Easy Southern Chicken and Dumplings

Chicken and Dumplings are another staple meal in the south. It’s one of those meals that is normally easy to make, great for any occasion and can feed a ton of people. Unfortunately some look at this meal as quite a daunting task because most southerns make their dumplings from scratch. Well I’m a busy girl as are most of us country girls, so we don’t often have time to spend our days in a kitchen preparing just dumplings. So here is my recipe for chicken and dumplings that is not daunting and not hard!


Easy Southern Chicken And Dumplings
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
Simple and quick recipe for making southern style chicken and dumplings.
  • 2lbs Boneless Skinless Chicken Breast
  • 32oz Chicken Broth
  • 10¾oz (Can) Cream of Chicken Soup
  • 12oz (pkg/can) Pillsbury Simply Buttermilk Biscuits
  • Water
  • Tony Chachere's Creole Seasoning
  1. Fill a stock (or similar) pot about ½ way with water.
  2. Place chicken breast inside and boil.
  3. Lower to medium heat 10-15 minutes before chicken is fully cooked.
  4. After chicken is cooked, remove and chill in refrigerator for 30 minutes.
  5. Remove all but 3 cups of remaining water. Set aside.
  6. In same pot add broth and cream of chicken soup.
  7. Simmer on low to medium heat until well blended.
  8. Slice Buttermilk Biscuits into thin & small squares and add to pot.
  9. Slowly add remaining water as needed.
  10. Pull chicken from fridge, shred and add to the pot.
  11. Keep adding water as needed as biscuits will soak it up.
  12. Add in Creole Seasoning to taste.
  13. Simmer on low to medium low heat until biscuits float.
I check biscuits even if they are floating to make sure they aren't doughy. To check this, pull one out. They will be soft and "smushy" but not raw. Prep, cook and servings are estimations. You can use more or less of ingredients depending on whom you are feeding. This is a great general guideline for a recipe.