Canned Biscuit Chicken and Dumplings
Comforting chicken and dumplings using rotisserie chicken and canned biscuits torn into pillowy dumplings. Under an hour, start to finish.
- Easy
- Cast iron / Dutch oven
- Chicken
- Dinner
- 50 min total
- Serves 6
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 6. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 3 tbsp butter
- 1 yellow onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 tbsp all-purpose flour
- 8 cups chicken broth
- 1 can cream of chicken soup, 10.5 oz
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 4 cups rotisserie chicken, shredded
- 1 can refrigerated biscuits, 16 oz, 8 large biscuits, not flaky layers
- salt, to taste
Steps
Step 1: Melt the butter in a Dutch oven over medium heat. Add the onion, carrots and celery and cook 6 to 8 minutes until the onion is soft.
Step 2: Sprinkle the flour over the veggies and stir for 1 minute so it loses the raw taste.
Step 3: Slowly whisk in the broth, then the soup, thyme and pepper. Bring it to a boil, then lower to a steady simmer.
Step 4: Stir in the chicken. Taste and add salt if it needs it.
Step 5: Cut each biscuit into quarters. Drop them into the simmering pot one at a time, gently pushing them under the broth.
Step 6: Cover and simmer 15 minutes without lifting the lid. The steam is what puffs the dumplings.
Step 7: Check one dumpling: cut it open, and it should be fluffy and cooked through with no raw dough in the middle. If not, cover and give it 3 to 5 more minutes. Serve hot.
Swaps
- Biscuits: Homestyle buttermilk biscuits work best. Flaky layered ones fall apart.
- Soup: Cream of celery, or skip it and add 0.5 cup heavy cream at the end.
- Veggies: Add 1 cup frozen peas in the last 5 minutes.
Tips
- Keep it at a simmer, not a hard boil, or the dumplings break apart.
- It thickens as it sits. Thin leftovers with a splash of broth.
The story
HAM Cooking. Let’s fire it up.
Old-school chicken and dumplings can eat up a whole afternoon, with rolling pins and flour on every surface in the house. This version takes about 50 minutes and the only rolling involved is the biscuit can rolling off the counter.
Canned biscuits make good dumplings because they already have the fat and leavening built in. Drop them in hot broth, put the lid on, and they puff up in the steam. That’s why you don’t peek. Every time you lift that lid, the steam escapes and you get dense, gummy dumplings instead of fluffy ones.
Big bowl, cold night, nothing else needed.
HAM out.
Related recipes
AI illustrationCast iron / Dutch ovenOvenDinnerEasyCrescent Roll Chicken Pot Pie
Creamy chicken and vegetable filling baked under a flaky crescent roll crust. Rotisserie chicken and frozen veggies keep it quick.
50 min · serves 6 · Chicken
AI illustrationCast iron / Dutch ovenDinnerEveryday ClassicsChicken Noodle Soup
Homestyle chicken noodle soup with bone-in thighs simmered into the broth, plenty of vegetables, wide egg noodles and fresh dill and lemon at the end.
75 min · serves 6 · Chicken
AI illustrationCast iron / Dutch ovenDinnerEveryday ClassicsChicken Alfredo
Golden seared chicken and fettuccine in a rich, garlicky Parmesan cream sauce made from scratch in about the time it takes to boil the pasta.
35 min · serves 4 · Chicken
Cooked this? Tell us how it went.
Loading reviews…