Chicken and dumplings with biscuits is a classic American comfort food: tender shredded chicken and fluffy biscuit dumplings in a rich, savory broth. It costs $11.32 to make, or $1.89 per serving, and is ready in about 40 minutes.
Canned biscuits and pre-cooked chicken keep it simple and quick.
What this costs
These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.
| Ingredient | Amount used | Pack size | Pack price | Recipe cost |
|---|---|---|---|---|
| Chicken Broth | 32 oz | 32 oz carton | $2.50 | $2.50 |
| Shredded Cooked Chicken | 1 lb | 1 lb chicken breast | $3.99 | $3.99 |
| Condensed Cream of Chicken Soup | 1 can | 10.5 oz can | $1.20 | $1.20 |
| Poultry Seasoning | 1/4 teaspoon | 2 oz jar | $3.00 | $0.01 |
| Refrigerated Biscuits | 1 can | 16.3 oz can (8 count) | $2.80 | $2.80 |
| Carrots | 1 cup | 1 lb bag | $1.50 | $0.50 |
| Celery | 1 cup | 1 bunch (approx 2 lbs) | $2.00 | $0.29 |
| All-Purpose Flour | 1 tablespoon | 5 lb bag | $3.50 | $0.01 |
| Salt | 1/2 teaspoon | 26 oz container | $1.50 | $0.01 |
| Black Pepper | 1/4 teaspoon | 4 oz container | $4.00 | $0.01 |
| Total recipe cost | $11.32 | |||
| Cost per serving | 6 servings | $1.89 |
Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.
Ingredient notes and cheaper swaps
Chicken
This recipe calls for 3 cups of shredded cooked chicken, which is about 1 pound. A rotisserie chicken from the grocery store is often the cheapest source: use the breast meat here and save the rest for other meals or sandwiches. Alternatively, boil or bake 1 pound of boneless, skinless chicken breasts or thighs until cooked through, then shred them with two forks or a stand mixer.
Refrigerated Biscuits
This recipe uses a can of refrigerated Southern Homestyle Buttermilk Biscuits (8 count). Any store-brand equivalent of a large buttermilk biscuit works just as well and might save you a few cents.
Chicken Broth
A 32-ounce carton of reduced-sodium chicken broth forms the liquid base. Reduced sodium is a good choice because condensed soup already contains a fair amount of salt, giving you more control over the final seasoning. Homemade chicken stock is an often free alternative.
Condensed Cream of Chicken Soup
The soup thickens the broth into a creamy sauce. Use condensed soup, not the ready-to-serve kind, which is already diluted. Store-brand versions are usually significantly cheaper than name brands and work identically.
How to Make Easy Chicken and Dumplings with Biscuits Step by Step
Combine the chicken broth, shredded cooked chicken, condensed cream of chicken soup, and poultry seasoning in a large Dutch oven or heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for about 5 minutes, stirring occasionally so nothing sticks to the bottom.
Meanwhile, lightly flour a clean surface and roll or pat each biscuit until it’s about 1/8-inch thick. Cut each one into seven 1/2-inch wide strips; a pizza cutter makes this quick.
Increase the heat to medium-high to return the mixture to a low boil and add the chopped carrots and celery. Once it is gently boiling, drop in the biscuit strips one at a time so they don’t clump together. Stir gently, then reduce the heat to low and cover the pot.
Simmer for 15 to 20 minutes with the lid on, stirring occasionally, especially early on, so the dumplings don’t stick to each other or the bottom of the pot as they expand. They are done when they’ve puffed up and are light and fluffy inside, no longer doughy, and the carrots and celery are tender.
The full quantities and instructions are in the recipe card below.
Tips for the best results
- Stir Gently: Don’t over-stir, which can break the dumplings apart.
- Maintain a Gentle Simmer: If the heat is too high, the dumplings might cook too quickly on the outside and remain raw inside; too low, and they won’t puff up properly.
- Check for Doneness: Pull one dumpling out and cut it open to check for any raw dough in the center.
Storing, freezing and reheating
Storage: Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. The dumplings will absorb more liquid and become softer over time.
Freezing: This dish can be frozen, though the dumplings may become softer or slightly gummy after thawing. Cool it completely, then freeze in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in a saucepan over low to medium heat, stirring occasionally, and add a splash of chicken broth or water to loosen the consistency. You can also reheat in the microwave, stirring halfway through.
Serving ideas and variations
- Add Green Veggies: Stir in a cup of frozen peas or corn during the last 5 minutes of cooking.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the broth.
- Fresh Herbs: Sprinkle with fresh chopped parsley or chives before serving.
- Make it Creamier: Add 1/4 cup of heavy cream or half-and-half during the last few minutes of simmering.
Easy Chicken and Biscuit Dumplings
Ingredients
Equipment
Method
- In a 5-quart Dutch oven or large heavy-bottomed pot, combine the chicken broth, shredded cooked chicken, condensed cream of chicken soup, poultry seasoning, salt, and black pepper.
- Heat the mixture to boiling over medium-high heat, then reduce the heat to low, cover, and simmer for 5 minutes, stirring occasionally.
- While the chicken mixture simmers, lightly flour a clean surface.
- Roll or pat each refrigerated biscuit to about 1/8-inch thickness, then use a pizza cutter or knife to cut each biscuit into 7 strips, about 1/2-inch wide.
- Increase the heat under the Dutch oven to medium-high to return the chicken mixture to a low boil.
- Stir in the chopped carrots and celery.
- Carefully drop the biscuit strips, one at a time, into the boiling chicken mixture.
- Reduce the heat to low and cover the pot.
- Simmer for 15 to 20 minutes, stirring occasionally to prevent the dumplings from sticking to each other or the bottom of the pot as they rise and expand.
- The dumplings are done when they are fluffy and light inside; you can cut one open to check for any raw dough.
- To serve, ladle the hot chicken and dumplings into bowls.
Notes
Frequently Asked Questions
Can I use raw chicken in this recipe?
Yes, you can. Simmer raw chicken breasts or thighs in the broth until cooked through (165°F internal temperature), then remove, shred, and return to the pot before adding the other ingredients. This will add extra cooking time.
What kind of biscuits work best for the dumplings?
Refrigerated ‘Grands!’ style or similar large buttermilk biscuits are ideal. Their flaky layers puff up nicely to create soft, fluffy dumplings. Avoid smaller or specialty biscuits like flaky layers or honey butter, as they may not hold up as well.
Can I add other vegetables to the chicken and dumplings?
Absolutely! Frozen peas, corn, or chopped green beans can be added during the last 5-10 minutes of cooking. You can also sauté some chopped onion with the carrots and celery at the start for more flavor.
How do I prevent the dumplings from sticking together?
Make sure your broth is at a gentle boil when you drop in the biscuit strips, and add them one at a time. Stir the mixture gently but regularly during the first few minutes of simmering to keep them separated as they cook and expand.
Is this recipe good for meal prepping?
Yes, it is! Chicken and dumplings make excellent leftovers. They can be stored in the refrigerator for 3-4 days. The dumplings will absorb more liquid and become softer, but the dish will still be delicious and comforting.
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