Chicken And Dumplings Recipe

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Bennie Shaw


These are the best tasting and easiest I have ever made. I always made scratch dumplings, until making these.(Out of not wanting to go to the store)

★★★★★ 2 votes
15 Min
20 Min


whole chicken (or parts, i like dark meat)
2 can(s)
chicken broth
1 pkg
grands frozen biscuits (12 count)
salt and pepper to taste


1Using a large pan, cover chicken or parts with water and boil, until totally done. (I like mine falling off the bone done). Remove chicken from broth to cool so you can de-bone and chop. A few minutes before chicken is done make the dumplings by dusting the cutting board with flour and mashing each biscuit out to about saucer size. Leave flour on biscuit to help thicken the broth. Stack up 3 flattened bisuits, cut in thirds then cut each slice into about 3 pieces. Add 2 cans of chicken broth to pot and bring to a boil. Drop dumplings in carefully,a few at a time, cover and lower heat, cook for 10 minutes. Uncover, add chicken and cook another 10 minutes.
2These are excellent as left overs too. I didn't know how to list the cook time because of how long it takes to boil your chicken.
3We have tried, canned biscuits, flour tortillas and Bisquick, but the Grands frozen biscuits work the best
4If the broth doesn't look rich enough add some butter, but with a whole chicken it usually enough.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy