Easy Chicken and Dumplings with Biscuits

Prep 10 mins
Cook 20 mins
Total 30 mins

Need Chicken and Dumplings fast? This deliciously creamy stovetop recipe made with canned biscuits is what you need! Ready in 30 minutes!

Looking for more chicken and dumplings recipes? Try this recipe with homemade dumplings, or this easy crockpot chicken and dumplings recipe.

Overhead photo of Easy Chicken and Dumplings in a skillet with a blue napkin

Quick 30-Min Easy Chicken and Dumplings

Any time there is a slight chill in the air, you can guess what I am making for dinner…Chicken and Dumplings. It’s the perfect stick to your ribs kind of dinner that my whole family loves and begs me to make often.

We start with a creamy chicken soup base, loaded with big chunks of chicken, carrots, celery, onion. Then we add some big fluffy dumplings to round it out. This recipe is made in just 30 minutes or less, from start to finish, so what are you waiting for?!

Soup in a skillet and on a plate with a spoon.

Easy Chicken and Dumplings vs From Scratch

I have many recipes for Chicken and Dumplings on this blog and I believe you need to try them all to find your personal favorite. This particular version is for my favorite easy recipe version, made with canned biscuits for the dumplings. The other big swap in this recipe is the use of canned Cream Of Chicken instead of making your own soup gravy. 

I know this recipe isn’t for everyone, but this is the 90’s/2000’s version so many of us grew up enjoying. So if you are looking for your Mama’s Easy Chicken & Dumplings recipe that she made with canned biscuits, this recipe is probably very similar!

And for all of my Chicken and Dumplings purists, I really recommend you check out my from scratch version with easy homemade dumplings: Homemade Chicken and Dumplings.

Canned biscuits on a cutting board cut into quarters.

Dumplings Made with Biscuits

There are a few important tips to making dumplings out of biscuits for Chicken and Dumplings. 

  • First, make sure you buy buttermilk biscuits. You do not want the flaky style or any other version.
  • Buy the large biscuits (16.3 oz can size), not the small biscuits and cut them into fourths. Otherwise you will run the risk of your biscuits cooking down to nothing and disappearing on you.
  • Toss the cut biscuits in all purpose flour. This helps keep them from sticking to each other and thickens the soup slightly as well.
  • Lastly, do not leave your chicken and dumplings simmering on the stove for a long time. If you do, you run the risk of your dumplings evaporating into nothing. 
Dumpling being dropped into soup with tongs.

Ingredients for this Easy Recipe:

For this recipe, the goal is delicious, quick and easy chicken and dumplings. We aren’t looking to spend a lot of time. In fact, we just have 30 minutes to get it made! So with that in mind, we use already cooked and shredded chicken in this recipe.

You can make your own shredded chicken or you can purchase a rotisserie chicken — both will work great.

Plus, I have one secret ingredient that is KEY to making the creamiest chicken and dumplings…evaporated milk! Evaporated milk is creamier when compared to whole milk, but not as thick as heavy whipping cream (and a lot less fattening as well).

Up close image of chicken and biscuit dumplings in a skillet.

Can I Make This Recipe Ahead?

Yes and No. Confused? Let me explain. 

If you make this recipe completely ahead of time, there is a good chance your biscuits will evaporate into nothing and your soup will then become extra thick. 

However, you can make the soup base ahead of time and keep it on very low heat until just before you are almost ready to serve dinner.

Then you can crank the heat back up and get the soup simmering again. If it’s reduced down, you can add a little more chicken broth back to it to loosen it up. Then you can go ahead and cook those dumplings and serve it hot and fresh!

Up close image of easy chicken and dumplings in a skillet.

This Easy Chicken and Dumplings with biscuits is how I grew up eating this classic recipe – and I bet many of you did too! Enjoy the comfort food flashback in a bowl with this deliciously creamy — and oh so easy — chicken and dumplings recipe.

Please share how it turns out for you, I can’t wait to hear what you think! I bet your kids LOVE it. Mine do. 😉

Yield: serves 6

Easy Chicken and Dumplings

Easy Chicken and Dumplings in a large pot with carrots, celery and dumplings.

Need Chicken and Dumplings fast? This deliciously creamy stovetop Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes is what you need!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 stalks celery, sliced
  • 1/2 cup matchstick carrots
  • 2 cloves garlic, minced
  • 3 cups cooked and shredded chicken
  • 8 oz evaporated milk
  • 1 (10.5 oz) can of cream of chicken
  • 40 oz chicken broth
  • salt and freshly cracked black pepper, to taste
  • 2 (16.3 oz) cans buttermilk biscuits
  • 1/4 cup all purpose flour, optional

Instructions

  1. In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.
  2. Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.
  3. Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
  4. Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!

Notes

You can also use a rotissierie chicken to speed up this recipe!

Nutrition Information:

Yield:

6 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 1382mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 7g

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Comments

34 Responses
  1. Sheila Huffman

    Oh my Goodness this was great!!! My whole family cleaned their plates!!! Such a easy recipe to fix and really yummy. Thank you for sharing it!!! I am excited to try another one of your dishes. Thank you again!!!!

  2. Cindi

    I have to say that I normally make everything from scratch. I had a perfect situation of only 30 min to cook the meal and I had all the ingredients (including leftover chicken) available. You could NOT tell this wasn’t from scratch. We loved it .

