Easy Chicken and Dumplings 🥟
This Easy Chicken and Dumplings recipe is made with rotisserie chicken, evaporated milk, and Pillsbury biscuits and I promise, you would think I made it from scratch. It has the perfect comforting taste and it’s thick with carrots, celery, onion, shredded chicken, a creamy base, and the perfect plump little dumplings. Good enough to serve for Sunday dinner, but easy enough to make on a weeknight.
A dutch oven is key to making the perfect chicken and dumplings. A dutch oven distributes and retains heat evenly so your dumplings plump up like soft pillows. Any dutch oven works, but this is what I used: Martha Stewart Cast Iron 7 Quart Dutch Oven
I use these Le Creuset Salt Mill & Le Creuset Pepper Mill everyday for my recipes, the color is beautiful!
This Chicken Shredder Tool shreds your meat within seconds and saves me so much time when I am cooking. What I love about this tool is that it is non-slip, BPA free, and heat resistant up to 356℉.
🗒 More Delicious Soup Recipes
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
Yes! Added bonus you can simply omit the dumplings and you will have yourself the most creamy delicious chicken soup.
Yes! You can prepare a box of Red Lobster cheddar bay biscuit mix with a handful of cheddar cheese and add dollops of it into the chicken soup for a cheddar twist. Then follow the same cooking method!
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Easy Chicken and Dumplings
Ingredients
- 1 stick salted butter
- 3 stalks of celery chopped
- 2 large carrots chopped
- 1 medium onion chopped
- Salt & cracked black pepper to taste (layer as you go)
- 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
- To a pot add in the butter. Once the butter is melted, add in celery, carrots, onions, salt, cracked black pepper, and adobo seasoning. Saute that medium heat for about 5 minutes. Then, add in the garlic and saute that for about 10-15 minutes until the veggies are translucent and fragrant.
- Now, shake in 4 tbsp of flour, give that a whisk, and then add in the roasted chicken bouillon base. Whisk that continuously for a few minutes. Then, pour in the chicken stock and whisk everything together for about a minute. Lastly, pour in the evaporated milk, give that a stir, and bring the pot to a boil.
- While that is coming to a boil, shake about a ¼ cup of flour onto a large cutting board. Place your biscuits on the floured surface and roll them out with a rolling pin just until they are double the size. Then, take a pizza cutter or knife and cut the rolled out biscuits into three pieces vertically and cut it two times horizontally (so you get about nine pieces from each biscuit).
- Once the pot has come to a boil, lower the heat to a low simmer, add in the shredded chicken, and give that a stir. Then, add in the cut up biscuits and push them down so they are submerged in the soup. Now, cover the pot with the lid and let it simmer on a low heat for about 20 minutes. Serve & enjoy!
Video
Nutrition
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This was so filling and yummy
I love easy dinners!! Thanks for sharing!!
My pleasure 🙃😊
I made this for dinner tonight and it was the best chicken and dumplings I have ever made! Thank you so much for sharing this recipe and I look forward to trying many of your other recipes.
Thank you!!!😊
I made this but it seemed to be an over abundance of biscuits. I would only use half a tin next time. Excellent flavor. The best I have ever had.
Happy you enjoyed ♥️
This was sooo delicious! Rich, flavorful and satisfying on a cold evening. Is the nutritional information correct? 1700 calories a serving? If so, I’ll just have to enjoy it on special occasions! Great recipe! Thank you!
Thank you 🙏
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