Chicken and dumplings is a classic comfort food that warms the soul and fills the belly. If you love this hearty dish but want to save time, using canned biscuits for the dumplings is a fantastic shortcut. It’s easy, quick, and still delivers that rich, satisfying flavor everyone loves. Here’s a friendly, step-by-step guide on how to make chicken and dumplings with canned biscuits that will become your go-to recipe on chilly nights or whenever you crave a cozy meal.
Ingredients You’ll Need
– 1 large can of refrigerated biscuits (such as Pillsbury Grands, 8 count)
– 2 pounds cooked chicken (rotisserie chicken works great)
– 3 tablespoons olive oil or butter
– 1 large onion, chopped
– 1 cup chopped carrots
– 1 cup chopped celery
– 2 to 3 cups chicken broth
– 1 cup cream or half-and-half (optional for creaminess)
– 1 teaspoon dried thyme or poultry seasoning
– Salt and pepper to taste
– Optional: garlic, bay leaf, peas, corn, parsley for garnish
Step-by-Step Instructions
1. Prepare Your Base
Start by heating olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 3 to 5 minutes until the onions are soft and fragrant. You can also add minced garlic here if you like a little extra flavor. Season with salt, pepper, and thyme or poultry seasoning.
2. Add Chicken and Broth
Tear or chop your cooked chicken into bite-sized pieces. Add the chicken to the pot along with the chicken broth and, if you want a richer texture, add cream or half-and-half. Bring the mixture to a simmer. If you want, toss in a bay leaf for extra depth of flavor. Let it simmer gently for about 5 minutes to let the flavors meld.
3. Prepare the Dumplings
Open your can of refrigerated biscuits. Cut each biscuit into quarters or smaller pieces if you prefer smaller dumplings. Some recipes suggest tossing the biscuit pieces lightly in flour to help them hold together better, but this is optional.
4. Cook the Dumplings
Drop the biscuit pieces gently into the simmering chicken broth mixture. Cover the pot immediately and let the dumplings steam and cook for about 15 to 20 minutes. Avoid lifting the lid too often because the steam is what cooks the dumplings perfectly. Stir gently every 5 minutes to prevent the dumplings from sticking together or to the bottom of the pot.
5. Final Touches and Serve
Once the dumplings are puffed up and cooked through, remove the bay leaf if you used one. Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley for a pop of color and freshness. Serve hot and enjoy the creamy, comforting goodness of your homemade chicken and dumplings with canned biscuits.
Tips for the Best Chicken and Dumplings with Canned Biscuits
– Use rotisserie chicken for convenience and great flavor without extra cooking time.
– Add extra veggies like peas, corn, or green beans to make the dish even heartier.
– For creamier dumplings, stir in up to 1 cup of heavy cream near the end of cooking.
– Cut biscuits smaller if you want bite-sized dumplings that cook quicker.
– Don’t rush the simmering; the gentle steam is key to tender, fluffy dumplings.
– Use a bay leaf while simmering for a subtle flavor boost.
– Serve with a side salad or crusty bread for a full meal experience.
Chicken and dumplings made with canned biscuits is a quick, delicious way to enjoy a Southern classic without the fuss of making dough from scratch. It’s perfect for busy weeknights or when you need a comforting meal in under an hour. Give this recipe a try, and you’ll have a new family favorite in no time!
Enjoy your cozy meal!