My recipe for rotisserie chicken and dumplings has thousands of fans. The chicken stew takes help from a rotisserie chicken, but the dumplings are made from-scratch and practically fool-proof.
(Originally published 12/1/18 and updated for content on 1/31/24)
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
I think of chicken and dumplings as the ultimate comfort food recipe. This is a meal that my kids request often, making it a family favorite. Tender chicken and veggies in a thick broth with a homemade dumplings recipe?! Yes, please! Since making these for the first time, I’ve tweaked it over the years. The biggest change I’ve made is adding more chicken broth, based on reader comments. I also use more short cuts to get this comforting one pot meal on my dinner table in record time, without sacrificing flavor. You’re going to absolutely love the taste of my rotisserie chicken and dumplings. It’s an easy recipe that can even be relied upon for busy weeknights.
Pro tips
- Purchase rotisserie chicken ahead if it’s on sale (or you have a Costco membership). Shred the chicken and place it in a freezer-safe zippered bag and freeze for up to one month. Then you’ll have chicken ready to go for whenever you want to make my rotisserie chicken and dumplings.
- Or use my fan-favorite recipe for cooking frozen chicken breasts in the slow cooker to prepare cooked chicken in advance for this recipe.
Ingredients for rotisserie chicken and dumplings
For the dumpling soup or chicken stew (I’m never sure what to call it)
- Rotisserie Chicken – A whole rotisserie chicken will give you about 3 cups of shredded rotisserie chicken. Pre cooked shredded chicken helps you to get this meal on your table FAST. But it still tastes like an old-fashioned recipe. You can use 3 cups of homemade chicken that you have cooked at home if you prefer.
- Frozen Mirepoix – I used to hand chop my celery, carrots and onion. And by all means if you want to do that, I’m not going to stop you. But in the past couple of years I’ve discovered frozen mirepoix and it saves me so much time in the kitchen. I love it!
- Fresh Parsley – The bright green color and flavor of fresh parsley really helps to elevate my recipe. You can also use help here. I love this semi-dried parsley that is already chopped. Find it in the fresh produce section of your grocery store.
- Butter – Butter adds flavor and helps to cook the mirepoix to start the stew. You could use olive oil instead if you prefer.
- Seasonings – You can play around here with what your personal taste preferences are. I like smoked paprika, Italian seasoning, garlic powder, thyme, salt and black pepper. I’ve also added Worcestershire sauce, white wine, lemon juice. Make the flavor profile your own!
- Chicken Broth – My original recipe called for only four cups of chicken broth (or chicken stock) but it really needs six to have enough gravy-like broth to go with all the dumplings.
- Cream of Chicken Soup – This helps to thicken and add flavor (it’s cheating really) since this recipe is so quick to make. I’ve also used Cream of Celery and Cream of Onion soup in the past.
For the homemade dumpling recipe
- Flour – Use all-purpose flour for the dumplings. I have not tested this recipe with gluten-free flour, so I cannot recommend it.
- Baking Powder – Four teaspoons of baking powder help to make these dumplings really light and fluffy.
- Salt – Helps to add flavor to the dumplings.
- Butter – I melt my butter in the microwave, then add the milk. And microwave them a little bit together until they are warmed through. Whisk and then stir in to the flour mixture.
- Milk – I usually use whole milk in this recipe. You could even use full fat buttermilk if you want more of a ‘buttermilk biscuits’ flavor. I’m not trying to save calories or sacrifice flavor when I make this recipe.
- Variations – If you want to add even more veggies to this delicious meal, throw in a cup or two of frozen peas or frozen green beans when you add the chicken and broth to the pot.
Pro tips
- Purchase rotisserie chicken ahead if it’s on sale. Shred the chicken and place it in a freezer-safe zippered bag and freeze for up to one month. Then you’ll have chicken ready to go for whenever you want to make chicken and dumplings.
- Or use my fan-favorite recipe for cooking frozen chicken in the Crock-Pot to prepare your cooked chicken in advance.
Storage directions
Store the leftovers in an airtight container in the refrigerator for up to three days. Leftovers reheat well in the microwave. I have not tried freezing the leftovers of this recipe. Let me know in the comments if you do.
Kitchen tools
- Use a stock pot to make these easy chicken and dumplings from scratch. You can really use any type of large soup pot or large dutch oven to make these chicken and dumplings. But I like how a glass lid helps you to see the dumplings while they are cooking.
- I use this cookie scoop to drop the dumpling dough into the pot.
