Easy Chicken and Dumplings with Canned Biscuits

Let Me Tell Ya—This Chicken and Dumplings Is My Kitchen Shortcut

So here’s a little confession: the first time I made Chicken and dumplings with canned biscuits, it was because my brain was absolutely fried after a day of wrangling kids, and the grocery store’s fresh bread smell had me hypnotized. My grandma would probably make a face (she insisted on elbow grease and fluffy homemade dumplings), but honestly? This version puts food on the table before the hangry monster (that’s me, not the kids, just to be clear) shows up. Plus, it’s one of those dishes that just feels like a hug in a bowl. Honestly, the last time I brought it to a potluck, folks practically licked the Crock-Pot clean—one guy even tried to guess my grandma’s secret recipe. Heh.

Why You’ll Love This (Or, Why I Keep Making It Without Shame)

I make this when I want something hearty, but also kinda need a break — no stress, just drop-it-in level easy. My family goes wild for it, especially on cold evenings or rainy Tuesdays that just won’t end. And real talk, using canned biscuits means there’s no flour storm all over the kitchen and I can actually sit down while it simmers. I used to agonize over homemade dumplings, but after my third batch stuck to the counter, I figured life’s too short. Plus, and this is weird, my cousin actually prefers the taste of these biscuits (don’t tell Grandma, seriously).

What Goes In? Ingredients & My Odd Swaps

• 2-3 cups cooked Chicken, shredded or chopped—sometimes leftover rotisserie, but really, any cooked Chicken works. I’ve used grilled; no one noticed.
• 1 can (about 10.5 oz) cream of Chicken soup – I’ve tried the low sodium. Tastes basically the same.
• 4 cups chicken broth – Sometimes I use bouillon cubes if I’m out (don’t judge just yet).
• 1/2 cup diced celery (optional, but it adds a fresh crunch. My brother picks it out anyway.)
• 1/2 cup diced carrots – or frozen mixed veg when I can’t be bothered to chop.
• 1 teaspoon dried thyme (or that herb blend you keep meaning to finish)
• 1/2 teaspoon black pepper – Eyeball it if you trust your soul!
• 1 can (16 oz) refrigerated biscuit dough (Grands is what I usually grab, but I’ve used off-brand in a pinch… fine every time.)
• Salt to taste (though honestly, I usually forget)

What Actually Happens: How I Make It

1. In a big ol’ pot or Dutch oven, combine the chicken soup, broth, celery, carrots, thyme, and black pepper. Stir it up and set the heat to medium. (This is where I panic and check if I remembered the soup.)
2. Once things are getting warm and comfy (just steaming, not boiling), toss in your cooked chicken. Give it a stir. If I’m feeling fancy, I add a splash of cream; most days I don’t.
3. Now, open that can of biscuits (brace yourself, sometimes it pops at the worst moment). Cut each biscuit into 4-6 pieces—bite-sized, or smaller if you want more dumpling bits. I’ve even torn ‘em apart by hand. Rustic, right?
4. Drop those biscuit bites into the simmering pot one at a time. Don’t plop ‘em all in together or you get a big biscuit blob. Trust me on this—learned the doughy way.
5. Reduce the heat to low, pop the lid on, and let it all cook for about 15-20 minutes. The biscuits will puff up and thicken the broth a bit. Sometimes I gently nudge them with a spoon so they don’t stick; sometimes I just forget.
6. Here’s my sneaky step: lift the lid after about 15 minutes and poke a dumpling or two with a fork—if it’s cooked through, you’re basically done. (I always sneak a taste at this stage. Perks of being the cook, right?!)

Tidbits I Wish I’d Known (Notes!)

• Actually, dumplings NEED steam to cook properly, so don’t go lifting the lid every two seconds—hard advice for the impatient.
• Tried using large “flaky” style biscuits once; they stayed a bit too doughy inside. Stick with the plain ones, if you can.
• If it’s too thick, add a glug of broth or—on a day when the fridge is bare—a splash of water.
• Don’t panic if the broth looks weirdly cloudy in the middle. It sorts itself out, promise.

Some Wild Variations (One Might Have Been a Bit Odd)

• Swapped in turkey after Thanksgiving—same idea, not bad at all!
• I tried tossing in frozen peas for a pop of color; they were a hit. Corn, though, looked oddly sad… wouldn’t recommend.
• If you’re feeling adventurous, a squeeze of fresh lemon right before serving gives a little zing (my youngest declared it was “fancy”).

Equipment (Or, What If Your Kitchen’s a Bit Bare)

• Big soup pot or Dutch oven – I say this is essential, but honestly, I’ve used a deep skillet and it survived.
• Sharp knife – for the veggies… unless you buy pre-cut. Who’s judging?
• Cutting board – or, you know, just use a clean plate if yours is in the dishwasher.

What About Leftovers? (Storage Info)

Technically, you can pop leftovers in an airtight container and keep them in the fridge for up to three days. But honestly, in my house it never lasts more than a day, and I swear it tastes even better for lunch. The dumplings do soak up broth, so add a splash of water or milk when reheating. Don’t even ask about freezing—never had enough left for that experiment. Yet.

Serving Up—How I Like It (And You Might, Too)

I always serve this in big soup bowls, maybe with a sprinkle of fresh parsley if I’m feeling posh, and sometimes (okay, most times) with a hunk of crusty bread for sopping up broth. My neighbor dunks oyster crackers in hers, which I guess is a regional quirk? Oh—and if I’m alone, I eat it straight from the pot. No apologies.

Some Pro Tips—All Earned The Hard Way

• Once I tried to crank the heat up and rush the dumplings—they turned into tough little dough boulders. Be patient. Low and slow is the move here.
• If you forget to stir, sometimes the dumplings clump together. (But, honestly? Still delicious, just a little hard to scoop.)
• Don’t overstuff the pot with dumplings—less is more. One time I thought I’d make extra dumplings and, well, it was more biscuit than soup at that point!

People Actually Ask Me These (FAQ, More or Less)

• Can I make this in a slow cooker? Yes! Just let it simmer away, but add the biscuits in the last hour, not from the get-go. I learned that the hard way, oh boy—biscuits soup, anyone?
• Can I skip the veggies? Sure, nobody’s coming to check. It’ll still be delicious, promise.
• What’s the best canned biscuit to use? I lean toward the buttermilk sort, but I honestly think any will do. Just steer clear of the super-sized flaky ones; trust me.
• Could I use crescent roll dough? I tried and…eh, not my favorite. Dumplings went a bit gummy. But if it’s all you have, it’s edible at least.
• Why are my dumplings so dense? Probably boiled ‘em too hard or crowded the pot. Don’t feel bad—happened to me loads of times.
• Is this real Southern chicken and dumplings? Well, it’s real, it’s chicken, and there are dumplings; does that count? (If you want the truly old-school, you need rolled dough dumplings—but this is the 21st century, y’all.)

Oh, and before I forget—one time I dropped the can opener in the soup during a phone call. Detoured the recipe a bit, but hey, dinner still happened. That’s home cooking for you.