Easy Chicken and Dumplings with Canned Biscuits
Let’s Talk Chicken and Dumplings—Real Life, Real Easy
I have this memory of my mom—elbows deep in flour, humming along to some ’90s country song, making Chicken and dumplings that seemed to take all afternoon (and leave the kitchen dusted like the moon’s surface). Love that, but who has that kind of time anymore? So, honestly, this easy chicken and dumplings with canned biscuits has become my own go-to. One time my cousin called it a ‘hug in a bowl.’ Maybe it’s because you can throw it together while wrangling kids, pets, or even a phone call from your chatty neighbor. Plus, you get to use up those biscuits you thought you’d make breakfast with (but didn’t). Works for me.
Why You’ll Love Making This (Trust Me!)
I throw this together when I’m starved but crave that cozy, just-like-home food. My family polishes off the pot every time (even if I use the cheap biscuits because I forgot the fancy brand again). Also, it’s pretty foolproof—unless, like me, you once forgot to buy chicken and tried it with leftover ham. That was… not my finest hour. If you ever feel like cooking is a big ordeal, this recipe turns that idea on its head. No stress, just good grub. And if it comes out too thick—well, just call it stew, like I do.
What You Need (Sub-ins Totally Welcome)
- 2 cups cooked chicken (shredded or chopped—rotisserie works in a pinch, or even turkey if you’ve misplaced your chicken!)
- 1 can (about 10.5 oz) cream of chicken soup (my grandmother swore by Campbell’s, but the store brand is fine—honestly can’t taste the difference)
- 1 can (8-12 oz) refrigerated biscuit dough (Pillsbury Grands are big, but any will do; I’ve used flaky and homestyle and didn’t notice much except a bit more fluff on the flaky)
- 4 cups chicken broth (boxed, homemade, or those cubes dissolved in warm water—no one’s judging here)
- 1 cup frozen mixed veggies (sometimes I skip these or toss in a handful of corn if that’s all I’ve got)
- 1 onion, chopped (if you have no onions, just move on, but the flavor is worth the eye-watering session)
- 2 cloves garlic, minced (jarred garlic is weirdly spicy to me, but use it if you like)
- Salt and pepper, to taste (I dump in a generous grind of each, then taste and adjust—watch the salt if your broth is salty already)
How To Make These Dumplings (My Way)
- First, grab a big pot or Dutch oven (use whatever’s clean; I once did this in a frying pan—not recommended, but it technically worked).
- Splash in a bit of oil and sauté your onion over medium heat til it softens up—doesn’t need to be caramelized, just not raw. Toss in garlic. It should smell good, like you actually know what you’re doing.
- Pour in your chicken broth and stir in the cream of chicken soup. It’ll look a bit weird, kind of gloopy, but just give it a minute to blend together. (This is when I usually sneak a taste—don’t burn your tongue!)
- Add chicken and frozen veggies. Bring it to a simmer—not a mad bubble, just a lazy simmer.
- While that’s doing its thing, pop open the biscuit can (the fun/terrifying part). Rip or cut each biscuit into quarters—smaller pieces cook through better. (Once, I left them big, and wound up with uncooked dough islands. Not fun.)
- Drop biscuit pieces into the pot. Push them down lightly with the spoon so they get all cozy in the broth but still peek out a bit on top.
- Cover the pot and let it all simmer on low for about 20 minutes. No peeking! Seriously, every time I peeked, the dumplings deflated like sad birthday balloons.
- Take off the lid, give an ever-so-gentle stir, and taste. Biscuits should be light but not raw in the middle. Add salt or pepper if needed.
Stuff I’ve Learned (Sometimes the Hard Way)
- Biscuit dough cooks faster if you chop it smaller, but then you end up with more little dumplings, so
if you like big, fluffy clouds, go bigger—just test they’re cooked through in the center. - If your broth seemed thin but thickens too much, just add a splash of milk or water. I’ve even used oat milk; my kids didn’t notice.
