Easy Creamy Chicken and Dumplings (The Canned Biscuit Hack)

Making dumpling dough from scratch is an art form. Making dumplings from canned biscuits is a survival skill for busy parents. This recipe gives you that thick, creamy, comforting bowl of love in a fraction of the time. The biscuits puff up perfectly in the broth.

Ingredients:

• 2 tbsp Butter.
• 1 Onion, diced + 2 Carrots, chopped.
• 3 cups Cooked Chicken, shredded (Rotisserie is perfect).
• 4 cups Chicken Broth.
• 1 can Cream of Chicken Soup (for creaminess).
• 1 can (16oz) Refrigerated Biscuits (like Pillsbury Grands).
• 1 tsp Poultry Seasoning + Black Pepper.

Instructions:

1. Sauté: Cook onions and carrots in butter until soft.
2. Simmer: Add broth, cream of chicken soup, cooked chicken, and seasonings. Bring to a boil.
3. Prep Dumplings: Open the biscuit can. Cut each biscuit into 4 quarters. Flatten them slightly with your fingers.
4. Cook: Drop the biscuit pieces into the boiling soup. Stir gently so they don’t stick.
5. Cover: Reduce heat to low, cover the pot, and simmer for 15 minutes. No peeking! The steam cooks the dumplings.
6. Serve: Stir and serve hot.