Easy Chicken and Dumplings with Rotisserie Chicken | CookOS

Easy Chicken and Dumplings

Name: Easy Chicken and Dumplings with Rotisserie Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 whole rotisserie chicken; 2 (16.3 oz) cans buttermilk biscuits; 32 oz chicken broth; 1 (10.5 oz) can cream of chicken soup; 1 1/2 cups milk; 1/2 tsp poultry seasoning; 1/2 tsp black pepper; 1/2 stick butter

This easy chicken and dumplings recipe uses rotisserie chicken and canned buttermilk biscuits to deliver creamy, homestyle comfort in under 30 minutes. It's the shortcut version of a classic that skips lengthy prep and cooking without sacrificing flavor.

🌍American 🏷️Chicken and dumplings 🏷️Easy recipe 🏷️Comfort food 🏷️Southern Weeknight dinner

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

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Ingredients

1 whole rotisserie chicken
2 (16.3 oz) cans buttermilk biscuits
32 oz chicken broth
1 (10.5 oz) can cream of chicken soup
1 1/2 cups milk
1/2 tsp poultry seasoning
1/2 tsp black pepper
1/2 stick butter

8 Ingredients

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Instructions

1
Remove the meat from the rotisserie chicken, discard the bones and skin, and dice the chicken. Set aside.
2
Separate the biscuits and cut each one into 8 small wedges. Set aside.
3
In a large pot, combine the chicken broth, cream of chicken soup, and milk.
4
Whisk the mixture until the cream of chicken soup is fully dissolved.
5
Stir in the poultry seasoning and black pepper.
6
Bring the mixture to a boil, then add the butter and allow it to melt completely.
7
Carefully drop the biscuit pieces into the boiling liquid.
8
Once all the biscuits have been added, reduce the heat to low.
9
Stir in the diced chicken.
10
Cover the pot and cook on low for 20 minutes.

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Tips & Notes

Pro tips

Shred the rotisserie chicken while still warm for easier handling and faster assembly.
Bring the broth and soup mixture to a gentle simmer before adding biscuits to ensure even cooking and a creamy base.
Arrange biscuits in a single layer on top of the filling without overlapping for uniform browning and crispy tops.
Use cold butter from the can and separate biscuits gently to prevent toughness; don't over-knead or press them.

Substitutions

Cream of chicken soup → Cream of celery soup (lighter flavor, same texture)
Whole milk → Half-and-half or heavy cream (richer sauce)
Buttermilk biscuits → Refrigerated dinner rolls (slightly denser, more bread-like texture)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat or in a 350°F oven until warmed through.

Common Questions

Can I make this recipe ahead of time?

Yes. Prepare the chicken and broth mixture up to 2 days ahead and store in the refrigerator. Add and bake the biscuits just before serving for the best texture.