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Homemade Chicken and Dumplings

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close up overhead shot of a pot of Chicken and Dumplings with a large wooden spoon
A old fashioned chicken and dumplings is the ultimate comfort food featuring chicken, veggies and tender dumplings all simmered in a creamy sauce.
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Table of Contents
  1. CHICKEN AND DUMPLINGS RECIPE INGREDIENTS
  2. SUBSTITUTIONS AND ADDITIONS
  3. How to Making the Shredded Chicken Needed for this Recipe
  4. HOW TO MAKE CHICKEN AND DUMPLINGS
  5. WHAT IS THE SECRET TO GOOD DUMPLINGS?
  6. THICKENING EASY CHICKEN AND DUMPLINGS
  7. SERVING THIS RECIPE FOR CHICKEN AND DUMPLINGS
  8. STORING THIS HOMEMADE CHICKEN AND DUMPLING RECIPE
  9. CHICKEN AND DUMPLING RECIPE FAQ
  10. MORE FAVORITES YOU’LL LOVE
  11. JUMP TO RECIPE

Easy, hearty, and delicious, this simple recipe for homemade chicken and dumplings is a classic family favorite that’s ready in minutes. Fresh veggies and tender chicken are simmered in a delicious broth with from-scratch fluffy dumplings dropped on top.

close up overhead shot of a pot of Chicken and Dumplings with a large wooden spoon

CHICKEN AND DUMPLINGS RECIPE INGREDIENTS

Chicken and Dumplings raw ingredients that are labeled

You’ll need:

For the Soup:

  • 3-4 cups shredded rotissierie chicken (or 2 large boneless skinless chicken breasts, cooked and shredded)
  • 8 cups water
  • 4 tablespoons Better Than Bouillon Chicken
  • 4 tablespoons 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 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Dumplings:

  • 2 cups Bisquick
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2/3 cup milk

SUBSTITUTIONS AND ADDITIONS

CHICKEN: You could also use boneless skinless chicken thighs in place of the chicken breasts in this easy recipe.

VEGETABLES: Add in other favorite vegetables like corn, peas, zucchini or peppers for added texture and an even heartier dish! Frozen veggies can be used in place of fresh vegetables for this recipe.

How to Making the Shredded Chicken Needed for this Recipe

There are several options for making the chicken for this great chicken and dumplings recipe. Here are our suggestions:

In the Oven

OVEN: Preheat the oven to 400°F. Drizzle olive oil on the chicken breast and then season them with salt, pepper, and Italian seasoning.

Note: 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.

In the Slow Cooker

Place 6 large chicken breasts in a slow cooker. 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. 

Using 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 dish.

HOW TO MAKE CHICKEN AND DUMPLINGS

STEP ONE: In a large bowl combine water and Better than Bouillon to make chicken stock. Place in the microwave for 3 minutes. Remove and stir well. Set aside.

STEP TWO: In a large stockpot over medium heat, add carrots, celery, onion, and 4 tablespoons butter. Stir well to combine. Let cook for 10 minutes, stirring often to ensure that the onions don’t burn.

Chicken and Dumplings process shot of ingredients in a pot

STEP THREE: Add the ½ 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.

Chicken and Dumplings process shot of ingredients in a pot

STEP FIVE: In a separate bowl, add the seasonings to the Bisquick and gently toss to incorporate.

PRO TIP:

Don’t over mix the batter. Mix until just combined.

STEP SIX: Drizzle the milk into the Bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes.

Chicken and Dumplings process shot ingredients being added to a bowl
Chicken and Dumplings process shot of a scoop being taken out of mixture

STEP SEVEN: Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.

STEP EIGHT: Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.

PRO TIP:

Be sure to leave the pot covered during this time to let the steam do its thing and make the dumplings fluffy! You can check if the dumplings are done by inserting a toothpick into the middle. Overcooked dumplings will start to break apart, so watch closely at the end.

Chicken and Dumplings process shot of ingredients in a pot

STEP NINE: Serve immediately. You can also garnish with a little chopped parsley if you’d like. This yields 12 dumplings.

