one pot chicken dumpling soup with refrigerated biscuit

Steam curls up from the valve and your stomach starts talking back. Its like your pressure cookers telling you dinners coming real soon. The float valve pops up, showing that pressure build is happening just right, and you get that cozy feeling in your bones.

You remember the warm feeling from your grandmas kitchen, but this time its none of that long wait. The broth depth in your cooker bubbles gently as you see the soup simmer. You sense the kitchen filling up with those smells you love, kinda like comfort wrapping around you.

The steam cues are tellin ya its almost done. As that natural release happens, you recall why you started this recipe cause you wanna get those soft dumplings in your mouth fast. The wait is short but worth it every time you make this.

The Real Reasons You Will Love This Method

• You get supper in no time cause the pressure cooker speeds up cooking like nobodys business.
• The chicken stays super tender and juicy with minimal fuss.
• The dumplings puff up just right and soak up that creamy broth like a dream.
• Using canned soup and broth means you dont gotta make stuff from scratch.
• Its hands-off once you get the pressure going so you can chill for a bit.
• Less pots to clean up since everything cooks in one big pot.
• Even if youre new to pressure cooking, the steps are easy to follow and forgiving.

The Complete Shopping Rundown

• 2 cans (10.5 oz each) of condensed cream of chicken soup
• 3 cans (14 oz each) of chicken broth
• 3 cups shredded cooked chicken meat  you can use rotisserie or leftover chicken
• 2 cans (10 oz each) refrigerated biscuit dough for the dumplings
• Optional: fresh parsley for garnish if you wanna get fancy
• Salt and pepper to taste, cause you gotta season your broth right
• Butter or olive oil if you want to sauté chicken first (totally optional)
• Garlic powder or onion powder for an extra flavor kick, but not necessary
• Large spoon or spatula for stirring inside the pressure cooker
• Your favorite big pot pressure cooker, the one with a float valve you can trust

The Exact Process From Start to Finish

1. Start by opening your canned condensed cream of chicken soup and chicken broth. Pour them together in your pressure cooker pot over medium heat. Stir it up real good so its smooth and all mixed.
2. Add the shredded cooked chicken meat to your mix. Give it a little stir and bring everything up to a simmer. Watch the broth depth as it heats up to make sure its nice and even.
3. While thats going, pop open your biscuit dough cans. Cut each biscuit into quarters. This makes the perfect size dumplings that cook through fast.
4. Drop the biscuit pieces one at a time into the simmering soup so they dont stick together. Stir gently every few minutes to keep them from clumping at the bottom.
5. Reduce the heat to low and pop the lid on your pressure cooker. Get that float valve clicking and let the pressure build. Cook it for about 15-20 minutes. You want the dumplings tender and cooked through.
6. When times up, let the pressure come down naturally. That natural release is important so your dumplings stay fluffy and dont get soggy. Once the float valve drops, open the lid and give it a light stir.

Easy Tweaks That Make Life Simple

• Use pre-cooked chicken from the store freezer section if you wanna skip cooking your own chicken.
• Swap the biscuit dough with frozen gnocchi  it cooks fast and tastes great soaked in broth.
• Mix in some frozen peas or corn for a veggie boost you dont gotta chop fresh.
• Add a splash of hot sauce or sprinkle of shredded cheese on top for some extra zip.
• Use a handheld strainer spoon to scoop out dumplings individually if you wanna test doneness without messing the pot.

Your First Taste After the Wait

You dig your spoon deep into that creamy broth and scoop up a fluffy dumpling with tender chicken. The warmth hits your tongue first, comforting like a cozy blanket. Its thicker than soup but lighter than stew, just perfect.

The chicken is juicy and soft, melded nicely with that subtle salty kick. The dumplings, oh man, theyre pillowy and soak up every drop of that rich broth making every bite kind of addictive.

As you chew, the mix of cream of chicken and broth fills the room with that homey smell you know you wont forget. Its dinner that hugs you back after a long day.

How to Store This for Later

• Refrigerate leftovers in an airtight container up to 3 days. Youll wanna stir it gently when reheating so dumplings dont clump.
• For longer storage, freeze in a freezer-safe container up to 2 months. Just thaw overnight in the fridge before reheating.
• Reheat in a pot on low heat adding a little broth or water if its thickened too much. Stir often til warmed through to keep dumplings soft.

Everything Else You Wondered About

• Can I use raw chicken in this recipe? You can but you gotta cook it fully first before adding biscuit dough. The recipe works best with cooked shredded chicken.
• What if my pressure cooker doesnt have a float valve? Then keep a close eye on steam cues and pressure build sounds. Follow your cookers manual for safety.
• Can I add vegetables? Sure, frozen is easiest but fresh works if you add it before pressure cooking starts.
• Why do dumplings sometimes turn dense? Over stirring after adding dough can make em tough. Be gentle with your spoon and wait for natural release.
• Can I make this dairy free? Try a cream of chicken soup alternative and check biscuit ingredients. Some biscuits got dairy, so swap accordingly.
• Is it okay if the broth looks thick? That means flavors are melded nice. Just add water or broth if you wanna thin it out a bit before serving.

Check out our Easy Taco Soup for another one-pot dinner, or explore Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners for more hearty chicken ideas. For a sweet finish, try Marshmallow Crispy Cookies that are easier than you think.

Super Easy Chicken and Dumplings

This creamy one-pot chicken and dumplings recipe uses biscuit dough and chicken soup for a fast, comforting meal made in the pressure cooker with minimal cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8 servings

Calories 350 kcal

Equipment

• 1 Pressure cooker with float valve

Ingredients

  

Main ingredients

• 2 cans condensed cream of chicken soup 10.5 oz each
• 3 cans chicken broth 14 oz each
• 3 cups shredded cooked chicken rotisserie or leftover
• 2 cans refrigerated biscuit dough 10 oz each, cut into quarters

Instructions

 

Instructions

• Open canned condensed cream of chicken soup and chicken broth. Pour into pressure cooker over medium heat. Stir until smooth.
• Add shredded cooked chicken to soup mixture and bring to a simmer.
• Cut biscuit dough into quarters. Drop dough pieces into simmering broth one at a time, stirring gently.
• Cover pressure cooker with lid. Build pressure and cook on low for 15-20 minutes until dumplings are tender.
• Let pressure release naturally. Once float valve drops, open lid and stir lightly before serving.

Notes

Optional garnishes: fresh parsley, shredded cheese, or a splash of hot sauce. For a veggie boost, stir in frozen peas or corn before cooking.