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Chicken and dumplings is classic American comfort food. A rich chicken broth filled with veggies chicken and topped with light and fluffy made dumplings!
It snowed here in Portland last week. Having grown up in Wisconsin I love a good snow day but they don’t happen often here. Snow always puts me in the mood for some good old comfort food. Today I am sharing one of my favorite comfort foods, chicken and dumplings!
What is the Secret to Good Chicken and Dumplings?
In one word – the dumplings! For me, the best part is the big, fluffy, light dumplings. I pretty much make and eat it so that I can have those dumplings!! There are typically three different styles of dumplings used – drop, rolled or biscuits (can be store bought or homemade) We are making a drop biscuit which I think gives you the fluffiest, lightest dumpling..
My friend makes amazing chicken and dumplings and she graciously shared her secret with me for light, fluffy and tender dumplings. The secret ingredient is sour cream. which makes it perfection!
Ingredients Needed
- Butter. Can also use olive oil.
- Celery
- Carrots
- Chicken broth
- Poultry seasoning. This adds amazing flavor so don’t leave it out.
- Salt and Pepper
- Chicken breast. Cooked and shredded. Chicken thighs will also work.
- Bisquick. This is a store bought pancake and baking mix.
- Sour cream. Can substitute plain Greek yogurt. This is the secret ingredient that makes the biscuits so light and fluffy.
- Milk. I use 2 percent milk but use what you have on hand.
How to Make Chicken and Dumplings
- In a large, heavy pan or dutch oven, saute celery and carrots in butter or olive oil for about 5 minutes on the stove top.
- Add in the chicken broth and seasonings and bring to a boil. Salt and pepper to taste.
- Reduce heat and simmer for 5-10 minutes. Add in chicken.
- Make dumplings: Add Bisquick, milk and sour cream in a medium size bowl and stir to combine.
- Drop dumpling dough by the spoonful onto simmering broth or use a cookie scoop.
- Cover pan with lid and simmer for 10-15 minutes or until the dumplings are cooked through (insert a toothpick to make sure it comes out clean)
- NOTE: Do not lift cover while cooking. The steam that is created is what helps make the dumplings so light and fluffy.
- Sprinkle dumplings with some fresh or dried parsley or thyme to make them look a little prettier.
Tips from leigh Anne
- Just a few words of caution. The liquid will be hot, very hot and you will want to eat it right away but trust me, let it cool a bit or at least blow on it!
- At first, it may seem like there is too much broth but you will soon discover that as you begin eating and cutting into the dumplings they will start to dissolve a bit and mix in with the broth and it will thicken up the broth.
- This recipe is the perfect way to use leftover chicken. If you need to cook chicken specifically for this recipe see my suggestions below for how to make shredded chicken.
Make Ahead Tip
- You can prep this dish ahead of time by sautéing the veggies and combining everything except the dumplings. Store the chicken, veggie and broth mixture in the refrigerator.
- When you are ready to serve it, mix up your dumplings and bring the chicken/broth/veggie mixture to a boil before adding the dumplings. The mixture must be very hot in order for the dumplings to cook properly.
Frequently Asked Questions
I usually use fresh veggies but my friend who gave me the recipe often uses a bag of frozen vegetables that contains frozen peas, carrots and corn. No need to saute them just add them right in with the chicken.
Store in an airtight container and refrigerate for up to 3 days. It can also be frozen for up to 3 months (best frozen without the dumplings)
Leftovers may be thicker as the dumpling begins to breakdown sitting in the liquid. You can add some additional chicken broth to thin if you like.
How To Make Shredded Chicken
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
Chicken and Dumplings is the perfect solution when only comfort food will do.
For other versions of chicken and dumplings try these:
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Chicken and Dumplings
Ingredients
- 1 Tbsp butter
- 1 cup celery chopped
- 1 1/2 cups carrots peeled and sliced
- 8 cups of chicken broth
- 1 tsp poultry seasoning
- 1/4 tsp pepper
- 2 cups chicken cooked and cubed
- 1 1/2 cups Bisquick
- 1/3 cup sour cream
- 1/2 cup milk
Instructions
- In a large, heavy pan saute celery and carrots in butter for about 5 minutes
- Add in the broth and seasonings and bring to a boil
- Reduce heat and simmer for 5-10 minutes. Add in chicken
- Make dumplings: Combine Bisquick, milk and sour cream
- Drop dumplings by the spoonful onto simmering broth
- Cover pan and simmer for 10-15 minutes or until the dumplings are cooked through (insert a toothpick) Do not lift the cover while cooking
Tips & Notes:
- Just a few words of caution. The liquid will be hot, very hot and you will want to eat it right away but trust me, let it cool a bit or at least blow on it!
- At first, it may seem like there is too much broth but you will soon discover that as you begin eating and cutting into the dumplings they will start to dissolve a bit and mix in with the broth and it will thicken up the broth.
- You can use a bag of frozen veggies if you prefer, just add them in with the chicken.
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Nutrition Facts:
Originally posted Feb.17, 2011
Lindsey says
So delicious!
Christi says
This was awesome! It’s about 30 degrees or maybe even colder right now so this meal was perfect to make for my husband who has been out in the cold. He had 2 bowls, he couldn’t help himself, lol.
Thanks for yet again another delicious recipe!
Mark H. says
Chicken and dumplings – A HIT! I need to make more of the soup though. I did a double batch of dumplings (didn’t use all but most) but I didn’t realize how much they would swell. I think it soaked up some of the soup. Anyway, very tasty, easy, and fast.
Brittany says
Sounds yummy! I love Chicken & Dumplings especially on a cold day!
MelanieL says
So easy, my husband would love this! I need to try it before the weather heats up!