When you think of Southern comfort food, I bet chicken and dumplings rank up there with the best. This recipe is simple, scrumptious, and packed full of flavor.
A Southern favorite, easy chicken and dumplings is basically a thick and creamy chicken stew paired with pillow-like dumplings. The dish, like most Southern comfort food, evolved out of necessity and practicality. Back in the day, chicken was a treat and not something offered or even available on a regular basis. Whenever it was, the chicken was more often than not on the scrawny side.
Thankfully, today chicken is a staple in many people’s diets. So for your next chicken dinner, why not try this homemade chicken dumpling recipe with biscuits? A family favorite, this recipe may be simple, but it’s also scrumptious and the perfect creamy dish for a cozy winter dinner (or as cozy as it gets around here).
If you’re in a dumpling mood, make sure you check out these other delectable dumplings from scratch recipes too: sweet potato dumplings and apple dumplings.
- One can of Pillsbury flaky layers biscuits
- Flour (self-rising or plain, doesn’t matter)
- Chicken broth
- Cream of chicken soup – here is a homemade recipe for cream of chicken soup if you prefer.
How to Make Chicken and Dumplings
Now, I usually stew a whole chicken but today I had boneless skinless chicken breast and no chicken so this is what we got. Feel free to drop a few chicken bouillon cubes into your water in place of the broth.
Sometimes I make crockpot chicken ahead of time in water, sometimes I cook it in the broth, sometimes I use , and sometimes I buy a rotisserie chicken already cooked. Go with your mood on this, just get your chicken cooked, then set it aside.
Pour your broth into a pot.
Add cream of chicken soup.
Stir and let it come to a very gentle boil while you prepare the dumplings.
To prepare the dumplings, put a little bit of flour (about a cup) in a large bowl. Add some salt and pepper – about 1/2 a teaspoon each or whatever you prefer. Stir that up a bit.
Take all of your biscuits out of the can and set them on a plate.
Now, we’re going to take each canned biscuit and tear it into three layers like this.
Dip each layer into your flour mixture…
Make sure you coat both sides until they look like this.
Now, make sure you don’t skip this step. If you do, your dumplings will completely dissolve in the broth. That is exactly what I did the very first time I ever made a chicken and dumplings recipe. I ended up with a delicious dumpling-flavored soup!
Now, take each layer and tear it into three pieces.
Reduce heat so that your chicken stock is just barely barely barely boiling and drop dumpling pieces in one at a time.
It is important that you DO NOT STIR. We are not going to stir these as we don’t want our dumplings cooking up. If you do stir, you will basically cause your dumplings to dissolve.
Instead of stirring, what we are going to do is just gently push the dumplings down into the chicken stock as they cook.
This is going to take ten minutes or so. Your dumplings will take shape and stop looking doughy as they firm up a bit.
Continue simmering your dumplings while you shred the cooked chicken. If you want to know an easy way to shred meat you can find that here.
Drop your shredded chicken into the dumplings and very gently stir that up. I really just push it down a bit as I did with the dumplings. Just be gentle.
And there you go y’all! You just make an old-fashioned chicken and dumpling recipe your family will LOVE!
- Store your chicken and dumplings in an airtight container in the fridge for up to five days. They’re even better the next day as the dumplings continue to soak up the broth. You can reheat the dish either on the stove or in the microwave.
- You can also freeze leftovers in an airtight container for up to five months.
- If you want to add some vegetables to this recipe, you can add a can of carrot and peas to the broth when you add the chicken. Another option is to add some sauteed onion.
- If you prefer to make homemade dumplings with homemade biscuit dough, check out my recipes here and here.
- If you’d like to add some seasoning, cook the in , , or .
What do you serve with chicken and dumplings?
Pair this Southern main dish with other great Southern side dishes, like cornbread, fresh green beans, and fried okra. You could also just serve it with a simple side salad or some roasted brussels sprouts.
You might also enjoy these other chicken recipes:
Slow Cooker Chicken and Dumplings
- 3 or 4 chicken breasts
- 32 oz chicken broth feel free to use water with bouillon cubes added
- 1 can cream of chicken soup
- 1 can Pilsbury layers biscuits 10 individual
- salt and pepper to taste
- Cook chicken breasts in approx. 4 c. of water until fork-tender, about 45 minutes.3 or 4 chicken breasts
- Place broth in a medium to large-sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste.32 oz chicken broth, 1 can cream of chicken soup, salt and pepper to taste
- Pull biscuits apart into three layers. Dip each layer into the flour and then tear each layer into three pieces and drop into gently boiling broth mixture.1 can Pilsbury layers biscuits, flour
- Do not stir biscuits a lot or they will cook up. Only gently push dumplings down into broth as they float to the top. Cook for about ten minutes after the last dumplings are added.
- Tear up the chicken and add it to the broth mixture. Turn to low until ready to serve.
Real quick and easy, I cheated with a rotisserie chicken but it was excellent!
I use rotisserie all the time too! That’s not cheating 🙂
So I just tried it & it didn’t work for me… I’ve never made this before, but I knew about it bc an old friend did it & they were great!! What do you think I did wrong? I did have the heat a little past medium so they would boil, didn’t stir bc they would disintegrate, I did cover when I was done. Went back to check 15 min later & they were gone! LOL! I then stuck in a spoon & some were stuck to the bottom of the pan. Ended up throwing it all away. Any thoughts?
Hi Mary, So sorry yours didn’t turn out ok. Could be that the heat was too high. Boiled too long? It hard to know without being there. Also make sure you have enough broth in the pot. Hope it works out better the next time.
I’m eager to try this recipe. I’ve always done it the old times way that Ma’am taught me. Several people have told me that this recipe is really good. Boiling my chicken thighs now will cook it all together tomorrow!
I just found this recipe looking for a good recipe not to far from my mother’s and this is it. Full of favor just add a few seasons that my mother used turn out great. Will cook again, family loved it.
Hannah thanks so much for your comment and rating! I am so glad you found us and this recipe 🙂
I made this on Saturday afternoon. Added the peas and carrots, and some finely diced celery. OMG the family raved about this one. Took no time at all to prepare. Will definitely keep this recipe on hand! Thank you so much for sharing the recipe with us. I have never made chicken and dumplings so this was first time and it turned out excellent!
Hi Stephanie, So lovely to hear! Thank you for letting me know and for the rating. So happy you are a part of the Southern Plate Family!