Southern Chicken And Dumplings With Canned Biscuits
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Southern chicken and dumplings is comfort food through and through: tender chicken, a creamy seasoned broth, and fluffy dumplings that soak up all that soulful flavor. And while homemade dumplings are a labor of love, this version uses canned biscuits as a clever shortcut.
The result? All the richness and tradition of a down-home classic, but ready in less time and with less fuss. It’s proof that you don’t need hours in the kitchen to enjoy a bowl of soul-warming Southern goodness!
How to use canned biscuits for dumplings
Canned biscuits make an easy shortcut for dumplings. Just pull apart the dough and drop it into the broth. They cook up fluffy, tender, and full of Southern comfort without the extra work of homemade dough.
Will using canned biscuits affect the chicken and dumplings’ flavor?
The broth is still made the same soulful Southern way as my classic chicken and dumplings recipe, so the overall taste stays rich and comforting.
The only difference is in the dumplings. The canned biscuit version turns out a little lighter and more airy, with a biscuit-like flavor instead of its traditional homemade dumpling taste. But still, it’s absolutely delicious!
Ingredients
The main ingredients for Southern chicken and dumplings stay the same: juicy seasoned chicken, savory broth, aromatic vegetables, and soulful seasonings. The only real change is in the dumplings: instead of mixing flour and baking powder for homemade dough, you simply pinch off pieces of canned biscuit dough for a quick and easy shortcut that still delivers tender, tasty dumplings.
How to make chicken and dumplings with canned biscuits
Follow these simple steps to make Southern chicken and dumplings with canned biscuits, quicker, easier, yet still comforting, and full of soulful flavor.
- Sauté the vegetables, then add the chicken, seasonings, and broth.
- Pinch off 1-2″ pieces of the canned biscuit dough and use your hands to shape them into dough balls.
- Cover the pot and cook the soup with the dumplings.
- Finally, stir in the heavy cream, serve, and enjoy!
For an even quicker option, try my Instant Pot chicken and dumplings recipe!
When to add biscuits to chicken and dumplings?
Add the biscuit dough pieces toward the end of cooking, once the broth and chicken are simmering. This way, the dumplings cook through in the hot broth without becoming soggy, staying light and tender.
Can you use various styles of canned biscuits?
Yes! For example, crescent rolls, cheddar biscuits, or even flavored varieties can all be used for dumplings. Just keep in mind that each style will slightly change the texture and flavor… Crescent rolls are flakier, while cheddar biscuits add a cheesy richness.
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen overnight, making the next-day bowl even more comforting and delicious!
Equipment
- Large saucepan with a lid
Ingredients
- 2 7.5 oz cans of uncooked biscuit dough refrigerated biscuit cans
- 2 cups chicken breast or thigh meat pre-cooked, seasoned, and pulled shredded, or chopped
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 3/4 cup carrots chopped
- 3/4 cup yellow onion diced
- 1/2 cup celery chopped
- 1 teaspoon garlic minced
- 2 teaspoons chicken bouillon
- ½ teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup heavy whipping cream
Instructions
- Open the canned biscuits, pull apart the dough, and shape them into 1-2 inch dumpling balls by quickly rolling the dough in your hands. (The dumplings will increase in size as they cook.) Set the dumplings aside.
- In a large saucepan over medium-high heat, add vegetable oil and sauté the carrots, onion, and celery for 2-3 minutes until the onion and celery soften.
- Add the garlic, chicken bouillon, thyme, salt, and pepper, and cook for an additional minute.
- Stir in the broth and the cooked chicken, then reduce the temperature to let the soup simmer on medium-low heat.
- Gently add the set aside dumplings into the simmering soup and stir.
- Cover the saucepan and simmer for 15 minutes, or until the dumplings are no longer doughy in the center.
- Finally, remove the lid from the pot and stir in the heavy whipping cream. Then, serve and enjoy!
Video
Nutrition
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Thank you for this easy recipe to have on hand when time is short.