Easy Chicken and Dumplings 🥟

The best Chicken and Dumplings recipe that is easy and on point! I made this chicken and dumplings recipe with rotisserie chicken and Pillsbury biscuits and I promise you you would think I made it from scratch. Well, when you make it your people are going to think you made it from scratch! It has the perfect comforting taste and it’s thick with carrots, celery, onion, shredded chicken, a creamy base, and the perfect plump little dumplings. Good enough to serve for Sunday dinner, but easy enough to make on a weeknight. You won’t believe how delicious this is until you make it! Let’s do it!

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🗒 More Delicious Soup Recipes
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
Yes! Added bonus you can simply omit the dumplings and you will have yourself the most creamy delicious chicken soup.
Yes! You can prepare a box of Red Lobster cheddar bay biscuit mix with a handful of cheddar cheese and add dollops of it into the chicken soup for a cheddar twist. Then follow the same cooking method!
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Easy Chicken and Dumplings
Ingredients
- 1 stick salted butter
- 3 stalks of celery chopped
- 2 large carrots chopped
- 1 medium onion chopped
- Salt & cracked black pepper to taste (layer as you go)
- 1 tsp adobo all purpose seasoning with pepper
- 3 garlic cloves chopped
- 4 tbsp + ¼ cup flour divided
- 1 tbsp better than bouillon roasted chicken base
- 4 cups chicken stock
- 12 oz can evaporated milk
- 16.3 oz can Pillsbury original biscuits
- 1 rotisserie chicken shredded
Instructions
- To a pot add in the butter. Once the butter is melted, add in celery, carrots, onions, salt, cracked black pepper, and adobo seasoning. Saute that medium heat for about 5 minutes. Then, add in the garlic and saute that for about 10-15 minutes until the veggies are translucent and fragrant.
- Now, shake in 4 tbsp of flour, give that a whisk, and then add in the roasted chicken bouillon base. Whisk that continuously for a few minutes. Then, pour in the chicken stock and whisk everything together for about a minute. Lastly, pour in the evaporated milk, give that a stir, and bring the pot to a boil.
- While that is coming to a boil, shake about a ¼ cup of flour onto a large cutting board. Place your biscuits on the floured surface and roll them out with a rolling pin just until they are double the size. Then, take a pizza cutter or knife and cut the rolled out biscuits into three pieces vertically and cut it two times horizontally (so you get about nine pieces from each biscuit).
- Once the pot has come to a boil, lower the heat to a low simmer, add in the shredded chicken, and give that a stir. Then, add in the cut up biscuits and push them down so they are submerged in the soup. Now, cover the pot with the lid and let it simmer on a low heat for about 20 minutes. Serve & enjoy!
Video

This was so filling and yummy
I love easy dinners!! Thanks for sharing!!
My pleasure 🙃😊
This was sooo delicious! Rich, flavorful and satisfying on a cold evening. Is the nutritional information correct? 1700 calories a serving? If so, I’ll just have to enjoy it on special occasions! Great recipe! Thank you!