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Stovetop Chicken and Dumplings in 30 Minutes

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

Easy Stovetop Chicken and Dumplings in 30 Minutes Recipe

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 entrée 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.

Stovetop Chicken And Dumplings In 30 Minutes

How to Make the Best Stovetop Chicken and Dumplings Recipe

  • Ingredients you’ll need to make homemade Stovetop Chicken and Dumplings: Rotisserie chicken, roughly chopped, butter, onion, carrot, celery, chicken stock or broth, poultry seasoning, salt and black pepper, garlic powder, onion powder, all purpose flour, Bisquick mix and buttermilk.
  • Kitchen gadgets you’ll need: A large pot or Dutch oven, sharp knife and cutting board, a large spoon for stirring, mixing bowls, measuring cups and spoons and ice cream scoop and ladle for serving.
  • If you’d like to make your own chicken for this recipe, you can do that. To do so, you’ll need 1-2 lbs boneless skinless chicken breasts, cut into chunks. Cook in the broth before adding the dumplings just until tender. Pull apart using a fork then add the dumplings and continue to cook per the recipe.
  • 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 here.
  • Store leftover Stovetop Chicken and Dumplings chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave or in a saucepan on the stovetop over medium heat.

Stovetop Chicken And Dumplings In 30 Minutes

More Southern Style Chicken Recipes to Make

Whether you like chicken roasted, fried, slow cooked or grilled, I’ve got you! More easy chicken recipes you may like to try:

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5 from 7 votes

Stovetop Chicken and Dumplings In 30 Minutes

Prep Time10 minutes
Cook Time25 minutes
Resting time5 minutes
Course: Main Course
Cuisine: American
Keyword: stovetop-chicken-and-dumplings-in-30-minutes
Servings: 8 servings
Calories: 412kcal
Author: Melissa Sperka


  • 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


  • 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.


To thicken the broth further, remove the dumplings to a platter and keep warm. Bring 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.


Serving: 1serving | Calories: 412kcal | Carbohydrates: 36g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1173mg | Potassium: 563mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3044IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Made this recipe today with a couple of changes used rotisserie chicken from the deli and pillsbury honey grands biscuits. Was very good but also very rich! Husband loved it! Will definitely make again! Thank for the recipe Melissa ! Keep up the good work!

    1. Just made followed recipe exactly but used frozen Annie’s dumplings. Sooo delicious. Recipe is definitely a keeper. Thank you

  2. 5 stars
    This has become one of our regular meals to use leftover chicken-so easy and good! I usually follow your recipe pretty closely, but when I’m short on a spice we just use poultry seasoning, and alternate between homemade biscuit dough and refrigerated biscuits cut in fourths-since I don’t usually have Bisquick on hand. Thanks for sharing!

  3. First time making chicken & dumplings, Great and super easy recipe! Hubby loved it! Will definitely be making this again! Thank you 👍🏼😃

  4. 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!

    1. 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!

  5. 5 stars
    My husband and I loved it!! This is definitely making its way into our winter dishes! Thank you for such a great recipe!

    1. 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.

  6. 5 stars
    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!!!

  7. 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 !!

  8. 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.

    1. 5 stars
      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!

    1. 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.

    1. 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.

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

  10. 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!

      1. 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.

  11. 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! ☺

  12. 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

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