Name: Chicken and Dumplings with Canned Biscuits
Prep time: PT-495797H38M12S
Cook time: PT-495797H38M12S
Cuisine: American
Ingredients: 48 ounces chicken broth; 10.5 ounce can cream of chicken soup; 1 1/2-2 pounds chicken breasts or thighs; 1-2 teaspoons salt; 2 teaspoons flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning; 1/2 teaspoon ground black pepper; 16 ounce can refrigerated biscuit dough; 1/2 cup all-purpose flour for dumpling preparation

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Chicken and Dumplings with Canned Biscuits is the ultimate comfort food that warms both the belly and soul. This dish blends juicy chicken and fluffy dumplings, all bathed in a creamy broth that feels like a hug in a bowl. With the convenience of canned biscuits, you can whip this up on a busy weeknight without breaking a sweat. The rich flavors and comforting texture make it a family favorite that keeps everyone coming back for seconds.

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When I first discovered this recipe, it was during a chilly fall day. My craving for homestyle cooking led me to this dish, and I was pleasantly surprised at how easy it was to create such a hearty meal. The combination of savory chicken, flavorful broth, and soft dumplings satisfied my comfort food desires like nothing else. Trust me, once you try this Chicken and Dumplings with Canned Biscuits, you’ll understand why it’s such a beloved staple in American homes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Dumplings with Canned Biscuits
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Dumplings with Canned Biscuits

Why You’ll Love This Recipe

Simple & Quick: You can have this delicious dish on the table in about an hour, making it perfect for busy nights.
Irresistible Flavor: The creamy broth, seasoned chicken, and tender dumplings come together to create a taste that’s simply delightful.
Eye-Catching Appeal: The fluffy dumplings floating in rich broth are not only tasty but look impressive too!
Flexible Serving: Great for family dinners, gatherings, or cozy nights in—this dish suits any occasion.
Diet-Friendly Options: You can adapt it for gluten-free diets by using gluten-free biscuit dough without sacrificing flavor.

Ingredients You’ll Need

48 ounces chicken broth: The base for your rich, flavorful soup. Look for low-sodium varieties if you’re watching your salt intake.
10.5 ounce can cream of chicken soup: Adds creaminess and depth—feel free to swap it with cream of mushroom soup for a different twist.
1 1/2-2 pounds chicken breasts or thighs: Use whatever you prefer; thighs lend extra flavor and moisture, while breasts are leaner.
1-2 teaspoons salt: Adjust according to your taste, especially if your broth is already salted.
2 teaspoons flaky poultry seasoning or 1/4 teaspoon ground poultry seasoning: To infuse that delicious poultry flavor; homemade mixes work well, too!
1/2 teaspoon ground black pepper: For a bit of warmth and depth.
16 ounce can refrigerated biscuit dough: The star for quick dumplings; opt for buttermilk biscuits for an extra flavor punch.
1/2 cup all-purpose flour for dumpling preparation: Helps to prevent sticking when rolling out the biscuits.

How to Make Chicken and Dumplings with Canned Biscuits

Prepare the Broth: In a large Dutch oven or heavy-bottomed pot, whisk together 48 ounces of chicken broth and 10.5 ounce can of cream of chicken soup. Add 2 teaspoons of flaky poultry seasoning, 1-2 teaspoons of salt, and 1/2 teaspoon of ground black pepper. Stir until smooth.
Cook the Chicken: Place 1 1/2-2 pounds of chicken breasts or thighs into the broth. Bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Cover and cook for 25-35 minutes, ensuring the chicken is fully cooked and tender.
Shred the Chicken: Remove the cooked chicken from the pot. Allow it to cool slightly before shredding or cutting it into bite-sized pieces. Set aside.
Prepare the Dumplings: Sprinkle half of the 1/2 cup all-purpose flour on a clean surface. Place the refrigerated biscuit dough on top, then sprinkle the remaining flour over the biscuits. Using a rolling pin, roll each biscuit out to about 1/8-1/4 inch thick.
Cut the Dumplings: With a pizza cutter or knife, cut the rolled-out biscuits into strips, then cut across to create squares or rectangles. Shake off the excess flour.
Add Dumplings to Broth: Drop the floured dumplings into the simmering broth one at a time, lightly scattering them to prevent sticking. Press them down gently into the liquid to ensure they’re moistened.
Finish Cooking: Return the cooked chicken to the pot. Avoid stirring aggressively to keep the dumplings intact. Simmer on low for 15-20 minutes. After 15 minutes, gently stir to prevent sticking and cook uncovered for another 5-10 minutes, until the dumplings are fully cooked and tender.
Adjust the Seasoning: Taste your dish and adjust seasoning if needed. If the broth is thicker than you like, add a splash of chicken broth or water to achieve your desired texture. For a thicker texture, stir in a mixture of equal parts water and cornstarch (1-2 tablespoons each). Serve hot and enjoy!

Storing & Reheating

To store leftover Chicken and Dumplings with Canned Biscuits, let it cool first, then transfer it to an airtight container and refrigerate for up to 3 days. If you want to freeze it, use freezer-safe containers or bags and it can last up to 3 months. When reheating, warm it gently on the stove over low heat, stirring occasionally until heated through—about 10-15 minutes. Keep in mind that the dumplings may lose their fluffy texture after freezing and reheating, but a splash of broth can refresh the dish beautifully.

Chef’s Helpful Tips

Avoid Overcooking: Keep an eye on your dumplings; overcooking can lead to them becoming doughy. Aim for that perfect, tender texture.
Ingredient Room Temperature: Using room temperature chicken helps it cook evenly, ensuring tender, juicy pieces throughout.
Don’t Skip the Seasoning: Seasoning your broth well is key! Adjust according to your taste to enhance those comforting flavors.
Texture Troubleshooting: If your dumplings are too thick, try rolling them thinner next time. The thickness will affect their cooking time.
Make Ahead: You can prepare the broth and cook the chicken ahead of time. Just add the dumplings when you’re ready to serve!

Chicken and Dumplings with Canned Biscuits truly delivers on both comfort and flavor. It’s a satisfying dish that’s straightforward to prepare and perfect for cozy evenings at home. You can effortlessly tweak it to fit your family’s taste, whether that means doubling the dumplings or upping the seasoning. So buy the ingredients, gather your loved ones, and bring this delightful dish to your table. Enjoy the warmth and love that comes with every spoonful—and don’t forget to savor every bite!

Recipe FAQs

Can I use leftover chicken in this recipe?

Absolutely! Using leftover rotisserie chicken or any cooked chicken speeds up the process. Add it in just before the dumplings so it warms through.

How can I make this recipe gluten-free?

To make Chicken and Dumplings gluten-free, swap the all-purpose flour with a gluten-free blend and use gluten-free biscuit dough. Ensure your chicken broth is also gluten-free.

How do I know when the dumplings are done?

Dumplings are done when they have puffed up and appear fluffy. You can cut one open to check if it’s tender and cooked through.

Can I freeze the leftovers?

Yes, you can freeze Chicken and Dumplings. Just keep in mind that the dumplings may alter in texture. Thaw overnight in the fridge before reheating.

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