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Quick Chicken and Dumplings

Using precooked chicken and ready-made biscuits, this hearty dish is comfort food made simple. It's the perfect way to warm up on chilly nights. —Lakeya Astwood, Schenectady, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2-1/4 quarts)


  • 6 individually frozen biscuits
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 tablespoon olive oil
  • 4 cups shredded rotisserie chicken
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon dried sage leaves
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper


  • Cut each biscuit into fourths; set aside. In a large saucepan, saute onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper.
  • Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer (do not lift cover while simmering) 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean.
Nutrition Facts
1-1/2 cups: 420 calories, 20g fat (5g saturated fat), 83mg cholesterol, 1443mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 34g protein.

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  • stu
    Dec 24, 2020

    that goes for you too Marge!

  • Kristin
    Nov 3, 2020

    Great recipe! Because I have to eat low sodium, I made biscuit with my low sodium baking mix. Turned out great! So glad you shared the recipe!

  • Judy
    Nov 2, 2020

    No comment left

  • Old Monarch
    Nov 1, 2020

    I agree with Marge, the recipe’s called "QUICK CHICKEN AND BISCUITS". Don't get hung up on what the email tease called it! It sounds quick, easy, yummy and very customizable to anyone's taste. I can't wait to try it!

  • Willsmommy7
    Nov 1, 2020

    Looks good, I usually make my own dumplings but this is a better idea. One of my puicky eaters doesnt like the biscuits having "gravy" on it. Easier to section off a part without dumplings on it if using premade biscuits. Oh, and I've never been to a cracker barrel and proud of that fact.

  • Ernie
    Oct 30, 2020

    Don't know about using biscuit dough for dumplings, but my family does love fluffy dumplings. I make them using Bisquik which works great!

  • Janet
    Oct 29, 2020

    Obviously poster has never been to Cracker Barrel but I’ve made a similar recipe in my crock pot for decades with fresh chicken and no green pepper. The version I use is for canned biscuits you cut in quarters and add the last 20 minutes. They help thicken the sauce. I’m sticking with that one or using the other one I have for flat dumplings

  • Erma
    Oct 29, 2020

    This recipe is not even close to cracker barrel's recipe, they're dumplings are made and rolled out and squared and their broth is delicious with no mushroom stems no bell peppers and has a thickening agent which is not cream of chicken soup either. I have a recipe that is very similar to it and everybody loves it but I guess you decided to add the stems of the mushrooms and the peppers but that just doesn't do it for chicken and dumplings

  • Terry
    Oct 29, 2020

    This recipe is a pot of ingredients the writer likes. It's not even close to being a true chicken and dumplings recipe. Boil or pressure cook a whole chicken and start from there for the best flavor your C n D recipe can provide.

  • Marge
    Oct 29, 2020

    To all the ones criticizing this recipe......have you read the title???? It’s QUICK CHICKEN AND BISCUITS. If you prefer to make your biscuits from scratch, go for it. Don’t knock a short cut recipe, better yet, don’t comment.