It’s cold outside, everyone is hungry and you need a cozy dinner that tastes homemade without spending hours making dough from scratch.
This chicken and dumplings recipe with canned biscuits is creamy, rich and unbelievably easy to make, with fluffy biscuit dumplings swimming in a thick, comforting broth. Every time I make it, I’m blown away by how soft and pillowy the dumplings taste despite requiring almost no effort.
I’ve made this recipe more times than I can count and it is practically impossible to mess up, which is exactly why it has become such a dependable go-to comfort meal in our house.
Why This Recipe Works
Chicken and dumplings is one of those classic comfort food dinners that instantly makes people feel at home. The problem is that so many recipes require homemade biscuit dough and way more effort than most of us have energy for on a weeknight.
This version keeps all the cozy flavor and fluffy dumpling goodness, but uses canned biscuits as an easy shortcut that works SO well!
Here’s why this recipe is always a favorite:
- Rich, creamy broth packed with comforting flavor
- Fluffy biscuit dumplings without making dough from scratch
- Easy family dinner ready in under 40 minutes
- Made with simple, affordable ingredients
- Great for busy weeknights, cold days or cozy weekends at home
- This recipe reheats beautifully, making it great for meal prep and leftovers
- Tastes like classic homemade comfort food with way less effort
This is one of those recipes that quickly earns a permanent spot in the dinner rotation because it is easy, filling and so incredibly cozy!
Recipe Ingredients
- Onion – Yellow or white onion both work great in this recipe.
- Carrots and celery – These classic veggies add cozy flavor and texture. You can also mix in chopped potatoes, peas or any other vegetables you have on hand.
- Thyme – Use either dried or fresh thyme. If using fresh, 2 tablespoons is equal to about 1 teaspoon dried.
- Chicken broth – Chicken stock works perfectly as a substitute.
- Cream of chicken soup – This creates the rich, creamy base for the soup. Cream of mushroom or cream of celery soup can also be used. For an even creamier broth, stir in a few ounces of cream cheese or sour cream, yum!
- Shredded chicken – Rotisserie chicken makes this recipe extra easy, but cooked and shredded chicken breasts or thighs work great, too.
- Biscuits – Refrigerated biscuit dough is the easy shortcut that makes this recipe so simple and dependable. Pillsbury biscuits are my personal favorite. Cut each biscuit into 4 pieces before adding to the soup.
- Toppings – Fresh parsley, black pepper or grated Parmesan cheese make delicious finishing touches.
How To Make Chicken and Dumplings Using Canned Biscuits
- Cook the vegetables
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, garlic, thyme, salt and pepper. Cook until the onions are soft and fragrant, about 3 to 5 minutes.
- Add the chicken and broth
Stir in the shredded chicken, chicken broth, cream of chicken soup and water. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Prep the biscuits
Open the refrigerated biscuits and cut each biscuit into 4 equal pieces.
- Add the dumplings
Drop the biscuit pieces into the simmering soup and gently stir.
- Simmer until fluffy
Cover and simmer for 20 minutes, stirring occasionally, until the biscuits are fluffy and cooked through.
Why Canned Biscuits Work So Well
- Creates fluffy dumplings without homemade dough
- Saves major prep time on busy nights
- Makes this recipe practically foolproof
- The dumplings taste surprisingly homemade after simmering in the broth
Common Mistakes To Avoid
- Overcrowding the pot with biscuits
- Boiling too aggressively
- Not covering while simmering
- Cutting biscuit pieces too large
Recipe Notes
- Add a bay leaf while the soup simmers for an extra layer of cozy flavor. Just remove it before serving.
- Prefer smaller dumplings? Cut each biscuit into 8 pieces instead of 4 before adding them to the soup.
- For an even creamier broth, stir in up to 1 cup of heavy cream during the last 5 minutes of cooking.
- This recipe is super flexible, so feel free to add extra vegetables like peas, corn or green beans based on what your family loves.
FAQ About Chicken and Dumplings
Yes! Chicken and dumplings freezes surprisingly well. Store leftovers in an airtight container in the freezer for up to 3 months for best texture and flavor. Thaw overnight in the refrigerator before reheating on the stovetop over medium heat until warmed through.
If you prefer a thicker, creamier broth, stir in a cornstarch slurry near the end of cooking. Combine 2 tablespoons cornstarch with 1/4 cup cold water and whisk until smooth. Stir into the soup and simmer until thickened.
