Chicken And Dumplings Recipe With Canned Biscuits: Fluffy Dough Over Rich Broth

This hearty dish brings comfort to any table with tender chicken swimming in a rich broth, topped with fluffy dumplings made from canned biscuits.

I’ve streamlined the process to deliver restaurant-quality results without the fuss. The biscuits transform into light, pillowy dumplings that soak up every drop of flavor.

Ingredients for Chicken and Dumplings Recipe with Canned Biscuits

Pantry staples and a can of biscuits make this comfort classic effortless yet impressive.

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The biscuits are the shortcut here—Pillsbury Grands Buttermilk are my go-to (the flaky layers stay intact). For the broth, Swanson or Kitchen Basics have good low-sodium options if you’re not making it from scratch. Chicken thighs stay juicier than breasts in the long simmer, but use what you prefer. Grab the thighs with skin on if you want extra richness, then remove it before cooking.

No fresh herbs? Dried work fine at one-third the amount—just add them earlier so they rehydrate. Out of carrots? Frozen peas or corn add sweetness and color. The flour for thickening is optional—skip it if you like a thinner broth. If you only have chicken breasts, brining them for 30 minutes in salted water first keeps them from drying out.

Leftover dumplings soak up broth like sponges—store them submerged to keep them soft. Everything keeps 3-4 days in the fridge, freezes for 3 months. Reheat gently on the stove, adding a splash of water if it’s too thick (don’t microwave—it turns the dumplings gummy).

Instructions

Here’s how I make this comforting dish with perfect fluffy dumplings every time.

Step 1: Sear the Chicken Thighs

Pat the 1.5 lb boneless skinless chicken thighs dry and season with 1 tsp salt and 0.5 tsp black pepper. Heat a Dutch oven over medium-high heat and add 2 tbsp unsalted butter. Once melted, add the chicken and sear for 4-5 minutes per side until golden brown.

Don’t crowd the pan—work in batches if needed. You want a good sear, not steamed meat. Transfer the chicken to a plate once browned—it’ll finish cooking later in the broth.

Step 2: Build the Flavor Base

In the same pot, add the finely diced yellow onion, sliced carrots, and diced celery stalks. Cook for 5-6 minutes until the vegetables soften and the onion becomes translucent.

Stir in the 3 cloves minced garlic cloves, 1 tsp dried thyme, and 1 whole bay leaf. Cook for 30 seconds until fragrant. Sprinkle 0.25 cup all-purpose flour over the vegetables and stir to create a light roux—this thickens the broth slightly.

Step 3: Simmer the Broth and Chicken

Slowly pour in the 6 cups chicken broth while stirring to prevent lumps. Bring to a boil, then reduce heat to medium-low. Return the chicken and any accumulated juices to the pot.

Simmer uncovered for 20-25 minutes until the chicken is fully cooked and the broth has developed a rich flavor. You’ll know it’s ready when the chicken shreds easily with a fork. Remove and discard the bay leaf.

Step 4: Add the Dumplings

Open the 1 can canned biscuits and separate them into individual biscuits. Cut each biscuit into 6-8 pieces—this creates more dumpling surface area to soak up the broth.

Drop the biscuit pieces into the simmering broth. Cover and cook for 10-12 minutes without peeking. The dumplings are done when they’re puffed and no longer doughy in the center.

Stir in 1 tsp dried parsley for color and freshness. Let the dish sit covered for 5 minutes to allow the dumplings to absorb more flavor.

Serving Suggestions for Leftovers

Bowl Presentation

Serve this dish in deep, wide bowls to showcase the fluffy dumplings floating on the rich broth. I love using stoneware bowls—they retain heat beautifully and feel substantial in your hands.

Garnish Ideas

Finish with a sprinkle of fresh parsley or thyme for color. A few cracks of fresh black pepper on top adds visual contrast and a subtle bite. For extra richness, add a small pat of butter right before serving. 💛

Bread Pairing

Offer crusty garlic bread or cornbread on the side to soak up every last drop of broth. I recommend warming the bread just before serving for maximum comfort.

Salad Contrast

A simple green salad with a light vinaigrette cuts through the richness. Toss mixed greens with olive oil and lemon juice for brightness. The acidity balances the dish perfectly.

Extra Toppings

Set out small bowls of grated Parmesan or hot sauce for customization. Some in my family like a dash of Texas Pete for heat. These additions let everyone personalize their bowl. 🔥

Family Style

For a cozy meal, serve everything in one large Dutch oven at the table. Let everyone ladle their own portions—this keeps the dumplings intact and the experience interactive.

Frequently Asked Questions