If you are looking for an easy chicken recipe, try this recipe for Easy Chicken and Dumplings with Canned Biscuits. By using a can of biscuits from the refrigerator section of the grocery store you can make this family favorite in a fraction of the time! Chicken and dumplings is the ultimate comfort food recipe that is perfect for cold weather!
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Why You'll Love This Easy Chicken And Dumplings With Canned Biscuits Recipe!
Chicken and dumplings is one of my personal favorite classic comfort food recipes! I always love the tender chicken, vegetables and soft pillowy dumplings covered with the flavorful broth. It's the perfect one pot meal and one I will always remember Mom making!
Of course the original recipe can be a little on the time consuming side when making the scratch version of dumpling dough and cooking a whole chicken. That's why canned biscuit dough is really a time saver with this easy recipe.
If you want to make a homemade dumplings recipe then try my turkey and dumplings recipe. This dumpling recipe is perfect with chicken or turkey!
Love Easy Dinner Recipes? Try These Next!
Lodge Dutch oven- I love my Dutch oven because it heats perfectly and is so easy to clean thanks to its enamel coated surface but you can use any large pot to make the chicken and dumplings.
chicken breast- boneless skinless chicken breasts are another great time saver for this recipe. You skip the deboning of the whole chicken which makes this even easier. Plus the cook time for the chicken breasts is much quicker.
biscuits- this recipe is made easier by using refrigerated buttermilk biscuits from the grocery store. I like the Grands variety by Pillsbury and like the way the buttermilk style cooks. Avoid the flaky layers style of biscuits.
olive oil- you can also use butter to cook the chicken and vegetables.
chicken broth- I always have chicken broth on hand but you can also use chicken stock or turkey stock if you prefer.
Start by cooking the raw chicken breast in a large Dutch oven or pot in one tablespoon of olive oil. Depending on the size of the breast they should take 6-7 minutes per side. Once the chicken has fully cooked remove from the pot and set aside.
Do not clean your pot, just add the olive oil to the pot and sauté the vegetables for 5 minutes so that they can start to soften. You do not want to cook them completely because they will continue to cook when we add the broth and cook the dumplings.
While the veggies are cooking chop the chicken into small pieces. Also cut the biscuits into quarters and toss in flour to coat.
Add the chicken broth, half and half, seasonings, and chopped chicken to the pot and bring to a simmer. Once the liquid is warmed and starting to bubble add the pieces of biscuits over the top of the liquid. You do not need to submerge these, just scatter over the top and immediately cover with a lid (this is why I do not have a picture of that step.)
The steam from the pot will cook the dumplings so do not peak! Cook the dumplings for 10 minutes. The biscuit dumplings should puff up and no longer be doughy. You can cut one open to test it before serving. If they need longer replace the lid for 1-2 minutes.
Substitutions And Additions
chicken- if you prefer dark meat try boneless skinless chicken thighs or a combination of different chicken pieces. If you want to save even more time skip cooking chicken all together and use a shredded rotisserie chicken.
half and half- if you want to make this soup more creamy and rich try using heavy cream instead.
Storage And Reheating Tips
Store leftover chicken and dumplings in an airtight container for up to 4 days. To reheat return to a sauce pan and heat on the stove top over medium heat until warmed through.
Can Chicken And Dumplings Be Frozen After Cooked?
Yes! Store the chicken and dumplings in a freezer-safe container for 1-2 months. Thaw completely in the refrigerator before reheating.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Easy Chicken And Dumplings With Canned Biscuits
- Dutch oven or large pot
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken (3 breasts)
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- 1 cup celery, chopped
- 1 cup carrots, peeled and chopped
- 1 cup onion, chopped
- 2 cups chicken broth
- ½ cup half and half
- 2 bay leaf
- ¼ teaspoon thyme fresh or dried
- 1 large can buttermilk biscuits, (Pillsbury Grands 8 count is what I tested recipe with)
- parsley, for garnish
- Heat a large pot over medium high heat. Add 1 tablespoon of olive oil to the pot.
- Season chicken breast with salt and pepper. Place the chicken breast in the heated pot and cook on both sides for 6-7 minutes or until cooked through.
- While chicken is cooking chop the onion, carrots and celery.
- When chicken is cooked through, remove and set aside to chop. Add the chopped veggies to the pot along with the two remaining tablespoons of olive oil. Sauté for 5 minutes. You do not want to cook them until they are completely tender because they will over cook when the dumplings are cooking.
- Chop the chicken into small bite sized pieces.
- Cut the biscuits into quarters and toss in flour.
- Add the chopped chicken, chicken broth, half and half, bay leaf and thyme to the pot. Bring the liquid to a simmer.
- Drop the biscuits over the top of the simmering pot of broth. Cover immediately and do not peak for 10 minutes. The steam will cook the biscuits.
- After the 10 minutes the biscuits should be puffed up and no longer doughy. You can cut one open with a knife to test.
- Garnish with fresh parsley and serve.