Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
Easy, hearty, and delicious, this simple recipe for homemade chicken and dumplings is a classic family favorite that is ready in minutes. Fresh veggies, seasoning, heavy cream, and chicken are simmered with from-scratch dumplings dropped on top for this satisfying comfort food. The perfect one-pot meal, it’s ready for the table in just 45 minutes.
You’ll also love our old-fashioned meatloaf and my grandma’s chicken casserole recipe.
MORE CHICKEN RECIPES
Chicken Alfredo Bake | Chicken Pot Pie
Ingredients for Chicken and Dumplings
You will need:
For the soup
- 3-4 cups shredded Rotissierie chicken (or 2 large chicken breasts cooked and shredded)
- 8 cups water
- 4 tbsp Better Than Bouillon Chicken
- 4 tbsp salted butter
- 1 cup milk
- 4 carrots, cut in half lengthwise and then diced
- 4 celery stalks, diced
- 2 small yellow onions, diced finely
- ½ cup flour
- 1 tsp Italian seasonings
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
For the dumplings
- 2 cups bisquick, sifted into medium mixing bowl
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasonings
- 1 cup milk
- 4 tbsp salted butter, melted
PRO TIP: You can also add peas and/or corn to this recipe if you’d like!
ingredient substitutions
CHICKEN: There are several options for making the chicken for this recipe. Here are my suggestions:
- OVEN: Preheat the oven to 400 degrees. Drizzle olive oil on the chicken breast and then season them with salt, pepper, and Italian seasoning. Spray your cooking dish so they don’t stick! Bake for 25 minutes until they reach 165°F. Allow to rest before you shred them.
- CROCKPOT: 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.
- LEFTOVERS: If you have leftover chicken breast from another meal in the fridge (like leftover Oven Baked Chicken), this is the perfect recipe to use it in! You can add more than the recommended two cups if you’d like an even heartier soup.
VEGETABLES: Add in other favorite vegetables like corn, peas, zucchini or peppers for added texture and an even heartier dish!
How to Make Chicken and Dumplings
STEP ONE: In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
STEP TWO: In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
STEP THREE: Add the 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.
STEP FOUR: Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and 1 cup of milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
How to Make Homemade Dumplings
STEP FIVE: In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together. Pour in the remaining cup of milk and melted butter. Use a spoon to combine ingredients. Note: Don’t overmix the batter. Mix until just combined.
STEP SIX: Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. I ended up with about 22 “dumplings”. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.
STEP SEVEN: Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.
Serve immediately. You can also garnish with a little chopped parsley if you’d like.
How to Make Chicken and Dumplings in the Crockpot
- Add all the soup ingredients to your slow cooker and cook on high for an hour.
- Add the chicken.
- Make the dumplings as directed above and drop them on top.
- Place the lid on your crockpot and cook for 20-30 minutes until the dumplings are done.
How to Store Leftovers
FRIDGE: You can keep in the fridge for 3-4 days in an airtight container. The leftovers are delicious for lunch!
FREEZER: You can keep in the freezer for 2-3 months in a freezer-safe container. I prefer freezing the soup portion, then thawing it and making the dumplings fresh if possible!
wHAT TO SERVE WITH THIS RECIPE
This meal is filling just as it is, so sides are completely optional—we usually eat it without any! A simple dinner calls for an easy, yummy dessert, however. I often make our Chocolate Cherry Dump Cake, Blueberry Cobbler, or Applesauce Cake to serve.
This chicken and dumplings recipe is perfectly filling, with sauteed veggies, shredded rotisserie chicken, and homemade dumplings that are light and fluffy, In just 45 minutes you can have a classic dish that is hearty and cozy. You’ll love this delicious, old-fashioned, one-pot dinner!
MORE RECIPES YOU’LL LOVE
- Chicken and Stuffing
- Baked Ziti with Chicken
- Buffalo Chicken Mac and Cheese
- Chicken Enchiladas
- White Bean Chicken Chili
- Buffalo Chicken Sliders
Chicken and Dumplings
Ingredients
For the soup:
- 3-4 cups rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
- 8 cups water
- 4 tbsp Better than Bouillon Chicken
- 4 tbsp salted butter
- 4 carrots cut in half lengthwise and then diced
- 4 celery stalks diced
- 2 small yellow onions diced finely
- 1/2 cup flour
- 1 cup milk
- 1 tsp Italian seasonings
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
For the dumplings:
- 2 cups bisquick sifted into medium mixing bowl
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasonings
- 1 cup milk
- 4 tbsp salted butter melted
Instructions
For the soup:
- In a large bowl combine water and better than bouillon to make chicken broth. Place in the microwave for 3 minutes. Remove and stir well. Set aside.
- In a large stock pot over medium heat, add carrots, celery, onion, and 4 tbsp butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.
- Add 1/2 cup flour and stir to combine. Add chicken broth and bring to a boil.
- Add the shredded chicken, Italian seasoning, garlic powder, onion powder, salt, and milk. Stir well. Turn temperature to low and let simmer while making the dumplings mixture.
For the dumplings:
- In a separate bowl sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasonings. Use a whisk to mix together.
- Pour milk and melted butter. Use a spoon to combine ingredients. Note: Don’t overmix the batter. Mix until just combined.
- Using a small cookie dropper, or regular tablespoon measuring spoon, drop spoonfuls of dumpling mixture into the simmering pot. Don’t stir the dumplings in, just let the dumplings fall into the simmering liquid.
- Cover pot and let cook for 15 minutes. Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2-3 minutes.
- Serve and enjoy. Optional to garnish with a little chopped parsley .
Chicken and Dumplings has always been one of my favorite meals, and this recipe is one of the best!
I enjoyed this recipe. Thank you so much!
I don’t see how much milk to use..
3/4 cup of milk!
Looks like great comfort food!
Amazing! Love your recipes as they are very simple, offer menu planning suggestions, and taste great!
This was delicious! Just what I was looking for. I did find the dumpling dough to be too dry and I added a bit of water, and I opted not to put the cream in the soup mix because of the way I like my C&D. But I absolutely loved it and I will definitely be making this recipe from now on with my changes. Thanks!
Can this recipe be frozen? Or do you have any recommendations for this to be meal prepped ahead of time?
Yes, you can freeze it. There are actually instructions at the bottom of the post with tips for that. Enjoy! 🙂
Hello. I’m going to try your recipe. tonight. Sounds delicious! Two questions though…in the recipe ingredients list you said 1/2 cup flour but in the instructions you say 1 cup of flour. And it says 1 cup of milk but in an older comment you said 3/4 cup. Please advise and edit your post if necessary. Thank you!
I’m so sorry for the confusion, we just updated the typo,. It’s 1/2 cup of flour and it’s two cups of milk TOTAL, split into two different parts of the recipe. Let me know if you have any other questions! Enjoy 🙂