This easy chicken and dumplings with canned biscuits recipe is a southern classic dish perfect for a cold-weather meal and pure comfort food.
One of the best things about this chicken and dumplings recipe is that it can be made pretty quickly and easily using canned biscuits for the dumplings and an already-cooked rotisserie chicken if you prefer.
This creamy, hearty, and delicious dish is full of chicken and dumpling flavor, mixed with carrots and celery it’s a family favorite.
Why you’ll love this recipe!
- Comfort food: Chicken and dumplings is a classic comfort food dish that can be especially satisfying on a cold or rainy day.
- Easy to make: Chicken and dumplings are a relatively simple dish to make, requiring only a few ingredients and minimal prep work.
- Versatile: You can customize the recipe to your liking by adding your favorite herbs, spices, and vegetables.
- Nutritious: Chicken and dumplings can be a balanced meal when prepared with nutrient-dense ingredients such as chicken and vegetables.
- Affordable: Chicken and dumplings are an affordable meal choice, with relatively inexpensive ingredients.
- Leftovers: Chicken and dumplings also make great leftovers, which can be reheated for a quick and easy meal the next day.
Ingredients to make southern style chicken and dumplings
- 1 carton (32 oz) of reduced-sodium chicken broth
- 2-3 cooked and shredded chicken breasts
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/4 teaspoon poultry seasoning
- 1 can buttermilk biscuits (large biscuits)
- carrots chopped (approximately 1 cup)
- 3 celery ribs, chopped
- salt and pepper to taste
How to make easy chicken and dumplings with canned biscuits!
Cook your chicken breasts until done, remove the chicken breasts, and shred them. I like to use my KitchenAid mixer to shred breasts quickly but you can also use a fork.
Set aside the chicken broth that was made while cooking your chicken breasts. You may want this later.
If you don’t have time to cook your chicken you can make this recipe even quicker using already-cooked and shredded rotisserie chicken.
In a Dutch oven, heat your broth, cooked and shredded chicken, cream of chicken, and poultry seasoning to boiling over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 5 minutes, stirring occasionally.
Increase the heat to medium-high and allow it to return to a low boil.
Pat out each biscuit and cut it into 1/2-inch-wide strips or you can just tear them into pieces.
Drop the strips or pieces, one at a time, into the boiling chicken mixture. Add your carrots and celery.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring occasionally to prevent the dumplings from sticking.
The dumplings will puff up and get big, but when they shrink back down to the normal size you will know they are done.
As the dish simmers it will lose some of the broth. We actually like our chicken and dumplings thick but if you want more broth use the leftover chicken broth from cooking your breasts to gradually add in as needed.
What do you serve with chicken and dumplings?
Chicken and Dumplings are a dish within itself for my family but you could serve it with mashed potatoes or a green salad.
Can you freeze chicken and dumplings with canned biscuits?
Yes, you can freeze chicken and dumplings. To freeze chicken and dumplings, allow the dish to cool to room temperature before transferring it to an airtight container or freezer bag.
Label the container with the date and contents, and place it in the freezer. Chicken and dumplings can be stored in the freezer for up to 3 months.
To reheat frozen chicken and dumplings, thaw the dish in the refrigerator overnight. Once thawed, transfer the chicken and dumplings to a saucepan and reheat over medium-low heat, stirring occasionally, until heated through. You may need to add a bit of liquid, such as chicken broth or water, to thin the broth as it may thicken during the freezing and thawing process. Be sure to reheat the dish to an internal temperature of at least 165°F to ensure it is safe to eat.
How to thicken chicken and dumplings?
If you find that the broth for your chicken and dumplings is too thin, you can thicken it using a few different methods:
Use a roux: A roux is a mixture of equal parts flour and fat that is used to thicken sauces and gravies. To make a roux for chicken and dumplings, melt butter in a saucepan over medium heat, then whisk in an equal amount of all-purpose flour. Cook the roux, stirring constantly, for 1-2 minutes, or until it turns a light brown color. Gradually whisk in some of the chicken broth from the pot until the roux is smooth and creamy, then pour the roux mixture back into the pot and stir to combine. Cook the chicken and dumplings, stirring occasionally, until the broth has thickened.
Add a slurry: A slurry is a mixture of cornstarch and water that can be used to thicken sauces and gravies. To make a slurry for chicken and dumplings, whisk together 1-2 tablespoons of cornstarch and an equal amount of cold water until the cornstarch is fully dissolved. Slowly pour the slurry into the pot of chicken and dumplings, stirring constantly, then cook the dish for a few more minutes, or until the broth has thickened.
Cook uncovered: If the broth for your chicken and dumplings is too thin, you can also try cooking the dish uncovered for the last 10-15 minutes of cooking time. This will allow some of the liquid to evaporate, naturally thickening the broth.
Keep in mind that both the roux and slurry methods may alter the flavor and texture of your chicken and dumplings slightly, so be sure to adjust the seasonings as needed.
How do you know when biscuit dumplings are done?
Biscuit dumplings are typically done when they are fully cooked through and no longer doughy in the center. To check if your biscuit dumplings are done, you can use a toothpick or fork to pierce the center of a dumpling. If the toothpick or fork comes out clean, without any dough clinging to it, the dumpling is done.
I also find that they will swell up and then go back to normal size. Once they are back to normal size they are typically nearing done.
Can I use pre-cooked chicken for chicken and dumplings?
Absolutely! You can use pre-cooked chicken for chicken and dumplings. Using pre-cooked chicken can be a great way to save time, especially if you have leftover cooked chicken from another meal.
To use pre-cooked chicken in your chicken and dumplings recipe, simply shred or chop the chicken into bite-sized pieces and add it to the pot during the last 10-15 minutes of cooking time, or until the chicken is heated through.
Can I make chicken and dumplings in a slow cooker?
Yes, you can make chicken and dumplings in a slow cooker.
You may need to adjust the cooking time depending on the size and heat of your slow cooker. Also, keep in mind that the dumplings may be a bit denser and less fluffy when cooked in a slow cooker compared to cooking on the stovetop.
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