Easy Chicken and Dumplings

  • Author: Melodee Fiske


  • 2 tablespoons olive oil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup diced onion
  • 1 cup diced carrots
  • 5 cups cooked shredded chicken (recipe below)
  • 1 cup frozen peas, thawed
  • 64 ounces chicken broth
  • 1 can cream of chicken soup
  • 1 can cream of celery soup

For the dumplings:

  • 2 1/3 cup biscuit mix
  • ¾ cup milk
  • 1 tablespoon apple cider vinegar


  1. In a small measuring cup, measure out the milk for dumplings and stir in 1 tablespoon apple cider vinegar. Let sit until ready to use.
  2. In a large pot, pour in olive oil, carrots, onions and seasonings. Cook over medium heat until onions are translucent.
  3. Add chicken, peas and broth. Bring to a low simmer.
  4. While soup is coming to a low simmer, make the dumplings. In a large bowl, mix together biscuit mix and soured milk.  Mix until it forms a ball.  Generously flour a clean surface and turn the dough out and form a round disc.  Roll out until ½ inch thick.  Use a pizza cutter to cut into strips.  Then cut the strips into thirds.
  5. When the soup comes to a boil, stir in cream of chicken and cream of celery soup.
  6. Gently add the dumplings to the pot and gently stir.
  7. Let simmer for 5-7 minutes until the dumplings have cooked through.
  8. Let cool slightly and garnish with fresh parsley.

For the chicken:

Place 6 large chicken breasts in a crockpot.  Season generously with salt, pepper, onion powder and garlic powder.  Thickly slice 1 sweet onion and place rings over the top of the chicken.  Pour in ½ cup water or chicken broth.  Cook on low for 3-4 hours. When done, shred the chicken to use in various meals.  ( I used half for the dumplings and will use the rest for enchiladas)