More chicken recipes
- Buffalo Chicken Mac and Cheese
- Chicken Tarragon
- French Onion Chicken Soup
- Chicken Divan
- Southwest Chicken and Dumplings
Simply Delicious Chicken and Dumplings
Ingredients
- 1 rotisserie chicken white and dark meat shredded and skin removed
- 12 oz frozen mirepoix blend celery, carrots and onion
- 1/4 cup fresh parsley finely chopped
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1 can cream of chicken soup
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup whole milk
- 4 tbsp unsalted butter melted
Instructions
- In a large stock pot over medium-high heat, melt the two tablespoons of butter and add the frozen mirepoix blend, parsley and all the seasonings - Italian seasoning, garlic powder, smoked paprika, thyme, one teaspoon of salt and 1/2 teaspoon of black pepper. Cook until the vegetables are starting to soften, about 3 - 4 minutes.
- Add the cream of chicken soup, chicken broth and shredded rotisserie chicken. Stir well. Bring to a low boil and reduce heat to a gentle simmer.
- To make the dumplings, whisk together the flour, baking powder and remaining teaspoon of salt in a large bowl. Whisk together the milk and melted butter in a smaller bowl or glass measuring cup. I like to microwave both the melted butter and cold milk together after I've combined them to bring them closer to the same temperature. Whisk them together then pour the milk and melted butter mixture into the flour mixture and stir together with a spatula until a smooth ball of dough forms.
- Using a 1.5 tablespoon capacity cookie scoop, drop the dumpling dough into the simmering stew one at a time until all the dough has been used. The dough should make 15 dumplings.
- Cover the pot and allow to cook (without uncovering) on a low simmer for 25 minutes.
- Serve immediately.
Nutrition
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program (Amazon Associate), an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon links you see are affiliate links that I may earn advertising fees on when you click to purchase.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN to Pinterest and print this recipe! Also like and tag ‘Foodtastic Mom’ on Facebook and Instagram if you make this recipe!
Jeff says
I love chicken and dumplings, and coincidentally, I found myself making it after Thanksgiving. I didn’t start with a whole chicken; I used turkey stock and chicken breasts. I’d love to try your dumpling recipe. They look fantastic.
foodtasticmom says
That’s a good use of turkey stock! We make this dumpling recipe often, including this coming week because it’s what my son requested for his birthday dinner 🙂
Tammy says
Hello. I made this and your recipe calls for 3 Stalks of celery. Did you mean 3 ribs of celery? Because my chicken dumpling stew is now more like a celery stew 😒
foodtasticmom says
I guess when I say stalks, I’m thinking an individual stalk, not a whole bunch of celery. I’m sorry for the confusion. I have just always called one piece of celery a stalk, not a rib. I’ll add rib to the recipe list, as an alternate term.
Cindy says
Made this last night. It was so tasty and easy. Thank you so much!
foodtasticmom says
I’m so glad you liked it Cindy. You’re welcome!
Whitney Johnson says
All of your ingredients for the spices say t. Is that tablespooon cause that all seems like a lot or do you mean tsp. As in teaspoon? I just want to make sure so I don’t over power the recipe
foodtasticmom says
Great question. I’ve switched recipe cards recently which encourages me to abbreviate the tbsp and tsp. I was always taught (I’m old) that a capital T is tablespoon and a lower case t is teaspoon. But I’m finding out that not everyone knows that 🙂 So t is teaspoon in my recipes and T is tablespoon.
Jackie says
We must be of the same generation. That is exactly what I interpret t and T to be.
foodtasticmom says
I’m 45. Growing up that’s how I was taught!
Lea Evans says
Wonderful recipe. Even my grandkids ate the veggies. Wasn’t sure how the dumplings were going to be liked, but every bowl was clean! Had to use cream of chicken because that’s all I found in the pantry. Turned out fine, just needed a little salt. I’m 64 years young, I like easy, and this was it! I’m sure I’ll make it again! Thank you!
foodtasticmom says
I love getting comments like this. You made my day. 🙂
Kelly Shaban says
These look like a big warm hug from the inside! Chicken and Dumplings are definitely on the top of my comfort food list as well!
foodtasticmom says
I love that comparison. I big warm hug from the inside. Thank you 🙂
katy says
can you use just milk or does it have to be buttermilk?
foodtasticmom says
They will not taste the same if you use milk. The texture will be different too.
Hilary says
I don’t see buttermilk o. Your recipe list.
foodtasticmom says
There is no buttermilk in the dumplings. There is regular milk and melted butter. They are the last two ingredients listed in the recipe.
