Quick Chicken and Dumplings

READY IN: 35mins
Recipe by LMillerRN

I got this from Southern Living. To lighten you may use reduced fat cream of chicken soup.

Top Review by Jenisnuts

I used this a guideline since i had to cook the chicken i boiled it and used the water that was left over and than added the rest used the soup but since i used the broth left out builion but it still turned out well me and my fiancie really liked and it was a change from what we normally Thanks for the post

Ingredients Nutrition

  • 4 cups water
  • 3 cups cooked chicken, chopped
  • 2 (10 3/4 ounce) cans cream of chicken soup, undiluted
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon seasoned pepper
  • 2 12 ounces refrigerated buttermilk biscuits


  1. Bring the first 5 ingredients to a boil in a Dutch oven over medium-high heat, stirring often.
  2. Separate biscuits in half, forming 2 rounds, cut each round in half.
  3. Drop biscuit pieces, 1 at a time, into boiling mixture, stir gently.
  4. Cover, reduce heat to low, and simmer, stirring occasionally, 15-20 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a