Easy Chicken and Dumplings With Biscuits
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When considering traditional Southern cuisine, chicken and dumplings are surely among the top choices. This straightforward recipe is delightful, delectable, and bursting with an abundance of taste.
Easy chicken and dumplings, a beloved dish in the South, consists of a rich and velvety chicken stew accompanied by soft and fluffy dumplings. Similar to many comfort foods from the South, this dish originated from a need for practicality. In the past, chicken was considered a luxury and not readily accessible. When it was available, it was usually of meager proportions.
Fortunately, nowadays chicken is a fundamental element in the culinary habits of numerous individuals. Therefore, for your upcoming poultry feast, why not experiment with this homemade formula for chicken dumplings accompanied by biscuits? A beloved choice among families, this recipe may be uncomplicated, yet it is also delectable and serves as an excellent creamy dish for a warm and comforting winter meal (or as comforting as it can be in this vicinity).
If you’re in a dumpling mood, make sure you check out these other delectable dumplings from scratch recipes too: sweet potato dumplings and apple dumplings.
What You Need To Make Chicken and Dumplings
- Chicken
- One can of Pillsbury flaky layers biscuits
- Flour (self-rising or plain, doesn’t matter)
- Chicken broth
- Cream of chicken soup – here is a homemade recipe for cream of chicken soup if you prefer.
- salt and pepper
Helpful Kitchen Tools
How to Make Chicken and Dumplings
Normally, I cook a whole chicken, but today I used boneless, skinless chicken breasts since that’s what I had. You can add some chicken bouillon cubes to your water instead of broth if you want.
I like to prepare chicken in different ways. Sometimes I use a slow cooker, other times I cook it in broth, and occasionally I use chicken thighs. There are even times when I just buy a cooked rotisserie chicken. It’s up to you and what you feel like doing! The important thing is to make sure your chicken is cooked, and then set it aside.
Pour your broth into a pot.
Add cream of chicken soup.
Stir and let it come to a very gentle boil while you prepare the dumplings.
To prepare the dumplings, put a little bit of flour (about a cup) in a large bowl. Add some salt and pepper – about 1/2 a teaspoon each or whatever you prefer. Stir that up a bit.
Take all of your biscuits out of the can and set them on a plate.
Now, we’re going to take each canned biscuit and tear it into three layers like this.
This is what they should look like when they are all separated into 3 layers.
Dip each layer into your flour mixture, and make sure you coat both sides until they look like this.
Pay close attention to this step. If you skip it, your dumplings might disappear in the broth. That’s exactly what happened to me the first time I tried making chicken and dumplings. I wound up with a tasty soup that had a dumpling flavor!
Now, take each layer and tear it into three pieces.
Reduce heat so that your chicken stock is just barely barely barely boiling and drop dumpling pieces in one at a time.
It is important that you DO NOT STIR. We are not going to stir these as we don’t want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.
Instead of stirring, we’re going to gently press the dumplings down into the chicken stock as they cook. This will take about ten minutes. You’ll notice the dumplings starting to take shape and they’ll stop looking doughy as they firm up a bit.
Put your shredded chicken into the dumplings and give it a very gentle mix. I mostly just press it down a bit like I did with the dumplings. Just remember to be gentle.
And there you go y’all! You just make an old-fashioned chicken and dumpling recipe your family will LOVE!
How Do You Store Chicken and Dumplings?
- Store your chicken and dumplings in an airtight container in the fridge for up to five days. They’re even better the next day as the dumplings continue to soak up the broth. You can reheat the dish either on the stove or in the microwave.
- You can also freeze leftovers in an airtight container for up to five months.
Can I Add Vegetables To Chicken and Dumplings?
If you want to add some vegetables to this recipe, you can add a can of carrot and peas to the broth when you add the chicken. Another option is to add some sauteed onion.
Can I Make Homemade Dough?
If you prefer to make homemade dumplings with homemade biscuit dough, check out my recipes here and here.
Can I Add More Seasoning?
If you’d like to add some seasoning, cook the in , , or .
Recipe FAQs
What do you serve with chicken and dumplings?
Pair this Southern main dish with other great Southern side dishes, like cornbread, fresh green beans, and fried okra. You could also just serve it with a simple side salad or some roasted brussels sprouts.
What type of chicken can you use for this recipe?
You can use either a whole chicken, boneless skinless chicken breasts, chicken thighs, or even a pre-cooked rotisserie chicken.
Why is it important not to skip the step of pressing the dumplings into the broth?
Pressing the dumplings ensures that they cook properly and hold their shape. If you skip this step, the dumplings might dissolve in the broth.
How long does it take for the dumplings to cook?
It takes about ten minutes for the dumplings to cook. During this time, they will firm up and take on a proper dumpling texture.
What happens if you don’t handle the chicken and dumplings mixture gently when combining them?
If you’re too rough, the dumplings and chicken can break apart. It’s important to be gentle to keep the dish in good shape.
Can you use chicken bouillon cubes instead of broth?
Yes, you can use chicken bouillon cubes in place of broth if you prefer.
What can happen if you use doughy dumplings?
Doughy dumplings may not cook through properly and can result in an unpleasant texture in the final dish.
Can you make this recipe ahead of time?
Yes, you can prepare the chicken and dumplings ahead of time. Just be sure to reheat it gently when you’re ready to serve.