WHAT IS THE SECRET TO GOOD DUMPLINGS?

The most important step to remember to get the perfect dumplings is to leave the pot covered while they are cooking. This allows the steam inside the pot to do its job, giving you the fluffiest and softest dumplings.

NOTE: You must also make sure not to over mix your dumpling batter to achieve the perfect texture.

THICKENING EASY CHICKEN AND DUMPLINGS

Adding flour to the chicken and dumplings gravy will thicken it up. You can adjust the quantity of flour depending on if you find it is too thin or thick.

Start with a little bit of flour and add more in small quantities until the consistency is to your liking.

SERVING THIS RECIPE FOR CHICKEN AND DUMPLINGS

This delicious chicken and dumplings meal is filling just as it is, so sides are completely optional—we usually eat it without any!

This is a great thing to serve on a cold night. If you do want a side, add a Caesar salad or green beans.

For more satisfying comfort food, you’ll also love our old-fashioned meatloaf and my grandma’s chicken casserole recipe. 

STORING THIS HOMEMADE CHICKEN AND DUMPLING RECIPE

IN THE FRIDGE: You can keep it in the fridge for 3 to 4 days in an airtight container. The leftovers are delicious for lunch! 

IN THE FREEZER: You can keep in the freezer for 2 to 3 months in a freezer-safe container. I prefer freezing the soup portion, then thawing it and making the dumplings fresh if possible! 

close up shot of a serving of Chicken and Dumplings in a bowl with a spoon

This easy chicken and dumplings recipe is perfectly filling, with sauteed veggies, shredded rotisserie chicken, and homemade pillowy 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! 

CHICKEN AND DUMPLING RECIPE FAQ

How do I shred chicken?

To shred chicken, use two forks. Holding one in each hand, use them to pull the chicken pieces apart.

Can I make my own homemade dumplings for this crockpot meal?

If you have a preferred recipe for your own delicious dumplings, you are more than welcome to whip up a batch of dumpling dough and drop dumplings into the pot for this creamy chicken recipe.

Can I freeze this recipe?

You can keep it 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 kind of flour is best for dumplings?

While we use Bisquick mix for the dumplings in this recipe, if you are making them from scratch, all-purpose flour or wheat flour are both common choices.

Is chicken and dumplings supposed to be thick or soupy?

Chicken and dumplings should be thick and creamy. If you find it is too soupy, you can thicken it up with additional flour or a cornstarch slurry (mixture of cornstarch and water).

What keeps dumplings from falling apart?

Your dumplings may fall apart if you stir them after dropping them into the pot or if your broth is simmering too fast or at a rolling boil. Make sure you drop them into a low simmer and leave them to do their thing.

MORE FAVORITES YOU’LL LOVE

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close up overhead shot of a pot of Chicken and Dumplings with a large wooden spoon

Chicken and Dumplings

5 from 54 votes
A old fashioned chicken and dumplings is the ultimate comfort food featuring chicken, veggies and tender dumplings all simmered in a creamy sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

For the Soup

  • 3 to 4 cups rotisserie chicken shredded (or 2 large chicken breasts cooked and shredded)
  • 8 cups water
  • 4 tablespoons Better than Bouillon Chicken
  • 4 tablespoons salted butter
  • 4 carrots cut in half lengthwise and then diced
  • 4 celery stalks diced
  • 2 small yellow onions diced finely
  • ½ cup flour
  • 1 cup milk
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For the Dumplings

  • 2 cups Bisquick
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2/3 cup milk

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 ½ 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, add the seasonings to the Bisquick and gently toss to incorporate.
  • Drizzle the milk into the bisquick flour and gently stir to incorporate the liquid. DO NOT OVERMIX. Let the batter rest for 1-2 minutes.
  • Using a 1 ½ tablespoon (1.5 inch) cookie scoop, gently drop the Bisquick batter *leaving space between each dumpling because they will expand in size as they cook* into the simmering chicken and vegetables. Cover the pot with a lid and allow the dumplings to simmer on low heat for 15 minutes.
  • Very carefully turn over each dumpling in the pot (being careful not to break them apart) and continue to cook, uncovered, for an additional 2-3 minutes.
  • Serve and enjoy. Optional to garnish with a little chopped parsley. This yields 12 dumplings.

