Welcome to a culinary journey back to simpler times, where my granny’s kitchen, a hub of warmth and inviting aromas, was the heart of our home. She believed in wholesome, Southern meals that brought everyone together, without any fuss or complicated steps. This philosophy is perfectly captured in her beloved chicken and dumplings – a classic comfort food made effortlessly with frozen or canned biscuits. It’s a dish that embodies the very essence of quick, stress-free cooking, delivering incredibly fluffy dumplings bathed in a rich, savory soup that nourishes both body and soul.
This recipe is designed for those moments when you crave the deep, satisfying taste of traditional Southern comfort without spending hours in the kitchen. The beauty lies in its simplicity: readily available ingredients transform into a hearty meal that tastes like it took all day to prepare. Imagine tender, shredded chicken, perfectly cooked vegetables, and pillowy, soft dumplings soaking up every drop of a flavorful broth. It’s the ultimate answer to busy weeknights or a chilly evening when only a bowl of pure comfort will do.
It’s important to distinguish this delightful dish from a chicken pot pie. While both are comforting and feature chicken, their textures and preparation differ significantly. If a flaky crust and thick, gravy-like filling are what you’re after, you might want to explore my Chicken Pot Pie with Canned Biscuits or even my unique Seafood Pot Pie recipes. Chicken and dumplings, on the other hand, boast a soupier base with those signature, cloud-like dumplings. These dumplings cook up soft, tender, and incredibly fluffy on the inside, with just a hint of chewiness on the outside from absorbing the delicious, rich broth. They are far from dry like bread and lighter than heavy noodles – think of them as delightful, pillowy bites that dissolve in your mouth with every spoonful.
The magic of this recipe truly lies in its ability to deliver authentic Southern flavors with a modern twist of convenience. We’re leveraging the simplicity of canned or frozen biscuits, which are a true game-changer for speed and ease. This approach doesn’t compromise on taste or texture; instead, it allows you to enjoy a homemade meal without the labor-intensive process of preparing dough from scratch. It’s a testament to the idea that delicious food doesn’t always have to be complicated, and sometimes the best shortcuts lead to the most satisfying results.
Chicken and Dumpling Ingredients
Crafting the perfect chicken and dumplings begins with selecting quality ingredients that build a robust flavor profile. Here’s what you’ll need to create this comforting classic:
- **Canned or Frozen Biscuits:** The star of our quick dumplings. Ensure frozen biscuits are thawed for easy handling.
- **Butter:** Essential for sautéing vegetables and browning chicken, adding rich flavor.
- **Chicken Thighs or Breasts (or Fully Cooked Chicken):** For succulent, juicy chicken, thighs are recommended. Chicken breasts offer a leaner alternative, perfect for saving calories. Using pre-cooked or rotisserie chicken is a fantastic time-saver.
- **Aromatic Spices:** Onion Powder, Garlic Powder, Ground Oregano, Dried Basil, Salt, and Pepper. These simple seasonings are key to creating a deeply flavorful broth and perfectly seasoned chicken.
- **Fresh Vegetables (Mirepoix):** Diced Onions, Carrots, and Celery form the aromatic base of our soup, providing essential depth and sweetness.
- **Garlic:** Freshly minced garlic adds an indispensable layer of pungent flavor to the broth.
- **All-Purpose Flour:** Used to create a roux, thickening the broth into a creamy, luscious consistency.
- **Chicken Broth:** The liquid foundation of our soup. Opt for a good quality broth for the best flavor.
- **Fresh Parsley:** An optional garnish that adds a touch of freshness and color.
- **Optional Creaminess:** Half and Half or Heavy Whipping Cream can be added for an extra rich and velvety texture, though the soup is delicious without it.
Recipe Shortcut Tips You May Need
Life can be busy, but that doesn’t mean you have to sacrifice delicious, homemade meals. These clever shortcuts make preparing Chicken and Dumplings even faster without compromising on taste:
- **Embrace Rotisserie Chicken:** This is arguably the biggest time-saver. Simply shred a store-bought rotisserie chicken and skip the entire raw chicken cooking step. It gives you tender, flavorful meat instantly.
- **Opt for Pre-Cut Vegetables:** Don’t hesitate to grab a bag of pre-chopped mirepoix (onions, carrots, celery) from the produce section. It eliminates chopping time entirely. *Seriously, I do this every time—it’s an absolute lifesaver!*
- **Canned or Frozen Biscuits are Your Best Friend:** This recipe is built around them! Forget rolling out dough. Just cut them into small, even pieces and drop them directly into the simmering soup. It’s quick, easy, and guarantees fluffy dumplings.
