Quick and Easy Chicken and Dumplings

With four fur babies and one real baby, easy dinners for weeknights are an absolute must around our house. A recipe is especially valuable if it makes enough leftovers to eat on for a couple of days! This recipe has been adapted from my mother’s chicken and dumplings recipe that I grew up enjoying as a kid. It’s quick, easy, and only requires three ingredients and a little salt and pepper. Plus, it makes enough for two people to eat on for several days after!


  • 32 ounces chicken stock
  • 1 rotisserie chicken, shredded
  • 2 cans of biscuits (I prefer Pillsbury Grands Flaky Layers)
  • Salt and pepper to taste


  • In a large stockpot, add the chicken stock and enough water to fill the pot 1/3 to 1/2 of the way full (depending on preference)
  • Bring to a boil, and add the chicken
  • Allow pot to return to a boil and reduce heat to medium
  • Tear off bite-sized pieces of biscuit dough and drop into pot until both cans are added, stirring after every couple of biscuits
  • Season with salt and pepper to taste
  • Cover and reduce heat to medium-low. Allow to cook for 10-15 minutes, or until biscuits are done, stirring frequently and scraping the bottom of the pot
  • Remove from heat and allow to cool slightly before serving. Careful, contents will be very hot.
  • Enjoy!