There’s something about a big pot of chicken and dumplings that makes the kitchen feel like home — the steam fogging the windows, the slow, buttery smell of onion and garlic, and the first spoonful warming you from the inside out. I started making this quicker version with canned biscuits on weeknights when my schedule was packed but I still wanted that bowl-of-comfort feeling. It’s hearty, forgiving, and reliably cozy.
If you’re a fan of homemade chicken dumplings, these are sure to evoke the same nostalgic feelings.
Ingredients You’ll Need
- Butter – the flavor base; it browns the vegetables lightly and adds silkiness to the broth.
- Yellow onion – gives sweetness and body when sautéed until translucent.
- Celery – adds a fresh, slightly peppery crunch to balance the richness.
- Matchstick carrots – for sweetness and color; they soften quickly and melt into the broth.
- Garlic – a couple cloves, minced, for that warm savory lift; don’t burn it or it’ll turn bitter.
- Cooked shredded chicken – rotisserie chicken is my shortcut for great flavor and texture.
- Evaporated milk or half-and-half – gives the broth a creamy sheen without being overly heavy.
- Cream of chicken soup – adds body and a cozy, seasoned richness; it’s the quick-thickener in this version.
- Chicken broth – the backbone of flavor; use a good-quality low-sodium broth so you can control salt.
- Salt & freshly cracked black pepper – to season and brighten the whole pot.
- Buttermilk biscuits (canned) – the star dumpling swap; cut and floured, they puff into pillowy bites.
- All-purpose flour – a light dusting on the biscuit pieces to help them hold together and thicken the broth slightly.
- Fresh herbs (optional) – parsley or thyme to finish — they lift the bowl and add color.
- Gluten-free biscuits (optional) – for a gluten-free version, swap the canned biscuits for a comparable gluten-free brand.
Another great dish for chicken lovers is garlic butter chicken with lemon parmesan pasta, which complements our main recipe nicely.
Step-by-Step Cooking Instructions
Below is the quick, tested recipe I use when I want chicken and dumplings on the table in about thirty minutes. I’ve included exact ingredient amounts and the core steps — these are the numbers I rely on when I’m actually standing over the stove.
Prep time about 10 minutes; cook time about 20 minutes; total roughly 30 minutes. Makes about 6 servings.
- Ingredients (exact amounts used in this tested version) – 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 is great); 8 oz evaporated milk (or half and half); 1 (10.5 oz) can cream of chicken soup; 40 oz chicken broth; salt and freshly cracked black pepper to taste; 1 (16.3 oz) can buttermilk biscuits (add another can if you like more dumplings); 1/4 cup all-purpose flour.
- Heat the pot: In a large heavy-bottomed pot, melt the butter over medium-high heat. Use a pot that’s wide enough to give the biscuits room — a 5- to 6-quart Dutch oven is my go-to.
- Sauté the vegetables: Add the diced onion, sliced celery, matchstick carrots, and minced garlic. Cook, stirring often, until the vegetables are tender, about 6 to 8 minutes. You’ll see the onion turn glossy and the edges of the celery soften; the smell will shift from sharp to warm and slightly sweet when the garlic is ready.
- Add chicken and liquids: Add the shredded cooked chicken, chicken broth, evaporated milk, and the can of cream of chicken soup. Stir to combine and bring the pot to a gentle simmer. I taste at this stage and add salt sparingly — the soup and broth can be salty, so go light and adjust later. Freshly cracked black pepper adds a subtle bite.
- Prepare the biscuits: While the broth comes up to a simmer, cut each biscuit into quarters so each biscuit yields four smaller pieces. Toss the biscuit pieces lightly in the flour — this helps them hold together and gives the cooked dumplings a slightly thicker exterior.
- Add the biscuit dumplings: Gently add the floured biscuit pieces to the simmering soup. Use a spoon or spatula to press them under the surface so they’re partially submerged; they should be snug but not crowded. Place a lid on the pot and cook undisturbed for about 8 to 10 minutes — this is when magic happens: the heat steams them through and they puff up into soft, absorbent dumplings.
- Check and finish: After about 8 minutes, lift the lid and test one dumpling to make sure it’s cooked through — it shouldn’t be raw or doughy inside. If any are stuck together, I like to break them apart gently and press them back under the broth so the centers cook evenly. Once heated through, remove from heat and serve immediately with a grind of pepper and a sprinkle of fresh parsley if you like.
Equipment notes: a heavy-bottom pot helps distribute heat so the broth doesn’t scorch. If your broth seems too thin before you add biscuits, simmer it a couple of minutes to reduce slightly — it will thicken a bit when the biscuits cook.
Tips for the Perfect Dumplings
I’ve tested several approaches to dumplings, and these are the tips I rely on every time to avoid undercooked centers or gummy dumplings.
- Don’t overmix or overtoss the biscuits: Keep the flour toss light. If the biscuit pieces are overworked they can become dense instead of pillowy.
- Room temperature matters: If your biscuits are straight from a cold fridge they’ll need a minute more to cook through. Letting refrigerated biscuits sit at room temperature for a few minutes shortens cooking time and helps them puff more evenly.
- Low, steady heat: A gentle simmer is key. Too high and the broth will bubble violently, separating the fats and making the biscuits cook unevenly on the outside while staying raw inside.
