Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (2024)

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Need Chicken and Dumplings fast? This deliciously creamy stovetop recipe made with canned biscuits is what you need! Ready in 30 minutes!

Looking for more chicken and dumplings recipes? Try this recipe with homemade dumplings, or this easy crockpot chicken and dumplings recipe.

Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (1)

Table of Contents

  • Quick 30-Min Easy Chicken and Dumplings
  • Easy Chicken and Dumplings vs From Scratch
  • Dumplings Made with Biscuits
  • Ingredients for this Easy Recipe:
  • Can I Make This Recipe Ahead?
  • Get the Recipe

    Quick 30-Min Easy Chicken and Dumplings

    Any time there is a slight chill in the air, you can guess what I am making for dinner…Chicken and Dumplings.It’s the perfect stick to your ribs kind of dinner that my whole family loves and begs me to make often.

    We start with a creamy chicken soup base, loaded with big chunks of chicken, carrots, celery, onion. Then we add some big fluffy dumplings to round it out. This recipe is made in just 30 minutes or less, from start to finish, so what are you waiting for?!

    Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (2)

    Easy Chicken and Dumplings vs From Scratch

    I have many recipes for Chicken and Dumplings on this blog and I believe you need to try them all to find your personal favorite. This particular version is for my favorite easy recipe version, made with canned biscuits for the dumplings. The other big swap in this recipe is the use of canned Cream Of Chicken instead of making your own soup gravy.

    I know this recipe isn’t for everyone, but this is the 90’s/2000’s version so many of us grew up enjoying. So if you are looking for your Mama’s Easy Chicken & Dumplings recipe that she made with canned biscuits, this recipe is probably very similar!

    And for all of my Chicken and Dumplings purists, I really recommend you check out my from scratch version with easy homemade dumplings: Homemade Chicken and Dumplings.

    Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (3)

    Dumplings Made with Biscuits

    There are a few important tips to making dumplings out of biscuits for Chicken and Dumplings.

    • First, make sure you buy buttermilk biscuits. You do not want the flaky style or any other version.
    • Buy the large biscuits (16.3 oz can size), not the small biscuits and cut them into fourths. Otherwise you will run the risk of your biscuits cooking down to nothing and disappearing on you.
    • Toss the cut biscuits in all purpose flour. This helps keep them from sticking to each other and thickens the soup slightly as well.
    • Lastly, do not leave your chicken and dumplings simmering on the stove for a long time. If you do, you run the risk of your dumplings evaporating into nothing.
    Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (4)

    Ingredients for this Easy Recipe:

    For this recipe, the goal is delicious, quick and easy chicken and dumplings. We aren’t looking to spend a lot of time. In fact, we just have 30 minutes to get it made! So with that in mind, we use already cooked and shredded chicken in this recipe.

    You can make your own shredded chicken or you can purchase a rotisserie chicken — both will work great.

    Plus, I have one secret ingredient that is KEY to making the creamiest chicken and dumplings…evaporated milk! Evaporated milk is creamier when compared to whole milk, but not as thick as heavy whipping cream (and a lot less fattening as well).

    Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (5)

    Can I Make This Recipe Ahead?

    Yes and No. Confused? Let me explain.

    If you make this recipe completely ahead of time, there is a good chance your biscuits will evaporate into nothing and your soup will then become extra thick.

    However, you can make the soup base ahead of time and keep it on very low heat until just before you are almost ready to serve dinner.

    Then you can crank the heat back up and get the soup simmering again. If it’s reduced down, you can add a little more chicken broth back to it to loosen it up.Then you can go ahead and cook those dumplings and serve it hot and fresh!

    Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (6)

    This Easy Chicken and Dumplings with biscuits is how I grew up eating this classic recipe – and I bet many of you did too! Enjoy the comfort food flashback in a bowl with this deliciously creamy — and oh so easy — chicken and dumplings recipe.

    Please share how it turns out for you, I can’t wait to hear what you think! I bet your kids LOVE it. Mine do. ;-)

    Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (7)

    4.5 from 702 votes

    Print Pin Recipe

    Yield: 6 servings

    Easy Chicken and Dumplings

    Need Chicken and Dumplings fast? This deliciously creamy stovetop Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes is what you need!

