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Easy Chicken and Dumplings with Biscuits

This classic comfort food dish combines tender chicken, vegetables, and creamy soup with fluffy biscuit dumplings for a satisfying meal. Using refrigerated biscuit dough makes it incredibly easy to prepare restaurant-quality results in your own kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 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

Method
 

Instructions
  1. 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.
  2. 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.
  3. Open the can of refrigerated biscuits. For larger, fluffier dumplings, use biscuits whole. For smaller dumplings, cut each biscuit into quarters.
  4. 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.
  5. Sprinkle with fresh parsley and serve hot.

Notes

Use rotisserie chicken for quick prep. Don't lift the lid while dumplings cook to maintain steam. Biscuits will absorb broth and become tender. Can substitute cream of mushroom soup for variation.