Best Recipes for 13 Chicken & Dumpling Shortcuts

This is the ultimate weeknight rescue. By leveraging pre-cooked chicken and store-bought biscuit dough, you skip the two longest steps of the traditional recipe: simmering chicken and mixing dough. It’s perfect when you need quick, hearty comfort food.

• Ingredients:
• 1 large rotisserie chicken, shredded
• 4 cups chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup frozen mixed vegetables (peas, carrots)
• 1 can refrigerated biscuit dough (8 count), cut into quarters
• Salt, pepper, and dried thyme to taste
• Instructions:

1. In a large pot, combine chicken broth, cream of chicken soup, and seasonings. Bring to a simmer.

2. Stir in the shredded rotisserie chicken and frozen vegetables. Cook for 5 minutes.

3. Drop the biscuit quarters directly into the simmering broth. Ensure they are submerged.

4. Cover the pot and reduce heat to medium-low. Cook for 10-12 minutes, or until the biscuits are fluffy and cooked through.

• Prep/Cook Time & Servings: Prep: 5 minutes | Cook: 15 minutes | Serves: 4

The Instant Pot drastically cuts down the cooking time required for tenderizing the chicken and developing the broth base, providing a depth of flavor in minutes. This method speeds up the process dramatically, much like using the pressure cooker for other fast meals, such as Top 10 Tips for Making the Ultimate One-Pot Turkey Chili.

• Ingredients:
• 1 lb boneless, skinless chicken breasts or thighs
• 1 onion, diced
• 4 cups chicken broth
• 1 tsp poultry seasoning
• 1 cup milk or heavy cream (added after pressure release)
• Dumplings: 1 cup Bisquick mix + 1/3 cup milk
• Instructions:

1. Sauté the onion in the Instant Pot liner until soft. Add chicken and broth.

2. Cook on Manual (High Pressure) for 8 minutes. Quick release the pressure.

3. Remove chicken, shred, and return to pot. Stir in cream.

4. Mix Bisquick and milk. Drop large spoonfuls of dough onto the simmering liquid.

5. Close the lid (do not pressure cook) and let sit on Warm for 5-7 minutes until dumplings are fluffy.

• Prep/Cook Time & Servings: Prep: 10 minutes | Cook: 15 minutes | Serves: 4-6

Skip all the peeling and chopping! Using a hearty bag of frozen mirepoix mix (onion, celery, carrots) means you can have a flavorful base ready in seconds.

• Ingredients:
• 1.5 lbs chicken tenderloins
• 6 cups chicken stock
• 1 bag (12 oz) frozen mirepoix mix
• 1/4 cup flour (for thickening)
• 1 tube refrigerated drop biscuits (e.g., Pillsbury Grands)
• Instructions:

1. Combine stock, chicken, and frozen mirepoix in a stockpot. Bring to a boil and cook until chicken is cooked through (about 10 minutes).

2. Remove chicken, shred, and return to the pot. Whisk flour into a small amount of broth and pour back in to thicken.

3. Drop the refrigerated biscuit pieces into the simmering broth.

4. Cover and cook for 15 minutes until dumplings are light and fully cooked.

• Prep/Cook Time & Servings: Prep: 5 minutes | Cook: 25 minutes | Serves: 6

A high concentration of condensed soup makes the stew rich and creamy instantly without needing to build a béchamel or dairy roux. If you enjoy quick, creamy comforts, you might also like these ideas for transforming 5 Revolutionary Hacks for the Creamy Tomato Basil Soup.

• Ingredients:
• 1 lb cooked chicken, cubed
• 2 cans condensed cream of chicken soup
• 1 can condensed cream of celery soup
• 2 cups chicken broth
• 1/2 cup milk
• 1 cup self-rising flour + 1/2 cup milk (for dumplings)
• Instructions:

1. In a pot, whisk together the condensed soups, chicken broth, and 1/2 cup milk until smooth and simmering.

2. Add the cooked chicken and heat through.

3. Mix flour and milk until a soft dough forms. Drop spoonfuls into the boiling soup.

4. Cover and steam the dumplings for 10 minutes until puffed.

• Prep/Cook Time & Servings: Prep: 8 minutes | Cook: 15 minutes | Serves: 4

The crockpot demands almost zero active cooking time. Simply dump the ingredients in the morning, and add the biscuit dough right before serving. This low-effort style is perfect for hearty meals, similar to preparing 7 Best Slow Cooker Beef Stew Recipes for Ultimate Comfort.

