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Chicken and Dumplings

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 INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN AND DUMPLINGS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. 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.

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

CHICKEN AND DUMPLINGS INGREDIENTS

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, sifted into medium mixing bowl
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup milk
  • 4 tablespoons salted butter, melted

SUBSTITUTIONS AND ADDITIONS

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

  • OVEN: Preheat the oven to 400°F. 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.
  • 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. 
  • 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. 

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.

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HOW TO MAKE THIS CHICKEN AND DUMPLINGS RECIPE

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.

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.

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.

PRO TIP:

Don’t over mix 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 to 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.

STEP EIGHT: Serve immediately. You can also garnish with a little chopped parsley if you’d like. 

HOW TO SERVE

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.

STORAGE

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! 

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! 

FREQUENTLY ASKED QUESTIONS

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! 

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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 30 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 sifted into medium mixing bowl
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup milk
  • 4 tablespoons 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 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 sift Bisquick using a mesh strainer. Dump leftover Bisquick lumps in the garbage. Add salt, garlic powder, and Italian seasoning. 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. Be sure to leave it covered during this time to let the steam do it's thing and make the dumplings fluffy! Uncover, and using a large spoon gently turn over each dumpling. Let simmer for another 2 to 3 minutes. 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.
  • Serve and enjoy. Optional to garnish with a little chopped parsley .

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: 494kcal | Carbohydrates: 35g | Protein: 31g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 2033mg | Potassium: 298mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5558IU | Vitamin C: 4mg | Calcium: 161mg | 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!

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