Absolutely. Flaky biscuits work great in this recipe and create soft, fluffy dumplings. Any refrigerated biscuit dough can be used, including buttermilk or homestyle varieties.
This usually means the dumplings need a little more cook time. Keep the pot covered and simmer for a few extra minutes until the biscuit pieces are cooked through and fluffy in the center.
Yes, rotisserie chicken is one of the easiest and most flavorful shortcuts for this recipe. It saves time and makes weeknight prep incredibly easy.
What To Serve With Chicken and Dumplings
Chicken and dumplings is already such a cozy, filling meal, but adding an easy side dish can round out dinner perfectly. If you need ideas, check out this full guide for What To Serve With Chicken and Dumplings.
A few favorites:
Ways to Use Leftover Chicken
Rotisserie chicken makes this recipe incredibly easy, and if you have extra shredded chicken left over, there are plenty of delicious ways to use it up.
Try adding it to:
- Chipotle-style chicken burrito bowls
- Chicken Noodle Soup
- Salads or wraps
- Chicken enchiladas
- Quesadillas or grilled cheese sandwiches
- Chipotle-style chicken burrito bowls
More Comfort Food Recipes
If you love cozy, easy dinners like chicken and dumplings, here are a few more comfort food favorites:
- Easy Slow Cooker Chicken Pot Pie
- Cilantro Lime Crock Pot Chicken
- Crockpot Mac and Cheese with Velveeta
- 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 Recipe 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.
Video
Notes
- Rotisserie chicken is the easiest option for this recipe and adds great flavor with minimal prep.
- Cut each biscuit into evenly sized pieces so the dumplings cook through properly.
- Keep the soup at a gentle simmer while the dumplings cook. Boiling too aggressively can affect the texture.
- Prefer smaller dumplings? Cut each biscuit into 8 pieces instead of 4.
- For an extra creamy broth, stir in up to 1 cup heavy cream during the last 5 minutes of cooking.
- Add peas, corn or green beans to make the soup even heartier.
- Leftovers reheat beautifully and the soup thickens slightly as it sits.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Made this on a snowy, cold day and it was perfect comfort food. Hubby loved it 💕. We didn’t add the cream at the end and the thickness was still great. We will definitely make again and again.
It’s delicious but even more so on a snowy day. I love hearing this, Jen! Thank you!
Holy Toledo, Batman!! This recipe was OUTSTANDING!!! I added a few more carrots and celery and a little extra chicken. Also took a bit of the broth and mixed it with cornstarch and thickened the chicken with the slurry. This is now going to become a regular meal at our house!!
.
My family LOVED this! It was super simple to make, and the biscuits as dumplings are spot on. This was my first time making this, going to be making this again next week.
Love to hear this, Vicki! Thank you!
How do you freeze leftovers of this recipe?
Leslie, I usually portion it out into single serve glass containers.
Made this tonight and it was a hit! This one will go in my make again list.
Excellent! I never have much or any leftovers when I make this!
Super easy and quick dish with good flavor.
So glad you agree, Lauren!
This was delicious! Only change was we used a red pepper oil instead of the olive oil.
Sounds great! Thanks for sharing the tip.
Tried this recipe last night. OMG it was absolutely FANTASTIC!!! This is definitely going in my favorite recipes book. The only thing I did different was season the chicken with an all purpose seasoning which I think added the extra flavor, but other than that we loved it!
That’s great to hear Kristyn. Thank you for sharing!
I made your recipe, I tweaked it some. I doubled everything, because my son loves Chicken and dumplings. I added garlic powder, a bit of pesto, chicken boullion, at the end I put a bit of whipped chive cream cheese, and I used butter flavored biscuits…Delicious..ThNk you so much!
I’m glad you made it your own! Thanks for sharing your tips so others can use them too.
First time trying it. My husband said “This is definitely a keeper☝️“ Best chicken and dumplings I’ve ever tried. I added the cup of heavy cream at the last 5 minutes as suggested and it sent it over the moon! Will never make any other chicken and dumpling as this is my go too! Definitely company worthy. 😊♥️
So love to hear this. Glad it was enjoyed. Thank you for sharing!
Can this be canned?
Hi Billie, I have not tried canning with this recipe. Let me know if you do!
we did it canned and turned out fabulous and even less work we get low sodium everything and added fresh garlic
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.