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Easy Chicken and Dumplings Recipe

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★★★★★

4.8 from 95 reviews

This Easy Chicken and Dumplings recipe is a comforting classic featuring tender shredded rotisserie chicken, fluffy homemade dumplings made from Pillsbury biscuits, and a rich, creamy broth loaded with sautéed vegetables and savory seasonings. Perfect for cozy family dinners, this dish combines simplicity and heartiness in every bite.

Ingredients

Scale

Vegetables & Seasonings

  • 3 stalks of celery, chopped
  • 2 large carrots, chopped
  • 1 medium onion, chopped
  • Salt & cracked black pepper, to taste (layer as you go)
  • 1 tsp adobo all purpose seasoning with pepper
  • 3 garlic cloves, chopped

Base & Liquids

  • 1 stick salted butter
  • 4 tbsp + ¼ cup all-purpose flour (divided)
  • 1 tbsp Better Than Bouillon roasted chicken base
  • 4 cups chicken stock
  • 12 oz can evaporated milk

Dumplings & Protein

  • 16.3 oz can Pillsbury original biscuits
  • 1 rotisserie chicken, shredded

Instructions

  1. Sauté Vegetables: In a large pot, melt the stick of butter over medium heat. Add the chopped celery, carrots, onions, salt, cracked black pepper, and adobo seasoning. Sauté for about 5 minutes, then add the chopped garlic. Continue sautéing for 10-15 minutes until the vegetables are translucent and fragrant, creating a flavorful base.
  2. Make the Roux and Broth: Sprinkle 4 tablespoons of flour over the sautéed vegetables and whisk continuously to combine and cook the flour. Add the Better Than Bouillon roasted chicken base while whisking to deepen the flavor. Slowly pour in the chicken stock while whisking to avoid lumps, then add the evaporated milk, stirring well. Bring the mixture to a boil to thicken slightly.
  3. Prepare the Dumplings: While the broth comes to a boil, pour about ¼ cup of flour onto a large cutting board. Place the Pillsbury biscuits on the floured surface and roll them out with a rolling pin until they are roughly double their original size. Using a pizza cutter or knife, cut each biscuit into nine pieces by slicing three times vertically and twice horizontally.
  4. Cook Chicken and Dumplings: Once the broth is boiling, reduce the heat to a low simmer. Add the shredded rotisserie chicken and stir to combine. Gently add the cut biscuit pieces to the pot, pressing them down so they are submerged under the broth. Cover the pot with a lid and let everything simmer on low heat for about 20 minutes until the dumplings are cooked through and fluffy.
  5. Serve: Give the soup a gentle stir and serve hot, enjoying the creamy, hearty chicken and dumplings with tender vegetables.

Notes

  • Using rotisserie chicken saves time and adds rich flavor.
  • Make sure to roll the biscuits evenly to ensure uniform dumplings.
  • Keep the heat low during simmering to avoid overcooking the dumplings or curdling the milk.
  • This recipe can be doubled easily for larger groups.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.

Keywords: chicken and dumplings, comfort food, easy chicken soup, dinner recipe, rotisserie chicken, homemade dumplings

Find it online: https://cookwithyana.com/easy-chicken-and-dumplings-recipe/