Easy Chicken and Dumplings

Chicken and dumplings is a meal that I don’t make often enough but whenever I do, it immediately makes me feel like I’m home with the people I love.

This easy chicken and dumplings recipe is one I inherited it from my grandparents and it’s one of my favorite meals. If you do need more, check out these delicious chicken breast recipes. 

Chicken and Dumplings

My grandparents owned 40 acres of farmland in small town America — which led to some of the very best experiences a girl can imagine growing up.

Time at their house was magical. I helped Papa around the farm and in his workshop. He taught me to drive a tractor long before I could drive a car. Equally precious to me are the memories of days in the kitchen with my Mim. To this day, my favorite foods are things she has created.

Any potluck meant there would be crockpots full of chicken and dumplings and at least four different kinds of mashed potatoes. And really…. what more does a girl need?!

Ingredients Needed for Chicken and Dumplings:

• 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:

• biscuit mix
• milk
• apple cider vinegar

How to Make Chicken and Dumplings

We’ll start by getting part of the dumplings dough ready first: 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.

Then, in a large pot, pour in olive oil, carrots, onions and seasonings. Cook over medium heat until onions are translucent. Add chicken, peas and broth and bring to a low simmer.

How to Make Easy Dumplings

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 and then cut the strips into thirds.

How to Season

When the soup comes to a boil, stir in cream of chicken and cream of celery soup. You could add more salt and pepper to taste — or even increase the amount of garlic powder or onion powder if your tastebuds wish.

How Long to Cook Dumplings

Gently add the dumplings to the pot and gently stir. Let them simmer for 5-7 minutes until the dumplings have cooked through. Once the dish has cool slightly, garnish with fresh parsley.

Can You Freeze Chicken and Dumplings?

Yes! Just make sure you store in an airtight container. It’s best to allow it to completely in the fridge before adding to a pan to heat back through. You can add a little extra broth or water if necessary.

What to Serve with Chicken and Dumplings

This meal is the perfect, southern-style one pot meal. My grandma often served it with fresh veggies or fruit for munching during the meal.

Her classic pistachio fluff salad often made an appearance at the dinner table as well. Sometimes, we’d enjoy banana pudding for dessert. Simple, old fashioned classics really do make the best meals.

It’s incredible how food can transport us into a memory. I hope you’ll enjoy this easy chicken and dumplings recipe as much as I do!

More Classic Recipes You Will Love

• Cowboy Casserole
• Baked Ziti
• Chili Recipe
• Meatloaf
• Chicken a la King

Print Recipe

5 from 3 votes

Easy Chicken and Dumplings

This easy chicken and dumplings recipe is a make-at-home favorite I inherited from my grandma!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Soup

Cuisine: American

Keyword: Chicken and Dumplings

Servings: 8

Calories: 500kcal

Ingredients

• 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
• 3/4 cup milk
• 1 tablespoon apple cider vinegar

For the chicken:

• salt, pepper, onion powder, garlic power to taste
• 1 sweet onion
• 1/2 cup chicken broth

Instructions

• 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.
• In a large pot, pour in olive oil, carrots, onions and seasonings. Cook over medium heat until onions are translucent.
• Add chicken, peas and broth. Bring to a low simmer.
• 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.
• When the soup comes to a boil, stir in cream of chicken and cream of celery soup.
• Gently add the dumplings to the pot and gently stir.
• Let simmer for 5-7 minutes until the dumplings have cooked through.
• 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). 

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