Stovetop 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 to start with rotisserie chicken. Fluffy biscuit-like dumplings cook to perfection in a flavorful chicken broth embellished with onion, carrot and diced celery. Minimal effort turns this into a one pot tummy filling meal the family will love.
Stovetop Chicken And Dumplings In 30 Minutes
I’m certain I don’t have to say how comforting a bowl of chicken and dumplings can be after a long busy day. I feel blessed to have grown-up with this delicious dish as a regular entree on the menu in my Mom’s kitchen. It’s Southern comfort at it’s finest. That said, classic chicken and dumplings recipes don’t usually include vegetables as I do in this dish. In fact, old fashioned recipes often consist of thickened broth with tender pieces of chicken and dumplings that are either rolled or rounds of dough dropped into the boiling broth. I added vegetables to mine as an attempt to not only add flavor and color but, turn this into a one pot meal. If you’re a slow cooking fan I also have a recipe for Slow Cooked Chicken and Dumplings that remains a fan favorite.
Tips and Pointers
When making this dish, if it’s your preference to enjoy this Stovetop Chicken And Dumplings In 30 Minutes without vegetables, you can certainly leave them out or adjust the variety 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 be tempted to peak. Let the dumplings develop their fluffy goodness all on their own. If you prefer to make your own stock checkout Ina Garten’s recipe for Homemade Chicken Stock and for more easy chicken recipes see my article about 8 Chicken Soups Good For The Soul on Parade.
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Helpful Kitchen Items:
Stovetop Chicken And Dumplings In 30 Minutes
Ingredients
- 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 10.75 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
Instructions
- In the bottom of a large heavy bottomed pot or dutch oven, melt the butter. Add diced onion, sliced carrots and 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 bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. Adjust the salt and black pepper to your taste. Stir well.
- Increase the burner temperature and bring to a boil.
- Meanwhile, in a medium sized mixing bowl, mix together the buttermilk baking mix and buttermilk.
- Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling dough dropping 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.
Notes
Melissa
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Sylvia Ellie says
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 says
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! ☺
Carol says
Can you save the dumpling batter if any lefr over in the fridge
Melissa says
There shouldn’t be any leftover, I recommend using it all for this dish.
Julia Mills says
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
http://www.georgiapeachmommy.blogspot.com
Marilyn says
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!
Stephanie says
Question, what if my bisquick is still doughy after 20 minutes, when will I know it’s done?
Melissa says
It’ important you don’t open the lid for 30 minutes. You can check it with a toothpick inserted into the center if you wish just like a cake.
Melissa says
Hi Marilyn, it’s true. It delights me to continue handing down these comforting beloved dishes. Thanks for stopping by for a visit.
Holly N @ Spend With Pennies says
Now THAT is a big ol’ bowl of comfort right there! This dish is wonderful and something the whole family easily agrees on!
Melissa says
That’s the truth Holly, thank you!
Christine says
Hi, I have a question. What other vegetables can you use?
Melissa says
Hi Christine, you don’t have to use vegetables at all. I love including veggies to make it a one dish meal so, feel free to leave them out if you want.
Vicky says
I like legs and thighs. How do you think this would work here? Might be messy to it though!
Melissa says
If you prefer you could adapt this to bone-in chicken. It would alter how long you cook it, of course as the chicken in this quick version is already cooked. My experience is, boneless chicken works best in chicken and dumplings.
Anna says
This was wonderful! I did not have tarragon or poultry seasoning. I had four carrots in my bag of carrots and used them all. I thought it’d be too much but actually it didn’t even look like a lot. I used four garlic cloves because anything that doesn’t call for garlic gets garlic added to it in this house. I also didn’t buy the herbed cream of chicken because I didn’t write that part down on my ingredients list. Even with the few missing parts, the dish tasted wonderful hearty and well rounded. It was like a “semi-homemade” meal brought together to taste fully homemade. If someone wanted to go the extra length though, they could easily use the carcass of the rotisserie chicken to make a delicious and hearty homemade broth. Simmer it on the stove with some salt, garlic, onion, celery and carrots for several hours until the veggies are almost falling apart.
Janice says
Jan says
I used leftover rotisserie bones and leftover backs from cut up whole chickens. I put them all in a big old pot with carrots celery onion. I cooked for about 2 hours ,cooled and then took the leftover tender meat from the bones. I ended up with a little under 3 cups. I had enough broth for other soups or more of the same. It was delish!!! And I am actually sitting here eating it at 12:07 P.M. My husband is going to be a happy man tomorrow . Thanks for the recipe!
Melissa says
Glad you enjoyed this one, thank you!
Char says
Delicious ! This was so good. I almost didn’t try this because I was craving the old fashion chicken and dumplings my mom used to make,but I am glad I did. Of course they aren’t the same but let me tell you it was delicious ! The dumplings were so tender.
thanks for another great recipe !!
Melissa says
Glad you enjoyed this one, thanks.
Claire says
Hi melissa,
I am confused about the ingredients. How much cream of chicken soup and broth?
Colleen says
I made a nice broth with my turkey carcass yesterday and today I made this recipe with the fresh turkey broth and leftover turkey meat. It was a family favorite. I’m sure I’ll be making many times over after we eat rotisserie chicken. Recipe was easy to follow and came out just like pictured here! Yum!!!
Melissa says
I love that tukey made over, that’s brilliant. Thanks so much!
Stephanie says
I don’t have buttermilk could I use canned biscuits ?
Melissa says
I’ve not tested canned biscuits for this recipe. You can make your own buttermilk, adding a Tbsp of lemon juice or white distilled vinegar per one cup of regular milk and let it sit for 5 minutes before adding to the dry ingredients.
Joann Santiago says
My husband and I loved it!! This is definitely making its way into our winter dishes! Thank you for such a great recipe!
Melissa says
I’m glad you enjoyed this, thanks so much!
Arlene M. Puliafico says
Melissa, just had to tell you, this is a fabulous recipe. Added a tablespoon of apple cider vinegar to the milk that I added with the Bisquick. I will only use your recipe for chicken and dumplings for now on, so delicious. Thank you!
Melissa says
Arlene, I’m so happy you loved this easy dish. What a great idea to add vinegar. I’m sure it gave a buttermilk-like taste to the dumplings. Thanks so much for visiting and for letting me know!
Bobby says
First time making chicken & dumplings, Great and super easy recipe! Hubby loved it! Will definitely be making this again! Thank you 👍🏼😃
Melissa says
Oh great, thank you!