Chicken and Dumplings with Canned Biscuits
Table of contents
Intro
There are some meals that will always feel like comfort food to me, and chicken and dumplings is right at the top of that list. Tender shredded chicken, soft and fluffy dumplings, and a thick, creamy broth make this one of those dinners I look forward to sitting down to. I serve mine over mashed potatoes because that’s how I was raised eating them, and it’s still my favorite way.
This version starts with seasoned chicken cooked right in the pot, followed by onion, carrots, celery, and garlic. Evaporated milk gives the broth a creamy finish, and canned biscuits make the dumplings easy without having to mix up a separate dough.
Of course, chicken and dumplings can look a little different from one family to the next. Some of us grew up with thin, rolled dumplings, others with fluffy drop dumplings, and others with biscuit dumplings like these. Some versions have vegetables, and some don’t. A lot of that comes down to where you grew up and who taught you to make them. I have made them all and I love them all! There’s room at the table for all of those family traditions.
Check out these other great recipes while you are here!
Beef and Noodles in the Crockpot
Smothered Chicken in the Crockpot
Mississippi Meatballs in the Crockpot
Easy Chicken and Dumplings in the Crockpot
Why You’ll Love This Recipe
- Easy biscuit dumplings – Refrigerated biscuits turn into soft, fluffy dumplings without making dough from scratch.
- Thick and creamy – Butter, flour, and evaporated milk give the broth a rich, comforting consistency.
- Plenty of flavor – Seasoned chicken, sautéed vegetables, garlic, bouillon, and herbs flavor the whole pot.
- Made in one pot – Cook the chicken, build the broth, and simmer the dumplings in the same pot.
- Feeds the family – This recipe makes about eight servings.
- Good the next day – A splash of chicken broth loosens up the leftovers for reheating.
Ingredients
- Boneless, skinless thin-cut chicken breasts – Three breasts weighing about 1½ pounds total. Thin-cut breasts cook quickly and are easy to shred. You can also slice thicker breasts into thinner cutlets.
- Kinder’s Roast Chicken seasoning – About 1 teaspoon to season the chicken. If substituting another chicken seasoning, start with a similar amount and adjust for its salt content.
- Smoked paprika – About ½ teaspoon adds color and a light smoky flavor.
- Black pepper – About ½ teaspoon for the chicken, plus more to taste for the vegetables and finished dish.
- Olive oil – 1 tablespoon for cooking the chicken.
- Butter – 5 tablespoons total, divided: 1 tablespoon for the chicken and 4 tablespoons for the vegetables and creamy base.
- Onion – One diced onion.
- Carrots – Two carrots, diced small so they soften evenly.
- Celery – Two ribs, diced.
- Salt – To taste. The seasoning and bouillon already contain salt, so taste before adding more at the end.
- Garlic – About four cloves, minced.
- All-purpose flour – ⅓ cup to thicken the broth.
- Knorr chicken bouillon powder – One heaping tablespoon, combined with the water for chicken flavor.
- Herbes de Provence – 1 tablespoon for an herby flavor throughout the broth.
- Water – 5 cups. If replacing the water with chicken broth, reduce or omit the bouillon initially and adjust to taste.
- Evaporated milk – One 12-ounce can. Use evaporated milk, not sweetened condensed milk.
- Refrigerated biscuits – One 16.3-ounce can of Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits. This is the variety I used; other styles may cook differently.
- Fresh parsley – About 2 tablespoons, chopped, stirred in at the end.
How to Make Chicken and Dumplings
1. Cook the chicken
Season the chicken with the Kinder’s Roast Chicken seasoning, smoked paprika, and black pepper.
Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot over medium-high heat. Add the chicken and cook for about 8–10 minutes total, turning as needed, until cooked through and the thickest part reaches 165°F (74°C). Transfer to a plate and set aside.
2. Soften the vegetables
Add the remaining 4 tablespoons of butter to the pot along with the diced onion, carrots, and celery. Season with salt and pepper.
Cook for about 10 minutes, stirring occasionally, until softened. Reduce the heat as needed to keep the vegetables and browned bits from burning. Stir in the garlic and cook for 1 minute.
3. Make the creamy base
Stir in the flour, chicken bouillon powder, and herbes de Provence. Cook for 2–3 minutes, stirring frequently, to cook out the raw flour taste.
Slowly pour in the water while stirring, scraping up the browned bits from the bottom. Stir in the evaporated milk and bring to a gentle boil.
4. Add the shredded chicken
Shred the cooked chicken and return it, along with any juices, to the pot. Reduce the heat to low and simmer for about 10 minutes.
5. Cut the biscuits
While the chicken mixture simmers, cut each biscuit into nine roughly equal pieces. Separate the pieces so they’re ready to add to the pot.
Lastly
6. Cook the dumplings
Bring the chicken mixture back to a gentle boil. Add the biscuit pieces individually, distributing them around the pot. Do not stir them in; gently press them down into the liquid instead.
Cover and cook over medium-low heat for approximately 15–20 minutes, maintaining a gentle simmer. Avoid a hard boil, and adjust the heat as needed to prevent scorching.
Check a dumpling from the center of the pot: the inside should be fluffy and cooked through with no raw, sticky dough. If needed, cover and cook a little longer.
7. Finish and serve
Once the dumplings are cooked through, gently stir the mixture. Stir in the parsley, taste, and adjust the salt and pepper.
Serve warm, spooned over mashed potatoes if you like them the way I do.
Tips for the Best Chicken and Dumplings
- Use a roomy pot – The biscuit pieces expand as they cook, so give them space.
- Cut the biscuits evenly – Nine pieces per biscuit worked well for the soft, fluffy dumplings in this recipe.
- Keep the simmer gentle – A rolling boil can break up the dumplings and scorch the thick base.
