The Best chicken dumplings with canned biscuits recipe
I’ve been making chicken dumplings with canned biscuits for years, and it’s a recipe that never fails to impress my family. The combination of tender chicken, flaky biscuits, and a rich broth is just perfect.
This dish is a staple in our household, and I love it because it’s easy to make and can be served for either a quick weeknight dinner or a special occasion like Sunday dinner. My kids always ask for seconds, and I have to admit, I do too.
The best part about this recipe is that it’s incredibly easy to customize – you can add your favorite vegetables or herbs to make it your own. I’ve also found that this recipe is a great way to get my kids involved in the kitchen – they love helping me mix the dumplings and place the biscuits on top.
It’s a fun and rewarding meal that we all look forward to enjoying together.
Chicken and Dumplings with Canned Biscuits
4.9 from 1260 votes
A comforting one-pot meal featuring tender chicken in a creamy broth, topped with fluffy dumplings made from convenient canned biscuits. This easy recipe delivers classic Southern flavor with minimal effort, perfect for a cozy weeknight dinner.
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
1 medium onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
For the Dumplings
1 can (16.3 oz) refrigerated buttermilk biscuits (8 count)
1/4 cup all-purpose flour, for dusting
1/2 cup frozen peas
1/2 cup heavy cream
👨🍳Directions
1Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2Add the chicken pieces in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden brown on all sides.
3Remove the chicken with a slotted spoon and set aside on a plate.
4Reduce heat to medium and add onion, carrots, and celery to the pot.
5Cook for 5 to 6 minutes, stirring frequently, until the vegetables begin to soften and the onion turns translucent.
6Add the minced garlic and cook for 1 minute more, until fragrant.
7Pour in the chicken broth and water, then add the dried thyme, salt, and black pepper.
8Bring the mixture to a boil over high heat, then reduce to a simmer.
9Return the browned chicken to the pot and let it simmer uncovered for 10 minutes, allowing the flavors to meld.
10While the broth simmers, open the can of biscuits and separate them.
11On a lightly floured surface, gently flatten each biscuit with your hands to about 1/2-inch thickness, then cut each into four equal pieces.
12Dust the pieces lightly with flour to prevent sticking.
13Stir the frozen peas and heavy cream into the simmering pot.
14Drop the biscuit pieces one by one into the hot broth, making sure they are mostly submerged.
15Cover the pot with a lid and reduce heat to low, then simmer for 12 to 15 minutes, until the dumplings are puffed and cooked through, and a toothpick inserted in the center comes out clean.
16Remove the pot from heat and let it rest for 5 minutes before serving.
17The dumplings will absorb some of the broth, creating a thick, creamy texture.
18Ladle into bowls and serve hot, garnished with fresh parsley if desired.
For a richer flavor, use chicken thighs instead of breasts. If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir into the pot before adding the dumplings. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Watch Video Of How Chicken and Dumplings with Canned Biscuits Works
This recipe has become a staple in our household because it’s easy to make and always a crowd-pleaser.
My family loves it when I serve it for special occasions like holidays or family gatherings – it’s a comforting dish that always brings everyone together.
One of my favorite things about this recipe is how well it stores – simply refrigerate or freeze any leftovers and reheat them whenever you’re ready for another delicious meal.
❓ Frequently Asked Questions About Chicken and Dumplings with Canned Biscuits
Q1: What type of chicken should I use for this recipe?
A1: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you prefer white meat, go with breasts; if you prefer dark meat, use thighs. Either way, make sure to cut the chicken into bite-sized pieces before adding it to the pot.
Q2: Can I use fresh herbs instead of dried ones?
A2: Yes, you can definitely use fresh herbs if you have them on hand. Just be sure to chop them finely before adding them to the pot so they distribute evenly throughout the dish.
Q3: Do I need to soak the biscuits in water before baking?
A3: No, there’s no need to soak the biscuits in water before baking. Simply follow the package instructions for thawing and then proceed with mixing the biscuit dough as instructed.
Q4: Can I make this recipe in advance?
A4: Yes, you can make this recipe in advance by preparing the dumplings and refrigerating them overnight. Then simply bake the biscuits and assemble the dish when you’re ready to serve.
Q5: Is this recipe suitable for people with dietary restrictions?
A5: This recipe is relatively easy to adapt for people with dietary restrictions – simply substitute gluten-free flours for the regular biscuit mix and use vegetarian broth instead of chicken stock.
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