If you’re craving comfort food that hugs you from the inside out, this Easy Chicken and Biscuit Dumplings Recipe is exactly what you need. It brings together tender shredded chicken and flaky biscuit dumplings swimming in a rich, creamy broth loaded with savory vegetables and gentle seasonings. Whether you want a quick dinner or a cozy weekend treat, this dish delivers warm, wholesome goodness with minimal fuss and maximum flavor. Once you try it, you’ll understand why it’s one of my all-time favorites for feeding family and friends with love.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each component plays a key role in building the unforgettable flavor and texture of this Easy Chicken and Biscuit Dumplings Recipe. From the buttery base that lifts the veggies to the creamy broth that envelops the tender chicken and dumplings, every ingredient matters.
- Butter: Provides richness and a perfect base to sauté the vegetables for deep flavor.
- Yellow onion, diced: Adds sweetness and aroma that forms the backbone of the soup’s savory notes.
- Celery, sliced: Brings a crisp, subtle freshness that balances the creaminess.
- Matchstick carrots: A little sweetness and vibrant color to brighten the dish.
- Garlic, minced: Infuses that essential punch to elevate the overall taste.
- Cooked shredded chicken: Rotisserie chicken is perfect here, offering juicy, tender bites with minimal prep.
- Chicken broth: Acts as the flavorful liquid base, soaking every dumpling and ingredient in savory goodness.
- Evaporated milk or half and half: Creates the creamy texture that makes this dish so irresistible.
- Cream of chicken soup: Adds a comforting, hearty thickness and extra depth of chicken flavor.
- Salt and freshly cracked black pepper: Essential for seasoning and bringing all the flavors together.
- Buttermilk biscuits: The star of the show—cut into pieces and transformed into soft, pillowy dumplings.
- All-purpose flour: Coats the biscuit pieces to help them hold together and thicken the broth slightly as they cook.
How to Make Easy Chicken and Biscuit Dumplings Recipe
Step 1: Sauté the Vegetables
Start by melting butter in a large, heavy-bottomed pot over medium-high heat. Toss in your diced onion, sliced celery, matchstick carrots, and minced garlic. Cook while stirring often, until the vegetables are tender and translucent, soaking up the buttery goodness — about 6 to 8 minutes. This step builds the flavor foundation, so don’t rush!
Step 2: Combine Chicken and Broth
Next, stir in the shredded cooked chicken, chicken broth, evaporated milk or half and half, and the can of cream of chicken soup. Bring everything just to a gentle simmer so all those flavors start mingling beautifully. Season with salt and freshly cracked black pepper according to your taste—this is where the comfort really comes alive.
Step 3: Prepare the Biscuit Dumplings
Take your buttermilk biscuits and cut each one into four equal pieces. Lightly toss those pieces in all-purpose flour; this little coating helps them cook up tender without falling apart too quickly. This step is a game-changer when crafting perfect dumplings in the broth.
Step 4: Cook the Dumplings
Gently drop the floured biscuit pieces into the simmering soup. Use a spoon or spatula to lightly press them underneath the broth so they absorb all that creamy chicken flavor. Cover the pot and let it cook for 8 to 10 minutes. Keep an eye on them—break apart any dumplings that stick together and gently press them back into the broth for even cooking.
Step 5: Check and Serve
Test a dumpling to make sure it’s cooked through—no raw dough inside! Once they’re tender and fluffy, it’s time to serve this heartwarming Easy Chicken and Biscuit Dumplings Recipe immediately. Dig in while it’s hot and comforting, perfect for chilly nights or any time you want a dish that feels like a big cozy hug.
How to Serve Easy Chicken and Biscuit Dumplings Recipe
Garnishes
Brighten your bowl with a sprinkle of freshly chopped parsley or thyme. These herbs add a pop of color and a fresh note that complements the creamy richness just right. If you like a little heat, a dash of crushed red pepper flakes will add a surprising kick without taking away from the heartiness.
Side Dishes
This dish shines as a satisfying main event, but if you want to round out the meal, think simple. A crisp green salad with a light vinaigrette or roasted seasonal vegetables bring balance to the richness. For something more indulgent, buttery dinner rolls or garlic bread make great partners.
