Easy Chicken and Dumplings

Frequently Asked Questions

How Does Biscuit Dough Compare to Regular Homemade Dumplings?

We're big fans of making this chicken and dumplings recipe with biscuits because the process goes so much quicker! Just open the biscuit packaging, quickly shape the dough and cut it into strips before dropping it into your boiling broth mixture. There’s no need to mix up any dough! And don’t worry, you’re not missing out—refrigerated biscuit dough is a natural stand-in for homemade dumplings in both taste and texture. As an added bonus, the dough strips will also cook more evenly than a large dumpling would if it was dropped into the hot liquid. Just make sure the strips of biscuit dough are uniform in size for best results.

Is Chicken and Dumplings Thick or Soupy?

This Easy Chicken and Dumplings recipe results in a brothy, liquidy soup base. Want to make it thicker and creamier? Try adding a bit of half and half or heavy cream, adding 1/2 cup at a time until you reach your desired creaminess. Or, try out one of our other biscuit chicken and dumplings recipes that have a thicker base, such as our Instant Pot® Chicken and Dumplings. This tasty, no-fuss version of chicken and dumplings is made in your pressure cooker for a rich and ultra-comforting meal that requires minimal effort. If you’re looking for a cheesy twist on homemade chicken and dumplings, you’ll love our thick and velvety Cheesy Chicken and Dumplings.

How Do You Know When Your Biscuit Chicken and Dumplings Is Fully Cooked?

Here’s how you can tell whether your chicken and dumpling soup is done and ready to eat. If the biscuit pieces feel gooey or mushy, they are not thoroughly cooked—give them more time to simmer in the rapidly boiling liquid until perfectly pillowy and fluffy. To ensure even cooking, make sure to drop the biscuit strips into the boiling chicken mixture one at a time without waiting more than a few seconds in between each drop.