Enjoy homemade chicken and dumplings with canned biscuits for an easy, comforting, all-season meal.
Learn how to make chicken and dumplings with biscuits for a mouthwatering recipe that delivers all the flavor of slow-cooked dumplings in no time.
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
If there’s one dish that always brings a smile to my face, it’s a steaming bowl of chicken and dumplings.
I mean, who can resist those tender chunks of chicken swimming in a creamy, savory broth, with fluffy dumplings that practically melt in your mouth?
I love to experiment in the kitchen, especially when it comes to perfecting this classic comfort food.
In my opinion, the best recipes for chicken and dumplings are those that are easy to prepare, but still make you feel like you were wrapped in a big hug from your grandma.
And although I love making homemade dumplings, I also love a good shortcut.
This easy chicken and biscuit dumplings recipe is perfect for a chilly winter night, a rainy fall afternoon, or a sunny summer day.
I cooked these in a pot on the stove, which is super simple if you don’t have special equipment.
But you can also make my Crockpot chicken and dumplings with Grands biscuits in your slow cooker, or put your pressure cooker to work with my Instant Pot chicken and dumplings with canned biscuits.
Either way, it’s sure to become a family favorite!
Easy Stovetop Chicken and Biscuit Dumplings
Using Grands canned biscuits in homemade chicken and dumplings is like having a secret shortcut to a comforting and satisfying dinner.
These biscuits bring an incredible level of convenience to the table without sacrificing flavor or quality.
Just pop open the can, separate the biscuits, and drop them right into your simmering pot of chicken and broth.
They puff up beautifully, creating dumplings that are fluffy on the inside and slightly crispy on the outside.
It’s a game-changer for busy weeknights or when you’re craving comfort food without spending hours in the kitchen.
Plus, the biscuits infuse the dish with a buttery richness that elevates the overall flavor profile.
Wondering what to serve along with it? Check out these 20 perfect side dishes for chicken and dumplings.
More Chicken and Dumplings Recipes You’ll Love:
- Copycat Cracker Barrel Chicken and Dumplings
- Easy Chicken and Bisquick Dumplings
- Southern Style Chicken and Dumplings
- Easy Chicken and Jiffy Mix Dumplings
- Easy Chicken and Dumplings with Tortillas
- Chicken and Dumpling Soup
- Chicken and Frozen Dumplings
- Chicken and Dumplings with Noodles
How to Make Chicken and Dumplings with Canned Biscuits
It’s really easy to make this classic comfort food!
Ingredients You’ll Need:
- Chicken Broth
- Boneless Chicken Breasts
- Black Pepper
- Ground Thyme
- Homestyle Grands Biscuits
- Frozen Peas
- Heavy Cream
How to Make It:
(Full printable recipe card is available below)
Saute the veggies. First, you’ll melt butter over medium heat in a Dutch oven or stockpot.
Add onions, celery, and carrots. Saute until onions begin to turn translucent, stirring often, about 5 minutes.
Cook the chicken. Next, you’ll add chicken broth (or chicken stock), chicken breast pieces, black pepper, salt, and thyme to the pot and increase heat to bring broth to a boil.
Reduce heat to a simmer and cook, partially covered, for about 15 minutes.
Prepare the biscuits. Next, you’ll open your can of biscuits from the grocery store, then cut each of the unbaked biscuits into 8 small pieces.
I just cut them into triangles, the same way you would cut a pie or pizza.
The pieces serve as your dumpling dough–so easy, right?!
Cook the biscuit dumplings. Next, you’ll add dough pieces to simmering broth, giving them a good stir.
Continue stirring occasionally, let the biscuit pieces simmer for about 5-10 minutes, or until cooked through.
The broth will thicken somewhat as the dumplings cook.
Cook the chicken and veggies. Next, you’ll shred or chop the chicken and return it to the pot, along with the frozen peas.
Cook for a few minutes to warm through.
Add the cream. Last, you’ll add heavy cream to the broth just before serving, stirring to combine.
Let cool for a few minutes, then you’re ready to serve (broth will continue to thicken as it cools).
Scoop it out into bowls and you’ve got a delicious meal!
Notes and Adaptations:
- Feel free to change up the vegetables if you’d like! Corn and green beans would be nice additions.
- If you want to use pre-cooked chicken (such as shredded rotisserie chicken), you can. In that case, saute the onion, carrots, and celery, then add broth and seasonings and bring to a boil before adding the biscuit dough and proceeding with instructions. Add pulled chicken when adding heavy cream at the end, and allow everything to heat through.
- Leftovers can be refrigerated in an airtight container. The dumplings tend to absorb liquid as the mixture cools, so you may need to add a splash of water or a little bit of broth when reheating.
- 2 TBSP butter
- 1/2 medium onion, diced
- 2 ribs celery, sliced
- 3 carrots, sliced
- 6 cups chicken broth
- 1 lb boneless chicken breast, each breast cut in half
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp ground thyme
- 8 Homestyle Grands biscuits (16.3-oz package)
- 1/2 cup frozen peas
- 1/4 cup heavy cream
- In a Dutch oven or stockpot, melt butter over medium heat. Add onions, celery, and carrots. Saute until onions begin to turn translucent, stirring often, about 5 minutes.
- Add chicken broth, chicken breast pieces, black pepper, salt, and thyme to the pot and increase heat to bring broth to a boil.
- Reduce heat to a simmer and cook, partially covered, for about 15 minutes.
- Once the chicken is cooked through, remove pieces to a plate or cutting board and set aside.
- Cut each of the unbaked biscuits into 8 pieces. Add dough pieces to simmering broth. Stirring occasionally, let simmer for about 5-10 minutes, or until cooked through. The broth will thicken somewhat as the
- While the dumplings are cooking, shred or chop the chicken and return it to the pot, along with the frozen peas. Cook for a few minutes to warm.
- Just before serving, add heavy cream to the broth, stirring to combine. Let cool for a few minutes, then serve (broth will continue to thicken as it cools).
- Feel free to change up the vegetables if you'd like! Corn and green beans would be nice additions.
- If you want to use pre-cooked chicken (such as pulled from a rotisserie chicken), you can. In that case, saute the onion, carrots, and celery, then add broth and seasonings and bring to a boil before adding
the biscuit dough and proceeding with instructions. Add pulled chicken when adding heavy cream at the end, and allow everything to heat through.
Amount Per Serving: Calories: 470Total Fat: 19gSaturated Fat: 8gTrans Fat: 3gUnsaturated Fat: 9gCholesterol: 91mgSodium: 1997mgCarbohydrates: 42gFiber: 2gSugar: 9gProtein: 32g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this easy recipe to your favorite board on Pinterest. It’s the ultimate comfort food!
Get the Instant Pot Meal Plan Jumpstart
Join the free community and you'll learn simple ways to easily create tasty food for your family, as well as immediate access to the FREE Instant Pot Meal Plan Jumpstart to help you get a tasty dinner on the table in a flash!
"Thanks for sharing your knowledge and experience in such a friendly and delightful way!!! So far, I'm very impressed with the results...thanks again for your guidance into this new realm of cooking!" -Margaret
Enter my free resource library for my latest printables and resources! Password is 'IHEARTMARGIN' -- please copy and paste that in at the link above. Thanks for being a subscriber!!