Easy Chicken and Dumplings With Biscuits

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When considering traditional Southern cuisine, chicken and dumplings are surely among the top choices. This straightforward recipe is delightful, delectable, and bursting with an abundance of taste.

Easy chicken and dumplings, a beloved dish in the South, consists of a rich and velvety chicken stew accompanied by soft and fluffy dumplings. Similar to many comfort foods from the South, this dish originated from a need for practicality. In the past, chicken was considered a luxury and not readily accessible. When it was available, it was usually of meager proportions.

Fortunately, nowadays chicken is a fundamental element in the culinary habits of numerous individuals. Therefore, for your upcoming poultry feast, why not experiment with this homemade formula for chicken dumplings accompanied by biscuits? A beloved choice among families, this recipe may be uncomplicated, yet it is also delectable and serves as an excellent creamy dish for a warm and comforting winter meal (or as comforting as it can be in this vicinity).

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.

Chicken and Dumplings ingredients

What You Need To Make Chicken and Dumplings

  • Chicken
  • 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.

 Helpful Kitchen Tools

 How to Make Chicken and Dumplings

Poaching chicken breasts

Normally, I cook a whole chicken, but today I used boneless, skinless chicken breasts since that’s what I had. You can add some chicken bouillon cubes to your water instead of broth if you want.

I like to prepare chicken in different ways. Sometimes I use a slow cooker, other times I cook it in broth, and occasionally I use chicken thighs. There are even times when I just buy a cooked rotisserie chicken. It’s up to you and what you feel like doing! The important thing is to make sure your chicken is cooked, and then set it aside.

Pouring broth into large pot.

Pour your broth into a pot.

Adding cream of chicken soup to broth in pot.

Add cream of chicken soup.

Boiling broth and cream of chicken soup.

Stir and let it come to a very gentle boil while you prepare the dumplings.

Flour and salt and pepper in mixing bowl.

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.

Biscuits on plate.

Take all of your biscuits out of the can and set them on a plate.

Tearing biscuit into three layers.

Now, we’re going to take each canned biscuit and tear it into three layers like this.

Dipping biscuit layers into flour mix.

Dip each layer into your flour mixture…

Biscuit layers in flour mix.

Make sure you coat both sides until they look like this.

Pay close attention to this step. If you skip it, your dumplings might disappear in the broth. That’s exactly what happened to me the first time I tried making chicken and dumplings. I wound up with a tasty soup that had a dumpling flavor!

How To Make Quick Chicken and Dumplings

Now, take each layer and tear it into three pieces.

Dumplings in pot.

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.

Dumplings in pot.

Instead of stirring, we’re going to gently press the dumplings down into the chicken stock as they cook. This will take about ten minutes. You’ll notice the dumplings starting to take shape and they’ll stop looking doughy as they firm up a bit.

Pouring shredded chicken into pot with dumplings.

Put your shredded chicken into the dumplings and give it a very gentle mix. I mostly just press it down a bit like I did with the dumplings. Just remember to be gentle.

Quick Chicken and Dumplings

And there you go y’all!  You just make an old-fashioned chicken and dumpling recipe your family will LOVE!

How Do You Store Chicken and Dumplings?

  • 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.

Can I Add Vegetables To Chicken and Dumplings?

If you want to add some vegetables to this Southern chicken dumplings 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.

Can I Make Homemade Dough?

If you prefer to make homemade dumplings with homemade biscuit dough, check out my recipes here and here.

Can I Add More Seasoning?

If you’d like to add some seasoning, cook the chicken in fresh thyme, fresh parsley, or poultry seasoning.

Recipe FAQs

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.

What type of chicken can you use for this recipe?

You can use either a whole chicken, boneless skinless chicken breasts, chicken thighs, or even a pre-cooked rotisserie chicken.

Why is it important not to skip the step of pressing the dumplings into the broth?

Pressing the dumplings ensures that they cook properly and hold their shape. If you skip this step, the dumplings might dissolve in the broth.

How long does it take for the dumplings to cook?

It takes about ten minutes for the dumplings to cook. During this time, they will firm up and take on a proper dumpling texture.

What happens if you don’t handle the chicken and dumplings mixture gently when combining them?

If you’re too rough, the dumplings and chicken can break apart. It’s important to be gentle to keep the dish in good shape.

Can you use chicken bouillon cubes instead of broth?

Yes, you can use chicken bouillon cubes in place of broth if you prefer.

What can happen if you use doughy dumplings?

Doughy dumplings may not cook through properly and can result in an unpleasant texture in the final dish.

Can you make this recipe ahead of time?

Yes, you can prepare the chicken and dumplings ahead of time. Just be sure to reheat it gently when you’re ready to serve.

You might also enjoy these other chicken recipes:

Slow Cooker Chicken and Dumplings

Cheesy Chicken and Rice

Fuss Free Fried Chicken

Sticky Chicken

Easy Chicken and Dumplings

This easy chicken and dumplings recipe, like most Southern comfort food, may have evolved out of necessity but they stuck around because they are delicious!
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 4
Calories: 464kcal


  • 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
  • flour


  • 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.


Calories: 464kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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  1. 4 stars
    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?

    1. 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.

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 5 stars
    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!

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