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.
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, bake the two remaining biscuits and serve them with another meal.
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 30 minutes to make, I don't recommend preparing this recipe in a crockpot or slow cooker.