Easy Chicken and Dumplings with Biscuits: Your Ultimate Comfort Food Guide
Easy Chicken and Dumplings with Biscuits: Your Ultimate Comfort Food Guide
There’s nothing quite like the comforting warmth of chicken and dumplings to soothe the soul on a chilly day. This easy recipe transforms simple ingredients into a classic comfort food that will have your family asking for seconds. Using refrigerated biscuits as dumplings makes this dish incredibly approachable for weeknight dinners, while canned ingredients streamline the process without sacrificing flavor.
Whether you’re looking for a quick Chicken A D Dumplings recipe or want to try Grands Chicken and Dumplings for a heartier meal, this guide covers multiple variations including using cream soup for extra creaminess and baking methods for convenience. Let’s dive into creating this beloved classic!
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 2 cups chicken broth
- 1 cup milk
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- 1 can (16.3 oz) refrigerated biscuits (Grands recommended)
- 2 tablespoons butter
Step-by-Step Instructions
Step 1: Prepare the Chicken Base
In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add diced onion and cook until translucent (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
Step 2: Cook the Chicken
Add the chopped chicken pieces to the skillet and cook until no longer pink (about 5-7 minutes). Season with poultry seasoning and black pepper as the chicken cooks.
Step 3: Create the Creamy Sauce
Pour in both cans of cream soup, chicken broth, and milk. Stir well to combine. Add the frozen vegetables and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow flavors to meld.
Step 4: Prepare Biscuit Dumplings
While the sauce simmers, separate the refrigerated biscuits. For smaller dumplings, cut each biscuit into 4-6 pieces. For traditional dumplings, you can flatten each biscuit slightly before adding.
Step 5: Add Dumplings and Cook
Drop the biscuit pieces evenly over the simmering chicken mixture. Cover the skillet and reduce heat to low. Simmer for 15-20 minutes, or until dumplings are cooked through and fluffy. Do not stir during this time to allow dumplings to properly steam.
Step 6: Baking Option (Chicken and Dumplings Bake)
For a baked version, transfer the chicken mixture to a greased 9×13 baking dish after Step 3. Arrange biscuit pieces on top and bake at 375°F for 20-25 minutes until biscuits are golden brown and cooked through.
Step 7: Serve and Enjoy
Let the dish rest for 5 minutes before serving. The sauce will thicken slightly as it cools. Serve warm with a sprinkle of fresh parsley if desired.
Expert Tips for Perfect Chicken and Dumplings
Choosing Your Biscuits
Grands Chicken and Dumplings: The larger Grands biscuits create substantial, fluffy dumplings that hold up well in the sauce. They’re perfect for those who love hearty dumplings.
Regular Biscuits: Standard-sized biscuits work beautifully and create smaller, more delicate dumplings that absorb more sauce.
Canned Chicken Shortcut
For the ultimate quick Chicken Dumplings recipe, substitute canned chicken for fresh. Simply drain two 12.5 oz cans of chicken and add them with the soups. This reduces preparation time significantly.
Cream Soup Variations
Feel free to mix and match cream soups based on your preference. Cream of mushroom adds earthiness, while cream of celery provides a subtle vegetable flavor. For extra richness, add a splash of heavy cream with the milk.
Thickening Tips
If your sauce seems too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the hot sauce and simmer for 2-3 minutes until thickened.
Make-Ahead Options
Prepare the chicken base up to 2 days in advance and refrigerate. When ready to serve, reheat the base, then add biscuit dumplings and cook as directed.
Frequently Asked Questions
Can I use homemade biscuit dough instead of canned?
Absolutely! Any biscuit dough recipe will work. Drop spoonfuls of homemade dough onto the simmering mixture instead of using pre-made biscuits.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Can I freeze chicken and dumplings?
The chicken base freezes beautifully, but the dumplings may become soggy when thawed. Freeze just the base, then add fresh dumplings when reheating.
What’s the difference between baking and stovetop methods?
Stovetop cooking creates softer, more traditional dumplings, while baking yields crispier biscuit tops with a tender interior.
Can I make this recipe gluten-free?
Yes! Use gluten-free cream soups and gluten-free biscuit dough. Many brands now offer excellent gluten-free refrigerated biscuit options.
This easy Chicken and Dumplings recipe proves that comforting homemade meals don’t have to be complicated. With biscuit dumplings simplifying the process and canned ingredients cutting down prep time, you can enjoy this classic dish any night of the week. Experiment with different variations to find your family’s favorite combination!
Easy Chicken and Dumplings with Biscuits
Ingredients
Method
- In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add diced onion and cook until translucent (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
- Add the chopped chicken pieces to the skillet and cook until no longer pink (about 5-7 minutes). Season with poultry seasoning and black pepper as the chicken cooks.
- Pour in both cans of cream soup, chicken broth, and milk. Stir well to combine. Add the frozen vegetables and bring the mixture to a gentle simmer. Let it cook for 5 minutes to allow flavors to meld.
- While the sauce simmers, separate the refrigerated biscuits. For smaller dumplings, cut each biscuit into 4-6 pieces. For traditional dumplings, flatten each biscuit slightly before adding.
- Drop the biscuit pieces evenly over the simmering chicken mixture. Cover the skillet and reduce heat to low. Simmer for 15-20 minutes, or until dumplings are cooked through and fluffy. Do not stir during this time to allow dumplings to properly steam.
- Let the dish rest for 5 minutes before serving. The sauce will thicken slightly as it cools. Serve warm with a sprinkle of fresh parsley if desired.