    Prep Time10 minutes minutes

    Cook Time20 minutes minutes

    Total Time30 minutes minutes

    Ingredients

    • 2 tablespoons butter
    • 1 large yellow onion, diced
    • 3 stalks celery, sliced
    • ½ cup matchstick carrots
    • 2 cloves garlic, minced
    • 3 cups cooked and shredded chicken
    • 8 oz evaporated milk
    • 1 10.5 oz can of cream of chicken
    • 40 oz chicken broth
    • salt and freshly cracked black pepper, to taste
    • 2 16.3 oz cans buttermilk biscuits
    • ¼ cup all purpose flour, optional

    Instructions

    • In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables – onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.

    • Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.

    • Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.

    • Add them to the pot and cook for about 8-9 minutes. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!

    Notes

    You can also use a rotissierie chicken to speed up this recipe!

    Nutrition

    Serving: 1serving, Calories: 222kcal, Carbohydrates: 22g, Protein: 7g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 1382mg, Fiber: 1g, Sugar: 8g

    © Jessica

    Cuisine: American

    Category: Dinner Ideas

    Categories:

    • 30 Min or Less
    • Chicken
    • Dinner Ideas
    • Fall
    • Family Recipes
    • Holidays
    • Quick Dinner Ideas
    • Recipes
    • Soup

    Post may contain affiliate links. Read my disclosure policy.

    Related Posts

    • Southern Chicken and Biscuits

    • Chicken and Dumplings Recipe

    • Crockpot Chicken and Dumplings

    • Creamy White Chicken Chili

    Quick Chicken and Dumplings Recipe (Ready in 30 Min!) (2024)

    FAQs

    What is the secret to perfect dumplings? ›

    Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

    How do you thicken up chicken and dumplings? ›

    Use Cornstarch to Thicken Chicken and Dumplings

    To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

    Why are my chicken and dumplings not fluffy? ›

    Don't overmix the dough. Overmixing will develop the gluten in the Bisquick, which will make the dumplings tough. Instead, stir the dough just until the ingredients are combined. Let the dough rest for a few minutes before dropping it into the broth.

    How to make dumplings faster? ›

    You can throw the dough into your pressure cooker along with some chopped chicken thighs, veggies, and chicken stock, then cook for 25 minutes and wind up with an amazing one-pot meal. Or, for something far fancier, you can plop these dumplings in our lighter, Japanese-inspired take on the same dish.

    Which flour is best for dumplings? ›

    These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

    Can I use water instead of chicken broth for chicken and dumplings? ›

    If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.

    Why did my chicken and dumplings fall apart? ›

    Keep the heat low and keep your pot covered so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

    Should you cover dumplings when cooking? ›

    Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

    How do you tell if dumplings are done in chicken and dumplings? ›

    Set a timer for 15 minutes, don't lift the lid during this time, the dumplings need to steam. Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it's ready. If not, cover and simmer for a few more minutes.

    How do you know when chicken and dumplings are done? ›

    Here's how you can tell whether your chicken and dumpling soup is done and ready to eat. If the biscuit pieces feel gooey or mushy, they are not thoroughly cooked—give them more time to simmer in the rapidly boiling liquid until perfectly pillowy and fluffy.

    What are the 3 components of dumplings? ›

    What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

    Are dumplings supposed to float in chicken and dumplings? ›

    The dumplings will float to the top of the broth, even though at first they may plop under the broth. It's okay if they cook on top of the chicken pieces. If you removed the chicken, they'd still float to the top, though.

    Why do my dumplings taste like flour? ›

    That means you did not cook it long enough before adding it to or adding the broth. If you don't cook roux long enough (until it changes color) then it will taste like flour.

    What to serve with chicken and dumplings? ›

    The ultimate companions range from mashed potatoes to light, crisp salads. Consider fluffy rice, bread variations like garlic bread or dinner rolls, and roasted or steamed vegetables to truly complement your creamy chicken and dumplings feast.

    Do you cook dumplings with lid on or lid off? ›

    Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

    What keeps dumplings from falling apart? ›

    The liquid should be at a low/moderate steady boil. If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.

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