Chicken and Dumplings with Biscuits

Ingredient notes

(Please see the printable recipe card below for specific quantities.)

• Rotisserie chicken – it can’t get much easier than stopping at the grocery store and picking up one of these flavorful time savers. Shredded rotisserie chicken can be used in any number of recipes. Leftover chicken, or my oven-baked bone-in chicken breasts or chicken thighs, can be substituted.
• Refrigerated biscuit dough – and rotisserie chicken are the two major hacks or time savers in this recipe. I like Pillsbury Grands canned biscuits, but you can use whatever brand of canned biscuits you prefer.
• Cream of chicken soup – adds a wonderful creaminess and flavor to this dish. I have also substituted cream of mushroom soup before with good results.
• Chicken stock – adds tasty chicken flavor and, when combined with the cream of chicken soup, equals delicious flavor!
• Carrots and celery – these veggies add a pleasing crunch plus beautiful color and flavor.
• Poultry seasoning – combines thyme, sage, rosemary, and marjoram in a wonderfully delicious seasoning blend that enhances the flavor of chicken dishes.

Recipe variations

Let’s talk dumplings! Depending on what part of the country you grew up in, you might prefer large fluffy biscuit dumplings or the flatter strips of dumpling dough cooked in broth until they are puffed and tender.

• Instead of making the dumplings from scratch, this recipe uses refrigerated canned biscuits, which are flattened, cut into strips, and then cooked in the soup.
• If you prefer the larger round biscuit dumplings, you can substitute frozen biscuits. They will need to be cooked in the soup liquid until a toothpick inserted in the center comes out clean.
• Other options for dumplings include gnocchi, Bisquick biscuit mix, a frozen or refrigerated pie crust cut into strips, premade frozen dumplings, or even a flour tortilla cut into strips.

How to make chicken and dumplings with biscuits

Follow my simple instructions so you can learn how to make chicken and dumplings with biscuits at home!

1. Add the stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover, and simmer the creamy chicken soup base for five minutes.

2. While the chicken mixture cooks, roll out or pat six biscuits to one-eighth inch thickness on a lightly floured surface. Cut each biscuit into half-inch-wide strips.

3. Remove the lid from the soup, increase the heat to medium-high, and return to a boil. Drop the biscuit pieces, one at a time, into the boiling soup. Add the carrots and celery once all of the biscuit strips have been added.

4. Reduce the heat to low, cover, and simmer for 20 minutes. Give a good stir every five minutes to keep the dumplings from sticking to each other.
5. Ladle into a bowl and serve immediately! Garnish with chopped parsley, if desired.

Serving suggestions

At our house, we consider this chicken and dumplings with veggies a meal, and I don’t usually serve it with any sides. However, a slice or two of my Southern Cornbread with Buttermilk, Texas Toast Garlic Bread, Broccoli Cheddar Cheese Cornbread Muffins, or even my Southern Hoe Cakes would be great for sopping up every last drop.

If you would like to serve this dish over something, my Twice Baked Mashed Potatoes or simply some white or yellow rice would work well.

For dessert, a slice of my Sweet Potato Pie, Banana Pudding Pie, or Pecan Pie would round out the meal nicely. Other options include my handheld Charleston Chewies, or if you want a lighter option, my Homemade Strawberry Sherbert will make a lovely sweet ending to a perfect meal.

Make it ahead

To make this chicken and dumplings recipe up to 24 hours ahead, make it through step 1: add the stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover, and simmer the creamy chicken soup base for five minutes. Right before you are ready to serve it, proceed to step 2 by bringing it to a boil, then adding the biscuit dough and other veggies.

How to store and reheat leftovers

If you have them, leftovers can be stored in the refrigerator for up to four days. This dish is just as good, if not better, when heated up the next day.

To reheat your leftovers, add them to a saucepan over medium heat and cook until they are heated through. If you have leftover biscuit dough, you can add it and cook it until it is done.

Frequently asked questions

Sharon’s tips

• Instead of boxed or canned stock, I like and use jarred Better Than Bouillon Roasted Chicken Base, which is mixed with boiling water to make chicken stock. Each eight-ounce jar makes 38 cups of stock.
• There are eight biscuits in each can of Grands biscuits, but I find that this recipe works best if you only use five or six. Save the rest to add to the leftovers the next day.
• A pizza cutter works better than a knife for cutting strips of biscuit dough.

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Join the conversation

⭐️⭐️⭐️⭐️⭐️ I still laugh thinking about the day my phone would not stop buzzing back in March 2022 - turns out a shoutout from Vanna White herself will do that! If you make this chicken and dumplings recipe and it becomes a favorite in your house too, you’ll understand exactly why it caught her attention. Sometimes the simplest recipes really are the best ones.

I hope you love this Southern Chicken and Dumplings with Biscuits as much as my family, my readers, and apparently one very famous Wheel of Fortune co-host does! If you try it, I’d love for you to leave a star rating and a comment below and let me know how it turned out.

Thanks so much for visiting Grits and Pinecones! I hope you come back soon!

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