Creative Ways to Present
Try ladling the Easy Chicken and Biscuit Dumplings Recipe into oversized, shallow bowls for a rustic, inviting look. For a fun twist at gatherings, serve the dumplings individually in small ramekins baked briefly for a bubbly top, turning them into tiny personal pot pies!
Make Ahead and Storage
Storing Leftovers
Place any uneaten chicken and biscuit dumplings in an airtight container and refrigerate. They’ll stay fresh for up to 3 days. Keep in mind the dumplings may absorb some liquid, so stirring gently before reheating helps revive the texture.
Freezing
Although best enjoyed fresh, you can freeze leftovers if needed. Transfer cooled dumplings into a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. To thaw, move to the refrigerator overnight for gentler reheating.
Reheating
Reheat leftover Easy Chicken and Biscuit Dumplings Recipe on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of chicken broth or milk if it seems too thick. Avoid the microwave for best texture, but it works in a pinch if you stir midway through.
FAQs
Can I use fresh biscuits instead of canned ones?
Absolutely! Fresh biscuits work well, but keep in mind they may absorb broth differently, so watch the cooking time closely to avoid overcooking or falling apart.
Is rotisserie chicken necessary?
While rotisserie chicken is super convenient and flavorful, you can use any cooked, shredded chicken you have on hand — homemade or store-bought will work just fine.
Can I make this recipe dairy-free?
Yes, swap the butter for a plant-based alternative, use coconut milk or a dairy-free creamer instead of evaporated milk, and choose a dairy-free biscuit or make your own sans butter and milk.
What if I want more dumplings?
No problem! This recipe is forgiving—just grab an extra 5 oz can of biscuits and increase the flour coating accordingly for wonderful, extra-dumpling goodness.
How do I know when the dumplings are done?
Test by cutting one open or breaking a piece apart; cooked dumplings should be tender with no raw dough center and have a light, fluffy texture after simmering through.
Final Thoughts
This Easy Chicken and Biscuit Dumplings Recipe is a fantastic way to bring warmth and satisfaction to your table with minimal effort and maximum flavor. It’s the kind of meal that invites conversation, cozy moments, and plenty of seconds. Don’t hesitate—give it a try and make this heartwarming classic one of your go-to comfort foods.
Print
Easy Chicken and Biscuit Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Easy Chicken and Biscuit Dumplings recipe combines tender shredded chicken and fluffy biscuit dumplings in a creamy, savory broth. Perfect for a cozy family meal, it features simple ingredients like rotisserie chicken, vegetables, and canned biscuits cooked together to create a hearty and comforting dish ready in under 30 minutes.
Ingredients
Vegetables & Aromatics
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- ½ cup matchstick carrots
- 2 cloves garlic, minced
Chicken & Broth
- 3 cups cooked and shredded chicken (rotisserie chicken recommended)
- 40 oz chicken broth
Dairy & Soup
- 8 oz evaporated milk or half and half
- 1 (10.5 oz) can cream of chicken soup
Seasoning
- Salt and freshly cracked black pepper, to taste
Dumplings
- 1 (16.3 oz) can buttermilk biscuits (add extra 5 oz can if you prefer more dumplings)
- ¼ cup all-purpose flour
Instructions
- Sauté Vegetables: In a large heavy-bottomed pot, melt the butter over medium-high heat. Add the diced onion, sliced celery, matchstick carrots, and minced garlic. Cook, stirring often, until the 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 Dumplings: Cut each biscuit into four equal pieces and lightly toss them in the all-purpose flour to coat. This helps the dumplings hold together while cooking.
- Cook Dumplings: Gently drop the floured biscuit pieces into the simmering soup. Lightly press the dumplings under the broth using a spoon or spatula. Cover the pot with a lid and cook for 8 to 10 minutes. Occasionally break apart dumplings if they stick together, pressing them back into the broth.
- Check and Serve: Test a dumpling to ensure it’s cooked through and no longer raw inside. Once done, serve the chicken and dumplings immediately for a warm, comforting meal.
Notes
- Use rotisserie chicken for a quick and flavorful option.
- For more dumplings, add an extra 5 oz can of buttermilk biscuits.
- Adjust seasoning with salt and pepper according to taste.
- If you prefer a thicker broth, reduce chicken broth by 1 cup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