Video

Notes

TIP: Don’t over mix the batter. Mix until just combined.
 
TIP: Be sure to leave the pot covered during this time to let the steam do it’s thing and make the dumplings fluffy! You can check if the dumplings are done by inserting a toothpick into the middle. Overcooked dumplings will start to break apart, so watch closely at the end.

Nutrition

Calories: 432kcal | Carbohydrates: 34g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1977mg | Potassium: 280mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5372IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 2mg
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    Comments

  1. Hannah Griffin says

    5 stars
    Chicken and Dumplings has always been one of my favorite meals, and this recipe is one of the best!

  2. Karen B says

    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!

  3. Chloe says

    Can this recipe be frozen? Or do you have any recommendations for this to be meal prepped ahead of time?

  4. Donna says

    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!

    • Layne Kangas says

      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 🙂

  5. Marilyn says

    5 stars
    This was got enthusiastic approval from both my husband and toddler. I cut everything in half, replaced the celery with zucchini, and used a Bisquick replacement recipe, and it all turned out great! Will be adding it to the recipe book.

  6. Tracy Jones says

    What a delicious recipe! However, I cooked the dumplings covered for 15 min and I lifted the lid to find one large dumpling. I looked at other dumpling recipes, they all say to cover for LAST, not first 15 min. Which makes sense so that they can take shape. Otherwise, delicious!!

    • Erica says

      Tracy thank you so much for posting a helpful comment. I wouldn’t want to open my lid to one large dumpling. This is why I always read and post comments. Thank you 😁

  7. Elizabeth Alley says

    5 stars
    I was skeptical making these because they were different from what my mom made. Boy was I surprised! They were delicious and easy. My son and husband loved them! ❤
    Fyi…use a big pot. I used my 4 qt pot and my dumplings got a little crowded.

  8. Sasha says

    5 stars
    Fantastic! Just what we were looking for! So silky and delicious! I could not find Better than Bullion so I used 8 cups of Imagine free range organic chicken broth and one regular bullion cube. Hubby and son loved it, as did I! A new family favorite for sure!!! Will double the dumplings next time.

  9. Paul says

    Haven’t made this yet, but it looks delicious! Your description says: “heavy cream”, yet milk is listed in recipe. Can you clarify which should be used?

    • Sharon P. says

      I do mine in crockpit for sure. Turns out perfect. Not sure about timing but most times I cook on low, go to town or visiting for 3 or 4 hours. About hour before we are ready to eat I put dumplings (home made) in. DO NOT STIR! Cover and let cook for 1 hour. Hope this helps.

  10. Jill says

    5 stars
    Never made anything like this before, it turned out fantastic, I felt like a real cook and I have not been cooking from scratch for long at all. It’s delicious, hearty and my husband loved it. The only change I made was I used an organic pancake mix and hoped for the best, and they were great. I marveled at them as they fluffed up. The only thing that was awkward was making them into balls, as I couldn’t find my ice cream scoop, but I managed with a tablespoon measurer and they were fine. Also, once you have chopped everything up ready in the prep stage, it’s a surprisingly quick meal to actually cook. Great recipe.

    • Cindi says

      Thank you for the wonderful recipe cannot wait to try absolutely love chicken and dumplings out of curiosity if I cannot find the better than chicken packets how many cups of regular chicken broth can I use in this recipe..thank you again for the wonderful recipe and also can this be frozen? I am a single mom I work full-time and would love to have something already made for a quick and good dinner

      • Layne Kangas says

        Hi, Cindi – I would recommend using chicken bullion instead of broth as it would change the liquid ratios if you use broth instead of the packets. 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! Enjoy!

