Chicken and Dumplings With Biscuits (Easy Shortcut)

What Makes This Recipe Work

Starting from tender chicken and a creamy broth shaves most of the time off the classic method, while store-bought biscuits or a Bisquick dough give you soft, fluffy dumplings in minutes. Simmering them covered lets the dough steam through without turning heavy.

Ingredients for Chicken and Dumplings With Biscuits (Easy Shortcut)

• 2 tbsp (28 g) butter
• 1 medium yellow onion, diced
• 3 celery ribs, sliced
• 3 carrots, sliced
• 4 cups (950 ml) low-sodium chicken broth
• 1 (10.5 oz / 298 g) can cream of chicken soup
• 3 cups (about 1 lb) cooked shredded chicken
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tsp salt, plus more to taste
• 1 (16 oz / 454 g) can refrigerated buttermilk biscuits (8 count), or 2 cups Bisquick with 2/3 cup milk

How to Make Chicken and Dumplings With Biscuits (Easy Shortcut)

1. Melt the butter in a large deep skillet or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 6 minutes.
2. Stir in the broth, cream of chicken soup, thyme, pepper, and salt, and bring to a gentle boil.
3. Add the shredded chicken and simmer for 5 minutes so the flavors combine.
4. If using canned biscuits, cut each biscuit into quarters. If using Bisquick, stir the mix with milk into a soft dough and drop by spoonfuls.
5. Drop the biscuit pieces or dollops over the surface of the simmering broth in a single layer.
6. Cover and simmer on low for 12 to 15 minutes without stirring, until the dumplings are puffed and cooked through in the center.
7. Taste the broth and adjust the salt, then ladle into bowls and serve immediately.

Tips for the Best Chicken and Dumplings With Biscuits (Easy Shortcut)

• Do not stir after the dumplings go in or they will break apart; just cover and let them steam.
• Flatten canned biscuits slightly so they cook evenly through the center.
• If the broth is thin, stir a cornstarch slurry in before adding the dumplings.
• Keep the heat on low so the dumplings do not stick to the bottom.

Variations and Substitutions

• Use slow cooker chicken and dumplings when you want a hands-off version with from-scratch dough.
• Make from-scratch rolled dumplings with the classic Chicken and Dumplings recipe.
• Use a rotisserie chicken to skip the cooking step entirely.
• Add a bag of frozen mixed vegetables in place of the fresh carrots and celery.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 3 days; the biscuits soften, so reheat gently and add a splash of broth.
• Freezing is not recommended because the biscuits break down; freeze only the chicken and broth base.

Chicken and Dumplings With Biscuits (Easy Shortcut) FAQ