Name: Easy Chicken and Dumplings with Biscuits (Ready in 30 Minutes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups shredded chicken (cooked); 16 oz refrigerated biscuits (cut into pieces); 4 cups chicken broth; 10.5 oz cream of chicken soup; 1 cup milk; 1 tbsp butter; 0.5 cup onion (diced); 0.5 cup celery (diced); 0.5 cup carrots (optional, sliced); 2 cloves garlic (minced); 1 tsp poultry seasoning; 0.5 tsp salt (to taste); 0.5 tsp black pepper; parsley (for garnish)

When it comes to cozy, comforting, soul-warming meals, Chicken and Dumplings is one of the most beloved classics. But traditional versions can take hours — simmering homemade broth, mixing dumpling dough, and slow-cooking chicken until tender. That’s why this Easy Chicken and Dumplings with Biscuits (Ready in 30 Minutes!) is a total game changer. You get all the nostalgic flavor, creamy texture, and fluffy dumplings you crave… in a fraction of the time.

This shortcut version uses simple ingredients like rotisserie chicken, canned biscuits, and cream of chicken soup to create a rich, hearty meal that tastes homemade. The entire pot comes together in just half an hour, making it ideal for busy weeknights, cold-weather dinners, last-minute meals, or family gatherings where you need something filling and delicious.

If you’re craving comfort food without the hassle, this is the recipe you’ll return to again and again.

Why This 30-Minute Chicken and Dumplings Works So Well

1. Biscuit Dumplings Cook Perfectly

Canned biscuits puff up like homemade dumplings — soft, fluffy, pillowy perfection.

2. Quick but Flavorful

Using broth, butter, garlic, and seasonings creates depth without long simmering.

3. Family Friendly

Everyone loves this cozy, creamy pot of goodness.

4. Pantry & Freezer Staples

You likely already have many ingredients on hand.

5. One Pot + 30 Minutes

Minimal cleanup, minimal effort, maximum comfort.

Ingredients

Main Ingredients

2 cups cooked shredded chicken (rotisserie works great)
1 can (16 oz) refrigerated biscuits (cut into small pieces)
4 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup milk
1 tbsp butter
½ cup diced onion
½ cup diced celery
½ cup sliced carrots (optional)
2 cloves garlic, minced
1 tsp poultry seasoning
½ tsp black pepper
½ tsp salt (adjust to taste)
Fresh parsley for garnish

Instructions

Sauté Veggies:
In a large pot, melt butter over medium heat. Add onion, celery, carrots, and garlic. Cook 3–4 minutes until softened.
Add Broth and Cream Soup:
Pour in chicken broth, cream of chicken soup, and milk. Whisk until smooth. Heat until gently bubbling.
Add Seasoning:
Stir in poultry seasoning, pepper, and salt.
Add Chicken:
Add shredded chicken and let mixture simmer.
Prepare Biscuit Dumplings:
Cut each biscuit into 6–8 small pieces.
Add Dumplings:
Drop biscuit pieces into the simmering soup. Do not stir aggressively — gently push dumplings down into liquid.
Cook Covered:
Cover and cook 10–12 minutes, or until dumplings are fluffy and cooked through.
Final Touches:
Stir gently, taste, and adjust seasoning. Garnish with parsley.
Serve:
Serve hot — the creamy broth and soft dumplings thicken as it cools.