Easy Chicken and Dumplings with Biscuits

Prep 10 mins
Cook 20 mins
Total 30 mins
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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.

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


  • 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


  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!


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

Nutrition Information:


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



This post may contain affiliate links. Read my disclosure policy.

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88 Responses
  1. Hattie

    Hey there,
    I just want to preface this comment with I LOVE THIS RECIPE! It is absolutely delicious and has made plenty anytime I’ve made it for family or friends.
    I will agree with Kyrsten above though, that the recipe calorie count needs to be adjusted. I did a few simple calculations just from the ingredients I had and found that one batch consists of over 2,200 calories (and I only put in one can of biscuits, instead of 2).
    Please know, I’m not trying to be ugly and will continue to follow you for more delicious meals. But please updated the calorie count for those who are trying to watch their calorie intake.

    1. A woman holding a camera standing in front of some shelves.

      Hi Hattie! Thank you for letting me know, I will work on trying to calculate it myself and update it. But just a heads up, I do not personally calculate the nutrition for each recipe. I pay for a program to automatically calculate it to give an idea of the nutrition for each recipe since I know it is helpful to readers. The program is the best one on the market and it uses the most popular brands for recipe ingredients, but it’s never 100%. I wish it was!

    1. A woman holding a camera standing in front of some shelves.

      The evaporated milk should make it plenty creamy, but if it is not creamy enough for you, swap it out for heavy cream!

  2. Marcie McCutchen

    I made this for someone who was under the weather. They loved it so much they said I should market it and sell it! I lost my original recipe and this one is even better. I questioned the melted butter in the dumplings but they came out outstanding and a lot easier than cutting the butter in!

  3. Dianne

    Hubby wanted chicken and dumplings for dinner on this chilly, snowy day. Second time I used my new Rockcrok dutch oven. We both loved it! I used self rising flour instead of flour, baking powder, salt and sugar in the biscuits. Soooo, so good.

  4. haley

    I can never get the biscuits fully cooked. I cut them in 1/8 instead of 1/4 and kind of stir them halfway through cooking. Please help!!

    1. A woman holding a camera standing in front of some shelves.

      Hi Haley! Have you tried putting the lid back on top to help trap the heat in the pot? This can help them cook through!

  5. Michael Ferguson

    This was a failure on your part!I followed the directions to a T , except I only added one can of biscuits. The biskits plumped up like no tomorrow. I think the biskits should have been from a small can as opposed to 16.3 oz!

    1. A woman holding a camera standing in front of some shelves.

      Hi Michael, yes, the biscuits “plump up” when they cook. That’s what makes the dumplings. If you want less dumplings, of course use a smaller can of biscuits.

    2. Tvittles

      You have to break the biscuits up. I use the grands and cut them into quarters. They don’t get that big, and if you like teenie tiny dumplings that’s your personal preference.

  6. Kyrsten

    I’m wondering how you calculated the nutritional value. I used multiple recipe calculators and ALL of them had this anywhere from 750-over 1000 calories PER serving due to the amount of biscuits. It was delicious, but after I did the calculations myself I am bummed that I made it as it’s way outside what I usually allow myself for a single meal.

  7. Jan

    Made this and must say it’s very close to what my Grandmother used to make. Delicious. (Don;t forget the seasoning)

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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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