• Ingredients:
• 2 lbs chicken thighs, boneless
• 1 can cream of mushroom soup
• 1 packet dry onion soup mix
• 4 cups chicken broth
• 1/2 tsp ground black pepper
• 1 can refrigerated biscuit dough, torn
• Instructions:

1. Place chicken thighs, mushroom soup, dry onion soup mix, broth, and pepper in the slow cooker.

2. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.

3. Shred chicken inside the cooker.

4. Turn the slow cooker to HIGH. Drop in biscuit dough pieces. Cover and cook for 20-30 minutes until dumplings are fully steamed.

• Prep/Cook Time & Servings: Prep: 10 minutes | Cook: 6 hours | Serves: 6

If you insist on homemade flavor but hate rolling and cutting, drop biscuits are your best friend. They require minimal handling, resulting in rustic, cloud-like dumplings.

• Ingredients:
• 1.5 lbs cooked chicken breast, shredded
• 5 cups chicken stock
• 1 cup milk
• Dumplings: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 1/4 cup cold butter, 3/4 cup milk
• Instructions:

1. Heat stock and milk in a pot; add chicken. Bring to a rapid simmer.

2. For dumplings, whisk dry ingredients, cut in the cold butter, then stir in milk until just combined (do not overmix).

3. Drop large, uneven spoonfuls of the batter directly into the simmering broth. Do not crowd the pot.

4. Cover and cook for 15 minutes without lifting the lid.

• Prep/Cook Time & Servings: Prep: 15 minutes | Cook: 20 minutes | Serves: 4

For a unique Southern twist, use boxed cornbread mix (like Jiffy) as a quick substitute for traditional flour dumplings. The cornmeal adds a slight texture and sweetness.

• Ingredients:
• 1 lb cooked chicken, shredded
• 5 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp celery salt
• Dumplings: 1 box cornbread mix, 1 egg, 1/4 cup milk
• Instructions:

1. Combine broth, heavy cream, chicken, and celery salt in a pot. Bring to a rolling boil.

2. Prepare cornbread mix according to package directions for muffins, using the egg and milk specified.

3. Drop spoonfuls of the cornbread batter into the boiling liquid.

4. Cover immediately and cook for 12-15 minutes, or until the dumplings are firm and fluffy.

• Prep/Cook Time & Servings: Prep: 10 minutes | Cook: 20 minutes | Serves: 4

Skip slow-simmered homemade stock by spiking quality store-bought broth or bouillon with fresh herbs (thyme, rosemary) and a bay leaf. This trick provides a quick depth of flavor, much like the methods used for building savory complexity in 3 Secrets to Making the Most Flavorful Ginger Chicken Soup.

• Ingredients:
• 1.5 lbs diced chicken breast
• 6 cups water + 4 chicken bouillon cubes
• 1 cup carrots, diced
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 2 cups flour + 1 cup milk (for rolled dumplings)
• Instructions:

1. Boil water with bouillon, carrots, thyme, and bay leaf. Add chicken and cook until done.

2. Prepare simple flour and milk dough, roll thin, and cut into strips.

3. Drop dough strips into the simmering broth. Cook uncovered for 5 minutes, then cover for 10 minutes.

• Prep/Cook Time & Servings: Prep: 10 minutes | Cook: 25 minutes | Serves: 6

For the fastest ‘dumpling’ possible, substitute shelf-stable potato gnocchi. They cook in less than five minutes and provide a delightful, chewy texture contrast.

