Chicken and dumplings recipe with rotisserie chicken

Q: What is the secret to good dumplings?

Dont Overwork the Dumpling Dough Stir everything together until the wet and dry ingredients are combined and you dont see any more dry flour. The dough might look a little lumpy, but thats okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Total Time

Table of Contents Show

Ingredients
Directions
Nutrition Facts
Recommended Video
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Ingredients
Tips from the Pillsbury Kitchens
Nutrition Information
More About This Recipe
Try These Next
How does Paula Deen make chicken and dumplings?
What is the secret to good dumplings?
Are dumplings better with butter or shortening?
Do you cook dumplings covered or uncovered?

Prep: 25 min. Cook: 35 min.

Makes

6 servings

After a very long week, I needed some comfort food, so I made this meal on a whim. Cayenne pepper gives it a little kick and rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. — Jessica Rehs, Cuyahoga Falls, Ohio

Chicken & Dumplings Recipe photo by Taste of Home

Ingredients

6 cups reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 teaspoon crushed red pepper flakes
1 cup chopped carrots
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup frozen peas
1 rotisserie chicken, shredded
1/4 cup heavy whipping cream
DUMPLINGS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup buttermilk
2 large eggs, lightly beaten
1/4 cup minced chives

Directions

In a large saucepan, combine the first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.

Nutrition Facts

1 serving (stew with dumplings): 576 calories, 24g fat (9g saturated fat), 189mg cholesterol, 1398mg sodium, 44g carbohydrate (7g sugars, 3g fiber), 44g protein.

Ingredients

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped

Steps

1
In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
2
On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3
Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Tips from the Pillsbury Kitchens

tip 1
Poultry seasoning is a flexible blend of sage, thyme, marjoram, rosemary, nutmeg, and black pepper. Every brand has its own proprietary ratio of each herb and spice, but sage tends to be the predominant flavor and is especially complementary to chicken. If you don’t have a bottle of a poultry blend, experiment and make up your own.
tip 2
Refrigerated biscuit dough is a natural stand-in for homemade dumplings—the dough is nearly identical, and you don’t have to mix up the dough. The strips will actually cook more evenly than if a large dumpling was dropped into the hot filling.
tip 3
The creamy filling is the right foil for leftover (or rotisserie) roasted or grilled chicken. Go beyond carrots and celery—try chopped leeks, broccoli, cut green beans, or sugar snap peas.

Nutrition Information

640 Calories, 26g Total Fat, 38g Protein, 62g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories640Calories from Fat240

Total Fat26g41%

Saturated Fat13g63%Trans Fat0g

Cholesterol100mg33%Sodium2090mg87%Potassium460mg13%Total Carbohydrate62g 21%

Dietary Fiber2g10%Sugars10g

Protein38g

Vitamin A110%110%Vitamin C2%2%Calcium4%4%Iron20%20%

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This chicken and dumplings soup is super easy to make thanks to Pillsbury™ biscuit dough, but you can make it even easier! The recipe calls for cooked chicken; instead of cooking the chicken yourself and taking the time to shred it, pick up some shredded rotisserie chicken from the grocery store so all the prep work is already done for you. Have even more leftover rotisserie chicken? We have plenty more chicken soup recipes you can make after this one. And make your soups even better by reading some of our best tips and tricks for toppings and sides to serve with them.

Try These Next

Summer Chicken Soup with Biscuit Dumplings
Easy Chicken and Dumplings for Two
Chicken Soup and Grands!™ Dumplings
Easy Fajita Soup
Quick Chicken and Dumplings
Chicken Soup with Cornbread Dumplings

How does Paula Deen make chicken and dumplings?

Ingredients.

4 quarts water..

1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup..

1 teaspoon Paula Deen's House Seasoning..

2 chicken bouillon cubes..

2 bay leaves..

1 large chopped onion..

3 ribs chopped celery..

1 2 1/2 lb chicken..

What is the secret to good dumplings?

Don't Overwork the Dumpling Dough Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Are dumplings better with butter or shortening?

You can use either one. Shortening produces a slightly more tender dumpling, but I love the flavor from butter.

Do you cook dumplings covered or uncovered?

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!