This chicken and dumplings recipe uses a store-bought rotisserie chicken to cut the prep time in half while still delivering a rich, comforting stew. The shredded chicken is simmered in a creamy, herb-flecked broth with soft, fluffy drop dumplings that cook right on top. It’s a practical, family-friendly meal that tastes like it simmered all day, but comes together in about an hour.
Ingredients
- 1 rotisserie chicken (about 2 lb / 900 g), meat shredded (about 4 cups / 500 g)
- 2 tbsp (30 g) unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 1/3 cup (45 g) all-purpose flour
- 6 cups (1.4 L) low-sodium chicken broth
- 1 cup (240 ml) whole milk or half-and-half
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup (120 g) frozen peas, thawed (optional)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
For the dumplings:
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp (30 g) cold unsalted butter, cut into small pieces
- 1 cup (240 ml) whole milk or buttermilk
Instructions
- Shred the rotisserie chicken, discarding skin and bones. Set aside.
- In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 6–8 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat to low and let it gently bubble for 10 minutes, stirring occasionally.
- While the broth simmers, make the dumpling batter. In a medium bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir just until a soft, sticky dough forms. Do not overmix.
- Add the shredded chicken to the pot and stir. If using peas, add them now. Return to a gentle simmer.
- Drop the dumpling batter by rounded tablespoons (about 1.5 tbsp each) onto the surface of the simmering stew. You should get 12–14 dumplings. Do not submerge them; they will puff up as they cook.
- Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 15–18 minutes without lifting the lid. The dumplings are done when they are puffed, cooked through, and a toothpick inserted in the center comes out clean.
- Garnish with fresh parsley and serve hot.
Tips
- Don’t lift the lid while the dumplings cook. The steam is what makes them light and fluffy. If you peek, they may end up dense and doughy.
- Use low-sodium broth. Rotisserie chicken is already seasoned, so full-sodium broth can make the dish too salty. You can always add more salt at the end.
- Make it gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour in both the stew and the dumplings. The dumplings will be slightly more delicate, so drop them gently.
- Too thick? If the stew thickens too much while resting, thin it with a splash of broth or milk when reheating.
Serving Suggestions
Serve this chicken and dumplings in wide, shallow bowls with a side of crusty bread or buttermilk biscuits to soak up the extra broth. A simple green salad with a bright vinaigrette balances the richness. For a classic Southern pairing, add roasted green beans or collard greens.
Variations
- Herb dumplings: Add 2 tablespoons of chopped fresh parsley, chives, or dill to the dumpling batter.
- Vegetable boost: Stir in sliced mushrooms with the onions, or add chopped kale or spinach in the last 5 minutes of simmering.
- Creamier stew: Use half-and-half instead of whole milk for a richer broth.
- Spicy kick: Add a pinch of cayenne or a diced jalapeño with the garlic.
- No rotisserie chicken? Poach 1.5 lb (680 g) of boneless, skinless chicken breasts in the broth until cooked through (165°F / 74°C), then shred and proceed.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. The dumplings will absorb liquid and soften, which is normal. To reheat, place in a pot over medium-low heat with a splash of broth or milk, and warm gently until heated through to 165°F (74°C). You can also reheat individual portions in the microwave, but the stovetop gives a better texture. Freezing is possible, but the dumplings will become quite soft and may fall apart; freeze for up to 2 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of rotisserie chicken? Yes. Cook boneless, skinless thighs in the broth until they reach 165°F (74°C), then shred. Thighs are more forgiving and stay juicy.
Why did my dumplings turn out tough? Tough dumplings usually come from overmixing the batter or cooking at too high a boil. Stir just until combined, and keep the stew at a gentle simmer, not a rolling boil.
Can I make this in a slow cooker? Yes. Sauté the vegetables and make the broth as directed, then transfer to a slow cooker. Add the chicken and cook on low for 4–6 hours. Drop the dumplings on top, cover, and cook on high for 30–45 minutes until they are cooked through.
How do I know the dumplings are fully cooked? The dumplings should be puffed and firm to the touch. Insert a toothpick into the center; it should come out clean. The internal temperature should be at least 165°F (74°C) if you want to check with a thermometer.
Can I use leftover homemade chicken instead? Absolutely. Use about 4 cups (500 g) of cooked, shredded chicken. Just make sure it’s fully cooked and reheated to 165°F (74°C) in the stew.
What if I don’t have buttermilk for the dumplings? Use whole milk mixed with 1 tablespoon of lemon juice or white vinegar, and let it sit for 5 minutes. Or simply use whole milk—the dumplings will still be tender.
Related
- Is Almond Flour Low Carb? Carbs & Uses
- How to Store Parsley So It Stays Fresh
- Almond Flour vs White Flour: Which Is Better?
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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