Chicken & Dumplings made with Frozen Biscuits

5 from 2 votes

Homemade chicken and dumplings made with frozen biscuits is a Southern comfort food that our family loves. Serve hot with cornbread!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: chicken and cumplings, frozen biscuits for dumplings

Servings:

Calories: 338kcal

4 Boneless, Skinless, Frozen Chicken Breasts Fresh chicken can be used and will take less time to cook.
2 qt Water
1 can Cream of Chicken Soup
1 tsp Salt
½ tsp Pepper
12 Frozen Biscuits

Place four frozen chicken breasts in a large stock pot and add two quarts of water Add salt and pepper.
Cook until tender. Time will depend on type of chicken used. Fresh will cook in 30 minutes or so, frozen will take longer, maybe 45 min to an hour. I usually get them started and just let them cook over low heat while I'm doing other things. You can't really overcook the chicken this way.

While chicken is cooking, place 12 frozen biscuits on a cutting board and allow to start thawing. They don't have to thaw completely. If you forget this step, you can thaw them a bit in the microwave. Just thaw enough that you can cut them.
When the biscuits are about half-thawed, cut them into quarters with a large knife. The biscuits should still feel crunchy.

Once the chicken is tender, remove from the pot and place on a cutting board to cool a bit. I like to remove any fat or pieces of cartilage.
Continue cooking the stock and add 1 can of Cream of Chicken Soup. Stir with a whisk to break it up. Let it continue to simmer.
Chop the chicken into bite-sized pieces and add back to the stock. Continue to simmer on low heat.
Add the biscuit pieces one by one, spacing them out in the pot. Turn the heat up a bit to a gentle boil. Use a wooden spoon to push them around a bit. Don't stir too much or it will break them up, unless you want them that way))
Turn the heat down to low just to simmer and cover pot. Watch closely and stir frequently. Cook until dumplings are fluffy inside. This may only take five minutes or so, but it's hard to be exact because it depends on how much the biscuits had thawed. Test them with a fork. They should look like a biscuit on the inside. Undercooking will result in raw dough dumplings and overcooking can cause them to become gummy. Taste along the way and add more salt and pepper as needed.
Serve chicken and dumplings hot with cornbread or crackers. We prefer cornbread))

Stir 2 T of flour into 1/2 cup of milk. Make it as smooth as you can and stir into the dumplings. Cook for a couple of minutes and the liquid should thicken up.
If the mixture is too thick to your liking, add 1/2 cup increments of milk until desired thickness is reached. We like it to be about the thickness of gravy.

Reheat slowly in a pan or microwave. Add some milk to thin them a bit. They will become thicker in the refrigerator. Heat very slowly and don't overcook.