- **Pre-Minced Garlic:** If you’re really in a rush, pre-minced garlic from a jar can save you a few minutes, though fresh is always preferred for maximum flavor.
- **Bouillon or Better Than Bouillon:** While chicken broth is great, adding a teaspoon or two of chicken bouillon paste or powder can amplify the savory depth of your broth, making it taste like it simmered for hours.
How to Make Chicken and Dumplings with Biscuits
Creating this comforting dish is straightforward, even for novice cooks. The detailed measurements and full step-by-step instructions are provided in the recipe card below, but here’s an overview of the process to get you started on your way to a warm, hearty meal.
- **Season the Chicken:** Begin by generously seasoning both sides of your chicken (breasts or thighs) with a blend of garlic powder, onion powder, ground oregano, salt, and pepper. Rub these spices thoroughly into the chicken to ensure every bite is flavorful.
- **Brown the Chicken:** In a large soup pot or Dutch oven, melt a tablespoon of butter over medium-high heat. Add the seasoned chicken and cook until it’s beautifully browned on all sides, usually about 4-5 minutes. This browning step is crucial as it develops deep, rich flavors for your soup. Once browned, remove the chicken from the pot and set it aside. It doesn’t need to be fully cooked through at this stage.
- **Sauté the Vegetables:** Using the same pot (and all those delicious browned bits from the chicken!), add the diced onions, carrots, celery, and the remaining minced garlic. Cook these aromatic vegetables until they soften and become translucent, which typically takes about 3-4 minutes.
- **Create the Roux:** Sprinkle the flour over the sautéed vegetables. Stir well to combine, creating a simple roux. Add the flour in stages if necessary to avoid clumps and ensure it’s evenly incorporated. Cook for another minute, stirring constantly, to cook out the raw flour taste.
- **Deglaze and Simmer:** Gradually whisk in the chicken broth, stirring continuously to prevent lumps and to deglaze the bottom of the pan, scraping up any flavorful bits. Return the browned chicken to the pot.
- **Boil and Season the Soup:** Bring the mixture to a rolling boil. Add the remaining onion powder, garlic powder, dried basil, ground oregano, salt, and pepper to taste. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup gently simmer for 15 minutes. This allows the chicken to cook through and the flavors to meld beautifully.
- **Prepare the Dumplings:** While the soup simmers, prepare your biscuit dumplings. Cut each biscuit into 4 equal pieces. Melt the remaining butter, then stir in the reserved minced garlic cloves and optional chopped parsley. Brush or drizzle this aromatic garlic butter mixture over the top of each biscuit piece.
- **Shred and Adjust:** Open the pot, remove the cooked chicken, and shred it using two forks. Return the shredded chicken to the pot. If using, stir in the optional half and half or heavy whipping cream for extra richness. Taste the soup and adjust seasonings (salt, pepper, and spices) as needed to suit your preference.
- **Add the Dumplings:** Carefully drop the buttered biscuit chunks onto the simmering chicken mixture in a single layer. Crucially, *do not stir them in*. Let them rest on top, almost like a lid. This allows them to steam and puff up beautifully without getting soggy or gummy.
- **Cook the Dumplings:** Cover the pot with the lid and let the biscuit pieces cook for 15-20 minutes. Avoid lifting the lid too often, as trapping the steam is essential for the dumplings to become light and fluffy. Lifting the lid too soon can result in a gummy texture. I usually cook mine for the full 20 minutes to ensure they are perfectly done.
- **Serve Hot:** Once the cooking time is complete, remove the lid. Check for doneness by cutting into the thickest dumpling piece; it should no longer be doughy inside. Serve your comforting chicken and dumplings hot, with the fluffy dumplings floating enticingly on top of the rich, creamy soup.
Easy Chicken and Dumplings with Canned or Frozen Biscuits
Brandi Crawford
My granny didn’t believe in complicated food, just good, Southern meals that fed the whole family. These dumplings are made with frozen or canned biscuits, because sometimes you need comfort food fast. My recipe is quick and stress-free, while still giving you fluffy dumplings that soak up all that savory soup.
10 mins
Cook Time
45 mins
Total Time
55 mins
dinner, lunch
Cuisine
American, Southern
5 servings
Calories
620 kcal
Equipment
- Cast Iron Dutch Oven
Ingredients
The following ingredients are for 5 servings. You can adjust the quantities for 1x, 2x, or 3x servings.
- 2 pounds skinless chicken thighs or breasts (Or fully cooked chicken/rotisserie chicken works great.)
