Chicken-filled Dumplings

READY IN: 40mins
Recipe by KeyWee

Comfort food alert!! I have had this recipe for over 30 years (from Pillsbury Family Cookbook 1971). Great way to use up extra cooked chicken (or try it with turkey, too).

Top Review by Payen

I've made this recipe several times, trying different things each time. I cook 1 lb chicken breast and 1 pkg fresh mushrooms, onion flakes, parsley, salt and pepper (omitted the celery). I make Bisquick biscuit recipe instead of refrigerated biscuits. Came out awesome .. dumplings come out much lighter and fluffier using Bisquick. I also use 1 can cream of chicken soup and 2 cans of cream of mushroom soup (for more gravy and a less "chickeny" taste). If I end up with extra chicken after making all the dumplings, I just dumped in the the gravy. I think I'll stop tweaking this recipe now .. it's perfect. I also made this last time in my electric skillet, which gives you more room for more dumplings.

Ingredients Nutrition

  • 1 can cream of chicken soup
  • 1 can golden cream of mushroom soup
  • 1 14 cups water
  • 2 tablespoons onions (chopped)
  • 1 12 cups cooked chicken (, diced)
  • 14 cup celery (chopped)
  • 2 tablespoons onions (chopped)
  • 1 teaspoon parsley (chopped)
  • 1 (8 ounce) can refrigerated biscuits


  1. In a soup pot, combine soups, water,& 2 Tbs of the chopped onion.
  2. Heat, stirring occasionally, until bubbly.
  3. Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl.
  4. Separate biscuit dough into 10 biscuits.
  5. Roll out into 4" circles.
  6. Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling.
  7. Firmly press edges to seal.
  8. Place dumplings, sealed edge down, into hot soup mixture.
  9. Spoon soup over dumplings, cover& cook over medium heat 20 minutes.
  10. Serve hot with soup mixture as sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a