chicken and dumplings with can biscuits recipe

The Best chicken and dumplings with can biscuits recipe

Chicken and dumplings is one of those simple, comforting dishes that feels like a hug in a bowl. There’s something about the tender chicken, the light broth, and those fluffy biscuit dumplings that makes it feel like home—whether it’s a lazy Sunday morning or a cozy dinner after a long day. I love this recipe because it’s easy to make, yet it tastes like something special, like the kind of meal that makes people stop and say, “This is good.” My kids grew up eating it all the time, and they still ask for it, especially when they’re feeling under the weather. It’s that kind of dish that doesn’t just fill your stomach—it fills your heart.

The biscuits used in this version are the secret to making the dumplings extra tender and buttery. They’re not just a quick fix; they’re a flavor boost that makes the whole dish richer without being heavy. And the way the broth simmers with the chicken and dumplings? It’s like a slow-cooked hug—warm, nourishing, and perfect for any occasion. Whether it’s a family dinner, a sick kid’s meal, or just a quiet night in, this dish is reliable. Plus, it’s not just a treat—it’s packed with protein, fiber, and healthy fats from the chicken and biscuits, making it a balanced meal that doesn’t skimp on taste. It’s the kind of recipe that feels like a gift, whether you’re making it for yourself or for others.

Classic Chicken and Dumplings with Homemade Can Biscuits

4.9 from 1939 votes

A comforting, creamy chicken and dumplings dish paired with flaky homemade biscuits. Perfect for a cozy meal.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time70 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken and Dumplings

• 2 lbs boneless chicken thighs
• 4 cups chicken broth
• 1 cup milk
• 1 cup shredded carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp thyme
• 1 tbsp sage
• 1 bay leaf
• 1 tsp black pepper
• 1 tsp salt

For the Can Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 1 large egg
• ½ cup unsalted butter, cold and cubed

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). In a large pot, combine chicken, broth, milk, carrots, celery, onion, garlic, thyme, sage, bay leaf, pepper, and salt. Bring to a boil, then reduce heat and simmer for 25 minutes or until chicken is cooked through. Remove chicken, shred, and return to the pot. Stir in ½ cup of the broth to make a sauce.
2. 2 For the biscuits, mix flour, baking powder, and salt in a bowl. Cut in the cold butter until crumbly. Stir in buttermilk and egg until a dough forms. Divide dough into 8 equal pieces and roll each into a ball. Place on a parchment-lined baking sheet.
3. 3 Bake biscuits for 12–15 minutes or until golden. While biscuits bake, pour the chicken mixture into a deep oven-safe dish. Cover with foil and bake for 10 minutes. Remove foil, top with remaining broth, and bake uncovered for another 10–15 minutes until bubbly.

🔧Equipment

• Large pot
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Oven
• Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 35g

📝Notes

For extra flakiness, chill the biscuit dough for 30 minutes before baking.,Use chicken thighs for richer flavor. For a lighter version, reduce butter in biscuits to ½ cup.,Substitute can biscuits for homemade if needed, but homemade biscuits are always better!

Chicken and dumplings with can biscuits is a simple yet hearty dish that never fails to bring everyone together. It’s perfect for family gatherings because it’s comforting, easy to make ahead, and the biscuits soak up the rich broth beautifully. Whether you’re hosting a casual dinner or a holiday spread, this recipe delivers warmth and flavor without any fuss.

❓ Frequently Asked Questions About Chicken and Dumplings with Can Biscuits

What is the difference between traditional chicken and dumplings and this version with can biscuits?

This recipe uses canned biscuits for a quicker and easier way to make dumplings compared to traditional homemade dough. Traditional chicken and dumplies often involve making a fluffy dough from scratch, which requires kneading and rolling, but canned biscuits provide a shortcut while maintaining a tender texture. The canned biscuits are simply cut into small pieces, dropped into the hot broth, and cook until they float, yielding a delightful, cloud-like consistency.

How do I ensure the biscuits don’t turn mushy or break apart while cooking?

To keep the biscuits tender and intact, follow these key steps: 1. Use the right biscuits: Opt for high-quality, all-purpose biscuits (like Bisquick or a store-brand like Pillsbury) that hold their shape well. 2. Cut them evenly: Use a sharp knife or biscuit cutter to cut pieces into uniform squares or triangles to ensure even cooking. 3. Add them at the right time: Drop the biscuit pieces into the simmering broth just before the last 5 minutes of cooking (or as directed in the recipe). Overcooking can make them mushy, so keep an eye on them. 4. Stir gently: If the broth is too hot, stir the biscuits in slowly to prevent them from breaking. Once they float, they’ll cook further without further damage. 5. Use a fine-mesh skimmer: If needed, gently lift the biscuits with a skimmer to protect their shape while they cook.

Can I substitute canned biscuits with homemade biscuit dough?

Yes, you can! If you prefer homemade biscuits, use a simple recipe like this: – Ingredients: 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp salt, ½ cup cold butter (cut into cubes), ½ cup cold milk. – Method: Mix dry ingredients, cut in butter until crumbly, add milk, mix until just combined, then roll out thinly and cut into squares. Drop into simmering broth 5 minutes before serving. Homemade biscuits will be slightly denser but still delicious.

What broth base works best for this recipe, and can I use store-bought?

A rich, homemade chicken broth is ideal, but store-bought works too—just choose a high-quality, unsalted option. For the best flavor, simmer your own broth with chicken bones, veggies (carrots, celery, onions), and herbs (thyme, bay leaf) for 30+ minutes. If using store-bought, reduce it slightly to concentrate the flavors. Avoid overly salty broths to balance the biscuits’ taste.

How do I adjust the recipe for dietary restrictions, like gluten-free or dairy-free?

– Gluten-free: Swap regular biscuits for gluten-free biscuits (check labels for certified GF) or use gluten-free biscuit mix. Ensure all broth ingredients are gluten-free. – Dairy-free: Use vegetable broth instead of chicken broth, and replace butter/milk in the biscuit dough with dairy-free alternatives like coconut oil or almond milk. Some brands offer dairy-free biscuits (e.g., Bisquick GF or store brands like Bob’s Red Mill). – Vegan: Skip the butter in the broth (use olive oil or vegan broth) and use plant-based biscuits if available. For extra richness, add a splash of soy sauce or nutritional yeast.

Why do some versions of chicken and dumplings require an egg wash or cream?

Egg wash or cream in the broth enhances the dish in these ways: – Egg wash: Adds a silky, custard-like texture to the dumplings, making them extra fluffy. Mix 1 egg with a little milk before adding to the broth. – Cream: Thickens the broth slightly and adds a velvety mouthfeel. Use ½ cup heavy cream or half-and-half (or a dairy-free alternative like coconut cream) and stir in at the end. – Traditional method: Some recipes include a splash of cream or a beaten egg to bind the broth and dumplings better. Adjust to taste—more cream = richer, more egg = lighter.