chicken and dumpling recipe with canned biscuits

The Best chicken and dumpling recipe with canned biscuits

Chicken and dumplings have always been a comfort food for me, something that feels like a hug wrapped in warmth. There’s something about the tender chicken, the rich broth, and the fluffy biscuit dumplings that makes it feel like home—whether it’s a busy weeknight or a cozy weekend dinner. I love this recipe because it’s simple enough to make from scratch but also so easy to adapt with shortcuts, like using canned biscuits. It’s that balance of heartiness and ease that makes it a favorite in my household, especially during colder months when everyone craves something comforting. My kids—well, they’ll eat almost anything if it’s got chicken in it, and dumplings are always a hit. They love how the biscuits soften in the broth, and the way the chicken melts into the sauce makes it feel indulgent but still light enough to enjoy without feeling too heavy.

This recipe is perfect for special occasions too—birthdays, holidays, or just a night when you want to impress without overcomplicating things. It’s versatile enough to serve with a simple green salad or crusty bread, but it stands on its own as a complete meal. And honestly? It’s surprisingly healthy for what it is. The biscuits add a little extra fat, but the lean chicken and vegetables in the broth mean it’s packed with protein and fiber. Plus, the canned biscuits make it even quicker, so you’re not spending hours kneading dough or worrying about rising times. It’s the kind of meal that feels like a treat but isn’t a guilty indulgence—just pure, cozy satisfaction. My family eats it often, and I don’t think we’ll ever tire of it.

Chicken and Dumplings with Canned Biscuits

4.9 from 1334 votes

A comforting and hearty dish featuring tender chicken in a savory tomato-based broth, paired with fluffy biscuit dumplings. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (16 oz total)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Broth

• 4 cups chicken broth
• 1 cup tomato sauce
• 1/2 cup chicken stock
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/2 cup frozen peas

For the Dumplings

• 12 biscuits (store-bought)
• 1/2 cup chicken broth
• 1 tbsp butter
• 1/2 tsp salt

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme, garlic powder, salt, and pepper. Cook for 5-6 minutes per side until fully cooked (internal temperature 165°F/74°C). Remove from skillet and set aside.
2. 2 In the same skillet, add diced carrots, celery, and onion. Cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds. Pour in chicken broth, tomato sauce, and chicken stock. Bring to a simmer and let it cook for 5 minutes.
3. 3 Add the cooked chicken breasts back into the pot. Stir in peas and simmer for 5 minutes. Adjust seasoning if needed.
4. 4 While the broth is simmering, cut biscuits into quarters. In a small bowl, mix chicken broth, butter, and salt. Drop spoonfuls of biscuit pieces into the broth mixture and let them soften for 2-3 minutes.
5. 5 Transfer the chicken and broth mixture to a baking dish. Spoon the softened dumpling mixture evenly over the top. Bake for 20-25 minutes until the dumplings are golden and bubbly.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Knife and cutting board
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 6❤️Cholesterol: 95🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

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This chicken and dumpling recipe with canned biscuits is always a crowd-pleaser because it’s quick to put together without sacrificing hearty flavor. The tender chicken and fluffy dumplings make it feel special, no matter if it’s a casual weeknight meal or a cozy family gathering—it’s the kind of dish that feels like a little extra effort, but the payoff is always worth it. Plus, using canned biscuits saves time and effort, letting you focus on making the broth and dumplings shine.

❓ Frequently Asked Questions About Chicken and Dumplings with Canned Biscuits

1. What ingredients do I need to make chicken and dumplings using canned biscuits?

To make this comforting dish, you’ll need: – 2 cups shredded cooked chicken (rotisserie chicken works perfectly) – 1 (10.5 oz) can chicken broth – 1 (10.5 oz) can cream of chicken soup (or cream of mushroom soup for a different flavor) – 1 cup shredded cheddar cheese – 1 (10.5 oz) can biscuits (or biscuit mix if using dry ingredients) – 1/2 cup milk (or half-and-half for extra creaminess) – 1/2 cup butter, melted – 1 tsp garlic powder – 1 tsp onion powder – 1/2 tsp salt (adjust to taste) – 1/4 tsp black pepper – Optional: 1/2 cup frozen peas or corn for extra veggies

2. Can I substitute canned biscuits for homemade biscuits in this recipe?

Yes, you can! While homemade biscuits give a softer texture, canned biscuits work well—just follow the package instructions to cut them into small squares before adding them to the pot. If using dry biscuit mix, prepare the dough as directed and cut it into pieces before simmering. Both methods yield delicious results.

3. How do I prepare the canned biscuits for this recipe?

For canned biscuits: – Cut the biscuits into 1-inch squares (or smaller pieces). – Lightly toast them in a dry skillet for 1–2 minutes per side for extra flavor (optional). – For dry biscuit mix, prepare the dough as per the package, then cut into small pieces and chill briefly before adding to the pot.

4. Why does my chicken and dumplings turn out mushy or too thick?

A few common reasons include: – Overcooking the dumplings – Simmer gently and avoid stirring too much. Let them rise to the surface before removing. – Too much liquid – Reduce broth slightly if the soup is too watery. – Undercooked biscuits – Ensure they’re fully cut and soaked in the broth before adding more liquid. – Solution: Stir occasionally (only to check doneness) and adjust consistency with a splash of milk or broth if needed.

5. Can I make this recipe ahead of time and reheat it later?

Yes! Chicken and dumplings freeze beautifully: – Storage: Let it cool completely, then portion into airtight containers. – Reheating: Thaw overnight in the fridge, then heat in a pot on low heat, stirring occasionally, until bubbly and hot. For extra flavor, add a splash of milk or broth while reheating. – Shortcut: For a quicker reheat, microwave in 1-2 minute bursts, stirring in between, until warm. Avoid boiling to prevent soggy dumplings.