- 2 teaspoons onion powder (Divided into 2 portions of 1 teaspoon.)
- 2 teaspoons garlic powder (Divided into 2 portions of 1 teaspoon.)
- ½ teaspoon ground oregano (Divided into 2 portions of ¼ teaspoon.)
- salt and pepper to taste
- 2 tablespoons butter (Divided into 2 portions of 1 tablespoon.)
- ½ cup diced onions (I used white onions.)
- ½ cup diced carrots
- ½ cup diced celery
- 6-7 garlic cloves (Minced and divided into 2 portions; half for the soup and half to rub onto the biscuit dumplings.)
- ¼ cup all-purpose flour
- 5-6 cups chicken broth (See notes.)
- 1 teaspoon dried basil
- 8 canned or frozen biscuits (Thawed if using frozen.)
- 2-3 tablespoons chopped parsley (Optional to add flavor to the biscuit dumplings.)
- ½ cup half and half or heavy whipping cream (Optional)
Instructions
- Season both sides of the chicken breasts with 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon ground oregano, salt, and pepper to taste. Rub the spices into the chicken breasts.
- Heat 1 tablespoon of butter in a large soup pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 4-5 minutes. Remove the chicken and set aside.
- In the same pot, add the onions, carrots, celery, and garlic and cook until translucent, about 3-4 minutes.
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.
- Gradually whisk in the chicken broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon. Add the chicken back to the pot.
- Bring the mixture to a rolling boil and add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried basil, ¼ teaspoon ground oregano, salt, and pepper to taste. Cover the pot with the lid and lower the heat to low to let the soup simmer for 15 minutes.
- While the soup cooks, prepare the dumplings. Cut the biscuits into 4 pieces per biscuit. Melt 1 tablespoon of butter and combine the remaining minced garlic cloves and optional parsley. Glaze the top of each biscuit with the melted garlic butter.
- Open the pot and remove the chicken and shred it using 2 forks. Return the chicken to the pot along with ½ cup of optional half and half. Stir. Taste repeatedly and adjust the spices, salt, and pepper if needed to suit your taste.
- Drop the biscuit chunks right on top of the simmering chicken mixture in a single layer. Don’t stir them in, let them sit on top like a lid so they steam and puff up.
- Put a lid on the pot and let the biscuit pieces cook for 15-20 minutes, or until they’re fluffy and cooked through in the center. Try not to lift the lid too often so the steam stays trapped. If you lift the lid too soon, the texture of the dumplings will be gummy. I let mine cook for 20 minutes.
- Once the biscuits are done, remove the lid and check for doneness by cutting into the thickest piece. If it’s no longer doughy inside, you’re good to go. Serve hot with the dumplings floating right on top.
Notes
I like to use 6 cups of broth because it produces a nice amount of soup. Start with 5 cups and adjust as necessary. The less broth you use, the thicker the soup.
You can use chicken bouillon cubes or Better Than Bouillon for additional flavor.
Nutrition
Calories: 620 kcal
Carbohydrates: 45g
Protein: 51g
Fat: 25g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Even simple recipes can sometimes present challenges. Here are answers to common questions and pro tips to ensure your chicken and dumplings turn out perfectly every time:
Gummy dumplings usually occur if the broth wasn’t hot enough when you added them, or if the pot was too crowded. Ensure your broth is at a gentle simmer before dropping in the biscuit pieces, and resist the urge to stir them too much while they cook. Give them space to expand and steam.
No problem! Whisk 1–2 tablespoons of cornstarch or flour into a small amount of cold broth or water until smooth. Then, slowly stir this slurry back into the simmering pot. Let it cook for a few more minutes, stirring gently, and it will thicken right up to your desired consistency.
If your broth is thicker than you’d prefer, simply splash in a little extra chicken broth, water, or even some milk or cream if you desire an even richer flavor. Stir it in gradually and continue simmering until you achieve the texture you like.
This can happen if you add too many dumplings at once or don’t give them enough room. Cut your biscuits into smaller, even pieces, and drop them into the pot one by one or a few at a time, ensuring they have space. After a couple of minutes, you can give them a gentle, brief stir to separate them, then cover and let them cook undisturbed.
Don’t be shy with seasoning! Always taste the broth before adding the dumplings. Adjust with more salt, pepper, garlic powder, or onion powder. A pinch of poultry seasoning or a handful of fresh herbs like thyme or rosemary can also significantly brighten the flavors.
Absolutely! That’s the genius of this recipe. Canned biscuits are designed to puff up beautifully, becoming wonderfully tender and fluffy in the broth. I’ve tested this method extensively, and it works perfectly every single time, making comfort food incredibly accessible.
