Name: Easy Chicken and Biscuit Dumplings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American Southern
Ingredients: 2 tablespoons butter; 1 large yellow onion, diced; 3 stalks celery, sliced; ½ cup matchstick carrots; 2 cloves garlic, minced; 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; Salt and freshly cracked black pepper, to taste; 1 (16.3 oz) can buttermilk biscuits (optional: add an extra 5 oz can for more dumplings); ¼ cup all-purpose flour

Jump to Recipe· 4.8 from 146 reviews

If you’re craving comfort food that’s both hearty and simple, you’re going to adore this Easy Chicken and Biscuit Dumplings Recipe. I absolutely love how this turns out — tender chicken, creamy broth, and fluffy biscuit dumplings that soak up all the deliciousness. Whenever I make this, it brings back cozy memories and fills the house with the most inviting aroma. Stick around because I’m sharing everything you need to nail this classic dish with ease and a few of my favorite tips along the way!

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Why You’ll Love This Recipe

Super Quick and Easy: Using pre-cooked chicken and canned biscuits makes dinner ready in about 30 minutes.
Comfort Food Perfection: Creamy, savory, and nostalgic — just like grandma’s version but with less fuss.
Kid-Approved: My family goes crazy for these fluffy biscuit dumplings soaking in homemade-style broth.
Flexible Ingredients: Easily swap or add veggies, and you can adjust the biscuit quantity depending on your appetite.

Easy Chicken and Biscuit Dumplings Recipe - Recipe Step

Ingredients You’ll Need

The ingredients here come together beautifully to make a creamy, hearty one-pot meal. I recommend using a rotisserie chicken since it cuts down prep time and adds great flavor, but feel free to use your own cooked chicken. When picking biscuits, I use the buttermilk kind – they puff up perfectly, giving that ideal dumpling texture.

Easy Chicken and Biscuit Dumplings Recipe - Ingredients

Butter: Adds richness and helps soften the veggies perfectly for your base.
Yellow onion: Offers a mild sweetness that melds so well in the broth.
Celery: Brings a slight crunch and subtle earthy note to balance flavors.
Matchstick carrots: Use matchstick-cut for quick cooking and better texture in the soup.
Garlic: Essential for that cozy, savory punch.
Cooked shredded chicken: Rotisserie chicken speeds things up and tastes great.
Evaporated milk (or half and half): This adds creamy richness without heaviness.
Cream of chicken soup: A shortcut that amps up flavor and thickens the broth.
Chicken broth: The heart of your soup for body and warmth.
Salt and cracked black pepper: Season to taste for best flavor balance.
Buttermilk biscuits: The star dumpling ingredient – cut into quarters and lightly floured to give a tender, flaky bite.
All-purpose flour: Coats the biscuit pieces to help them hold together and not dissolve in the soup.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Easy Chicken and Biscuit Dumplings Recipe is how easy it is to make your own. Over time, I’ve played around with add-ins and swaps depending on what’s in my fridge or who I’m cooking for, and honestly, it’s always a winner.

Add veggies: Sometimes I toss in frozen peas or green beans to amp up the veggies without changing the flavor too much.
Spice it up: Adding a pinch of dried thyme or rosemary gives a lovely herbaceous note that feels super cozy.
Dairy swap: Use coconut milk for a dairy-free twist, but be mindful the flavor will shift slightly.
More biscuits: If you’re like me and love dumplings, adding an extra small can of biscuits makes it extra fluffy and comforting.

How to Make Easy Chicken and Biscuit Dumplings Recipe

Step 1: Sauté Your Veggies Until Tender

Start by melting butter in a large, heavy-bottomed pot over medium-high heat. Add your diced onion, celery, matchstick carrots, and minced garlic. Stir them often for about 6 to 8 minutes until everything softens and smells heavenly. You’ll know they’re ready when the onions turn translucent and the carrots soften slightly—this step builds the flavor base for your soup, so don’t rush it!

Step 2: Build the Broth and Add Chicken

Next, pour in your chicken broth, evaporated milk, and cream of chicken soup. Stir to combine and then add the shredded chicken. Bring this mixture to a gentle simmer. You’ll find this stage is the moment everything starts to come together. Season with salt and freshly cracked black pepper — remember, start light because you can add more later.

