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Easy Chicken and Dumplings with Biscuits

This comforting chicken and dumplings recipe uses refrigerated biscuits as dumplings to create a classic comfort food that's perfect for weeknight dinners. With canned ingredients streamlining the process, you can enjoy homemade chicken and dumplings without the traditional complexity.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

For perfect chicken and dumplings: Choose Grands biscuits for hearty dumplings or regular biscuits for smaller delicate ones. Use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) to thicken sauce if needed. The chicken base can be prepared 2 days in advance. For gluten-free version, use gluten-free soups and biscuits.