  11. Denise says

    Really good! Reminded me of what my mom used to make growing up. Only problem I had was that the dumpling mixture was too liquidy. I tried adding a little more non-sifted to thicken it up before attempting to drop in ball shapes.. but it didn’t really work. I had a solid layer of dumpling, but… broke it up a little to turn.. still came out tasty!

  12. Laurie Shamome says

    5 stars
    One of the best dishes I have ever made. It is real “comfort food”. I did add frozen corn and peas to the sauteed vegies and some black pepper to the broth. It tasted like the inside of a chicken pot pie! Also, works just great with turkey.

  13. Jim Beeler says

    5 stars
    Excellent recipe. Tried it today and the whole family enjoyed it.
    Italian seasonings in both the broth and dumplings was a little much. Other than that, it was perfect.

  14. Heather S says

    I’m trying this tonu. It looks great! I’m curious as I’m watching calories, is the calorie amount per serving? I’m guessing yes, is that with one biscuit? Thanks!

  15. Sheri Quiroga says

    5 stars
    Made this last night. Huge hit! I made my dumplings a little too big. Will make smaller next time. Was delicious!!!

  16. Christie says

    5 stars
    We kept the carrots a bit larger and added small cubed potatoes. Everyone loved it! Daughter wants recipe. 😊

  17. Pat says

    5 stars
    Absolutely wonderful! I used boneless chicken thighs and cut up after baking. I had some zucchini in frig that I cut up and added with the other vegetables. Added a can of cream of chicken soup with the milk. Added some of the concentrated chicken broth to dumpling mix. I think I could have cooked the dumplings longer, but I was afraid of overcooking I should have used a larger pot also. I will keep this in rotation😊

  18. Karen says

    Could I just use 8 cups of chicken broth instead of the Better than Bouillon? I have the chicken broth/stock, but would have to purchase the Better than Bouillon.
    Thanks, it sounds delicious!

  19. Josette says

    This looks amazing. Was wondering if anyone has tried it with homemade pot pie noodles instead of the dumplings? Not a fan of f Bisquick biscuits.

  20. Debbie says

    5 stars
    This soup is delicious! I didn’t have what I needed for the dumplings so instead used wide Amish egg noodles which I threw in dry & cooked about 10 min before adding the chicken. I’ve always been a big fan of chicken & dumplings I could tell this recipe makes good dumplings. This is a saver that I will definitely make again & again.

  21. Lynn says

    5 stars
    My17 yr old granddaughter asked me to make chicken and dumplings “my way” today so of course that was now on tonight’s menu. We have lived in the south for so long that I typically make them the southern way rather than with fluffy steamed biscuity dumplings and I could not find my old recipe so I punted. Girl, this was a home run in my granddaughter’s eyes! She ate her fill and asked if she could take the leftovers so she could have a midnight snack. Thank you from a happy grandmother!

  22. Sondra McAdams says

    5 stars
    I’ve made this twice now snd it is so delicious, but my dumplings all merge together and become one. Please help

  23. Jess says

    5 stars
    My first time making chicken & dumplings & this tasted sooo amazing!!. Hubby & kid approved! I did tweak just a little: ddnt have boulion chicken so i used only 6 cups vegetable broth and added a bit of soulful seasoned salt to it. I also added 1tsp and a half of soulful season salt to the chicken.
    Not sure why but my dumplings merged together and i also had to turn temperature up and cook on medium for dumplings to get done.

  24. Barbara says

    5 stars
    This recipe was superb. I have made a variation of this recipe, but bar none this is the best recipe I have ever had. I boiled a whole chicken in water and used the skimmed broth in place of plain water. My husband had seconds. He NEVER has seconds unless it’s super yummy. Thank you for sharing. This will be the only way I make chicken and dumplings going forward!

  25. Kim Hendrix says

    5 stars
    My family LOVED this! I reduced recipe to only 2 carrots and 2 celery sticks and 1 onion while making this-everything else remained the same. I will most assured make this again.

    Thank you-

  26. Michelle says

    5 stars
    My family absolutely loves this recipe. I do change it one way. I pressure cook my chicken breast in a chicken stock and add all the seasonings along with it. I use 8 cups of stock plus the bouillon. It gives the chicken more flavor.

