How to Make Chicken and Dumplings with Canned Biscuits?

Chicken and dumplings is one of the best comfort foods you can make at home. It’s warm, filling, and tastes like a hug in a bowl. The dish has tender chicken in a creamy soup with soft, fluffy dumplings floating on top.

Using canned biscuits makes this recipe super easy. You don’t need to mix flour or make dough from scratch. Just open a can, cut the biscuits, and drop them in. Even if you’ve never made dumplings before, this method works every time.

This guide will show you exactly how to make chicken and dumplings with canned biscuits. We’ll cover everything from what you need to how to cook it perfectly. Let’s get cooking!

Why Use Canned Biscuits for Dumplings?

Canned biscuits are a game-changer for this recipe. They save you tons of time and effort. Instead of mixing ingredients for 15 minutes, you just pop open a can.

The biscuits turn into fluffy, tender dumplings when cooked in the soup. According to Allrecipes, using refrigerated biscuits makes this dish ready in under 30 minutes. That’s faster than ordering takeout!

Brands like Pillsbury Grands or regular buttermilk biscuits work great. Many home cooks on Reddit say Grands biscuits make the best fluffy dumplings. The dough is thick enough to hold up in the soup without falling apart.

Homeade or biscuit Chicken and Dumplings
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Plus, canned biscuits are cheap. You can feed a whole family for just a few dollars. It’s perfect for busy weeknights when you want something homemade but don’t have much time.

Quick Summary Card

What You Need to Make It?

Main Ingredients

You only need a few simple ingredients for this recipe. Most of them are probably already in your kitchen.

Here’s what you’ll need:

• 3 cups cooked, shredded chicken (rotisserie chicken works great)
• 2 cans cream of chicken soup
• 3-4 cups chicken broth
• 1 can refrigerated biscuits (8-10 count)
• Salt and pepper to taste

Optional Add-Ins

These extras make the dish even better:

• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 1 teaspoon dried thyme
• 3 tablespoons butter
• 2 tablespoons all-purpose flour (for dusting)

According to A Wicked Whisk, adding vegetables gives you more flavor and nutrition. The butter makes everything taste richer too.

Equipment You’ll Need

You don’t need fancy tools for this recipe. Here’s the basic equipment:

A large pot or Dutch oven (at least 5 quarts) is essential. The pot needs to be big enough to hold the soup and dumplings. A tight-fitting lid is important too.

You’ll also need a cutting board and sharp knife for cutting the biscuits. Some cooks use a pizza cutter to make it even easier, as shown in this YouTube tutorial.

A wooden spoon for stirring and measuring cups complete your setup. That’s it! No special cooking gadgets required.

Ingredient Details and Quantities

Ingredient	Amount	Notes
Shredded chicken	3 cups	Use rotisserie or boiled chicken
Cream of chicken soup	2 cans (10.5 oz each)	Can use low-sodium version
Chicken broth	3-4 cups	Adjust for desired thickness
Refrigerated biscuits	1 can (8 count)	Grands work best
Carrots (optional)	1 cup diced	Adds nutrition
Celery (optional)	1 cup diced	Adds flavor
Butter	3 tablespoons	Makes it richer
Seasonings	To taste	Salt, pepper, thyme

Ingredient ratios based on recipes from Allrecipes and Southern Plate

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by shredding your cooked chicken into bite-sized pieces. If you’re using a rotisserie chicken from the store, just pull the meat off the bones. It’s already cooked and seasoned.

Chop your vegetables if you’re using them. Dice the carrots, celery, and onions into small pieces about the size of a pea. This helps them cook evenly.

Open your canned biscuits but leave them whole for now. Set everything near your stove so it’s ready to use.

Step 2: Build the Base

Put your large pot on the stove over medium heat. Add the butter and let it melt. If you’re using vegetables, add them now and cook for about 5 minutes. They should get soft and smell amazing.

According to JCP Eats, cooking the vegetables first adds more flavor to your soup. Don’t skip this step if you have time.

Step 3: Add the Liquids and Chicken

Pour in the cream of chicken soup and chicken broth. Stir everything together until smooth. The soup will help thicken your broth and make it creamy.

Add your shredded chicken to the pot. Sprinkle in your seasonings like salt, pepper, and thyme. Remember, the soup already has salt, so taste before adding more.

Bring everything to a gentle boil, then turn the heat down to a simmer. You want small bubbles, not a rolling boil.

Step 4: Prepare the Biscuits

While the soup simmers, cut each biscuit into 4-6 small pieces. You can use a knife or kitchen scissors. Some cooks even just tear them with their hands.

