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 rich chicken flavor and, when combined with the cream of chicken soup, makes the broth deliciously creamy. You can use store-bought stock or my rotisserie chicken stock recipe if you have a leftover chicken carcass.
• 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.

Sharon’s tips

• If I don’t have homemade stock, I use jarred Better Than Bouillon Roasted Chicken Base instead of boxed or canned stock, 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.

Serving suggestions

At our house, we consider chicken and dumplings a meal all by itself, so I don’t usually serve it with any sides. If you’d like something for sopping up that creamy broth, my Southern Cornbread with Buttermilk is a natural choice. A Simple Spinach Salad would also pair nicely.

For dessert, keep the comfort-food theme going with Condensed Milk Sweet Potato Pie or Pecan Custard Pie.

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

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Chicken and Dumplings with Biscuits

Course: Main Dish, Soup

Cuisine: American, Southern

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 5 servings

1x2x3x

Calories: 430kcal

Author: Sharon Rigsby

5 from 11 votes

Easy homemade Chicken and Dumplings with canned biscuits is classic comfort food and a true family favorite. It's full of juicy pieces of chicken and tender dumplings swimming in a delicious broth with carrots and celery for a complete meal in a bowl.

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Ingredients

• ▢ 5 cups chicken stock, 40 oz
• ▢ 10.75 ounces can condensed cream of chicken soup
• ▢ ¼ teaspoon poultry seasoning
• ▢ 1 rotisserie chicken, skin and bones removed, and meat shredded or chopped.
• ▢ 16.3 ounces can refrigerated biscuits, I used Pillsbury Grands, Southern Homestyle Buttermilk Biscuits
• ▢ 2 carrots peeled and chopped
• ▢ 3 celery ribs chopped
• ▢ 1 tablespoon fresh parsley chopped (optional garnish)

Instructions

• Add 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 for five minutes.
• While the soup cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch wide strips.
• Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add the carrots and celery.
• Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.
• Ladle into a bowl and serve immediately! Garnish with chopped parsley if desired.

Notes

• Instead of boxed chicken stock, I like and use jarred Better Than Bouillon Roasted Chicken Base, mixed with hot water to make chicken stock. Each eight-ounce jar makes 38 cups of stock.
• Generally, there are eight biscuits in each can of biscuits. I have found that this recipe works best if you only use six. Instead of letting the other two go to waste, either bake the two remaining biscuits and serve them with another meal, or cut them up and add them to the soup as it cooks while you reheat it.
• A pizza cutter works better than a knife for cutting strips of biscuit dough.
• Because you are using a fully cooked rotisserie chicken, and the dish only takes 35 minutes to make, I don’t recommend preparing this recipe in a crockpot or slow cooker.

 

Nutrition

Calories: 430kcal | Carbohydrates: 27g | Protein: 56g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 150mg | Sodium: 720mg | Potassium: 276mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4250IU | Vitamin C: 6.6mg | Calcium: 50mg | Iron: 2mg

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