Easy Chicken and Dumplings Recipe
Introduction
This easy chicken and dumplings recipe combines tender shredded chicken with fluffy homemade dumplings in a rich, flavorful broth. It’s a comforting dish perfect for cozy evenings and simple enough for busy weeknights.
Ingredients
- 1 stick salted butter
- 3 stalks of celery, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- Salt and cracked black pepper, to taste
- 1 tsp adobo all purpose seasoning with pepper
- 3 garlic cloves, chopped
- 4 tbsp + ¼ cup flour (divided)
- 1 tbsp better than bouillon roasted chicken base
- 4 cups chicken stock
- 12 oz can evaporated milk
- 16.3 oz can Pillsbury original biscuits
- 1 rotisserie chicken, shredded
Instructions
- Step 1: In a large pot, melt the 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 and continue sautéing for 10-15 minutes, until the vegetables are translucent and fragrant.
- Step 2: Sprinkle in 4 tablespoons of flour and whisk thoroughly to incorporate. Add the roasted chicken bouillon base and whisk continuously for a few minutes. Pour in the chicken stock and whisk everything together for about one minute. Then stir in the evaporated milk and bring the mixture to a boil.
- Step 3: While the broth is heating, sprinkle ¼ cup flour on a large cutting board. Roll out each biscuit on the floured surface until doubled in size. Cut each rolled biscuit into about nine pieces using a pizza cutter or knife by cutting three times vertically and two times horizontally.
- Step 4: Once the pot reaches a boil, reduce heat to low simmer. Stir in the shredded chicken. Add the cut biscuit pieces, pushing them gently beneath the surface so they are submerged. Cover the pot and let simmer on low heat for about 20 minutes until the dumplings are cooked through. Serve warm and enjoy!
Tips & Variations
- For a thicker broth, you can add a little more flour when whisking or simmer longer to reduce.
- Try swapping rotisserie chicken for cooked shredded turkey for a holiday twist.
- Add fresh herbs like thyme or parsley to brighten the flavor before serving.
- If you prefer lighter dumplings, use biscuits labeled “flaky” for a fluffier texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, as the dumplings can thicken the broth. For longer storage, freeze in a sealed container for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without canned biscuits?
Yes, you can prepare your own biscuit dough or use any pre-made biscuit dough. Just roll it out and cut it into pieces similar in size to the canned biscuits.
Can I use regular milk instead of evaporated milk?
Evaporated milk gives the broth a richer texture, but you can substitute with whole milk or half-and-half. The broth might be a little thinner but will still taste delicious.
Print
Easy Chicken and Dumplings Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A comforting and easy homemade chicken and dumplings recipe featuring tender rotisserie chicken, flaky biscuit dumplings, and a rich, creamy broth loaded with sautéed vegetables and flavorful seasonings. Perfect for a cozy meal any time of year.
Ingredients
Vegetables and Seasonings
- 3 stalks celery, chopped
- 2 large carrots, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- Salt, to taste
- Cracked black pepper, to taste
- 1 tsp adobo all purpose seasoning with pepper
Liquids and Broth
- 1 stick salted butter
- 1 tbsp Better Than Bouillon roasted chicken base
- 4 cups chicken stock
- 12 oz can evaporated milk
Dumplings and Chicken
- 16.3 oz can Pillsbury original biscuits
- 1 rotisserie chicken, shredded
- 4 tbsp + ¼ cup all-purpose flour (divided)
Instructions
- Sauté Vegetables: In a pot, melt the stick of butter over medium heat. Add chopped celery, carrots, onion, salt, cracked black pepper, and adobo seasoning. Sauté for about 5 minutes, then add chopped garlic and continue cooking for 10-15 minutes until vegetables are translucent and fragrant.
- Create Base: Sprinkle in 4 tablespoons of flour, whisking constantly to combine and cook out the raw flour taste. Add the roasted chicken bouillon base and continue whisking for a few minutes. Pour in chicken stock and whisk to create a smooth mixture. Finally, add evaporated milk, stir well, and bring the pot to a boil.
- Prepare Dumplings: While the broth is coming to a boil, spread ¼ cup of flour on a large cutting board. Place the Pillsbury biscuits on the floured surface and roll each out with a rolling pin until doubled in size. Using a pizza cutter or knife, cut each rolled biscuit into roughly nine pieces by slicing vertically in three and horizontally twice.
- Simmer Chicken and Dumplings: When the pot reaches a boil, reduce heat to low simmer. Stir in shredded rotisserie chicken. Add the cut biscuit pieces into the pot, pushing them down to ensure they are submerged. Cover with a lid and simmer gently on low heat for about 20 minutes until dumplings are cooked through and broth thickens.
- Serve: Once dumplings are tender and cooked, ladle into bowls and enjoy this hearty, flavorful chicken and dumplings dish.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Rolling out the biscuits and cutting them smaller ensures even cooking and light, fluffy dumplings.
- Simmer gently to avoid breaking up the dumplings and keep broth creamy.
- Adjust seasoning with salt and pepper to taste during the sauté stage and final simmer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Southern
Keywords: chicken and dumplings, easy chicken recipe, comfort food, creamy chicken soup, biscuit dumplings, rotisserie chicken, homemade soup
