Chicken and Dumplings with Biscuits: A Quick & Cozy Classic

Few meals say comfort like a warm bowl of Chicken and Dumplings with Biscuits. This recipe is beloved across generations — soft, fluffy biscuit pieces swimming in a creamy chicken stew packed with flavor. And the best part? You don’t need to spend hours in the kitchen to enjoy this Southern favorite. This version leans into convenience without sacrificing taste, making it ideal for busy weeknights, chilly weekends, or when you just need a little culinary hug.

Whether you’re looking for homemade chicken and dumplings easy enough for a beginner or craving that nostalgic feeling of grandma’s kitchen, this dish has your back. We’ll be using shortcut ingredients like canned chicken and pre-made biscuit dough to simplify the process without compromising the soul-satisfying flavor you expect.

This dish is for home cooks who love classic flavors but appreciate the magic of a quick recipe. If you’re feeding a hungry family or prepping a no-fuss dinner, this quick chicken dumplings recipe will become your go-to.

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Why This Quick Chicken Dumplings Recipe Is So Popular

Let’s be honest — traditional dumplings from scratch are amazing, but they take time. This chicken and dumplings with biscuits version swaps in store-bought ingredients like Grands biscuits and canned chicken, cutting the prep time dramatically. The result? A creamy, hearty dish that tastes like it took hours, but actually comes together in under 40 minutes.

This is a favorite because:

• It’s budget-friendly and family-approved.
• It uses pantry staples you probably already have.
• The texture of the biscuits simulates soft, pillowy dumplings perfectly.
• It can be made entirely in one pot.
• You can modify it easily to create a chicken and dumplings bake, chicken and biscuit soup, or even roasted chicken and dumplings.

For more quick dinner inspiration, check out this hearty ground turkey and peppers stir fry.

What You’ll Need: Simple Ingredients for Chicken and Dumplings with Biscuits

Here’s everything you’ll need to make this delicious and comforting meal:

• 1 tablespoon butter
• 1 small onion, diced
• 2 cups cooked chicken, shredded (or use canned chicken)
• 1 can (10.5 oz) cream of chicken soup
• 4 cups chicken broth
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 can (16 oz) refrigerated biscuit dough (like Grands)
• ½ cup milk
• 1 cup frozen peas and carrots (optional)

These ingredients create a creamy, flavorful base that’s elevated by the soft, fluffy dumplings made from biscuits.

Using Canned Chicken and Pre-Made Biscuits: A Weeknight Savior

Some may raise an eyebrow at canned chicken and dumplings, but there’s no shame in embracing kitchen shortcuts. Canned chicken is perfectly fine when you’re in a hurry — just drain and shred it before adding it to the stew.

Refrigerated biscuit dough, especially Grands biscuits, saves so much time. Just chop them into quarters and drop them into the simmering broth. They puff up beautifully and take on all that savory flavor.

Looking for other smart shortcut meals? Try this crack breakfast casserole — it’s another lifesaver for busy cooks.

Step-by-Step: How to Make Chicken and Dumplings with Biscuits

1. Sauté the Aromatics
In a large pot or Dutch oven, melt butter over medium heat. Add diced onions and sauté until translucent, about 3–4 minutes.

2. Build the Broth
Add shredded chicken (or canned chicken), cream of chicken soup, chicken broth, milk, garlic powder, and pepper. Stir well to combine. Bring mixture to a simmer.

3. Add Biscuits
While the broth simmers, open the biscuit dough and cut each biscuit into 4 or 6 pieces, depending on how large you want your dumplings. Gently drop the biscuit pieces into the broth one at a time to avoid clumping.

4. Simmer Gently
Cover and reduce heat to low. Let it simmer gently for 15–20 minutes, stirring occasionally. The biscuit pieces will puff up and cook through in the liquid. Avoid boiling or stirring too vigorously.

5. Finish and Serve
If you’d like to add veggies, stir in frozen peas and carrots during the last 5 minutes of cooking. Once the biscuits are fluffy and cooked through, serve hot.

