Name: Easy Chicken and Biscuit Dumplings Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 (add extra 5 oz can if you prefer more dumplings); ¼ cup all-purpose flour

If you’re craving something cozy, hearty, and downright comforting, I’ve got you covered with this Easy Chicken and Biscuit Dumplings Recipe. It’s one of those dishes I turn to when I want a meal that warms your soul without hours at the stove. You’ll find it’s packed with tender chicken, rich broth, and fluffy biscuit dumplings that soak up all the delicious flavors — trust me, it’s fan-freaking-tastic and perfect for any weeknight dinner or casual gathering with friends.

💚

Why You’ll Love This Recipe

Super simple ingredients: Most items are pantry staples, plus a rotisserie chicken to save you time and effort.
Quick cooking time: You’ll have this hearty meal on the table in about 30 minutes — perfect for busy days.
Fluffy biscuit dumplings: These add wonderful texture and soak up the tasty broth beautifully.
Comfort food at its best: It’s a nostalgic classic that my whole family goes crazy for every single time.

A round metal pan filled with a stew that has two main layers: the bottom layer is light yellow broth with small pieces of orange carrot and green celery, and on top are soft, light beige dumplings scattered unevenly across the surface, dotted with shredded light brown chicken and sprinkled with black pepper. The pan sits on a white and blue checkered cloth on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Chicken and Biscuit Dumplings, easy chicken and biscuit dumplings, hearty chicken and biscuit recipe, quick comfort food dinner, simple chicken stew with biscuits

Ingredients You’ll Need

The magic of this Easy Chicken and Biscuit Dumplings Recipe is how the ingredients come together perfectly. Using pre-cooked chicken means you can throw this on the stove without stress, while biscuits create those fluffy dumplings that everyone raves about. When shopping, I always grab my favorite buttermilk biscuits—they’re the secret to that soft and tender texture everyone talks about.

Flat lay of a few pats of fresh butter, one whole large yellow onion with its skin, three crisp celery stalks with leaves, a small pile of bright orange matchstick carrots, two whole uncracked garlic bulbs, shredded cooked rotisserie chicken pieces, a small white ceramic bowl filled with creamy evaporated milk, a small white ceramic bowl with smooth cream of chicken soup, a small white ceramic bowl of clear golden chicken broth, a small white ceramic bowl of all-purpose flour, several fresh whole buttermilk biscuits unbroken, sprinkled with a light dusting of flour—all arranged symmetrically with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken and Biscuit Dumplings, easy chicken and biscuit dumplings, hearty chicken and biscuit recipe, quick comfort food dinner, simple chicken stew with biscuits

Butter: Use real butter for that rich, creamy base to sauté your veggies.
Yellow onion: Adds sweetness and depth of flavor—diced small for quick cooking.
Celery stalks: Gives a subtle crunch and freshness that balances the dish.
Matchstick carrots: Adds a slight sweetness and lovely color contrast.
Garlic cloves: Minced fresh garlic gives a fragrant, savory kick that you’ll love.
Cooked shredded chicken: Rotisserie chicken is a lifesaver—super tender with minimal prep.
Evaporated milk (or half and half): Makes the broth creamy without being heavy.
Cream of chicken soup: Adds body and rich chicken flavor to the broth.
Chicken broth: The base that ties all the flavors together.
Salt and fresh black pepper: Season to taste—you’ll want to adjust throughout cooking.
Buttermilk biscuits: The star ingredient for dumplings; cutting them into quarters helps them cook evenly.
All-purpose flour: A light toss on the biscuit pieces keeps the dumplings from getting mushy or falling apart.

📝

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

I love playing around with this Easy Chicken and Biscuit Dumplings Recipe to suit whatever mood I’m in or what’s in the fridge. You can totally customize it and still get that hearty, comforting vibe.

Add fresh herbs: Sometimes I throw in thyme or rosemary for a fragrant boost—it elevates the soup beautifully.
Swap the biscuits: Homemade biscuit dough works great too, and it’s fun if you want a totally from-scratch day.
Vegetarian twist: Replace the chicken with mushrooms and veggie broth for a cozy meatless meal.
More veggies: Feel free to toss in frozen peas or corn for extra color and sweetness.

How to Make Easy Chicken and Biscuit Dumplings Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by melting your butter over medium-high heat in a large, heavy-bottomed pot. I like to use a wide pot so everything cooks evenly. Toss in your diced onion, celery, matchstick carrots, and minced garlic. Stir often and let the veggies soften up for about 6 to 8 minutes until they’re tender and smelling amazing. This step is where some serious flavor builds, so don’t rush it!

Step 2: Combine Chicken and Broth for Your Soup Base

Next, add your cooked shredded chicken. I usually use rotisserie chicken because it’s juicy and super convenient—plus it saves me a ton of time. Pour in the chicken broth, evaporated milk (or half and half), and cream of chicken soup. Give everything a good stir and bring to a simmer. Taste the broth and season with salt and freshly cracked black pepper to your liking.