  3. Candace Anderson

    I don’t like chicken and dumplings and I was sure the biscuits would not work, be gummy and mess up. No one can make chicken and dumplings like my mother in law. be a rather plain dish, however, this recipe is amazing! It cut my cooking time and was easy to make. Surprisingly my husband liked it and I did too!
    I boiled my chicken on stovetop so it was real juicy and I use more dark meat than white. I also added a splash of heavy cream, along with some parsley and thyme and when it was cooked I added a can of sweet peas to it.
    The sweetness of the evaporated milk, the buttermilk biscuits and the chicken flavor produced an easy flavorable dish. Thanks

  4. Jayla Honora

    Made this tonight for my family and OMG it was AMAZING!!! I used store bought rotisserie chicken and followed the recipe exactly as it said. My husband said add it to our rotation…it was just that good and fast!

  5. Brentoe

    I made this tonight. I felt like I was putting too much biscuit in the pot so I didn’t put the whole two cans, still seemed to be about 85% dumplings. Next time I will probably cut them smaller than into quarters. That said, The dish tasted great and I will be making it again.

  6. Katy

    This recipe just didn’t turn out for me. I don’t know what I did wrong. I followed the directions and after cooking it for an hour, the dumplings never cooked in the middle. Evening though it was boiling.

    I do remember being told to put the biscuits on the bottom before everything else, with two other recipes, and they turned out fluffy. I will try that next time. ::sighs::

  7. Nadine

    I don’t know what happened but this made so much and was so filling I feel like it could feed 10 people. I used the Grands biscuits which look as big as in your pictures but I think I’d use regular sized ones next time. I didn’t have any problems with them shrinking or dissolving. I used peas instead of celery and only used 32 oz of broth since that’s how big the box came and it tasted great.

  8. Kathryn

    This was fabulous! My husband is a huge chicken and dumplings fan, while I’ve never had it before! I used whole milk because it’s whats i had and added a few other seasonings (cayenne, Italian, paprika) For a little more pep. Thank you. I’ve booked marked this recipe and will be using it in the future!

  9. Angelica

    I was wondering how many serving this recipe would make. This is one thing that I wish was on each recipe since sometimes I have to cook for 6 people. Recipe was simple and great.

    1. Jessica

      Hi Angelica! It is always on each recipe, right above the recipe name! For this particular recipe, it servers 6 people! Hope this helps!

    1. Jessica

      I do not have an exact size amount because I did not measure out the completed soup. This recipe feeds 6 people or 4 really hungry people! Hope that helps!

  10. Julie Herlihy

    This is the default recipe for chicken and dumplings that I feed my family. It’s always a hit and there’s never any leftovers that last more than a day or two. I’m actually 13 weeks pregnant now and was laying in bed, craving this last night – lol. I use a store bought, rotisserie chicken and it compliments it wonderfully. It’s a total time saver, especially when I easily get tired from standing for too long. This recipe is actually what’s for dinner tonight!

  11. Jessica Lucas

    People (or the ONE person) talking about making it from scratch ***takes deep calming breath*** Not everyone can afford a whole chicken. Not everyone has the time to bake a whole chicken, then let it cool, then pull the meat off all the tiny little bird bones. This recipe didn’t claim to be from scratch. It wasn’t false advertising. It told you what it was immediately. A shortcut to chickens and dumplings. I’ve made both from scratch and the shortcut ways, and not a soul can tell the difference. When you work 12 hours a day and come home and have to cook dinner, clean house, do laundry, referee toddlers and argue with teens, while trying yo get them to their soccer practice and valley recitals…a 30 minute meal is a GOD SEND! Bless your heart you make it from scratch but this never claimed to be so.

    1. Christine Schmidt

      Girl you should not have to explain yourself to ANYONE!! It’s all about making a nice home cooked quick meal that tastes like you spent hours in the kitchen cooking. I think your recipes are AMAZING! I cannot believe how rude people can be. If they don’t like it…then just keep on scrolling until you find one you do like. Don’t criticize. GEEZE! I Greatly appreciate you sharing your fabulous recipes. I have made this twice and we all just LOVE it. Thank you for helping me make a great meal. ❤️♥️

  12. CC

    This was incredible! Thank you so much! I added bit of heavy cream, two bay leaves, and frozen peas. Absolutely delicious. Never made chicken and dumplings before, and this will be my go-to recipe. 

  13. YouAintACook

    I was raised on made from scratch chicken & dumplings (yes, home made). I have tried a few different canned versions of chicken & dumplings over the years. Haven’t found one I like yet. I always end up making my own chicken & dumplings.

    Folks, just go out & by a whole chicken and bake it. Then let it cool a little. Remove the meat from the bones (yes, throw the bones in the trash) & put the meat and meat juice (broth, yes, that is homemade broth there) in a pot. While it is heating up, find a recipe for dumplings and make them. Cook according to directions.

    1. Kelley

      That’s all fine and dandy, but shortcuts are welcome when you work 50 hours per week, commute and try to feed your family decent.

    2. Katiejane

      I made this recipe omitting the garlic and celery (not my thing). Added some peas and carrots instead. And baked in the oven for 10 minutes. Baking gives rise to the biscuits and a slight crunch. I had not used evap milk before and this was the best I have ever made. Great recipe.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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