Quick Chicken and Dumplings
Creamy, cozy, and ready in a flash — this Quick Chicken and Dumplings recipe delivers full comfort with minimal effort. Perfect for busy nights when you want something warm, hearty, and homemade.
Equipment
- Large Pot
Ingredients
Soup Base
- 2 tbsp butter
- 1 large yellow onion diced
- 3 stalks celery sliced
- 1/2 cup matchstick carrots
- 2 cloves garlic minced
- 3 cups cooked chicken shredded
- 8 oz evaporated milk
- 1 can cream of chicken soup 10.5 oz
- 40 oz chicken broth
- salt and black pepper to taste
Dumplings
- 1 can buttermilk biscuits 16.3 oz
- 1/4 cup all-purpose flour
Instructions
- Melt butter in a large pot over medium-high heat. Add onion, celery, carrots, and garlic. Cook, stirring often, until softened and lightly golden.
- Stir in chicken, chicken broth, evaporated milk, and cream of chicken soup. Season with salt and pepper. Bring to a gentle simmer.
- Cut biscuits into four pieces each and toss in flour to prevent sticking and to thicken the broth.
- Drop biscuit pieces into the simmering soup and gently press them below the surface.
- Cover and steam the dumplings for 8–10 minutes without lifting the lid.
- Check a dumpling to ensure it is soft and fully cooked. Turn off heat and let the soup rest uncovered for a few minutes to thicken.
- Serve warm and enjoy.
Notes
This quick version of Southern chicken and dumplings keeps all the comfort of the traditional dish using convenient ingredients like rotisserie chicken and canned biscuits.
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