This is just one of the ways to use up the canned biscuits you have sitting in the back of your fridge.

For more ideas, we have a long list of recipes using canned biscuits. There are ideas for things like pull apart muffins, the very classic pigs in a blanket, the very unclassic stuffed waffles, and more.

Chicken And Dumplings With Canned Biscuits Recipe

Affiliate links are included in this post and Drugstore Divas may make a small commission if you use them.

Chicken And Dumplings With Canned Biscuits Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Cream of mushroom soup – I prefer cream of mushroom soup over cream of chicken soup because it adds a richer flavor than its chicken counterpart. But, if you prefer, you can use cream of chicken soup.
• Chicken broth – I use low sodium chicken broth because this recipe has enough salt.
• Carrots – Fresh baby carrots are the best size because every piece is similarly shaped to the frozen peas.
• Peas – I prefer using frozen peas because they hold up better when they’re cooked and don’t get as mushy as fresh peas would. They also add a little bit of extra liquid to the broth.
• Leftover chicken – This recipe is a fantastic way to use a whole chicken breast that’s leftover from roasting a whole chicken the night before. If you don’t have leftover chicken, you can buy a cooked rotisserie chicken for this.
• Canned biscuits – Any brand works, but you want to make sure you’re using the homestyle biscuits, not the flaky layers kind. Also, I prefer the ones with butter added to them because the butter adds a really nice flavor.
• Flour – You need to use a little bit of all purpose flour on the outside of the canned biscuits pieces so they don’t stick together in your broth.
• Seasoning – You want to season the biscuits a little bit with salt and garlic powder. Onion powder would work too, if you prefer.

How To Make Chicken And Dumplings With Canned Biscuits:

Put the entire can of cream of mushroom soup into a Dutch oven on the stovetop over medium-high heat.

Quick note: If you don’t have a Dutch oven, you can use a stockpot to make this. I just prefer the Dutch oven because it holds the heat really well and heats evenly.

Pour in the chicken broth.

Heat the pot for about five minutes.

While it’s heating, stir often to break up the cream of mushroom soup and have it combine with the chicken broth.

You want to make sure that you’re breaking up any clumps of the cream of mushroom soup.

Chop the carrots into small discs and add them to the broth.

I prefer using baby carrots because all the carrot discs will be uniform and will cook evenly. When do you use full-size carrots, the pieces aren’t exactly the same size and some may not fully cook through.

Add in the frozen peas.

Quick note: You don’t have to defrost them before adding them to the Dutch oven. Adding them while they’re frozen actually helps them hold their texture while cooking.

Cook everything together for about five minutes.

Chop your leftover chicken into small pieces and add them to the Dutch oven.

Bring the entire pot to a boil. Lower the heat and simmer for 10 minutes.

Cut the biscuits into pieces and put them into a medium sized bowl.

Quick note: I cut them into six pieces, which is actually pretty large. The soup is fun to eat this way but a little bit off proportionally.

You could easily cut a biscuit into eight pieces easily or you could cut the biscuit in half widthwise and then cut it into pieces if you want smaller pieces.

Keep in mind that the pieces will enlarge while they cook, so the size you cut them is smaller than the size they’ll end up being.

Add a tablespoon of flour into the bowl with the biscuits.

Sprinkle in the salt and garlic powder.

Toss the biscuits in the flour and seasoning until they’re completely coated and the biscuits aren’t sticky anymore.

I find it a lot easier to mix with my hand rather than with a spoon.

You sort of want to rough them up a little bit so they look more like handmade dumplings rather than cut biscuits. However, you don’t wanna roll them between your hands because that will overwork the gluten in them and cause them to be really dense.

Put the dough biscuit pieces directly into the soup.

There may be a little bit of flour leftover on the bottom of the mixing bowl. That’s fine. Add that directly into the soup as well. It’ll help to thicken the soup a little without you having to make a roux or a slurry.

Cook for 15 minutes until the dough is completely cooked through.

The time the dough takes to fully cook will vary depending on the size you cut the canned biscuits. But, you can’t overcook this soup, so even if the dough biscuits are cooked through in less time, leaving them in the soup only imparts more flavor and makes them taste better.

You just want to be careful to not leave them in longer than 15 minutes because then you run the risk of the dough seeping up all of the broth and you end up with very little liquid.

So, all that to say, stay by the stove while this is cooking and keep an eye on it.

When the dough is cooked through, serve it into bowls and enjoy.

Chicken And Dumplings With Canned Biscuits: Frequently Asked Questions