  27. Courtney says

    5 stars
    Make this for the first time tonight. Was an absolute HIT. Soooooo good. I did add extra garlic powder but omg. So delicious.

  28. Liz G says

    5 stars
    This was so, so good!!! The only change I made was that instead of making broth out of water and better than bouillon I just used boxed broth. Then, I added about a tablespoon of better than bullion once it was boiling (before adding the dumplings). The amount of seasonings was perfect and the flavor was great. We had leftovers and I thought it was even better the second day. Thanks for the great recipe…I will definitely be making this again!

  29. Sailorman Dan says

    Great recipe… for the dumplings we cook 10 minutes uncovered followed by 10 minutes covered. No flipping necessary. Enjoy,

  30. Anna Potje says

    5 stars
    Very good. I used one carton chicken stock and the rest as directed. I made my mothers recipe for dumplings. Husband really liked it. Had two bowls of the soup. We will have the rest tomorrow evening. Will be making it again.

  31. Brad says

    5 stars
    I’ll be making this soon but I will sub out the Italian seasoning for poultry seasoning and some chopped, fresh sage. Great recipe!

  32. Linda says

    So what if Bisquick was used. I’m 81 and will use any shortcut possible. This isn’t 1922.
    Will make it this week. Thanks for a good recipe.

  33. Alexis says

    5 stars
    I halved the recipe and it came out absolutely delicious 😋 next time, I’ll reduce the salt a little bit, but overall it’s absolutely yummy—like a warm hug 😍

  34. Amy says

    Has anyone tried putting the dish in the oven for the last 8-10 min to brown the top of the dumplings?

    • Vickie says

      The dumpling need that gentle boil in order to cook the bottom of them. Putting them in the oven usually does not do it. Believe me! I tried it more then 50 years ago. Was trying to impress my date and the tops looked perfect, but the bottom was still raw!

  35. Dylan M says

    5 stars
    I made this last night exactly as called for (though I did cook in a Dutch oven instead of a stock pot) and OMG!!!! My husband and I said multiple times throughout the meal “holy hell this is so good!!” When we finished he said it’s one of the best things I’ve made, which is saying something because I follow lots of great recipes, AND it’s over 100’ here in the desert currently 😂 thank you for such a solid recipe!

  36. Michele says

    5 stars
    My wife made this for us and cut the recipe in half since it’s the two of us for supper. It was delicious! Definitely a keeper and will make a good addition to the fall and winter rotation. Rich and flavorful.

  37. TL says

    5 stars
    This recipe was so yummy. My family loved it. I loosely doubled it for 3 to give us two generous meals out of it. I used what I had on hand (my carrots were too old so tossed them) and cut up two kind of potatoes and browned them in coconut oil for maybe 15 min. Made the liquid as recipe calls for and put them in it with the seasonings. I used leftover diced chicken breast that I cooked in oven a few days ago. Added some quartered canned biscuits and followed recipe cook directions. Before putting lid on to cook the biscuits I sprinkled the biscuits with italian seasoning. The last 10 minutes I added some frozen peas. I’ll make sure to have good carrots and onion on hand next time I make this and also brown them with the potatoes before putting them in the pot to finish cooking. The liquid was so creamy and smooth, this is a keeper.

  38. Sandee says

    5 stars
    Made this tonight. Turned out just like the picture and was delicious. Husband thought so too. Can’t wait to eat it for lunch tomorrow.

  39. Lisa Frederick says

    5 stars
    This is the first time I’ve ever made chicken and dumplings and I’ll definitely be making again and again! Easy recipe and so delicious. My husband loves it too.

  40. Linda says

    5 stars
    This is a really delicious recipe. Love, love, the flavors. I made it with leftover turkey and it turned out amazing.

  41. Susan says

    5 stars
    I used leftover Thanksgiving turkey to make this delicious dumplins recipe. Definitely a do again as it is simple to make and oh so good!