Simple Chicken and Dumplings with Biscuits Recipe

I decided to make Simple Chicken and Dumplings with Biscuits on an evening when I wanted something warm and comforting but did not want to turn cooking into a whole project. It was one of those days where a single pot and familiar flavors sounded like the right move.

Chicken and dumplings felt like the answer, but making dumplings from scratch did not. That’s when I reached for a can of biscuits in the fridge and figured they could do the heavy lifting.

I used a rotisserie chicken because it was already cooked and because shortcuts like that make dinner feel possible instead of overwhelming.

Everything came together in one pot. The biscuits puffed up, the broth turned creamy, and the kitchen smelled like comfort. It wasn’t fancy or planned, but it was satisfying in the best way. That’s why this recipe keeps finding its way back into my kitchen.

Why I Keep Making This Dish (The Real Reasons)

1. Zero Dough Stress: The biscuits do all the work. I just cut them and feel productive.
2. Comfort Level Extreme: This is a blanket in food form.
3. One-Pot Magic: Fewer dishes means future me is happier.
4. Hard to Mess Up: I’ve overcooked it, under-seasoned it, and it still worked.
5. Rotisserie Chicken Saves Lives: Or at least saves dinner.
6. Biscuits Are Fun: Watching them puff up never gets old.
7. Fast Comfort: Thirty minutes from “what’s for dinner” to “oh wow.”

Tips I Learned the Hard Way

• Keep the Heat Gentle: Boiling too hard makes the dumplings angry.
• Flour the Biscuits: I skipped this once. They disappeared into the soup.
• Don’t Overcrowd: Too many biscuits need space to puff.
• Stir Carefully: Aggressive stirring breaks the dumplings apart.
• Taste Before Serving: Creamy soups love extra pepper.
• Use a Heavy Pot: Thin pots scorch fast. Ask me how I know.
• Serve Right Away: Dumplings keep cooking even after the heat’s off.

Variations You Can Mess Around With

1. Extra Veggie Version: Add peas or corn if the freezer is already open.
2. Creamier Mood: Use half and half instead of evaporated milk.
3. Herby Feel: A little dried thyme or parsley goes a long way.
4. Spicy Day: Black pepper and a pinch of cayenne wake it up.
5. More Dumplings: Add that extra biscuit can and don’t look back.
6. Leftover Chicken: Any cooked chicken works. No rules here.

How to Make “Simple Chicken and Dumplings with Biscuits”

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
• 8 oz evaporated milk or half and half
• 1 can (10.5 oz) cream of chicken soup
• 40 oz chicken broth
• Salt and freshly cracked black pepper, to taste
• 1 can (16.3 oz) buttermilk biscuits
• Optional extra biscuits if you like more dumplings
• 1/4 cup all-purpose flour

Instructions

Step 1:
Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, carrots, and garlic. Cook them, stirring often, until everything softens and smells like you’re doing something right. This takes about 6 to 8 minutes.

Step 2:
Add the shredded chicken, chicken broth, evaporated milk, and the can of cream of chicken soup. Stir it all together and bring it to a gentle simmer. Season with salt and black pepper. Taste it. Adjust it. Taste again.

Step 3:
Cut each biscuit into four pieces. Toss the biscuit pieces lightly in flour. This helps them turn into actual dumplings instead of soggy bread.

Step 4:
Add the floured biscuits to the pot. Gently press them under the broth so they get cozy. Put the lid on and let them cook for about 8 to 10 minutes. I usually lift the lid once or twice to break them apart if they clump together and press them back down.

Step 5:
Check one dumpling to make sure it’s cooked through and not doughy in the middle. Once they’re done, serve immediately. This is not a dish that likes waiting.

Simple Chicken and Dumplings with Biscuits Recipe

Simple Chicken and Dumplings with Biscuits is a warm, one-pot comfort meal made with tender shredded chicken, a creamy broth, and soft biscuit dumplings cooked right in the soup.

It uses everyday ingredients, comes together quickly, and skips the extra work of making dumplings from scratch.

This is the kind of easy, cozy dinner that feels familiar, filling, and perfect for busy weeknights or quiet evenings at home.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Calories: 566

Ingredients Method

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
• 8 oz evaporated milk or half and half
• 1 can 10.5 oz cream of chicken soup
• 40 oz chicken broth
• Salt and freshly cracked black pepper to taste
• 1 can 16.3 oz buttermilk biscuits
• Optional extra biscuits if you like more dumplings
• 1/4 cup all-purpose flour

Method

 

1. Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, carrots, and garlic. Cook them, stirring often, until everything softens and smells like you’re doing something right. This takes about 6 to 8 minutes.
2. Add the shredded chicken, chicken broth, evaporated milk, and the can of cream of chicken soup. Stir it all together and bring it to a gentle simmer. Season with salt and black pepper. Taste it. Adjust it. Taste again.
3. Cut each biscuit into four pieces. Toss the biscuit pieces lightly in flour. This helps them turn into actual dumplings instead of soggy bread.
4. Add the floured biscuits to the pot. Gently press them under the broth so they get cozy. Put the lid on and let them cook for about 8 to 10 minutes. I usually lift the lid once or twice to break them apart if they clump together and press them back down.
5. Check one dumpling to make sure it’s cooked through and not doughy in the middle. Once they’re done, serve immediately. This is not a dish that likes waiting.

Nutritional Information

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

How I Like to Serve This

1. Weeknight Dinner: Big bowl, couch, no distractions.
2. Cold Weather Fix: When jackets are still on indoors.
3. Family Style: One pot in the middle, everyone helps themselves.
4. With Bread: Because carbs supporting carbs feels right.
5. Next to a Salad: To pretend balance exists.
6. Second Bowl Energy: Always happens.

Storage, Leftovers, and Next-Day Thoughts

• Best Fresh: Dumplings are happiest right away.
• Fridge Friendly: Keeps up to 3 days in an airtight container.
• Store Separately: Dumplings soak up broth like sponges.
• Reheat Gently: Add extra broth to loosen things up.
• Texture Change: Softer next day, still comforting.
• Still Worth Eating: Absolutely yes.

FAQs (Real Questions People Actually Ask)

Can I make this ahead of time?: You can, but the dumplings are best fresh.

Can I use raw chicken?: You can, but it adds time. Cook it first if you can.

What if my dumplings are doughy?: Give them a few more minutes with the lid on.

Can I freeze it?: The soup yes. The dumplings not so much.

Is it supposed to be thick?: Yep. It’s meant to be cozy, not brothy.

Can I use different biscuits?: As long as they’re refrigerated biscuits, you’re good.

Did I add too many biscuits?: No such thing. Just less soup per bite.