Chicken and dumplings with rotisserie chicken and biscuits

Refrigerated biscuit dough is a natural stand-in for homemade dumplings—the dough is nearly identical, and you don't have to mix up the dough. The strips will actually cook more evenly than if a large dumpling was dropped into the hot filling.

Don't Overwork the Dumpling Dough Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Remove a dumpling and insert the fork in the center to split the dumpling. They are finished when the center is cooked through and fluffy, not dense and doughy.