Guys, this is thee soup. The comfort foods of all comfort foods.

When I found this recipe, I thought it was going to be a lot harder to make than it actually ended up being. Every time I bite into a chicken and dumplings concoction, it’s like getting a hug from my grandma. The warmth, the joy, the tender loving care…it’s in every single bite.  I know what you are thinking… how am I going to have time to make this?

Trust me, friends. You can make this any night of the week. Just grab a rotisserie chicken and a bottle of wine (or two or three) at the grocery store and consider half the work done!

This was the perfect recipe for me because I was dying to catch up on The Voice and I didn’t want to spend a lot of time in the kitchen. Hellooo, I have priorities folks! When The Voice comes on, no one exists except me, Adam, and my glass of wine. I simply can’t be bothered to do any extensive cooking or anything else, for that matter.

If you love Loaded Broccoli Cheese Soup or Potato Cheese Soup on my blog, you will definitely die for this chicken and dumplings recipe. Leave me a comment and let me know what you think!



Chicken and Dumplings

Serving Size: 6


  • 1 Rotisserie Chicken
  • 2 small cans of Pillsbury Buttermilk biscuits (any except flaky)
  • 1 can Cream of Chicken Soup
  • 1 32oz box of chicken stock
  • 1 1/2 cups of milk
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. black pepper
  • 1/2 stick butter
  • Thickener Ingredients
  • 1/4 cup flour
  • 3/4 cup milk


  1. Remove all chicken from the bones and dice. Set chicken aside.
  2. Cut biscuits into 1/2″ pieces (roll each biscuit between your hands forming a long tube; then cut into half inch pieces.
  3. Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.
  4. In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning and black pepper.
  5. Bring to full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer not boil.
  6. When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low.
  7. Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
  8. Slowly add thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
  9. Once liquid begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.
  10. If you have leftover dough roll little balls and sprinkle with cinnamon and sugar. Bake for dessert!


Don’t forget to leave me a comment and let me know what you think! xoxo.