Easy Chicken or Turkey With Dumplings

READY IN: 40mins


  • 2
    (10 3/4 ounce) cans cream of chicken soup, undiluted
  • 1
    (10 ounce) can low sodium chicken broth ((mixed with with water to measure 5 cups)
  • 12 - 1
    teaspoon garlic powder (may omit if desired)
  • 3
    cups chopped cooked chicken or 3 cups turkey
  • 1
    cup small frozen mixed vegetables, thawed
  • 14
    teaspoon fresh ground black pepper (or to taste)
  • 1
    (7 1/2 ounce) can refrigerated buttermilk biscuits (such as Pillsbury)


  • In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
  • Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
  • Separate the biscuits in half forming 2 rounds, then slice each round in half.
  • Drop the biscuits into the simmering mixture one piece at a time then gently stir.
  • Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.