- Leave the lid on while they cook – The covered pot helps the dumplings cook through. Wait until the initial cooking time is up before checking.
- Save the stirring for the end – Gently press the biscuit pieces into the broth when you add them, then stir gently once they’re cooked.
- Check the centers – The outside can look done before the middle finishes cooking.
- Taste before adding extra salt – Bouillon and chicken seasoning both contribute salt.
- Adjust the thickness if needed – If the finished dish is thicker than you prefer, gently stir in a little chicken broth.
Storage, Reheating, and Freezing
Refrigerator – Transfer leftovers to shallow, airtight containers and refrigerate promptly, within 2 hours of cooking. Store in the refrigerator for 3–4 days.
Reheating – The chicken and dumplings will thicken as they sit. I added a splash of chicken broth to mine and reheated them in the microwave the next day. Cover loosely and heat in intervals, gently stirring between intervals, until heated throughout to 165°F (74°C). You can also reheat them gently on the stovetop, adding broth as needed and stirring carefully to keep the dumplings intact.
Freezing – This version is best fresh or refrigerated because the dumplings can soften and the creamy base may separate after freezing. If you choose to freeze leftovers, use freezer-safe containers and aim to use them within 2 months for best quality. Thaw in the refrigerator before reheating.
Serving Suggestions
My favorite way to serve chicken and dumplings is over mashed potatoes. That thick, creamy broth over a scoop of potatoes is exactly the kind of comfort meal I grew up loving.
They’re also hearty enough to serve on their own. If you want something alongside them, try a simple green salad, green beans, or roasted broccoli.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Chicken and Dumplings with Canned Biscuits
Ingredients
- 1½ pounds boneless skinless thin-cut chicken breasts, about 3 breasts thighs will also work
- 1 teaspoon Kinder’s Roast Chicken seasoning or any chicken seasoning you like
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 5 tablespoons butter divided
- 1 onion diced
- 2 carrots diced
- 2 ribs celery diced
- Salt to taste
- 4 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 heaping tablespoon Knorr chicken bouillon powder
- 1 tablespoon herbes de Provence
- 5 cups water
- 1 12-ounce can evaporated milk
- 1 16.3-ounce can Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits or any variety of biscuit you like
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with Chicken seasoning, smoked paprika, and ½ teaspoon black pepper.
- Heat the olive oil and 1 tablespoon butter in a large pot over medium-high heat. Cook the chicken for about 8–10 minutes total, turning as needed, until the thickest part reaches 165°F (74°C). Remove and set aside. Chop or shred it.
- Add the remaining 4 tablespoons butter, onion, carrots, and celery. Season with salt and pepper and cook for about 10 minutes, stirring occasionally, until softened. Adjust the heat as needed to prevent burning.
- Add the garlic and cook for 1 minute. Stir in the flour, bouillon powder, and herbes de Provence. Cook for 2–3 minutes, stirring frequently.
- Slowly stir in the water, scraping the bottom of the pot, then add the evaporated milk. Bring to a gentle boil.
- Shred or chop the chicken and return it and any juices to the pot. Reduce the heat to low and simmer for 10 minutes.
- Meanwhile, cut each biscuit into nine roughly equal pieces.
- Bring the chicken mixture back to a gentle boil. Add the biscuit pieces individually around the pot. Do not stir; gently press them into the liquid.
- Cover and cook over medium-low heat at a gentle simmer for 15–20 minutes, or until the dumplings are cooked through. Check one from the center for a fluffy interior without raw, sticky dough; cook longer if needed.
- Gently stir, add the parsley, and adjust salt and pepper to taste.
Notes
Notes
- Keep the pot covered during the initial dumpling cooking time.
- Maintain a gentle simmer and adjust the heat to prevent scorching.
- Cooking times are approximate and depend on your pot and stovetop.
- Refrigerate leftovers promptly and use within 3–4 days. Reheat with a splash of chicken broth.
Estimated Nutrition
Per serving, based on 8 servings:- Calories: 450 kcal
- Carbohydrates: 39 g
- Protein: 28 g
- Fat: 20 g
Frequently Asked Questions
Are these still chicken and dumplings if they have vegetables? – Absolutely. Chicken and dumplings vary from family to family. Some versions include onion, carrots, and celery, while others keep things simpler. This is the creamy, vegetable-filled version I enjoy making for my family.
What’s the difference between biscuit dumplings and rolled dumplings? – Biscuit dumplings puff up into soft, fluffy pieces as they cook. Rolled dumplings are made from dough that’s rolled out thin and cut into strips or pieces. Both have a place in a comforting pot of chicken and dumplings.
Can I use rotisserie chicken? – Yes. Skip cooking the raw chicken and add about 3–4 cups of shredded rotisserie chicken when the recipe calls for the shredded chicken. Use the 4 tablespoons of butter for the vegetables; omit the olive oil and the first tablespoon of butter used for searing. Taste before adding extra seasoning because rotisserie chicken is already seasoned.
Can I use chicken broth instead of water and bouillon? – Yes. Substitute 5 cups of chicken broth for the water and reduce or omit the bouillon initially. Taste and adjust before adding the dumplings.
How do I know the dumplings are done? – Cut open a dumpling from the center of the pot. It should be cooked through and fluffy inside, without a raw, sticky dough center. If it needs more time, replace the lid and continue cooking gently.
Why did my dumplings fall apart? – Stirring before they’ve set or boiling too vigorously can cause them to break apart. Press them gently into the liquid when adding them, maintain a gentle simmer, and wait until they’re fully cooked before stirring.
Can I leave out the herbes de Provence? – Yes. You can reduce or omit it to suit your taste. The chicken seasoning, garlic, vegetables, and bouillon still provide plenty of flavor.
