Description

This easy Chicken and Dumplings with Biscuits recipe is a comforting one-pot meal featuring tender shredded chicken, flavorful vegetables, and fluffy biscuit dumplings simmered in a creamy broth. Perfect for a hearty family dinner, it combines simple ingredients like rotisserie chicken, cream of chicken soup, and buttermilk biscuits to create a delicious Southern-inspired dish with minimal effort.

Ingredients

Scale

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

Instructions

Sauté the vegetables: In a large heavy-bottomed pot, melt the butter over medium-high heat. Add diced onion, sliced celery, matchstick carrots, and minced garlic. Cook, stirring often, until the vegetables are tender, about 6 to 8 minutes.
Add the chicken and liquids: Stir in the shredded cooked chicken, chicken broth, evaporated milk (or half and half), and the can of cream of chicken soup. Bring the mixture to a gentle simmer. Season with salt and freshly cracked black pepper to taste.
Prepare the biscuit dumplings: Cut each buttermilk biscuit into four equal pieces. Lightly toss these biscuit pieces in the all-purpose flour to coat them evenly. This helps create your chicken biscuit dumplings.
Cook the dumplings: Gently add the floured biscuit pieces to the simmering soup. Lightly press them under the broth using a spoon or spatula. Cover the pot with a lid and cook the dumplings for about 8 to 10 minutes. During cooking, if the dumplings stick together, break them apart and press them back under the broth.
Check for doneness and serve: Test one dumpling piece to ensure it is cooked through and no longer raw in the center. Once done, serve the chicken and dumplings immediately while hot and comforting. Enjoy your homemade chicken biscuit dumplings.

Notes

Using a rotisserie chicken saves time and adds great flavor to your chicken and biscuit dumplings.
You can add an extra can of biscuits if you prefer more dumplings for your chicken and biscuit dumplings recipe.
Evaporated milk gives a richer broth for your chicken and biscuit dumplings, but half and half can be substituted.
For a thicker broth for your chicken and biscuit dumplings, adjust the amount of chicken broth accordingly.
Make sure to cook the dumplings thoroughly to avoid raw centers in your chicken biscuit dumplings.
For truly tender chicken biscuit dumplings, avoid over-stirring once they are added to the pot.
This easy chicken biscuit dumplings recipe is a great way to use up leftover cooked chicken.
If your chicken biscuit dumplings are tough, you may have overcooked them or not used enough liquid.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American Southern

Nutrition

Serving Size: 1 serving (about 1.5 cups)
Calories: 380
Sugar: 3g
Sodium: 920mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 28g
Fiber: 2g
Protein: 26g
Cholesterol: 75mg

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