Easy Chicken and Dumplings with Biscuits: The Ultimate Comfort Food Guide
Easy Chicken and Dumplings with Biscuits: The Ultimate Comfort Food Guide
There’s nothing quite like a warm bowl of chicken and dumplings to soothe the soul and satisfy your comfort food cravings. This classic dish has been a family favorite for generations, and with our easy biscuits dumplings method, you can create restaurant-quality results right in your own kitchen. Whether you’re looking for quick chicken dumplings on a busy weeknight or want to master homemade chicken and dumplings easy style, this guide has you covered.
Using canned chicken and dumplings ingredients like refrigerated biscuit dough makes this dish incredibly accessible, while cream soup creates that rich, velvety base we all love. Our Grands chicken and dumplings variation offers fluffy, pillowy dumplings that soak up the delicious broth perfectly.
Ingredients for Chicken and Dumplings with Cream Soup
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of celery soup
- 3 cups cooked chicken, shredded or diced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon black pepper
- Salt to taste
- 1 can (16.3 oz) refrigerated biscuits (Grands or similar)
- 1/4 cup fresh parsley, chopped
Step-by-Step Instructions for Chicken and Dumplings Bake
Step 1: Prepare the Base
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
Step 2: Create the Soup Base
Pour in chicken broth and both cans of cream soup. Whisk until smooth and well combined. Add the cooked chicken, poultry seasoning, black pepper, and salt. Bring the mixture to a gentle simmer.
Step 3: Prepare the Biscuits Dumplings
Open the can of refrigerated biscuits. For larger, fluffier dumplings (like Grands chicken and dumplings), you can use the biscuits whole. For smaller dumplings, cut each biscuit into quarters.
Step 4: Add Dumplings and Bake
Drop the biscuit pieces evenly over the simmering chicken mixture. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer for 15-20 minutes, or until the dumplings are cooked through and fluffy. Do not stir during this time.
Step 5: Finish and Serve
Sprinkle with fresh parsley and serve hot. The dumplings will have absorbed some of the flavorful broth and be light and tender.
Expert Tips for Perfect Chicken A D Dumplings
- Chicken Preparation: Use rotisserie chicken for quick chicken dumplings, or poach chicken breasts in the broth before starting for maximum flavor.
- Biscuit Selection: Grands biscuits work exceptionally well for chicken and dumplings Grands biscuits style, but any refrigerated biscuit dough will work.
- Don’t Peek: Resist the temptation to lift the lid while the dumplings are cooking – this lets steam escape and can affect the texture.
- Cream Soup Variations: You can use all cream of chicken soup, or mix with cream of mushroom for different flavor profiles.
- Thickness Control: If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup before adding dumplings.
Frequently Asked Questions
Can I use homemade biscuit dough instead of canned?
Absolutely! While canned chicken and dumplings with biscuits is convenient, homemade biscuit dough can be used. Prepare your favorite biscuit recipe and drop tablespoon-sized portions into the simmering soup.
How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, adding a splash of broth if needed as the dumplings will continue to absorb liquid.
Can I make this dish ahead of time?
You can prepare the soup base ahead of time and refrigerate it. When ready to serve, reheat the soup to a simmer and then add the biscuit dumplings as directed.
What’s the difference between drop dumplings and biscuit dumplings?
Traditional drop dumplings are made from a flour-based batter, while biscuit dumplings use refrigerated biscuit dough for a flakier, more bread-like texture that’s incredibly easy to prepare.
Can I freeze chicken and dumplings?
While you can freeze the soup base, the dumplings don’t freeze well as they become soggy when thawed. It’s best to enjoy this dish fresh or make the base ahead and add fresh dumplings when reheating.
This chicken and dumplings with cream soup recipe represents the ultimate in comfort food simplicity. Whether you’re making quick chicken dumplings for a busy family dinner or preparing Grands chicken and dumplings for a special occasion, this method delivers delicious results every time. The combination of tender chicken, flavorful vegetables, creamy soup base, and fluffy biscuit dumplings creates a meal that’s sure to become a family favorite.
Easy Chicken and Dumplings with Biscuits
Ingredients
Method
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for another minute until fragrant.
- Pour in chicken broth and both cans of cream soup. Whisk until smooth and well combined. Add the cooked chicken, poultry seasoning, black pepper, and salt. Bring the mixture to a gentle simmer.
- Open the can of refrigerated biscuits. For larger, fluffier dumplings, use biscuits whole. For smaller dumplings, cut each biscuit into quarters.
- Drop the biscuit pieces evenly over the simmering chicken mixture. Cover the pot with a tight-fitting lid and reduce heat to low. Simmer for 15-20 minutes, or until dumplings are cooked through and fluffy. Do not stir during this time.
- Sprinkle with fresh parsley and serve hot.