Sara says
Love this recipe!!
foodtasticmom says
I am glad! Thanks so much
Janina says
Absolutely delicious! We loved it for dinner and the little amount we had left over was great reheated for lunch. This will be made again and again!!
foodtasticmom says
Awesome to hear. Thanks so much for the positive feedback, I really appreciate it!
Phoebe Hendricks says
Love, love, love chicken and dumplings!! This recipe looks amazing — totally craving it right now!
Carolyn Ingram says
This looks like the perfect comfort food!
Heather H says
I’m so excited about finding this recipe! It will now be one of my “go to” recipes! Thanks so much for sharing!
Ciara says
Hi! So excited to try this its cooking now… the dumplings don’t seem done after just 25 minutes they’re still doughy any suggestions?
foodtasticmom says
Mine always look doughy on the outside but when cut into they are definitely cooked through. If it was simmering the whole 25 minutes they should be good.
Domonique says
Can you refrigerate and warm left overs?
foodtasticmom says
Yes!
Dana says
Making this for dinner tonight but had one question. What size cream of onion soup?
foodtasticmom says
I apologize for the late reply – a ten ounce can
Holly says
Trying it tonight for my hubby! Hope it’s as good as his moms. (Better really!)
foodtasticmom says
Let me know what you think!
Nikki says
Great recipe made it tonight family loved it great flavour dumplings awesome thank you
foodtasticmom says
Love hearing this. You are welcome!
Diann Berry says
Do I need to make a thickening agent?
This sounds delicious!! Thank you…
foodtasticmom says
No. It thickens on its own.
Heather Shelton says
You say use cream of onion, chicken, or celery. Which one is the best and why?
foodtasticmom says
There’s really not a “best” answer to this question. It’s simply a taste preference issue. I’ll leave that up to you as to which one you would prefer 🙂
Sasha says
Made this tonight… was sooo delicious. Everything I wanted out of chicken and dumplings! I did add some frozen peas, because I love them so much. Thank you for the delicious yet simple recipe. Already have requests to make it again.
foodtasticmom says
Wonderful! Thank you so much for taking the time to add your positive feedback – it’s greatly appreciated!
My Anchored Life says
I made this one Saturday for dinner, and made a few changes to make it dairy free. Almond milk for the milk, vegan butter for the melted butter, and skipped the cream of soup and it still turned out great! I am making again for dinner tonight and will probably a tablespoon of crushed red pepper to add some heat.
foodtasticmom says
I’m so glad to hear that the dairy-free substitutes did not affect the final dish. Thanks for the positive feedback!
Kathy says
I am going to make this tomorrow night for dinner. I just want to check that 2 tablespoons of melted Butter go into the dumpling mix. Thanks
foodtasticmom says
Excellent question and I have edited the recipe instructions to reflect it. The first two tablespoons go into the pot to be melted as the onions, carrots, celery and parsley are being cooked. Then the remaining FOUR tablespoons of butter are stirred into the dumpling batter. The butter amounts are correct in the ingredient list but it was not clear in the instructions so I have corrected it. Thank you! I hope you enjoy this dish.
Jacqueline Meldrum says
I really must have a go at making those dumplings. Oh and I am loving that bowl.
foodtasticmom says
You really should try these!
Natalie says
Looks so delicious and perfect for dinner on cold winter days! Can’t wait to try this recipe ♥
foodtasticmom says
Thank you Natalie
Claire says
Whenever my children are unwell or have been out at sport all day in winter. This is the dish they request.
So good with plenty of ‘feel good; factor..
It is the savory equivalent of a chocolate cake 😀
foodtasticmom says
Such a great comparison!
Brian Jones says
I see chicken and dumplings pop up from time to time on the web and always think I must get round to that and for some odd reason I never do. This looks glorious. I really must give it a try!
foodtasticmom says
You really should try these Brian – it’s a family and reader favorite.
Lisa | Garlic & Zest says
I love chicken and dumplings and you make them just like my Mom and grandmother do — which is to say – the right way. Have you seen those “northern dumplings” that are nothing more than a noodle? I was like, what??? This looks perfect!
foodtasticmom says
Yeah I don’t get calling a noodle a dumpling. Thanks for the compliment 🙂
Monica | Nourish & Fete says
Chicken and dumplings are a classic comfort food in my husband’s family, as well – I love the idea of adding the veggies, as you suggest, to make it a bit more well-rounded for family dinner! So delicious. Also, it’s adorable that your son requests this before a swim meet. Carb-loading in the most delicious possible way! 🙂
foodtasticmom says
Thanks very much Monica. He’s a good eater 🙂