chicken and dumplings recipe with canned biscuits

The Best chicken and dumplings recipe with canned biscuits

Chicken and dumplings is one of those simple dishes that feels like a hug in a bowl. I’ve been making it since before my kids were old enough to remember what a spoon looked like, and it’s always been a comfort—whether it’s a slow weekend dinner or a quick meal after a long day. The buttery biscuit dumplings melt into the broth, soaking up every flavor without needing much else. My family loves it because it’s hearty enough to fill them up but still light enough that it doesn’t weigh them down afterward. The kids swear by it because it’s the kind of meal that doesn’t demand perfection—just a little bit of seasoning and a lot of warmth.

I started using canned biscuits because they save time and effort, but they don’t skimp on taste. The store-bought biscuits hold up well in the broth, and the texture is just right—soft enough to fall apart but not mushy. It’s a recipe that works for special occasions, like holidays or family gatherings, but it’s also something I make regularly because it’s easy to double or freeze leftovers. The health benefits are pretty decent too; it’s got protein from the chicken, fiber from the broth, and a good dose of carbs from the dumplings. It’s not a heavy meal, but it’s satisfying enough that you don’t feel like you’re missing out on anything. Plus, it’s something the whole family can enjoy without fussing over ingredients or cooking techniques.

Chicken and Dumplings with Canned Biscuits

4.8 from 1670 votes

A comforting classic dish featuring tender chicken in a savory broth, paired with fluffy biscuit dumplings made from store-bought canned biscuits. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time40 mins

Resting Time0 mins

Total Time50 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Broth and Chicken

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• ½ tsp salt

For the Dumplings

• 12 store-bought biscuits (e.g., Pillsbury or similar)
• 1 cup chicken broth (for soaking)
• 1 tbsp melted butter (optional, for brushing)

👨‍🍳Directions

1. 1 In a large pot, combine chicken, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, black pepper, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until chicken is cooked through.
2. 2 While the chicken simmers, cut biscuits into quarters (if desired) or leave whole. Place biscuits in a shallow bowl, pour warm chicken broth over them, and let them soften for 5–10 minutes.
3. 3 Once chicken is cooked, remove from pot and shred or chop finely. Return shredded chicken to the pot. Stir in butter if using. Taste and adjust seasoning if needed.
4. 4 For serving, spoon broth and chicken into bowls. Drop dumplings into each bowl and cover with broth. If desired, brush dumplings lightly with melted butter.

🔧Equipment

• Large pot
• Skillet
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Oven (if making homemade dumplings, otherwise skip this step)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14💛Saturated Fat: 6❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 35

📝Notes

For a lighter version, use low-sodium broth and reduce salt in the recipe.,If using homemade dumplings, mix 2 cups flour, 1 tbsp baking powder, ½ tsp salt, and ½ cup cold water to form dough. Roll out and cut into circles before simmering.,Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

This chicken and dumplings recipe with canned biscuits is a no-fuss comfort dish that’s always a crowd-pleaser, whether it’s a busy weeknight meal or a cozy family dinner. The biscuits add a quick, fluffy texture without extra effort, making it easy to serve up hearty portions when everyone’s gathered—especially during holidays or when you need something warm and satisfying in one pot. It’s the kind of dish that feels special just by being there, filling the house with that classic, comforting aroma.

❓ Frequently Asked Questions About Chicken and Dumplings with Canned Biscuits

1. Why should I use canned biscuits for chicken and dumplings instead of homemade ones?

Canned biscuits are convenient because they provide a consistent texture and shape, ensuring even cooking and a uniform dumpling size. They also save time—you don’t need to knead, roll, or cut dough. Additionally, store-bought biscuits often contain ingredients like buttermilk and baking powder, which help create fluffy, tender dumplings. However, if you prefer a homemade approach, you can still achieve great results by using store-bought biscuits as a base for the dough.

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2. How do I make sure the dumplings float in the broth when they’re cooked?

To ensure your dumplings float, they need to be light and airy. Start by using canned biscuits—cut them into small squares (about 1-inch pieces) and mix them with a bit of cold water (about 1–2 tablespoons) to soften slightly. You can also add a splash of buttermilk or milk to help them rise. Drop them into the simmering broth in batches, giving them space to rise. If they sink, try adding a little more liquid to the dough or using a larger biscuit size.

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3. What’s the best way to handle the broth temperature when adding the dumplings?

Always add the dumplings to a simmering—not boiling—broth. If the broth is too hot, the dumplings may cook unevenly or stick, while a gentle simmer ensures even cooking and prevents them from breaking apart. Use a slotted spoon to gently lower them in, and stir occasionally to prevent them from sticking to the pot. Once they float, they’re ready.

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4. Can I use different types of canned biscuits (like biscuit dough or biscuit mix) for this recipe?

Yes! You can use bisquick biscuit mix (like Bisquick) or bisquick dough (pre-made) for a quicker version. Bisquick dough is already shaped and ready to cut, while bisquick mix can be mixed with water or buttermilk to form a dough. Both work well, but if using bisquick mix, ensure it’s mixed thoroughly to avoid clumps. For extra fluffiness, you can also add a pinch of baking powder to the dough if needed.

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5. How long should I cook the chicken and dumplings, and what’s the ideal serving temperature?

Cook the chicken and dumplings for 20–25 minutes on low to medium heat, stirring occasionally. The dumplings should float, and the chicken should be fully cooked (165°F/74°C internal temp). Serve warm—best enjoyed at room temperature or slightly warmed (about 130–140°F/54–60°C). If the broth gets too thick, you can add a splash of water or milk to loosen it before serving.