You might also enjoy these other chicken recipes:
Slow Cooker Chicken and Dumplings
Ingredients
- 3 or 4 chicken breasts
- 32 oz chicken broth feel free to use water with bouillon cubes added
- 1 can cream of chicken soup
- 1 can Pilsbury layers biscuits 10 individual
- salt and pepper to taste
- flour
Instructions
- Cook chicken breasts in approx. 4 c. of water until fork-tender, about 45 minutes.3 or 4 chicken breasts
- Place broth in a medium to large-sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste.32 oz chicken broth, 1 can cream of chicken soup, salt and pepper to taste
- Pull biscuits apart into three layers. Dip each layer into the flour and then tear each layer into three pieces and drop into gently boiling broth mixture.1 can Pilsbury layers biscuits, flour
- Do not stir biscuits a lot or they will cook up. Only gently push dumplings down into broth as they float to the top. Cook for about ten minutes after the last dumplings are added.
- Tear up the chicken and add it to the broth mixture. Turn to low until ready to serve.
Nutrition
The best chicken and dumplings I ever ate were made with boiled chicken, Mushroom soup, salt, pepper and dumplings made from Pioneer Bicuit Mix. The dumplings were not rolled out but were formed into small balls and dropped in the chicken and mushroom soup as it boiled. Since I am not a big fan of boiled chicken or chicken and dumplings, my son urged me to try them, all the while telling me I would like them. He was right! I did.
I for one, do NOT like the rolled dumplings. That is NOT a dumpling. That is a noodle AKA pasta! Dumplings, are light and fluffy and they simply melt in your mouth. I’ve yet to try your recipe, Christy, but it looks divine.
Shortcuts…sometimes, in todays hustle bustle are sincerely appreciated! This is lm’d and I will be back for more recipes!
I don’t care if this is a short cut, this recipe tastes GREAT!
Thank you SO MUCH Tracey!!!!
I love cooking but mostly I love sitting down with my kids and enjoying the meal. I think we need all the shortcuts we can get so we can have more of that!
Gratefully,
Christy
just wanna drop a line, to say thanks for your wonderful receipt and a genious way to make really good tasting,as well as a short-cut to making dumplings.
I love your recipes Christy, but this is not the way to make southern chicken ‘n’ dumplings. My southern family has always made them from scratch and rolled the dough, cut the dough in strips and cut the strips into squares; which were dropped into the boiling chicken broth.
We do not add cream of chicken soup, but add chicken bouillon to the water while the chicken is cooking, to get more chicken flavor. Ours don’t need the cream of chicken soup because they cook down some and thicken the broth.
Thank you, Pamela! I love you to, no buts about it! 🙂
It’s like I always say, how you’re Mama made it is the right way.
Glad we both had good Mamas who loved us enough to make us up our very own “right” Southern chicken and dumplings. I’d say we’re two lucky gals.
Gratefully,
Christy
You are absolutely right. This is NOT the way to make real chicken and dumplings. The richness of the chicken broth flavors the dumplings and canned soup is never added. The way you describe is exactly the way my mom made chicken and dumplings. No canned soup and no canned biscuits.
Gwen, honey, you’re precious and I’m grateful to have you in my kitchen.
I always tell people that how your Mama made it is the right way and I’ll swear up and down with my dying breath that your Mama was right for you – because that is how I was raised. I love that about the South (and many other folks who just came from good stock), we’re always loving, accepting, and complimentary towards everyone. Rather than complain or condemn someone or, heaven forbid, someone’s Mama’s recipe, folks understand that the way you were raised is the right way that works for you.
I thank you for your kindness and consideration here in my kitchen when I share my Mama’s recipes and my heart.
I wish I could give you a big old hug right now! Have a wonderful and blessed Thanksgiving. I bet you have an awful lot to be grateful for!
Gratefully,
Christy 🙂
My great grandmother always made the BEST chicken and dumplings I’ve ever tasted. Since her passing, many of us have attempted, but all have failed. For many years, she would cover her dining room table with rolled out dough until she discovered frozen dumplings. I picture some sweet old Granny standing in a factory making these to save the rest of us time! But my Granny had two secrets that she swore (though she didn’t swear) by: Accent seasoning and boiled eggs. She’d place each layer of dumplings in the stock and sprinkle with a bit of Accent seasoning. At the end, she’d add chopped boiled egg. It just doesn’t seem the same without it.
so disappointing – I was looking forward to learning how to make homemade dumplings, not some close imitation using canned biscuits and chicken soup!
Well honey pie, ain’t you just a lil ray of sunshine! I jes wanna pinch yer wittle cheeks and cook ya supper!
Have a great day!
LOL Just one more reason why I love you Miss Christy! 🙂
By the way ~ This recipe has also gone in to our “keeper” file even with a super-picky husband who told me he wouldn’t miss chicken if I didn’t cook it for an entire year! (I make a lot of chicken recipes apparently! hehe)
Thanks for your blog, your hard work and your generosity in sharing!
~Cathy
Christy….I just found this recipe-was GONNA do from scratch dumplins’ but these look great and so much easier!! THANKS!! (ur reply to anita really cracked me up!)
OH! I am going to sun a whole chicken since that is what I have. It is cooking with a bay leaf, chicken seasoning and celery. When it is tender-I am going to shread it. I can’t wait to try the biscuit dumplins-I will use some of the chicken broth I made and a can of crm of mush. Tiffany-I have had w/ boiled eggs too….yummmm…
Christy, I found your blog just last Friday, 10/1/10 in the Oct. issue of Southern Living Magazine. I have already tried three of your recipes, and they are great!
I am considered a gourmet cook, but I am not a food snob and love short-cut recipes. We have lived in Mississippi all of our lives, and southern food is dear to us! I have a long list of your recipes that I can’t wait to try! Thanks!
Can’t wait to purchase your cookbook Tuesday!