Name: Easy Chicken and Dumplings with Biscuits Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 large yellow onion, diced; 3 stalks celery, sliced; 1/2 cup matchstick carrots; 2 cloves garlic, minced; 3 cups cooked and shredded chicken (rotisserie chicken recommended); 40 oz chicken broth; 8 oz evaporated milk (or half and half); 1 (10.5 oz) can cream of chicken soup; Salt, to taste; Freshly cracked black pepper, to taste; 1 (16.3 oz) can buttermilk biscuits (add extra 5 oz can if you want more dumplings); 1/4 cup all-purpose flour

Jump to Recipe· 3.8 from 12 reviews

I absolutely adore a comforting bowl of chicken and dumplings, and with this Easy Chicken and Dumplings with Biscuits Recipe, I’ve found the perfect way to satisfy that craving without spending hours in the kitchen. Using flaky canned biscuits for dumplings makes this a real time-saver that doesn’t compromise on flavor or heartiness. Every spoonful is filled with tender chicken, flavorful broth, and soft, pillowy dumplings that remind me of cozy family dinners and chilly evenings.

Why You’ll Love This Easy Chicken and Dumplings with Biscuits Recipe

What really excites me about this recipe is the rich, creamy flavor that feels so indulgent but is surprisingly easy to achieve. The combination of evaporated milk, cream of chicken soup, and homemade vegetable sauté gives the broth a luscious body, while the shredded chicken adds just the right amount of protein to satisfy any appetite. The biscuits, cut into quarters and lightly floured, transform into dumplings that soak up all that delicious broth, balancing soft textures with subtle buttery notes. It’s basically comfort food magic in every bite.

On top of the amazing taste, I love how simple this recipe is to prepare. Using a rotisserie chicken saves so much time, and the canned biscuits are a genius shortcut for dumplings that cook right in the soup. It’s an ideal dish for weeknights when you want something warm and hearty but don’t want to fuss with making dough from scratch. This recipe shines at family dinners, casual get-togethers, or even a laid-back holiday meal where everyone just digs in and enjoys. Once you try it, you’ll see exactly why this version stands out from the traditional recipes I’ve made before.

Ingredients You’ll Need

The image shows many small dough pieces arranged closely on a wooden board, each piece dusted lightly with flour. The dough pieces have a rough, soft texture and are cut into irregular triangular shapes. The board underneath has a warm brown color with scattered flour, creating a rustic look. The whole scene is viewed from above, with a clear focus on the fresh, uncooked dough pieces ready for baking or cooking. The background around the board is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Easy Chicken and Dumplings with Biscuits Recipe come together simply and perfectly. Each one adds a key element that builds the dish’s flavor, texture, and comfort factor in the most delightful way.

Butter: Adds richness and helps soften the vegetables for a savory base.
Yellow onion: Brings natural sweetness and depth once sautéed.
Celery: Adds a mild crunch and aromatic freshness.
Matchstick carrots: Provide a touch of color and natural sweetness.
Garlic: Infuses the broth with savory warmth.
Cooked shredded chicken: Using rotisserie chicken makes this recipe quick and flavorful.
Evaporated milk (or half and half): Creates a creamy texture without overpowering richness.
Cream of chicken soup: Adds concentrated chicken flavor and thickens the broth.
Chicken broth: The savory base that brings all ingredients together.
Salt and freshly cracked black pepper: Essential to season and enhance all flavors.
Canned buttermilk biscuits: The superstar shortcut transforming into fluffy dumplings.
All-purpose flour: Helps coat the biscuits to give them a delicate coating that absorbs broth beautifully.

Directions

Step 1: In a large heavy-bottomed pot, melt your butter over medium-high heat. Once melted, add the diced onion, sliced celery, matchstick carrots, and minced garlic. Cook while stirring often until all the vegetables are tender and fragrant, about 6 to 8 minutes. This step builds the soulful flavor base I love in chicken and dumplings.

Step 2: Add your shredded cooked chicken along with the chicken broth, evaporated milk (or half and half), and the can of cream of chicken soup. Stir everything together and bring the mixture to a gentle simmer. Season the soup with salt and freshly ground black pepper to taste. The aroma at this point always makes me eager for the next steps.

Step 3: While the broth is warming through, take your canned biscuits and cut each one into four equal pieces. Lightly toss these biscuit quarters in all-purpose flour — this little trick helps prevent them from sticking together and makes them soak in the broth just right.

Step 4: Carefully add the floured biscuit pieces to the simmering soup. Use a spoon or spatula to press the biscuits gently under the surface of the broth so they’re mostly covered. Cover the pot with a lid and let the dumplings cook for about 8 to 10 minutes. I like to occasionally break apart any dumpling clumps and press them back under the broth to keep them tender and evenly cooked.

Step 5: Test one of your biscuit dumplings to ensure it’s cooked through in the center and not doughy. Once fully cooked, the dish is ready to serve. I always dive in immediately, while it’s warm and comforting.

Servings and Timing

This Easy Chicken and Dumplings with Biscuits Recipe makes about 6 hearty servings, which is perfect for a family meal or having leftovers for the next day. The prep time is roughly 10 minutes, and the cooking time is about 20 minutes, bringing your total time to around 30 minutes. No resting or cooling time is needed — this dish is best enjoyed fresh and hot!

