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!
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.
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.
Throw the biscuit pieces into the Dutch oven/saucepan.
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
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.
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.
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
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Chicken and Dumplings With Canned Biscuits
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
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.
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.
So glad you tried it and enjoyed it, Callie. Thank you for sharing!
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.
Wonderful to hear, Edna. So glad you shared that with me!
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!
Love to hear that, Kristen. Thanks for sharing!
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.
Great tips, Georgiana. Thanks!
Can you make this in the slow cooker?
Our new family favorite….. thank you for this easy to make flavorful recipe!
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
Absolutely delicious!!!…the best chicken and dumplings I have ever tasted…thank you, this recipe definitely goes into my favourites in my recipe box. 🙂
Oh yay, Deb! I love that you loved this recipe as much as I do. Thanks for the comment!
Megan
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.