• Ingredients:
• 1 lb cooked, shredded chicken
• 5 cups chicken stock
• 1 cup half-and-half
• 1 packet shelf-stable potato gnocchi (16 oz)
• 1/2 cup peas
• 1/4 tsp nutmeg
• Instructions:

1. Bring stock, half-and-half, and nutmeg to a boil. Add the chicken and peas.

2. Add the gnocchi to the boiling broth.

3. Cook according to gnocchi package directions (usually 3-5 minutes), until the gnocchi floats to the top and is tender.

• Prep/Cook Time & Servings: Prep: 5 minutes | Cook: 10 minutes | Serves: 4

Bisquick makes the most forgiving, fastest dumpling dough. Since it’s self-rising and perfectly seasoned, you only need to add milk.

• Ingredients:
• 1 lb chicken breast, diced
• 6 cups chicken stock
• 1 can cream of mushroom soup
• Dumplings: 2 cups Bisquick Original mix + 3/4 cup milk
• 1 tbsp butter
• Instructions:

1. Melt butter in a large pot. Add chicken and brown lightly. Add stock and mushroom soup. Bring to a simmer.

2. Mix Bisquick and milk until just combined.

3. Drop dough by spoonfuls onto the simmering liquid. Cover tightly.

4. Reduce heat and cook for 10 minutes without peaking.

• Prep/Cook Time & Servings: Prep: 5 minutes | Cook: 20 minutes | Serves: 4

Instead of waiting for a flour slurry to thicken, finishing the soup base with a block of cream cheese melts into a velvety, rich sauce instantly.

• Ingredients:
• 1 lb shredded chicken (leftovers or rotisserie)
• 5 cups chicken broth
• 1 block (8 oz) cream cheese, softened and cubed
• 1/2 tsp garlic powder
• 1 cup green onions, chopped
• 1 package refrigerated crescent rolls, cut into 1-inch squares
• Instructions:

1. Bring broth to a simmer. Add shredded chicken and garlic powder.

2. Reduce heat to low. Whisk in the cubes of cream cheese until completely melted and smooth.

3. Drop the crescent roll squares into the simmering liquid.

4. Cover and cook for 8-10 minutes until the crescent dough is cooked through and expanded.

• Prep/Cook Time & Servings: Prep: 5 minutes | Cook: 15 minutes | Serves: 4-5

Using chicken tenders means faster braising time compared to whole breasts. They cook in under 10 minutes, minimizing the wait for the main protein. This quick, hearty meal is a fantastic addition to your list of 20+ Simple Lunch Recipes That Aren’t Sandwiches or Wraps.

• Ingredients:
• 1.5 lbs chicken tenders
• 5 cups low-sodium chicken broth
• 1/2 stick butter
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 1 cup frozen peas
• 1 tube refrigerated biscuits, halved
• Instructions:

1. Melt butter in a large pot. Whisk in flour to form a roux. Slowly add broth until thickened.

2. Add chicken tenders and cook until done (about 7 minutes). Shred the chicken slightly in the pot.

3. Stir in buttermilk and peas. Bring back to a simmer.

4. Drop halved biscuits into the pot. Cover and cook 10-12 minutes.

• Prep/Cook Time & Servings: Prep: 10 minutes | Cook: 20 minutes | Serves: 6

Instead of cutting individual circles or strips, roll the dough into a rectangular sheet and simply score it lightly before dropping it into the broth. The scores allow it to break into rustic squares as it cooks, saving cutting time.

• Ingredients:
• 1 lb cooked chicken, pulled
• 6 cups chicken stock
• 1 tsp poultry seasoning
• Dumplings: 2 cups flour, 1 tsp salt, 1 tsp baking powder, 2 tbsp butter (cold), 3/4 cup milk
• Instructions:

1. Bring chicken stock and seasoning to a strong simmer. Add chicken.

2. Mix dumpling ingredients. Roll the dough into a thin, 1/4-inch rectangle.

3. Use a knife to score the dough lightly into 1-inch squares, but do not cut all the way through.

4. Drop the scored sheet gently onto the simmering liquid. It will break apart naturally.

5. Cover and cook for 15 minutes.

• Prep/Cook Time & Servings: Prep: 10 minutes | Cook: 20 minutes | Serves: 4