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
Silly, silly question to ask. What would be the best way to substitute already cooked chicken?, as opposed to cooking one myself. I’m attempting to follow your wonderful recipe for a friend who’s pregnant with twins and sick as a dog. I’m a vegetarian myself, and know next to nothing about cooking meats. In addition, I have a weak stomach when it comes to cutting up any type of four legged creature (the reason why I became a veggie). So, could I perhaps buy a rotisserie chicken from the store and take the meat from it to put in with the dumplings? Or would the method in which the meat was cooked mess up the overall outcome of the dish – since the chicken is suppose to be boiled, not baked? I would appreciate any advice. It’s my first time to make chicken and dumplings :). Your blog with recipes, step-by-step pictures and instructions has been incredibly helpful. I’ll definitely come back for more recipes as I plan on cooking for this family a couple of times a week until the babies are born and the mother is back on her feet. Thanks!
No silly questions here! Get that rotisserie chicken, it’ll be great! Just add two cans (about 16oz each) chicken broth in there instead of water and be sure and discard the skin on the ckn. You are a GREAT friend!
There are cans of chicken, white meat is best for this, but I would think that could be used by you. Might want to put it in even before the dumplings are in so it can be better flavored and don’t have to even cut it up. Be sure to get 1 or 2 large cans of the chicken. (Or could go to Cracker Barrel and buy her a meal and then you get cornbread muffins too. That is the easiest way). I used to use Bisquick or roll out the dumplings and sometimes didn’t taste as good, but didn’t use any soup in it either. have made some okay but lots of flour and mess. My mom sometimes would use biscuits and just tore in pieces. I think I’ll try this recipe as it looks super easy to do. I often go to Cracker Barrel and order a veggie plate though i do like the chicken. The chicken from the store, rotisserie is sometimes a bit tough as it gets too done. If you can get one soon after it roasts, it should be okay, esecially if the breasts are really juicy. Chicken does need to be juicy. The actual chicken may be better than the canned. In a pinch though… I do like mine a bit doughy so don’t know if thin biscuits (in layers) would do it for me. Might try some and might break off some pieces too. But sounds like an easy recipe that will work and I like the idea of the chicken broth (can use a can for that if not the broth from the chicken) and the soup should give it flavor and add to the salt. I have to watch my salt but need salt for good taste in dumplings too.
I use deli chicken and it works perfectly. To the broth, add dried basil, oregano, parsley, dried onion and garlic. Chop up a cup of shredded carrots in the chopper. Add. Also, add a drained can of baby green peas. The seasonings, peas and carrots add much to this otherwise blah recipe. I also use frozen biscuits and it works great! Good luck!
If I could change your blah to perfect I would. Different strokes for different palates – no need to be hurtful.
Thank you for your other suggestions!
J
Thank you for being so sweet, Nice 🙂 A lot of folks just don’t know any other way these days but we’re all growing and learning and kindness is easy to acquire! 🙂
Gratefully,
Christy
This is real easy. Thank You so much. My wife was wishing for chicken and dumplings, i was off work and made them. Very very good. Thank You Again. Eric C. Atl, GA
Oh Eric, I bet you were the star of the day! So glad she liked them.
This? is what I’ve been attempting to make for eons. EVery recipe I tried came out like soup with dumplings. Freaky, cakey dumplings. I owe you my life…This was amazing!! 🙂
Thank you, thank you, thank you for this recipe! I am not the best cook by any means. This was so easy and tasted incredible. Will be making this on a regular basis!
Making these tonight. Cannot wait to dig in!
We often had chicken and dumplings in the winter when I was growing up. My mom (now 78) makes chicken and dumplings all the time using canned biscuits. She doesn’t tear them in layers or dips them in flour, but just pinches them off the raw biscuit in several pieces and drops them in the broth. She just gives them a usual stir every now and then and has never had them dissolve away. Me, I use drop dumplings, dropping by teaspoon whatever size I feel like, since I don’t usually keep a can of biscuits in the fridge. I’m not gentle with them, either. We don’t stir, tho, until the dumplings have had a chance to set up a bit.
I love dumplings so much that all I need is good broth and dumplings. Don’t even have to have the chicken.
I feel the same way!!!