Stovetop Chicken & Dumplings in 30 Minutes

Chicken and dumplings in 30 minutes makes for a comforting busy day feast. The trick to having this on the table in 30 minutes, is by using rotisserie chicken.

I'm certain, I don't have to tell you how comforting a bowl of chicken and dumplings is after a long busy day. I was blessed to grow-up with this hearty dish as a regular rotation on the menu in my Mom's kitchen.  It's Southern Comfort at it's finest. 
If it's your preference to enjoy chicken and dumplings without vegetables, you can certainly leave them out or adjust the kind according to your taste.   I personally love a one pot meal, so, veggies are a must when I make this for my family. For the best results, leave the lid in place and don't peak.  Let the dumplings develop their fluffy goodness all on their own!

Ingredients you'll need:
1 medium sweet onion, finely diced
1 cup sliced carrot
2 ribs celery, sliced
4 Tbsp butter
salt & black pepper to taste
1 large bay leaf
1/4 cup all-purpose flour
1 [10 3/4] oz can cream of chicken with herbs soup
3 [14.5] oz cans low sodium chicken broth
3 cups roughly chopped, rotisserie chicken
2 tsp poultry seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried tarragon
2 1/2 cup buttermilk baking mix [i.e. Bisquick]
1 1/2 cup buttermilk

In the bottom of a large heavy bottomed pot or dutch oven, melt the butter.  Add the diced onion, sliced carrots ans celery.  Season with salt and black pepper to your taste.  Cook for 5 minutes, until the vegetables are beginning to soften and brown.  Add 1/4 cup all-purpose flour and stir to coat the vegetables.

Add the bay leaf, cream of chicken with herbs soup, chicken broth, chopped chicken and seasonings.  Adjust the salt and black pepper to your taste. Stir well.  Increase the burner temperature and bring to a boil.

Meanwhile, mix together the buttermilk baking mix and buttermilk.  Using a tablespoon or a 2 oz ice cream scoop to divide the dumpling mixture.  Drop into the boiling broth.  After all of the dumplings have been added, lower the heat to a gentle simmer and cover.  Do not lift the lid for 20 minutes.

After 20 minutes, uncover, and gently press the dumplings into the broth.  Remove from the heat.  Allow to rest for 5 minutes before serving.  Stir the dumplings through the broth prior to serving to naturally thicken the broth. [tip: The broth will continue to thicken as it sits.] Yield:  8-10 servings

Cook's note:
If you prefer a thicker broth, no worries!  Remove the dumplings to a platter and keep warm, then bring the broth to a simmer.  Dissolve 2-3 Tbsp flour in cold water or milk, and whisk into the broth.  Repeat until you reach your desired consistency. Return the dumplings to the pot and stir before serving. 


Sylvia Ellie said...

This is one of those meals that my husband would love and great for a winter night meal. Going to pin it and put these ingredients on my shopping list. My belly already feels warmed up. LOL

Melissa said...

Hi Sylvia! These are so simple and good. I sure hope they suit his taste.
With a little extra flour, the broth can be thickened further if needed, to suit your preference. Enjoy! ☺

Julia Mills said...

Chicken and Dumplings is definitely one of my favorite meals! I even have a recipe on my blog for it too! Love it!

Xo, Julia

Marilyn said...

This is almost identical to my grandmom's recipe, which I have made all my life. Everyone loves it, and I often make it in a large electric Dutch oven for groups. She, of course, made stock by simmering cut up chicken parts. I use boneless, skinless, thighs. You can use Perdue short cuts or any other source. I do not use the creamed soup, but I do use the low sodium broth. I cook the dumplings for 10 minutes uncovered, then 10 min covered. People are surprised that Gram used Bisquick-it has been around for almost a hundred years!

Melissa said...

Hi Marilyn, it's true. It delights me to continue handing down these comforting beloved dishes. Thanks for stopping by for a visit.

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