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Our easy Chicken and Dumplings deliver all the cozy goodness in just 30 minutes! One pot, easy clean up, made with chunks of white meat chicken and canned biscuits!
This recipe is part of our Weeknight Rescue series, where we share easy, comfort food favorites that are ready in about 30 minutes with minimal prep and no stress! Don’t miss a Weeknight Rescue recipe – join here.
It’s a 30 Minute Sort of Soup Situation
My dad used to make crockpot chicken and dumplings for us when we were kids and it’s how I usually make them for my family now. My son has now grown up, moved out, and makes the recipe as well! <3
Love that recipe, but sometimes dinner rolls around and you haven’t prepared anything and you want something on the table in about 30 minutes.
Hi, we can make that happen. 30 Minute Chicken and Dumplings DO exist and no one will realize you’ve taken a couple of shortcuts.
This easy chicken and dumpling recipe is every bit as good as the classic in a fraction of the time.
Super creamy with tender chunks of white meat chicken, fluffy little biscuits that puff up and cook like a dream, and a few vegetables because we’re all on a health journey here. (And if you’re not into it, just leave out the veg, it’s totally fine.)
♥ 3 Reasons You’ll Love This Recipe:
Comfort food in 30 minutes! These chicken & dumplings are pure comfort food. Tastes like Grandma spent all afternoon on this one, but nope.
One pot. It makes cleanup so easy!
Family friendly! Everyone loves this hearty dish, even the kiddos.
Ingredients, Swaps, & Tips:
- Chicken: We prefer white meat, but chicken thighs will work just as well. Chop into bite-sized pieces so it cooks quickly.
- Veggies: Frozen peas and carrots are easy. Canned veggies also keep things simple and are generally softer, which some kids actually prefer to crisper veggies. Or skip the veggies and serve them on the side.
- Dumplings: Forget measuring out flour and rolling dough. We’re starting with a can of refrigerated biscuits – no one will know.
- Seasoning: Poultry seasoning brings classic flavor, along with onion and garlic powder. Feel free to add any other herbs or seasonings. Taste the broth at the end and add a pinch more salt if needed.
- Liquid: We use a mix of chicken broth and milk to create the base for our chicken and dumplings. It’s a rich, creamy, flavorful sort of situation.
Step by Step:
Add the chicken, seasonings, and broth to a large pot and bring to a boil and then reduce to a simmer.
While the soup is coming to a boil, chop the biscuits into 8 small pieces each.
Whisk together the milk and flour and then slowly pour it into the soup, stirring well. Add in the veggies.
Bring the soup back to a simmer and then add in the dumplings and cook, covered, for 10 minutes. Dish it up and enjoy!
Serving Suggestions:
In a bowl: This is soup at it’s best. Dish it into bowls, serve with some crusty bread for dipping, and dig in.
Over mashed potatoes: Add our Instant Pot mashed potatoes to the bottom of your bowl to turn this into the kind of comfort food one usually only dreams about.
With veggies: Skip the vegetables in your chicken and dumplings if you’re not a fan and just serve them on the side. Goes great with peas and carrots, of course, but it’s also nice with roasted broccoli or a side salad.
Storage:
Fridge: Allow the soup to cool before storing in a well covered or airtight container in the fridge for about 3 to 4 days.
Reheat: Warm gently on the stove over low heat or in the microwave, adding a splash of chicken broth or milk if needed.
Freezer: This recipe is probably best enjoyed fresh but it should be okay to freeze for up to a couple of months. The dumplings won’t have quite the same texture though.
Easy Chicken and Dumplings
Ingredients
- 1 1/2 pounds boneless skinless chicken breast see notes
- 4 cups chicken broth
- 2 teaspoons poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 3 cups milk
- 1/2 cup flour
- 1 1/2 cups frozen peas and carrots
- 1 can refrigerated biscuit dough around 16 ounces
Instructions
- Dice the chicken breasts into small bite-sized chunks. Add to a large soup pot.
- Add the chicken broth, poultry seasoning, garlic powder, onion powder, salt, and pepper to the pot.
- Bring the liquid to a boil over high heat and reduce to a simmer.
- While the soup is coming to a boil, open the packages of biscuits and cut each biscuit into 8 pieces. Set aside.
- Add the milk and flour to a bowl and whisk well until there are no flour clumps and the mixture is frothy.
- Pour the milk slowly into the soup, stirring constantly, until combined. Stir in the peas and carrots.
- Let the soup come back up to a simmer. Dump all of the cut biscuits into the soup and give it a quick stir. Cover and continue simmering for 10 minutes or until the dumplings are tender and no longer doughy inside.
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