Homemade Chicken and Dumplings with Frozen Biscuits

Here is my favorite chicken and dumplings recipe, with tender chicken, hearty vegetables, and fluffy dumplings made from frozen biscuits that make this comfort food so much easier to prepare.

This chicken and dumplings is my family’s go-to meal on chilly evenings. I love using frozen biscuits because they save so much time, and the kids never know the difference. Nothing beats a warm bowl of this when you need something cozy and filling.

What Kind of Chicken Should I Use?

Rotisserie chicken is perfect for this recipe because it’s already cooked and seasoned, which saves you tons of time and adds great flavor to your dumplings. You can find rotisserie chickens at pretty much any grocery store, and they’re usually sitting warm and ready to go in the deli section. If you don’t have rotisserie chicken on hand, you can absolutely use leftover cooked chicken from a previous meal – just shred it up the same way. When picking out your rotisserie chicken, give it a gentle squeeze to make sure the meat feels tender and moist, and try to use it within a day or two of purchase for the best taste.

Options for Substitutions

This comforting recipe is pretty forgiving when it comes to swaps and substitutions:

• Frozen biscuits: The frozen biscuits are really what make this recipe special and easy, but if you can’t find them, you can use refrigerated biscuit dough cut into quarters. Fresh homemade biscuit dough works too – just drop spoonfuls right into the simmering broth.
• Rotisserie chicken: Any cooked chicken works here! Use leftover roasted chicken, poached chicken breasts, or even cook some chicken thighs right in the pot before adding other ingredients. You’ll need about 3-4 cups of shredded meat.
• Cream of chicken soup: You can swap this with cream of mushroom or cream of celery soup for a different flavor. If you want to skip canned soup altogether, make a quick roux with 3 tablespoons each of butter and flour, then whisk in some milk or cream.
• Chicken stock: Vegetable stock works in a pinch, though you’ll lose some of that rich chicken flavor. If using vegetable stock, consider adding an extra bouillon cube to boost the taste.
• Fresh vegetables: Feel free to add carrots, peas, or corn to bulk up the veggie content. Frozen mixed vegetables work great too – just add them in the last 10 minutes of cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with chicken and dumplings is adding the frozen biscuits too early, which causes them to fall apart and create a gummy mess instead of fluffy dumplings – wait until your broth is at a gentle simmer, then drop them in and resist the urge to stir for the first 10 minutes.

Another common error is using a rolling boil instead of a gentle simmer once you add the biscuits, as the aggressive bubbling will break them apart before they have a chance to cook through properly.

Don’t forget to remove that bay leaf before serving (nobody wants to bite into that!), and make sure your chicken stock has enough seasoning since frozen biscuits can dilute the flavor – taste and adjust your salt and pepper after everything comes together.

Finally, avoid overcrowding the pot with biscuits since they need room to expand, and remember that the dish will thicken as it cools, so don’t worry if it seems a bit thin while hot.

What to Serve With Chicken and Dumplings?

Chicken and dumplings is already a pretty complete meal on its own, but I love serving it with some simple sides that don’t compete with all those comforting flavors. A basic green salad with a light vinaigrette helps cut through the richness, or you could go with some steamed green beans or roasted carrots for a pop of color on the plate. Cornbread is another great option – it’s perfect for soaking up any extra broth, and the slightly sweet flavor pairs really well with the savory chicken. If you want to keep things super simple, even some buttered dinner rolls or crackers work great for dipping and make the meal feel extra cozy.

Storage Instructions

Refrigerate: This comforting chicken and dumplings keeps really well in the fridge for up to 4 days in a covered container. The flavors actually get even better after sitting overnight, so it’s perfect for making ahead when you want an easy weeknight dinner ready to go.

Freeze: You can freeze this for up to 3 months in freezer-safe containers or bags. Just keep in mind that the dumplings might change texture slightly after freezing, but it’s still totally delicious. I like to portion it out into individual servings so I can just grab what I need.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You might need to add a splash of chicken broth if it seems too thick. In the microwave, use medium power and stir every minute or so to heat evenly.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2350
• Protein: 110-130 g
• Fat: 100-115 g
• Carbohydrates: 210-235 g

Ingredients

For the soup:

• 1/2 tsp ground black pepper (freshly ground preferred)
• 1/2 tsp salt
• 1 can condensed cream of chicken soup (adds richness and body)
• 2.5 tbsp butter (melted)
• 2.5 cups shredded rotisserie chicken (store-bought is convenient and flavorful)
• 1 chicken bouillon cube
• 1/2 tsp onion powder
• 1/2 cup water
• 2 quarts chicken broth (I use Swanson)
• 1 bay leaf (removes before serving)
• 1.5 stalks celery (chopped into 1/4-inch pieces)
• 1/2 tsp minced garlic (or 1 clove fresh garlic)
• 1/2 yellow onion (finely chopped, about 1/4-inch pieces)

For the dumplings:

• 1 package Pillsbury frozen biscuits (keep frozen until ready to use)

Step 1: Build the Aromatic Base

• 2.5 tbsp butter
• 1/2 yellow onion
• 1.5 stalks celery

Melt the butter in a large pot over medium heat.

Add the chopped onion and celery, stirring occasionally for about 5 minutes until they soften and become fragrant but don’t brown.

This develops a flavorful foundation for your broth.

I like to use fresh garlic cloves rather than minced garlic here—if you have one, mince it and add it in the last minute of cooking to preserve its brightness.

Step 2: Create the Flavorful Broth

• 2 quarts chicken broth
• 1 chicken bouillon cube
• 1/2 cup water
• 1 can condensed cream of chicken soup

Pour in the chicken broth, add the bouillon cube, condensed cream of chicken soup, and water.

Stir well to dissolve the bouillon cube completely and combine everything evenly.

Bring the mixture to a boil over medium-high heat, which typically takes 4-5 minutes.

The combination of broth and cream soup creates a rich, silky base that will coat the biscuits beautifully.

Step 3: Add and Cook the Biscuit Dumplings

• 1 package Pillsbury frozen biscuits
• broth mixture from Step 2

While the broth reaches a boil, remove the frozen biscuits from their package and let them thaw for 3-5 minutes at room temperature—this makes them easier to break apart.

Break each biscuit into approximately three pieces with your hands.

Once the broth is boiling, carefully add all the biscuit pieces, stirring gently but frequently for the first minute to prevent them from sticking together.

Reduce the heat to medium-low and simmer for 5-7 minutes, stirring occasionally and gently, until the biscuits soften and begin to thicken the broth into a comforting stew consistency.

Step 4: Season and Add the Chicken

• 2.5 cups shredded rotisserie chicken
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp minced garlic
• 1 bay leaf

Stir in the shredded rotisserie chicken, salt, black pepper, onion powder, and minced garlic.

Add the bay leaf and mix everything together thoroughly, making sure the chicken is evenly distributed throughout the pot.

I always add the bay leaf at this stage rather than earlier because it infuses the finished dish with better flavor when it’s been in the soup during the final simmering phase.

Step 5: Final Simmer and Serve

Cover the pot and simmer over medium-low heat for 10-12 minutes, allowing all the flavors to meld together and the dish to reach its ideal consistency.

Before serving, remove and discard the bay leaf.

The final result should be a thick, comforting stew with tender biscuit pieces and chunks of chicken suspended in a creamy broth.