicken meat straight from a Rotisserie whole chicken.

    Biscuits – Use any variety of refrigerated biscuit dough purchased from the grocery store. Pillsbury is my personal favorite! Cut each biscuit into 4 equal pieces.

    For a GF meal, create these gluten-free biscuits from Mama Gourmand!

    If you’re up for creating dumpling dough from scratch, check out these buttermilk biscuits from Butter and Baggage.

    Toppings – Perfect topping options: black pepper, fresh herbs such as parsley or Parmesan cheese.

    How To Make Chicken and Dumplings Using Canned Biscuits

    Step 1

    Heat olive oil in a large Dutch oven or large saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper.

    Cook until the onions are soft and fragrant, about 3-5 minutes.

    Step 2

    Add shredded cooked chicken (tear meat from a Rotisserie chicken to make it easy!), chicken broth, cream of chicken soup and water.

    Dutch oven filled with chicken, soup and veggies.

    Bring to a boil over medium-high heat and reduce heat to a simmer.

    Step 3

    Pop open a can of refrigerated biscuits and cut each one into 4 equal parts. 

    Biscuits pieces cut into 4 equal pieces on a cutting board.

    Throw the biscuit pieces into the Dutch oven/saucepan.

    Biscuit dough inside a pot of chicken and dumplings in a Dutch oven.

    Simmer, covered, for 20 minutes, stirring occasionally.

    Recipe Notes

    • Add a bay leaf while cooking for a punch of added flavor.
    • For even smaller pieces of dough, cut each biscuit into 8 equal small pieces before adding to the pot.
    • Drizzle up to 1 cup heavy cream over top of the soup 5 minutes before pulling the pan from the heat. Stir until heated through. This will transform this dish into a deliciously creamy soup with a little thicker texture.
    • Other veggies to include: green beans, peas and corn. Cater the vegetables to match your personal preference.

    What To Serve With Chicken and Dumplings

    • See this comprehensive roundup of side dish options for what to serve alongside chicken and dumplings!
    • Green Bean Casserole
    • Cornbread
    • Creamed Corn
    • Dinner Rolls

    FAQ About Chicken and Dumplings

    Can you freeze chicken and dumplings?

    You can definitely freeze chicken and dumplings. Store in an airtight container in the freezer for up to 6 months for best results. Allow it to thaw overnight in the fridge before reheating. When you’re ready to eat it, cook over medium heat on the stove until heated through.

    How to thicken chicken and dumplings?

    The best way to thicken a chicken and dumpling mixture is to add a corn starch slurry to the mix. Combine up to 1 cup of cold water with 2 tbsp corn starch. Whisk or shake until smooth. Add the slurry to the soup and stir until thick.

    Can you use flaky biscuits for chicken and dumplings?

    Flaky biscuits can definitely be used to make chicken and dumplings. Any variety of refrigerated biscuit dough will work great, including crescent rolls.

    Uses for Leftover Chicken

    If you use shredded Rotisserie chicken meat for this recipe and have leftovers, here are a few ideas about how to use it up. Add those tender pieces of chicken to any of the following recipes!

    • Include it in your next salad.
    • Add it to your next batch of chicken noodle soup!
    • Use it in chicken enchiladas!
    • CHICKEN BURRITO BOWLS! Chipotle style!
    • Throw it into cheesy quesadillas or even a grilled cheese sandwich.

    More Comfort Food Recipes

    • Easy Slow Cooker Chicken Pot Pie
    • Cilantro Lime Crock Pot Chicken
    • Easy Instant Pot Chicken and Rice
    • Easy Crockpot Chili

    Will you help add value to Pip and Ebby?
    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Chicken and Dumplings With Canned Biscuits

    This chicken and dumplings recipe with canned biscuits is easy to make. Make a batch to serve today, then freeze some for later!
    5 from 11 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 8
    Calories: 341kcal
    Author: Megan Porta

    Ingredients

    • 3 tbsp olive oil
    • 1 yellow onion chopped
    • 4 carrots peeled and sliced
    • 4 stalks celery sliced
    • 4 cloves garlic minced
    • 1 tsp dried thyme
    • salt/pepper
    • 32 oz chicken broth
    • 10.5 oz cream of chicken soup
    • 2 cups water
    • 2 cups chicken shredded
    • 16.3 oz refrigerated biscuits each biscuit cut into 4 equal pieces
    • 1/4 cup fresh flat-leaf parsley for topping
    Text Ingredients

    Instructions

    • Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
    • Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces.
    • Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.

    Notes

    • Add a bay leaf while cooking for a punch of added flavor.
    • Drizzle up to 1 cup heavy cream over top of the soup 5 minutes before pulling the pan from the heat. Stir until heated through. This will transform this dish into a deliciously creamy soup with a little thicker texture.

    Nutrition

    Calories: 341kcal | Carbohydrates: 38g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1140mg | Potassium: 588mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5521IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 3mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Callie

      February 22, 2023 at 10:22 pm

      5 stars
      Made this for supper tonight and we loved it. Followed your recipe to the T and it was delicious. I did add a few Bay leaves, per the suggestion in the notes. Very nice touch.

      Reply
      • Megan Porta

        February 22, 2023 at 11:15 pm

        So glad you tried it and enjoyed it, Callie. Thank you for sharing!

        Reply
    2. Edna

      November 24, 2022 at 8:37 pm

      Made this recipe and loved it because not only was it very tasty, it was also easy to make and my family enjoyed it immensely.

      Reply
      • Megan Porta

        November 27, 2022 at 3:55 pm

        Wonderful to hear, Edna. So glad you shared that with me!

        Reply
    3. Kristen

      October 29, 2022 at 6:46 pm

      5 stars
      This is my favorite chicken and dumplings recipe. It’s one of the first cold weather meals I make each year. I cut the biscuits into 8 pieces each but otherwise follow the recipe. Delicious!

      Reply
      • Megan Porta

        October 31, 2022 at 7:48 pm

        Love to hear that, Kristen. Thanks for sharing!

        Reply
    4. Georgiana White

      August 04, 2022 at 6:02 pm

      Made this & it was delicious. I used rotisserie chicken and I cut the biscuit dough a lot smaller, but that was all I did differently. This is now my go to Chicken & Dumpling recipe.

      Reply
      • Megan Porta

        August 08, 2022 at 2:29 pm

        Great tips, Georgiana. Thanks!

        Reply
    5. Diane Jaqua

      November 08, 2021 at 12:43 pm

      5 stars
      Can you make this in the slow cooker?

      Reply
    6. Diane

      November 02, 2017 at 7:46 pm

      Our new family favorite….. thank you for this easy to make flavorful recipe!

      Reply
      • Megan Porta

        November 06, 2017 at 3:20 am

        Hi Diane! So glad your family loves this one as much as we do. It’s the best sort of comfort food! Thanks for the comment!
        Megan

        Reply
    7. Deb S.

      November 11, 2016 at 10:32 pm

      Absolutely delicious!!!…the best chicken and dumplings I have ever tasted…thank you, this recipe definitely goes into my favourites in my recipe box. 🙂

      Reply
      • Megan Porta

        November 12, 2016 at 1:43 am

        Oh yay, Deb! I love that you loved this recipe as much as I do. Thanks for the comment!
        Megan

        Reply
    8. ali

      June 03, 2015 at 1:25 pm

      The traditional chicken and Dumpling recipe became popular from the Southern states of the us in the course of the first-class depression. Professionals think that it used to be a originally a french rasmalai recipe. It has continually been noticeable as a basic fowl recipe as a result of it is scrumptious flavors and undeniable simpleness to make.

      Reply

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