Try pairing this comforting dish with a side like cheesy root vegetable gratin for a heartier meal.

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Recommended Kitchen Equipment

To make this dish easily and efficiently, you’ll need:

• Large pot or Dutch oven with lid
• Wooden spoon or silicone spatula
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Can opener (if using canned chicken or soup)

This is a one-pot wonder, which means cleanup is just as easy as the cooking process.

Tips for the Best Homemade Chicken and Dumplings (Easy Version)

• Don’t overcrowd the biscuits. Drop them in gently and space them out so they can expand.
• Use low heat when simmering. High heat can make the biscuits fall apart.
• Add herbs like thyme or parsley for an herbal kick.
• Use leftover rotisserie or roasted chicken for even more flavor.

Need an easy baked version? You’ll love the next section.

Baking vs Simmering: Chicken and Dumplings with Biscuits Bake Option

If you prefer a baked dish, try a Chicken and Dumplings Bake. It’s equally delicious and just as simple.

1. Pour your creamy chicken mixture into a baking dish.
2. Top evenly with raw biscuit pieces.
3. Bake at 375°F for 25–30 minutes or until the biscuits are golden and cooked through.

The biscuits become golden on top while staying tender underneath. You can even serve it alongside something like garlic butter corn with melty cheese for extra indulgence.

Flavor Variations to Try

• Roasted Chicken and Dumplings: Use leftover roasted chicken for a deeper, richer flavor.
• Chicken and Biscuit Soup: Add more broth and skip the milk to make it soupier.
• Spicy Version: Stir in a dash of cayenne or diced jalapeños for a little heat.
• Cheesy Twist: Add shredded cheddar to the broth for a creamy, cheesy dumpling stew.

Looking for another warm, cheesy favorite? You might enjoy cheesy pasta bake with pumpkin tomato sauce.

Common Mistakes to Avoid

• Boiling the soup after adding biscuits — they’ll dissolve.
• Overstirring can break up dumplings and turn the mixture gummy.
• Adding uncooked vegetables too late — they won’t soften in time.
• Using old canned chicken — check expiration dates for best flavor.

Avoid these mistakes, and your dumplings will turn out fluffy and delicious every time.

What to Serve with Chicken and Dumplings with Biscuits

This dish is hearty on its own, but it pairs well with light and fresh sides like:

• Cucumber dill salad
• Garlicky kale with white beans and lemon
• Cottage cheese egg salad
• Apple fritter donuts for dessert

These additions add freshness, balance, and even more comfort to your meal.

Storage & Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days. The biscuits will absorb more liquid, so the mixture thickens over time.

Freezer: Freeze cooled portions for up to 2 months. For best texture, freeze before adding the biscuit dough and add fresh when reheating.

Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of broth or milk if it becomes too thick.

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FAQs About Chicken and Dumplings with Biscuits

Can I use frozen biscuit dough?
Yes, just thaw it first and follow the same steps.

Can I make this in a slow cooker?
Absolutely. Cook the chicken soup mixture on low for 4–5 hours, then add biscuit dough and cook for another hour until fluffy.

What’s the difference between chicken and dumplings and chicken pot pie?
Dumplings are cooked in broth; pot pie is baked with a crust. Both are creamy and comforting but vary in texture.

Are Grands biscuits the best choice?
Grands are great for larger, fluffier dumplings. You can also use generic or homemade biscuit dough.

Final Thoughts: A Cozy, Easy Dinner Everyone Will Love

This Chicken and Dumplings with Biscuits recipe proves that comfort food doesn’t have to be complicated. Whether you use canned chicken, Grands biscuits, or toss in a few vegetables, it delivers rich, satisfying flavor in less than an hour. It’s family-friendly, weeknight-ready, and endlessly customizable.

If you’re planning ahead, pair this dish with mini pancake cereal for a fun breakfast-for-dinner twist, or make a full spread with slow cooker pumpkin pie oatmeal for dessert.

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