There are days when all you want is a bowl of comfort that hugs you from the inside out. Quick Chicken and Dumplings delivers exactly that—tender shredded chicken swimming in a velvety, savory broth, dotted with fluffy golden dumplings that soak up all the goodness. It’s everything you love about a classic Southern dish, simplified to come together in just under an hour.

This version keeps all the flavor and soul of traditional chicken and dumplings but cuts down the fuss. No need to roll dough or spend hours simmering stock. It’s the kind of meal that feels like a warm blanket, perfect for weeknights or chilly weekends. Grab your spoon and prepare for some serious coziness.

Why You’ll Love This Quick Chicken and Dumplings

Fast and filling: Ready in just about 45 minutes.
One-pot wonder: Minimal cleanup makes it a weeknight hero.
Ultimate comfort: Creamy broth, juicy chicken, and fluffy dumplings are a match made in heaven.
Family-friendly: Even picky eaters go back for seconds.

Can I Use Store-Bought Biscuit Dough for the Dumplings?

Yes! That’s the beauty of this recipe. While homemade dumplings are delicious, using refrigerated biscuit dough is a fantastic shortcut. It saves time and still delivers that soft, pillowy texture. Just be sure to cut each biscuit into quarters to help them cook evenly in the simmering broth.

Ingredients for the Quick Chicken and Dumplings

Each ingredient here plays a part in building that rich, creamy base and fluffy dumpling topping you crave.

Cooked chicken (3 cups, shredded): A great way to use up rotisserie chicken or leftovers.
Chicken broth (6 cups): Forms the foundation of the flavorful soup base.
Unsalted butter (4 tablespoons): Adds richness to the broth.
All-purpose flour (1/3 cup): Helps thicken the soup to a creamy consistency.
Yellow onion (1 medium, diced): Brings depth and sweetness.
Carrots (2 medium, diced): Add natural sweetness and color.
Celery stalks (2, diced): Classic aromatic for any soup.
Garlic (2 cloves, minced): Enhances the overall flavor.
Whole milk (1 cup): Makes the broth silky and smooth.
Refrigerated biscuit dough (1 can, 8 biscuits): Quick dumpling hack.
Salt and black pepper (to taste): Essential for seasoning.
Fresh parsley (optional, chopped): For garnish and a hint of freshness.

How To Make the Quick Chicken and Dumplings

Step 1: Sauté the Aromatics

In a large Dutch oven or pot, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until vegetables soften and onions turn translucent. Stir in the minced garlic and cook for 1 minute more.

Step 2: Build the Broth

Sprinkle in 1/3 cup of flour and stir constantly for 2 minutes to form a roux. Slowly pour in 6 cups of chicken broth while whisking to prevent lumps. Bring to a simmer and cook for 5 minutes to thicken slightly.

Step 3: Add the Chicken and Milk

Stir in 3 cups of shredded cooked chicken and 1 cup of whole milk. Let everything warm through and return to a low simmer.

Step 4: Prep the Dumplings

Open the can of biscuit dough and cut each of the 8 biscuits into 4 pieces, making 32 dumpling bites.

Step 5: Simmer the Dumplings

Drop the biscuit pieces gently into the simmering soup. Cover the pot and reduce heat to low. Let the dumplings cook for 15 minutes without lifting the lid. They’ll puff up and become soft and tender.

Step 6: Finish and Serve

Taste and season with salt and black pepper. Ladle into bowls and top with chopped parsley if desired.

Serving and Storing Quick Chicken and Dumplings

This recipe serves 6 people generously, with each bowl filled with a satisfying balance of broth, chicken, and dumplings. Leftovers keep well too—simply store in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over medium-low, adding a splash of milk or broth to loosen the texture if needed.

What to Serve With Quick Chicken and Dumplings?

Crusty Bread

A slice of warm crusty bread is perfect for soaking up every last bit of the creamy broth.

Simple Side Salad

Keep things light with a crisp green salad dressed with lemon vinaigrette.

Roasted Brussels Sprouts

The earthy bite of roasted Brussels sprouts pairs beautifully with the rich stew.

Garlic Green Beans

Sauteed green beans with garlic and a touch of lemon bring a fresh, snappy contrast.

Apple Slaw

A tangy apple slaw can brighten up this cozy dish with its refreshing crunch.

Honey Butter Cornbread

A slightly sweet side that complements the savory dumplings wonderfully.

Roasted Sweet Potatoes

Adds a caramelized, nutty depth alongside the creamy chicken.

Frequently Asked Questions

Can I make this ahead of time?

Yes, but wait to add the biscuit dough until you reheat. Make the soup base ahead and store it in the fridge. When ready to serve, bring it to a simmer and add dumplings fresh.

What if I don’t have cooked chicken?

No problem. Just simmer raw chicken breasts in the broth until cooked through, about 15–20 minutes, then shred and continue the recipe.

Can I use cream instead of milk?

Absolutely. Heavy cream or half-and-half will make the broth even richer and creamier.

How do I avoid gummy dumplings?

Don’t peek while they cook! Keep the pot covered for the full 15 minutes to let steam gently cook the dumplings.

Can I freeze leftovers?

It’s best enjoyed fresh. The dumplings can become mushy after freezing, but the soup base (without dumplings) freezes well for up to 2 months.

Save This Pin For Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go with biscuit dough or try homemade dumplings? Add a little thyme or maybe hot sauce?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

Conclusion

Quick Chicken and Dumplings is the kind of recipe that reminds us good food doesn’t have to be complicated. With tender chicken, soft dumplings, and a creamy broth that’s packed with comfort, it checks every box for an easy dinner idea. Try pairing it with something light like Mango and Dragon Fruit Chia Pudding, or a refreshing Rainbow Smoothie Bowl if you’re after a vibrant finish to the meal.

Need a quick appetizer before dinner? These Fried Vegetable Egg Rolls hit the spot with just the right crunch.

For more comfort food inspiration and cozy dinner ideas, visit my Pinterest board: Meals We Share.

Quick Chicken and Dumplings

Author: Sally Roberts
Total Time: 45 minutes
Yield: 6 servings

Print Recipe

Description

Instructions

1. In a large Dutch oven or pot, melt butter over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened, then stir in garlic and cook for 1 more minute.

2. Sprinkle in the flour and stir for 2 minutes to form a roux. Slowly pour in the chicken broth while whisking, bring to a simmer, and cook for 5 minutes until slightly thickened.

3. Stir in the shredded chicken and whole milk. Let it heat through and return to a low simmer.

4. Cut each biscuit from the can into 4 pieces to make 32 dumplings.

5. Drop biscuit pieces into the simmering soup. Cover and reduce heat to low. Cook for 15 minutes without removing the lid.

6. Season with salt and pepper. Garnish with fresh parsley if desired, and serve warm.

Notes

Use rotisserie chicken for the fastest prep.

Keep the pot covered while dumplings cook to avoid them becoming gummy.

Add a splash of broth or milk when reheating to restore creaminess.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 4g
Sodium: 840mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 24g
Cholesterol: 95mg

Keywords: chicken and dumplings, comfort food, quick dinner, easy recipe