Easy Chicken and Dumplings

Name: Easy Chicken and Dumplings With Canned Biscuits
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can (10.5 oz) cream of chicken soup; 4 cups chicken broth; salt, to taste; black pepper, to taste; 1 tsp poultry seasoning; 1.5 lbs boneless, skinless chicken thighs or breasts; 1/4 cup all-purpose flour, for dusting; 1 can (16.3 oz) refrigerated biscuits; 1 tbsp cornstarch; 2 tbsp cold water; fresh parsley, for garnish

This easy chicken and dumplings recipe combines cream of chicken soup, chicken broth, and tender chicken thighs topped with refrigerated biscuits for a complete weeknight meal that cooks in one pot.

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

🏷️

🏷️Chicken soup

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dinnerin321onTikTok

Total

55 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 can (10.5 oz) cream of chicken soup
4 cups chicken broth
salt, to taste
black pepper, to taste
1 tsp poultry seasoning
1.5 lbs boneless, skinless chicken thighs or breasts
1/4 cup all-purpose flour, for dusting
1 can (16.3 oz) refrigerated biscuits
1 tbsp cornstarchoptional
2 tbsp cold wateroptional
fresh parsley, for garnishoptional

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Instructions

1
In a large pot or Dutch oven, combine the cream of chicken soup, chicken broth, salt, pepper, and poultry seasoning. Whisk to combine.
2
Add the chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
3
Cover and let the chicken cook until tender and cooked through, about 20-25 minutes.
4
While the chicken cooks, prepare the dumplings. Lightly flour a clean surface.
5
Separate the biscuits and place them on the floured surface. Sprinkle more flour on top.
6
Roll each biscuit out until it's about 1/8 to 1/4 inch thick.
7
Using a pizza cutter or knife, cut the rolled biscuits into strips or squares.
8
Once the chicken is cooked, remove it from the pot. Let it cool slightly, then shred it with two forks.
9
Drop the dumpling pieces into the simmering broth, a few at a time, then give it a gentle stir.
10
Add the shredded chicken back to the pot and stir to combine.
11
Let everything cook for about 15-20 minutes, until the dumplings are cooked through and the broth has thickened.
12
If you prefer a thicker broth, mix the cornstarch and cold water in a small bowl to create a slurry. Stir it into the pot and cook for another minute until thickened.
13
Serve hot, garnished with fresh parsley if desired.

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Tips & Notes

Pro tips

Dust chicken pieces with flour before cooking to help them brown and add body to the broth.
Keep biscuits cold until the moment you place them on the simmering broth—they'll rise higher and stay fluffier.
Don't skip the cornstarch slurry; it prevents a watery broth while the biscuits bake and absorb liquid.
Arrange biscuits so they don't overlap; they need steam circulation to cook through evenly.

Substitutions

Cream of chicken soup → cream of mushroom or celery (same ratio, slightly different flavor)
Refrigerated biscuits → buttermilk biscuits or drop-biscuit dough (adjust baking time if needed)
Chicken thighs → chicken breasts (leaner, may dry out slightly if overcooked)
All-purpose flour → cornstarch for dusting (lighter coating, less browning)