- Piling on extra chicken sounds good, but too much makes it less creamy and more like a meaty stir-fry. Balancing—still working on that.
Things I’ve Tried (Some Worked, One Didn’t)
- Using crescent roll dough instead of biscuit—came out a bit weirdly sweet? Not my favorite, but could suit someone out there.
- I once tossed in chopped spinach. Actually, turns the broth kinda green, but tastes great. Bonus points for veggie intake.
- Mixing in a can of peas and carrots works if you don’t like frozen bags. Go with your gut, or whatever’s in your pantry.
Equipment—Or, What Happens If You’re Missing Stuff?
Dutch oven, big soup pot, or honestly, any large-ish pot with a lid will do. Don’t have a lid? Use a cookie sheet or—even more creative—a big dinner plate. I’m not proud, but it worked.
Storing Leftovers (If That Ever Happens)
This should keep fine in the fridge for two or even three days, but to be real, it’s never lasted more than a day and a half here. If there’s somehow extra, just pop it into an airtight container. Microwave leftovers with a splash of broth or milk to loosen things up.
Serving It Up (How We Roll)
We usually just scoop it into big bowls and eat with spoons, like the heathens we are. But hey, sometimes my partner gets all fancy and cracks some black pepper on top, even a sprinkle of parsley if we’re pretending to be on TV. For actual guests (rare), I serve it with a simple salad or biscuits on the side. More carbs, more better.
Things I Wish I’d Known (Ahem, Learn From My Mishaps)
- If you try to rush the dumplings by turning the heat way up, all you get is gummy, hard biscuits and messy broth. Patience is a virtue I’m still learning myself.
- Add the canned biscuits only after the broth is at a simmer. Otherwise, I ended up with a sticky mess that took forever to scrub off the pot (learned that one the hard way—and my dish sponges will never be the same).
- If you mess up and forget to cover the pot for the first five minutes, don’t sweat it, just add a few extra minutes to the cook time.
People Actually Ask Me…
“Can I use cooked turkey instead of chicken?”
Yup! I actually prefer turkey sometimes because it’s got a bit more flavor, and the texture holds up in the broth. Just don’t use deli turkey, please (been there, not good).
“Do I have to use cream of chicken soup?”
I mean, it’s kind of the backbone of the flavor, but if you only have cream of mushroom (or celery), go for it. It’ll taste a bit different but still good. I wouldn’t try tomato soup though—actually, wait, don’t try it. Trust me.
“My dumplings are doughy—is that normal?”
Sort of! They should be pillowy but not raw inside. Cut one in half, if it’s cooked through, you’re golden. Still gooey? Let ‘em simmer a few more minutes (with the lid on!).
“Can I freeze this?”
Well, you can, but the biscuits get a bit weird when thawed—kinda soggy and less fun. It’s better fresh, but desperate times, right?
Oh, and if you want to double the recipe—just make sure your pot is big enough. I tried once in my old three-quart saucepan. Yeah, big mess.
Anyway, there you go, friend—easy chicken and dumplings with canned biscuits, form my kitchen to yours. It won’t win any awards for fancy, but it always wins over hungry people at my house. If you end up with flour in your hair or a dumpling stuck to the pot, well, you’re in pretty good company. Enjoy!
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 4 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables
- 1 can refrigerated biscuit dough (8 biscuits)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Salt to taste
Instructions
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1In a large pot over medium heat, combine chicken broth and cream of chicken soup. Stir until well mixed.
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2Add shredded chicken, mixed vegetables, thyme, black pepper, garlic powder, and salt. Bring to a gentle boil.
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3Cut each biscuit into 4 pieces. Drop biscuit pieces into the simmering soup mixture.
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4Reduce heat to low, cover, and simmer for 20-25 minutes until biscuits are cooked through and fluffy, stirring occasionally to prevent sticking.
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5Ladle chicken and dumplings into bowls and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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