- Space the dumplings: Give each biscuit piece room to expand. If they’re piled on top of one another they’ll turn into one clump that’s hard to test and rework.
- Test for doneness: The honest test is texture: a cooked dumpling is soft, with no raw dough at the center. If the middle is gummy, cover and steam for a couple more minutes.
- If broth is too thin: Stir in a small slurry of flour and cold water (start with a teaspoon of flour whisked into 2 tablespoons cold water) off the heat, then return to a simmer and add dumplings. Or reduce the broth a few minutes before adding biscuits.
- Season after thickening: Flavors concentrate as the broth reduces and when the biscuits absorb liquid. Taste and adjust seasoning at the end.
Variations for Dietary Needs
This recipe is flexible — here are tested swaps that preserve texture and flavor.
- Gluten-free: Use a canned gluten-free biscuit or make quick gluten-free drop dumplings with a 1:1 gluten-free flour blend. Keep an eye on cooking time — some gluten-free doughs need slightly longer steam time.
- Dairy-free: Substitute the evaporated milk with unsweetened oat milk or full-fat coconut milk for creaminess. Replace butter with olive oil or dairy-free spread and use a dairy-free cream of chicken substitute or a bit of extra broth plus a cornstarch slurry to mimic the thickness.
- Vegetarian: Swap the chicken and chicken broth for shredded, firm plant-based chicken or white beans and use vegetable broth. Use a cream of mushroom or a thickened cashew cream in place of cream of chicken.
- Low-sodium: Use low-sodium broth and skip added salt until the end. Taste and correct with salt if needed after the biscuits cook.
- Extra-vegetable version: Add peas, sliced mushrooms, or diced potatoes. If you add potatoes, par-cook them a bit before adding the biscuits so they finish at the same time.
Storing and Reheating Leftovers
I make a big pot on purpose because leftovers are reliably good the next day — though the dumplings do soak up broth and soften over time.
- Refrigerating: Cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days. The dumplings will continue to absorb liquid, so the soup will be thicker after refrigeration.
- Freezing: You can freeze chicken and dumplings, but I recommend freezing the base without the biscuits for best texture (freeze broth and chicken up to 3 months). Thaw overnight in the fridge, reheat, then add freshly cut biscuit pieces to the simmering broth to cook before serving.
- Reheating: Reheat gently on the stovetop over low-medium heat. Add a splash of broth or milk while reheating to loosen the broth and revive the mouthfeel. If the dumplings have absorbed too much liquid and become dense, adding a little extra broth will refresh them.
- Best leftover tip: I like leftovers thick over mashed potatoes for a comforting reheat — the dumplings and chicken get a second life that way.
User Variations & Personal Stories
This is the recipe my cousin requested every time we had a sleepover growing up — we’d eat it straight from bowls and compare whose dumpling was the fluffiest. Once I accidentally used refrigerated biscuits straight from the can and they needed a couple extra minutes; lesson learned: give cold dough a moment to warm if you want consistent cooking.
Another time, I swapped the evaporated milk for half-and-half and my partner declared it richer and more decadent — a keeper. I also often make it with extra carrots and a handful of frozen peas for color and texture.
Many families enjoy making easy chicken soup as a comforting dish during the colder months.
FAQ
What is the secret to flavorful chicken dumplings?
The key to flavorful chicken dumplings is starting with a rich, velvety broth. Using a whole young chicken for the stock adds depth and richness to the flavor, thanks to the bones.
Can you use biscuits in place of dumplings?
Absolutely! You don’t have to make your own dumplings. Simply cut the canned biscuits into quarters and cook them in the broth for fluffy dumplings in no time.
How do I store leftover chicken and dumplings?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze them for longer storage, but ensure to thaw them in the refrigerator before reheating.
Can I make this recipe gluten-free?
Yes! You can substitute regular buttermilk biscuits with gluten-free biscuits to make a delicious gluten-free version of chicken and dumplings.
How long does it take to prepare this dish?
The entire dish can be prepared in about 30 minutes, making it a quick and easy dinner option for busy nights!
Conclusion and Serving Suggestions
At its heart, this easy chicken and dumplings with biscuits recipe is about warmth, speed, and familiarity. It’s the sort of dish you can pull together when you want to feed a hungry family without losing an evening to prep. Expect tender chicken, a creamy, slightly thickened broth, and soft biscuit dumplings that soak up flavor.
Serve bowls heaping with dumplings and chicken, topped with a scattering of chopped parsley or chives. I like to offer a crisp green salad or quick sautéed green beans alongside to cut through the richness. For bread options, cornbread is always a welcome partner — the crumb soaks up any extra sauce beautifully.
For a delightful meal, consider pairing your chicken and dumplings with creamy chicken and broccoli pasta.
If you make this, drop a note about what you changed — did you go gluten-free? Add peas? I read every comment and love hearing how folks make this dish their own.
Easy Chicken and Dumplings with Biscuits
Ingredients
Method
- In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6 to 8 minutes.
- Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
- Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
- Add the floured biscuits to the soup and lightly press them under the broth with a spoon or spatula. Place the lid on the pot and cook the dumplings for about 8 to 10 minutes. If they get stuck together, you can break apart the dumplings and press them back under the broth.
- Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!