Easy Chicken and Dumplings with Biscuits Recipe
This Easy Chicken and Dumplings with Biscuits recipe combines tender shredded chicken in a creamy, flavorful broth with fluffy buttermilk biscuit dumplings cooked right in the pot. Ready in just 30 minutes, this comforting classic is perfect for a hearty weeknight dinner that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables and Aromatics
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 1/2 cup matchstick carrots
- 2 cloves garlic, minced
Chicken and Liquids
- 3 cups cooked and shredded chicken (rotisserie chicken recommended)
- 40 oz chicken broth
- 8 oz evaporated milk or half and half
- 1 (10.5 oz) can cream of chicken soup
Dumplings
- 1 (16.3 oz) can buttermilk biscuits (add an extra 5 oz can if you prefer more dumplings)
- 1/4 cup all-purpose flour
Seasoning
- Salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Sauté Vegetables: In a large heavy-bottomed pot, melt butter over medium-high heat. Add diced onion, sliced celery, matchstick carrots, and minced garlic. Cook while stirring often until vegetables are tender, about 6 to 8 minutes.
- Add Chicken and Liquids: Stir in the shredded cooked chicken, chicken broth, evaporated milk (or half and half), and cream of chicken soup. Bring the mixture to a gentle simmer. Season with salt and freshly cracked black pepper to taste.
- Prepare Biscuit Dumplings: Cut each biscuit into four equal pieces. Lightly toss the biscuit pieces in the all-purpose flour to help them absorb some broth and avoid becoming mushy.
- Cook Dumplings: Add the floured biscuit pieces to the simmering soup. Gently press them beneath the broth with a spoon or spatula. Cover the pot and let the dumplings cook for 8 to 10 minutes. If the dumplings stick together, carefully break them apart and press them back under the broth for even cooking.
- Check for Doneness and Serve: Test one biscuit piece to ensure it is cooked through and no longer raw in the center. Once fully cooked, serve the chicken and dumplings immediately for best flavor and texture.
Notes
- For ease and extra flavor, use a rotisserie chicken.
- If you want more dumplings, add an extra 5 oz can of buttermilk biscuits.
- Make sure to lightly coat biscuit pieces in flour before adding to the soup to prevent them from becoming soggy.
- Breaking apart dumplings during cooking ensures even texture and prevents clumping.
- This is a one-pot recipe, making cleanup quick and easy.