How to Serve This Easy Chicken and Dumplings with Biscuits Recipe

A white bowl filled with a golden, creamy chicken and biscuit stew, with visible chunks of shredded chicken and small pieces of vegetables like celery and carrots in a thick sauce, topped with soft, lightly browned biscuit dough pieces sprinkled with ground black pepper, beside a white plate holding a serving of the stew showing three fluffy biscuits atop shredded chicken and vegetables, with a rustic metal spoon resting on the plate. Both sit on a blue and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with something simple and crisp to contrast the creamy, soft dumplings. A side of steamed green beans or a fresh garden salad with a bright vinaigrette really balances the meal. If I’m feeling a little indulgent, roasted Brussels sprouts or sautéed kale also add wonderful flavor and texture.

For garnishing, a sprinkle of freshly chopped parsley or thyme on top adds not just color but a light herbal brightness that wakes up the dish visually and on the palate. For presentation, I like to ladle the chicken and dumplings into deep bowls so the broth and dumplings shine front and center. Portion sizes are generous since it’s such a filling dish, but it’s always satisfying to have seconds.

When it comes to beverages, a chilled glass of dry white wine like a Chardonnay complements the creaminess perfectly. For non-alcoholic options, iced tea with a splash of lemon or a sparkling water with fresh herbs keeps the meal feeling fresh. This recipe is ideal for comforting weeknight dinners, casual family gatherings, or anytime you want a warming, homemade taste with minimal fuss.

Variations

I love adapting this Easy Chicken and Dumplings with Biscuits Recipe depending on what’s on hand or my mood. For example, if I want to amp up the veggies, I sometimes add peas or diced potatoes along with the carrots and celery. You could also swap the shredded chicken for cooked turkey leftovers after a holiday meal for a fun twist.

If you’re looking for gluten-free options, trying gluten-free biscuit dough or even making dumplings using gluten-free baking mixes works well. For a dairy-free spin, substitute the evaporated milk with coconut milk and use a suitable dairy-free cream soup. While it won’t taste exactly the same, the comforting vibe remains strong.

For those who enjoy a bit more spice or flavor complexity, stirring in herbs like sage or a pinch of cayenne pepper can liven up the broth. Alternatively, cooking this dish in a slow cooker lets all the flavors meld beautifully if you have a bit more patience. Just add the biscuits towards the very end to avoid them getting too soggy.

Storage and Reheating

Storing Leftovers

Once you have leftovers, I recommend transferring the chicken and dumplings to an airtight container and storing it in the refrigerator. It will keep well for up to 3 days. Using a shallow container helps it cool faster and preserves the texture better. Make sure to give it a good stir before refrigerating to distribute the dumplings evenly in the broth.

Freezing

This recipe can be frozen, but I find that freezing dumplings made from canned biscuits sometimes affects their texture a bit. If you plan to freeze, I suggest freezing the stew without the biscuits first and adding fresh biscuits or dumplings when you reheat. To freeze, place the stew in freezer-safe containers or zip-top bags, remove excess air, and label with the date. It keeps nicely for up to 3 months.

Reheating

To reheat, warm the dish gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If stored with dumplings, add a splash of chicken broth or water if it feels too thick. Avoid microwave reheating for large portions as it heats unevenly. Fresh biscuits or dumplings can be added at this stage and cooked in simmering broth for 8 to 10 minutes for best texture and flavor restoration.

FAQs

Can I use raw chicken instead of shredded rotisserie chicken?

Absolutely! If you prefer using raw chicken, dice or shred it and cook it in the pot after sautéing the vegetables. Add enough broth and simmer until the chicken is fully cooked, then proceed with the rest of the steps. Just keep in mind this will add some extra cooking time.

What biscuit brand works best for the dumplings?

I usually use the popular canned buttermilk biscuits found in most grocery stores. They’re flaky, buttery, and hold up well in the broth. If you want more dumplings, adding an extra can or two works perfectly without changing the flavor.

Can I make this recipe vegetarian or vegan?

To veganize the recipe, swap chicken broth for vegetable broth and substitute the chicken and cream of chicken soup with plant-based options, like coconut cream or cashew cream. Replace biscuits with a vegan dough or dumpling recipe. It’s definitely doable, but the flavor will be different from the classic version.

How do I know when the dumplings are fully cooked?

After cooking the dumplings for 8 to 10 minutes covered, test one by cutting it open or tasting. It should be tender and cooked through, not doughy or raw in the center. If needed, keep cooking for a few more minutes, checking frequently.

Is this recipe freezer-friendly with the dumplings included?

Freezing the entire dish with dumplings sometimes affects their texture, making them a bit soggy upon reheating. I recommend freezing just the soup and chicken, then preparing fresh dumplings when you reheat for the best results.

Conclusion

I hope you’re as excited to try this Easy Chicken and Dumplings with Biscuits Recipe as I am to share it with you. It’s one of my go-to meals when I want something that’s quick, cozy, and packed with flavor but without all the fuss. Once you taste those fluffy biscuit dumplings soaking in creamy, savory broth with tender chicken and veggies, you’ll understand why this recipe has a permanent spot in my kitchen. Give it a try and let me know how much you love it!