Step 3: Prepare and Add the Biscuit Dumplings

Cut each biscuit into four pieces and toss them lightly in all-purpose flour. This little step helps the dumplings absorb the broth without getting mushy. Gently add your floured biscuit pieces to the simmering soup, pressing them slightly under the surface with a spoon or spatula. Cover the pot with a lid and let them cook for 8 to 10 minutes. If the dumplings stick together, just break them apart gently and press them back under the broth — that’s what I learned to do after my first clumpy batch!

Step 4: Check and Serve

After about 10 minutes, test a dumpling by cutting into the center to make sure it’s cooked through — you don’t want any raw biscuit dough hidden inside. Once cooked, give everything one gentle stir, adjust seasoning if needed, and serve immediately while warm and fluffy.

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Pro Tips for Making Easy Chicken and Biscuit Dumplings Recipe

Use Rotisserie Chicken: It saves a ton of time and adds extra flavor compared to plain cooked chicken.
Don’t Skip the Flour Toss: Coating biscuit pieces in flour keeps them from turning into a soggy mess in the broth.
Watch the Simmer: Keep the heat gentle so your dumplings cook evenly without getting tough or falling apart.
Break Apart Gently: If dumplings clump together, just nudge them apart carefully to maintain their fluffy texture.

How to Serve Easy Chicken and Biscuit Dumplings Recipe

Easy Chicken and Biscuit Dumplings Recipe - Serving

Garnishes

I love topping mine with a sprinkle of fresh chopped parsley or a few thyme leaves when I want to add a hint of green brightness. Sometimes a little cracked black pepper on top elevates the dish and makes it look cozy and inviting. You can’t go wrong with a dab of butter melting over the warm dumplings either.

Side Dishes

To keep things simple, I usually serve this with a crisp green salad or steamed green beans. If I’m feeling indulgent, roasted root vegetables or even biscuits on the side work great since you can’t have too many biscuits around here!

Creative Ways to Present

For holiday meals or special dinners, I sometimes plate the soup in classic white bowls, garnish with fresh herbs, and serve alongside a crusty bread loaf to soak up any extra broth. It feels so warm and inviting — almost like a homemade hug on a plate.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge and try to eat them within 2 days. The broth thickens as it sits, so gently reheating with a splash of broth or water brings back that perfect consistency.

Freezing

Freezing this dish can be a bit tricky because the biscuit dumplings tend to change texture. I recommend freezing the chicken and broth separately from the biscuits if you want to prep ahead. When ready, thaw everything and cook the dumplings fresh for the best results.

Reheating

When reheating leftovers, I do it gently on the stove over low heat with a splash of broth or milk to loosen it up. Stir occasionally to prevent sticking and keep that creamy texture without overcooking the dumplings.

FAQs

Can I use refrigerated or frozen biscuits in this recipe?

Yes! Refrigerated biscuits work perfectly for this recipe, and using frozen biscuits that are thawed beforehand also works well. Just make sure they’re not too cold when you cut and toss them in flour, so they cook evenly.
Do I have to use cream of chicken soup?

You don’t have to! The cream of chicken soup adds creaminess and depth with little effort, but you can substitute it with an equal amount of extra broth and a bit of heavy cream or milk if you prefer from scratch versions.
How do I prevent the biscuit dumplings from becoming mushy?

Tossing the biscuit pieces in flour before adding them to the soup helps them hold together. Also, cooking gently at a simmer rather than a rolling boil keeps their texture light and fluffy.
Can I make this recipe vegetarian?

For a vegetarian version, swap chicken for hearty mushrooms or beans, and use vegetable broth instead of chicken broth. Use a vegetarian cream soup or make your own creamy base with plant-based milk and flour.
What’s the best way to shred a rotisserie chicken?

I like to use my hands to pull the chicken apart into bite-sized pieces; it’s quick, and you can avoid shredding too finely, which keeps a nice texture in the soup. Sometimes I use two forks for a finer shred if preferred.

Final Thoughts

This Easy Chicken and Biscuit Dumplings Recipe holds a special place in my kitchen rotation because it combines convenience with that deep, comforting flavor we all crave on chilly nights. It’s foolproof, quick, and feels homemade — the kind of meal that brings everyone to the table with smiles. I highly recommend giving it a try next time you want a filling, cozy dinner without the fuss. Trust me, once you taste those fluffy biscuit dumplings soaking up the savory broth, you’ll be making it again and again!