Chicken and dumplings with rotisserie chicken and canned biscuits

Fast and easy, homemade southern Chicken and Dumplings, made with canned biscuits, is classic comfort food and a true family favorite.

It’s full of tender, juicy pieces of chicken and plump biscuit dumplings swimming in a rich, creamy soup with carrots and celery thrown in for good measure.

With this simple one-pot recipe and a little help from a rotisserie chicken and a can of refrigerated biscuits, you too can have Southern Chicken and Dumplings on the table in about 30 minutes. Sound good?

This is not the old-fashioned, homemade chicken and dumplings from scratch that your mother or grandmother used to spend all day making.  And I am not claiming that this quick and easy recipe rivals theirs.

But what I will say is this recipe is nothing short of a dream, and it’s famous! Vanna White mentioned that she uses it on the show Wheel of Fortune! It’s also quick to make, and it will be even quicker to disappear. I hope you will try it.

• Ingredient notes:
• Step-by-step directions:
• Frequently asked questions:
• Sharon’s tips:
• More one-pot comfort food recipes:
• 📋 Recipe:

Ingredient notes:

• Rotisserie chicken – tender and juicy, it can’t get much easier than stopping at the grocery store and picking up one of these flavorful time savers.
• Refrigerated canned biscuits – and rotisserie chicken are the two major time savers in this recipe. Simply roll them out and cut them into strips. Viola, dumplings!
• Cream of chicken soup – adds a wonderful creaminess and flavor to this dish. I have also substituted cream of mushroom soup before with good results.
• Chicken stock – adds tasty chicken flavor and, when combined with the cream of chicken soup, equals delicious flavor!
• Carrots and celery – these veggies add a pleasing crunch plus beautiful color and flavor.
• Poultry seasoning – combines thyme, sage, rosemary and marjoram in a wonderfully delicious seasoning blend that enhances the flavor of chicken or turkey dishes.

Step-by-step directions:

1. Add the stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover, and simmer for five minutes.

1. While the soup mixture cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch-wide strips.

1. Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Once all of the biscuit strips have been added, add the carrots and celery.

1. Reduce the heat to low, cover, and simmer for 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.
2. Ladle into a bowl and serve immediately!  Garnish with chopped parsley, if desired.

Frequently asked questions:

What to serve it with?

At our house, we consider this hearty dish a meal, and I don’t usually serve it with any sides. However, a slice of my Sweet Potato Pie, Banana Pudding Pie, or Pecan Pie would round out the meal nicely and would make a lovely sweet ending to a perfect meal.

Which are best, round or flat dumplings?

Let’s talk dumplings! Depending on what part of the country you grew up in, you might prefer large fluffy biscuit dumplings or the flatter strips of biscuit dough cooked in broth until they are puffed and tender. Instead of making the dumplings from scratch, this recipe uses refrigerated canned biscuits, which are simply flattened and then cut into strips. So, flat it is!

Do celery and carrots belong in chicken and dumplings?

Many chicken and dumpling purists don’t believe in adding any vegetables to the broth, arguing that all you need is chicken and the dumplings. I think the carrots and celery add a nice crunch and flavor, not to mention a few vitamins and minerals. So, I like to include them, but you decide.

How to store leftovers?

Leftovers, if you have them, can be stored covered in the refrigerator for up to four days. Chicken and dumplings are just as good, if not better, heated up the next day.

Can you freeze it?

Yes, chicken and dumplings can be frozen in an airtight container for up to three months. Let them thaw overnight and then reheat the next day.

Sharon’s tips:

• Instead of boxed or canned stock, I like and use jarred Better Than Bouillon Roasted Chicken Base, which is mixed with boiling water to make chicken stock. Each eight-ounce jar makes 38 cups of stock.
• There are eight biscuits in each can of Grands biscuits, but I find that this recipe works best if you only use five or six. So that they are not wasted, bake the remaining biscuits and serve them with another meal.
• A pizza cutter works better than a knife for cutting strips of biscuit dough.

More one-pot comfort food recipes:

Looking for other quick and easy one-pot comfort food recipes? Check out these easy favorites on my blog:

• One-Pot Lasagna Soup – Comfort Food in a Bowl

• Easy Classic Cajun Dirty Rice with Sausage

• Black-Eyed Pea Soup – Southern Style

• Chicken Divan with Curry (Make-Ahead)

Just in case you need more recipes, here are a few more that I think you will like:

• Skillet Chicken with Orzo and Lemons
• Green Lentil Soup
• Beef and Tomato Skillet with Polenta
• Easy Skillet Lasagna

★★★★★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thanks so much for visiting Grits and Pinecones! I hope you come back soon!

📋 Recipe:

Easy homemade Southern Chicken and Dumplings with canned biscuits is classic comfort food and a true family favorite. It's full of juicy pieces of chicken and tender dumplings swimming in a delicious broth with carrots and celery for a complete meal in a bowl.

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Dish, Soup

Cuisine American, Southern

Servings 5 servings

Calories 430 kcal

• ▢ 5 cups chicken stock 40 oz
• ▢ 10.75 ounces can condensed cream of chicken soup
• ▢ ¼ teaspoon poultry seasoning
• ▢ 1 rotisserie chicken, skin and bones removed, and meat chopped
• ▢ 16.3 ounces can refrigerated biscuits, I used Pillsbury Grands, Southern Homestyle Buttermilk Biscuits
• ▢ 2 carrots peeled and chopped
• ▢ 3 celery ribs chopped
• ▢ 1 tablespoon fresh parsley chopped (optional garnish)

• Add stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer for five minutes.

• While the soup cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch wide strips.

• Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add the carrots and celery.

• Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.

• Ladle into a bowl and serve immediately! Garnish with chopped parsley if desired.

Sharon’s Tips:

• Instead of boxed chicken stock, I like, and use jarred, Better Than Bouillon Roasted Chicken Base, which is mixed with hot water to make chicken stock. Each eight-ounce jar makes 38 cups of stock.
• Generally there are eight biscuits in each can of biscuits. I have found that this recipe works best if you only use six. Instead of letting the other two go to waste, bake the two remaining biscuits and serve them with another meal.
• A pizza cutter works better than a knife for cutting the strips of biscuit dough.

Calories: 430kcalCarbohydrates: 27gProtein: 56gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 720mgPotassium: 276mgFiber: 2gSugar: 6gVitamin A: 4250IUVitamin C: 6.6mgCalcium: 50mgIron: 2mg