Step 3: Prepare the Biscuit Dumplings

Now, take your buttermilk biscuits and cut each one into quarters—this helps the dumplings cook evenly. Lightly toss the biscuit pieces in all-purpose flour, which creates a nice coating that prevents them from turning mushy. This trick was a game changer for me when I first tried making dumplings, and I don’t skip it anymore!

Step 4: Cook the Dumplings in the Soup

Gently add the floured biscuit pieces to your simmering soup. Use a spoon or spatula to press them just under the broth’s surface. Cover the pot with a lid and let the dumplings cook for about 8 to 10 minutes. Don’t worry if they start to stick together—I like to break them apart halfway through cooking and press them back under the liquid. When a dumpling is no longer doughy inside, you’re ready to serve.

👨‍🍳

Pro Tips for Making Easy Chicken and Biscuit Dumplings Recipe

Use rotisserie chicken: It’s a total timesaver and adds juicy, ready-to-eat chicken flavor, which makes this recipe so accessible on busy nights.
Flour your biscuits: Tossing biscuit pieces lightly in flour keeps the texture just right and stops the dumplings from falling apart too soon.
Don’t skip the simmer: A gentle simmer (not a rolling boil) cooks dumplings perfectly so they’re soft inside without overcooking.
Break up dumplings carefully: If they stick together, gently separate them with the back of your spoon; this keeps the texture light and fluffy.

How to Serve Easy Chicken and Biscuit Dumplings Recipe

The image shows a white plate on a blue and white checkered cloth, filled with a creamy chicken and biscuit stew. The dish has a base layer of thick, pale yellow sauce with small bits of carrot and celery visible. On top of this sauce are shredded pieces of light brown chicken and large, soft-looking pale biscuits coated in the sauce, all sprinkled with black pepper. To the top left, there is a white pan full of the same stew, with more biscuits floating in the sauce. A tarnished silver spoon rests on the right side of the plate, partially submerged in the sauce. The whole setup is on a dark wooden table with a white marbled texture in the background. photo taken with an iphone --ar 2:3 --v 7 - Chicken and Biscuit Dumplings, easy chicken and biscuit dumplings, hearty chicken and biscuit recipe, quick comfort food dinner, simple chicken stew with biscuits

Garnishes

I love topping this dish with a sprinkle of fresh chopped parsley or chives—it adds a pop of color and a fresh herbal note that cuts through the richness. If you want a little heat, a dash of crushed red pepper flakes on top never hurts either!

Side Dishes

This recipe is quite filling on its own, but I often serve it alongside a simple green salad or steamed green beans to lighten things up. Sometimes a side of roasted Brussels sprouts rounds out the meal with a nice balance of textures.

Creative Ways to Present

For special occasions, I like to ladle this soup into mini bread bowls or rustic stoneware mugs—that cozy presentation is perfect for chilly evenings or casual dinner parties. You can also garnish with crispy fried shallots for a fun crunchy contrast that surprises guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I found that the dumplings soak up broth over time, so the soup thickens quite a bit.

Freezing

Freezing is possible, but I recommend freezing the soup and biscuits separately if you can. Dumplings tend to get mushy after freezing and thawing, but the soup base freezes wonderfully. I like to freeze the broth and chicken in portions, then add fresh biscuits when reheating.

Reheating

When reheating, warm gently over low heat on the stove to avoid breaking apart the dumplings too much. Adding a little bit of milk or broth helps loosen it up if it thickened up in the fridge. Stir carefully to keep those dumplings intact and delicious.

FAQs

Can I make this Easy Chicken and Biscuit Dumplings Recipe without cream of chicken soup?

Absolutely! If you don’t have cream of chicken soup on hand, you can substitute with a homemade white sauce or cream of mushroom soup for a different flavor profile. The goal is to add creaminess and body to the broth, so any creamy soup or sauce will work well.
What’s the best biscuit to use for the dumplings?

I always use buttermilk biscuits from the canned section—they’re soft, flavorful, and cook up perfectly in the broth. You can also make homemade biscuit dough if you prefer, but for an easy weeknight meal, the canned biscuits are a lifesaver.
How do I know when the dumplings are done cooking?

After simmering covered for 8 to 10 minutes, test a dumpling by cutting into the center—if there’s no raw dough and it’s soft all the way through, they’re done! Avoid cooking too long so the dumplings don’t get tough.
Can I use frozen vegetables instead of fresh?

You can use frozen vegetables, but fresh diced onion, celery, and carrots give the soup a better texture and brighter flavor. If you do use frozen, thaw and drain them well before cooking to avoid excess water in the broth.

Final Thoughts

Honestly, this Easy Chicken and Biscuit Dumplings Recipe has become one of my go-to meals when I want comfort without fuss. I remember making it on a chilly evening and having my whole family gather around the table, everyone smiling and eating seconds. It’s that kind of food that feels like a warm hug. I hope you try it soon—you’ll love how effortlessly cozy and satisfying it is, and I can’t wait to hear how it becomes a favorite in your kitchen too.