Easy Chicken and Dumplings with Biscuits
⭐️Test Kitchen Approved!⭐️Need Chicken and Dumplings fast? This deliciously creamy and easy Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes! With tender chicken and fluffy dumplings, in a rich and creamy broth, it's a comforting meal the whole family will love.
Ingredients
- 2 tablespoons butter
- 1 large yellow onion (diced)
- 3 stalks celery (sliced)
- 1/2 cup matchstick carrots
- 2 cloves garlic (minced)
- 3 cups cooked and shredded chicken (use a rotisserie chicken for ease)
- 8 oz evaporated milk (or half and half)
- 1 (10.5 oz) can cream of chicken soup
- 40 oz chicken broth
- salt and freshly cracked black pepper (to taste)
- 1 (16.3 oz) can buttermilk biscuits (if you like a lot of biscuits, add an extra 5 oz can of biscuits)
- 1/4 cup all-purpose flour
Directions
- 1
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 to 8 minutes.
- 2
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.
- 3
Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
- 4
Add the floured biscuits to the soup and lightly press them under the broth with a spoon or spatula. Place the lid on the pot and cook the dumplings for about 8 to 10 minutes. I like to break apart the dumplings, and press them back under the broth, if they get stuck together.
- 5
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!