Stovetop Chicken And 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
Seasonings:
2 tsp poultry seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried tarragon
Dumplings:
2 1/2 cup buttermilk baking mix [i.e. Bisquick]
1 1/2 cup buttermilk
Directions:
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.
- 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
- ¼ cup all-purpose flour
- 1 [10¾] oz can cream of chicken with herbs soup
- 3 [14.5] oz cans low sodium chicken broth
- 3 cups roughly chopped, rotisserie chicken
- Seasonings:
- 2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried tarragon
- Dumplings:
- 2½ cup buttermilk baking mix [i.e. Bisquick]
- 1½ 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 ¼ 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.
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
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! ☺
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
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!
Hi Marilyn, it’s true. It delights me to continue handing down these comforting beloved dishes. Thanks for stopping by for a visit.
Now THAT is a big ol’ bowl of comfort right there! This dish is wonderful and something the whole family easily agrees on!
That’s the truth Holly, thank you!
Hi, I have a question. What other vegetables can you use?
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.
I like legs and thighs. How do you think this would work here? Might be messy to it though!
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.
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.
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 !!
Glad you enjoyed this one, thanks.