Chicken and Dumplings

My husband and son are fans of any dish that has meat and bread.  They almost require that those two ingredients be the foundation of any recipe.  Well, this easy chicken and dumplings recipe fulfills that requirement without diverting in any other direction.


I have made multiple chicken and dumpling recipes in the past.  I have made ones with dough made from scratch.  I have made others that included frozen dumpling dough available at the grocery store.  Some were time consuming, complex and robust.  While others were lightening fast and super basic, but they were relatively tasteless.   This recipe sort of falls in the middle.  It is very simple and quick, however, it still has the ability to develop deep pleasing flavors.


This recipe doesn’t call for time intense dumplings made from scratch, nor does it call for frozen prepared dumplings.  This chicken and dumplings recipe calls for refrigerated buttermilk biscuits.  Generally I am not a fan of processed refrigerated biscuits.  I find most of them to be loaded with unhealthy oils, artificial flavors, preservatives and added sugar.  However,  there is a refrigerated biscuit that I do find is a superior product and would highly recommend using it in this recipe.  Immaculate Baking Company makes a refrigerated buttermilk biscuit that is a healthy option, great tasting and is available at most grocery stores.

Chicken and Dumplings

1 rotisserie chicken (cooked and de-boned)

1 (10.5 ounce) can of condensed cream of chicken soup

1 (32 ounce) carton of chicken broth/stock

1 cup milk

2 tablespoons margarine or butter

1 (16 ounce) can refrigerated buttermilk biscuits (preferably Immaculate Baking Company brand)

1/2 cup all purpose flour

salt and pepper to taste

In a large pot, add carton of chicken broth, milk and cream of chicken soup.   Bring mixture to a rolling boil.  Reduce heat to  gentle boil on medium/high heat.

Open the can of biscuits and divide each biscuit, length ways, into two shorter biscuits.  Using a knife cut each shorter biscuit into six equal pieces.  In a small bowl add the flour and dip each biscuit piece in the flour.  Shake off any excess flour and set aside.

Shred or cut the chicken into bite sized pieces.  Add the chicken to the hot soup mixture in the pot, stirring to combine.  Add the 2 tablespoons of margarine or butter, again stirring to combine.

Carefully drop each biscuit piece into the chicken soup mixture.  Using a spoon or a spatula push each biscuit piece down gently into the broth to cover with the soup mixture.  Turn the heat down to a simmer.  Allow the chicken and dumplings to simmer for about 20 minutes.  Add additional salt and pepper to taste and serve warm.


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