Chicken and Dumplings

Chicken and Dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.

I’m sure many of you grew up on chicken and dumplings! It’s such a great filling meal that’s easy to make. It’s a great freezer meal made with simple ingredients.

What’s the best chicken to use?

You need to use cooked chicken in this recipe and you can either use breast or thigh, whatever your preference is. You can cook the chicken in the oven or Instant Pot and then shred it. Alternatively you can use rotisserie chicken to save on time.

Can you freeze it?

Chicken and dumplings freezes really well. Let it cool completely and then wrap it a couple of times in foil and place in a freezer bag. It will keep up to 3 months. Thaw it in the fridge overnight before reheating on the stovetop.

Perfect Fluffy Dumplings!

The biscuits for this recipe are delicious – they are light, fluffy and seasoned with thyme. They make a wonderful topping for the creamy chicken soup.

You can serve chicken and dumplings by themselves or with a side of steamed veggies.

Recipe Notes and Tips

• When you roll the biscuits for the top of your pot pie it’s OK if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot.
• You can substitute other vegetables if you like. Celery and mushrooms are popular additions.

4.61 from 83 votes

Chicken and Dumplings Recipe

Chicken and dumplings are a wonderful traditional family meal. Light and fluffy biscuits topping a creamy and flavorful chicken soup makes for a comforting meal that everyone will love.

Prep: 15 minutes minutes

Cook: 35 minutes minutes

Total Time : 50 minutes minutes

Servings: 4 people

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Ingredients

• ▢ 6 tbsp butter
• ▢ 1 cup chopped yellow onion
• ▢ 1 cup thinly chopped baby carrots
• ▢ 1 15 oz can peas
• ▢ 2 cloves garlic minced
• ▢ 3 tbsp all purpose flour
• ▢ 1 12 oz can evaporated milk
• ▢ 4 cups chicken stock
• ▢ 3 cups shredded cooked chicken
• ▢ 1 bay leaf
• ▢ Salt & pepper to taste
• ▢ 1 tbsp lemon juice

To make the dumplings:

• ▢ 2 cups all purpose flour
• ▢ 1 tablespoon + 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ ¼ tsp dried thyme
• ▢ 3/4 cup whole milk
• ▢ 4 tablespoons butter melted

Instructions

• In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
• Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
• Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
• Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
• In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
• Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 – 10 balls.
• Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
• Press the dough balls down into the pot so that they are covered by the liquid.
• Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it’s cooked through before removing the pot from the heat. If it’s not cooked through, keep simmering the pot for 3 – 4 more minutes.

Notes

• When you roll the biscuits for the top of your pot pie it’s OK if they aren’t perfect balls. Gently form the balls, not pressing too hard, and then drop them into your pot.
• You can substitute other vegetables if you like. Celery and mushrooms are popular additions.

Nutrition Facts

Chicken and Dumplings Recipe

Amount Per Serving

Calories 999 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 26g163%

Cholesterol 191mg64%

Sodium 1915mg83%

Potassium 1124mg32%

Carbohydrates 91g30%

Fiber 7g29%

Sugar 22g24%

Protein 51g102%

Vitamin A 7241IU145%

Vitamin C 16mg19%

Calcium 531mg53%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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