Quick Chicken and Dumplings Recipe

Quick Chicken and Dumplings Recipe — Hi, I’m Lina, I’m 33 and living in the United States. My love for cooking started in the most natural way—by spending time in the kitchen with my grandmother.

A few nights ago, my best friend sent me this recipe with a message that said, “This looks totally like your kind of thing!” She wasn’t wrong — this Quick Chicken and Dumplings Recipe is creamy, cozy, and perfect for busy nights. We ended up cooking it together over FaceTime, laughing as our dumplings puffed up and comparing whose looked better. By the end, we were full, happy, and already planning our next kitchen adventure.

Make it and tell me — is this something your best friend would send you too?

Why You’ll Love This Recipe

It’s cozy, creamy, and ridiculously easy. Everything cooks in one pot, which means fewer dishes and more time to relax. The biscuit dumplings cook right in the soup, soaking up all that savory chicken flavor. Plus, it’s flexible — you can skip the veggies for a classic version or load them in for extra nutrition.

Even better? It tastes like Sunday dinner but comes together faster than takeout. Perfect for busy weeknights, chilly evenings, or when you just need a little comfort in a bowl.

Ingredients

• Butter (2 tablespoons): Adds rich flavor and helps soften the veggies.
• Yellow onion (1 large, diced): Brings sweetness and depth to the broth.
• Celery (3 stalks, sliced): Adds a hint of freshness and crunch.
• Matchstick carrots (½ cup): Brightens up the color and taste.
• Garlic (2 cloves, minced): Adds warmth and a savory aroma.
• Cooked chicken (3 cups, shredded): Rotisserie chicken keeps it fast and flavorful.
• Evaporated milk (8 oz): Creates a creamy broth without the heaviness of cream.
• Cream of chicken soup (1 can, 10.5 oz): Builds the base for that thick, luscious texture.
• Chicken broth (40 oz): The heart of the soup — full of flavor and comfort.
• Salt and black pepper (to taste): Balances and enhances all the flavors.
• Buttermilk biscuits (1 can, 16.3 oz): The easy dumplings — soft, fluffy, and satisfying.
• All-purpose flour (¼ cup): Helps thicken the soup and coat the biscuits.

Directions (Step-by-Step Cooking Guide)

1. Sauté the veggies: In a large pot, melt butter over medium-high heat. Add onion, celery, carrots, and garlic. Stir often until everything softens and starts to turn golden. This step builds a deep, homemade flavor.
2. Add the base: Stir in the shredded chicken, broth, evaporated milk, and cream of chicken soup. Mix until smooth, then season with salt and pepper. Bring to a gentle simmer — not a boil.
3. Prep the dumplings: Cut each biscuit into four pieces and toss them lightly in flour. This keeps them from sticking and helps thicken the broth.
4. Add the biscuits: Drop the biscuit pieces evenly into the simmering soup. Use a spoon to gently press them below the surface.
5. Let them steam: Cover the pot and let the dumplings cook for about 8–10 minutes. Keep the lid on — the steam is what makes them fluffy.
6. Check for doneness: Split one dumpling open to make sure it’s cooked through. It should be soft and tender, not doughy inside.
7. Finish and rest: Turn off the heat and let the pot sit uncovered for a few minutes. This allows the broth to thicken slightly and the flavors to deepen.
8. Serve warm: Ladle into bowls and enjoy that first creamy, comforting bite.

Cultural or Technique Note

This dish is a beloved piece of Southern comfort food — simple, hearty, and meant to bring people together. Traditionally, chicken and dumplings were made from scratch with homemade dough, but this quick version keeps the spirit alive with modern convenience. Using canned biscuits captures the same warmth and nostalgia, perfect for today’s busy kitchens.

Serving Suggestions

• With a side of roasted vegetables
• Over mashed potatoes for extra comfort
• With a crisp green salad for balance
• Topped with a sprinkle of fresh parsley or cracked pepper

Pro Tips for Success

• Have all your ingredients prepped before you start — it cooks fast.
• Sauté veggies until lightly browned for a deeper flavor.
• Don’t skip tossing biscuits in flour — it thickens the soup perfectly.
• Keep the pot covered while dumplings cook; steam is key.
• Let it rest a few minutes before serving so the broth thickens beautifully.
• Use rotisserie chicken to save time and add extra flavor.

Common Mistakes to Avoid

Boiling too hard: A rolling boil can cause the dumplings to break apart and turn gummy. Keep the soup at a gentle simmer so they stay tender and fluffy.

Skipping the flour coating: Tossing the biscuit pieces in flour helps thicken the broth naturally and prevents them from sticking together. Without it, your soup may stay thin and uneven in texture.

Overcooking the dumplings: Once the dumplings are soft and no longer doughy inside, they’re done! Leaving them too long in the pot can make them heavy or cause them to dissolve.

Lifting the lid too often: Steam is what cooks the dumplings evenly from the top down. Try to resist checking too often — a little patience makes all the difference.

Adding biscuits too soon: Make sure the broth is already hot and gently simmering before dropping in your biscuit pieces. Adding them to cool liquid will make them soggy instead of fluffy.

Forgetting to rest the soup: After cooking, let the pot sit uncovered for a few minutes. This allows the broth to thicken slightly and helps the flavors meld beautifully.

Storage & Reheating

Fridge: Store leftovers in an airtight container for 3–4 days. If possible, store dumplings and soup separately to prevent them from absorbing too much liquid.

Freezer: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm gently on the stove over low heat. Add a splash of broth, milk, or water to loosen the texture and bring back that creamy consistency. Avoid microwaving too long — short bursts help keep the dumplings soft.

Frequently Asked Questions

Q1: Can I use canned chicken instead of rotisserie?
Absolutely! Canned chicken is a great shortcut. Just drain it well and add it toward the end of cooking so it doesn’t dry out.

Q2: Can I make this recipe in advance?
: Yes — prepare the creamy soup base first and refrigerate. Add the biscuits right before serving for the best fluffy texture.

Q3: Can I use Bisquick instead of canned biscuits?
: Definitely! Combine 2 cups of Bisquick mix with ⅔ cup milk to make quick dumplings. Drop spoonfuls into the simmering soup and cook until soft and tender.

Q4: What can I use instead of evaporated milk?
: Half and half or heavy cream work beautifully for a richer flavor. Even whole milk can be used for a lighter option.

Q5: How do I make it spicier?
Add a dash of Cajun seasoning, crushed red pepper flakes, or a splash of hot sauce to give your Quick Chicken and Dumplings Recipe a little kick without overpowering its creamy comfort.

Closing Paragraph

This Quick Chicken and Dumplings Recipe proves that comfort food doesn’t need to take hours. Every bowl brings the soothing flavors of home — tender chicken, creamy broth, and dumplings that melt in your mouth. Whether you’re feeding your family or just yourself, this dish wraps you up in warmth with every bite.

Final Thoughts

I’ve made this easy chicken and dumplings more times than I can count, and it never fails to bring comfort to the table. It’s a reminder that simple ingredients can make the most heartwarming meals. I hope it becomes your go-to too — especially on those nights when you need something quick, cozy, and soul-soothing.