Here’s an important tip from Facebook food groups: dust the biscuit pieces lightly with flour. This keeps them from dissolving in the soup. Just put a little flour in a bowl and toss the pieces gently.

Step 5: Cook the Dumplings

Drop the biscuit pieces into the simmering soup. Try to spread them around instead of dumping them all in one spot. This helps them cook evenly.

Cover the pot with a lid right away. According to Southern Plate, keeping the lid on is crucial. It traps the steam and makes the dumplings fluffy.

Let everything cook for 10-15 minutes without lifting the lid. Don’t stir during this time! Stirring can break up the dumplings and make them tough.

Step 6: Finish and Serve

After 15 minutes, check if the dumplings are done. They should be puffy and cooked through, not doughy in the middle. Cut one open to test it.

Taste the soup and adjust the seasoning if needed. If it’s too thick, add a splash of broth. If it’s too thin, let it simmer a few more minutes uncovered.

Serve hot in big bowls. The dumplings will soak up liquid as they sit, so the soup gets thicker over time.

Expert Cooking Tips

Don’t Over-Stir

This is the biggest mistake people make. Once you add the dumplings, leave them alone. Stirring breaks them apart and makes them gummy.

A cook on Reddit explains that gentle cooking is key. Use low heat and resist the urge to poke at the dumplings.

Flour Is Your Friend

Dusting the biscuit pieces with flour really helps. Without it, the outside can get mushy and dissolve into the soup. The flour creates a protective coating.

Use Good Quality Broth

The broth is half the flavor in this dish. According to food experts on X, using chicken stock instead of water makes a huge difference. It adds richness and depth.

Control the Thickness

If your soup is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the soup and simmer for 5 minutes. It will thicken right up.

If it’s too thick, just add more broth or water a little at a time.

Delicious Variations to Try

Slow Cooker Method

You can make this in a slow cooker for an even easier meal. Put the chicken, soup, broth, and vegetables in the slow cooker. Cook on low for 3-4 hours.

According to A Wicked Whisk, add the biscuits in the last hour of cooking. Switch to high heat and cook for 1-2 hours until the dumplings are done.

Cheesy Version

Use cheddar bay biscuits instead of regular ones. A Reddit user shared they made it with Stella’s cheddar and garlic biscuits and it was incredible. The cheese adds amazing flavor.

Veggie-Packed

Add frozen peas, corn, or green beans in the last 10 minutes of cooking. This makes it healthier and more colorful. Kids often eat more vegetables when they’re in soup.

Spicy Kick

Add a pinch of cayenne pepper or red pepper flakes to the broth. Some cooks also use pepper jack biscuits for extra spice.

How to Store and Reheat?

Store leftover chicken and dumplings in an airtight container in the fridge. According to Southern Plate, it keeps for 3-5 days. Some people say it tastes even better the next day.

To reheat, put it in a pot on the stove over low heat. Add a splash of broth or water because the dumplings absorb liquid as they sit. Stir gently and heat until warm.

You can freeze it for up to 3 months. Let it thaw in the fridge overnight before reheating. The texture might change slightly, but it still tastes great.

Don’t reheat in the microwave if you can avoid it. The dumplings can get rubbery. Stovetop is always best.

Perfect Serving Suggestions

Serve chicken and dumplings in big, deep bowls. Add a sprinkle of fresh parsley on top for color and freshness.

It pairs wonderfully with cornbread or dinner rolls on the side. A simple green salad balances out the richness of the soup.

For kids, serve smaller portions. The dumplings are soft and easy to chew, making this a kid-friendly meal.

Some families like it with a side of green beans or coleslaw. The vegetables add crunch and help cut through the creamy soup.

Common Questions Answered

Why did my dumplings fall apart? You probably stirred too much or the heat was too high. Keep it at a gentle simmer and don’t lift the lid.

Can I use homemade biscuits? Yes! But canned biscuits are easier and work just as well for this recipe.

What if I don’t have cream of chicken soup? Mix 1 cup of milk with 3 tablespoons of flour and chicken bouillon. It’s not exactly the same but works in a pinch.

How do I know when dumplings are done? They should be fluffy and cooked through with no doughy center. This usually takes 10-15 minutes of covered simmering.

Final Thoughts

Chicken and dumplings with canned biscuits is the perfect comfort food. It’s warm, filling, and easier to make than you might think. With just a few simple ingredients and about 30 minutes, you can have a homemade meal that tastes like it took hours.

The best part is how forgiving this recipe is. You can add vegetables, change the seasonings, or make it in a slow cooker. Every family can make it their own way.

Give this recipe a try on your next cold evening. Your family will love the cozy, home-cooked goodness. Plus, you’ll feel proud serving something you made from scratch (even if the biscuits came from a can!).

Happy cooking!