Yes, it’s best to thaw frozen biscuits. Simply let them sit out at room temperature while you prepare the rest of your ingredients. They’ll soften enough to be easily cut into dumpling-sized pieces.
For optimal cooking and a good dumpling-to-soup ratio, I recommend cutting each biscuit into 4–6 pieces. Smaller chunks cook more evenly and thoroughly, ensuring they’re not raw in the middle.
You can! However, the key is to add the biscuit dumplings only during the last 30–45 minutes of cooking. This prevents them from becoming overcooked and falling apart in the slow cooker’s long, slow heat.
Chicken and dumplings tend to thicken considerably as they cool and sit. When reheating on the stove, add a splash of extra broth or water to loosen the soup back to your preferred consistency. Reheat gently over medium-low heat until warmed through.
While the chicken and broth mixture freezes well, I generally don’t recommend freezing the dish once the dumplings are cooked, as they can become mushy upon thawing. For best results, freeze the chicken and soup base separately, then add fresh biscuits when you’re ready to reheat and serve.
After dropping them in, give the pot a very gentle shake or a quick, light stir after about two minutes, just enough to ensure the individual dumplings aren’t stuck. Then, cover the pot and allow them to steam and puff up undisturbed.
Variations and Substitution Ideas
One of the joys of cooking is the freedom to customize. This chicken and dumplings recipe is incredibly versatile, allowing for numerous variations and substitutions to suit your taste or what you have on hand:
- **Change the Protein:**
- **Turkey:** An excellent way to use up Thanksgiving or holiday leftovers, providing a rich, savory flavor.
- **Rotisserie Chicken:** The ultimate shortcut for speed. Just shred and add to the soup.
- **Smoked Chicken:** For a deeper, more robust, and authentic Southern-style flavor, smoked chicken can elevate this dish significantly.
- **Dumpling Alternatives:**
- **Homemade Biscuit Dough:** If you have the time and enjoy baking from scratch, making your own biscuit dough for dumplings offers a truly old-school, traditional touch.
- **Drop Dumplings:** Instead of biscuits, you can make traditional flour-and-water drop dumplings for a different texture.
- **Add More Vegetables:** Boost the nutritional value and texture with additional vegetables. Consider:
- **Peas:** Add a pop of color and sweetness.
- **Green Beans:** A classic Southern accompaniment.
- **Mushrooms:** For an earthy depth of flavor.
- **Potatoes:** Diced potatoes can make the soup even heartier.
- **Enhance the Seasoning:** Experiment with different spice blends to create unique flavor profiles:
- **Creole Seasoning:** For a bit of a spicy kick and Louisiana flair.
- **Cajun Seasoning:** Similar to Creole, but often with more heat and a different herb blend.
- **Fresh Herbs:** Beyond parsley, fresh Thyme and Rosemary can add beautiful fragrant notes. Add them along with the dried herbs for maximum impact.
- **Creaminess Factor:** Adjust the amount of half and half or heavy whipping cream to make the soup as rich and creamy as you like. You can also use evaporated milk for a similar effect with a slightly different flavor.
What to Serve with Chicken and Dumplings
Chicken and dumplings is a hearty meal on its own, but pairing it with the right sides can elevate the experience and balance the richness of the dish. Here are some classic Southern and complementary options:
- **Southern Greens:**
- Collard greens: A staple of Southern cuisine, offering a slightly bitter counterpoint to the creamy soup.
- Mustard greens: Known for their peppery bite, they add a vibrant flavor and nutritional boost.
- A quick skillet of green beans, perhaps with a little bacon, provides that essential Southern balance.
- **Simple Salad:** A crisp, fresh side salad with a light vinaigrette is perfect for cutting through the richness of the chicken and dumplings, offering a refreshing contrast in texture and flavor.
- **Cornbread:**
- Because Southern cornbread and comfort food simply belong together. It’s ideal for soaking up any leftover broth and adds another layer of classic Southern charm to your meal.
- **Baked Sweet Potatoes:** A roasted or baked sweet potato can add a touch of natural sweetness and earthiness, complementing the savory notes of the main dish.
- **Pickled Okra:** For those who appreciate a tangy, crunchy element, a side of pickled okra can provide a delightful zing.
Whether you’re recreating granny’s classic recipe or trying it for the first time, this easy chicken and dumplings dish promises to deliver warmth, comfort, and delicious memories. It’s a true taste of Southern hospitality, simplified for today’s busy kitchens. Enjoy every comforting spoonful!