Easy Chicken and Dumplings
This easy chicken and dumplings recipe is a make-at-home favorite I inherited from my grandma!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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
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).