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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. To make this recipe for easy Chicken and Dumplings:

  • 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.
  • To the pot add bay leaf,  soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. 
  • Taste the flavor and 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 tablespoon or a 1 1/2 ounce ice cream or cookie scoop to divide the dumpling dough dropping into the boiling broth. A scoop is handy to keep the dumplings similar in size.
  • 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. This is important to allow steam to fill the dumplings so they’ll puff up.
  • After 20 minutes, uncover and gently press the dumplings into the broth.
  • Remove the pot from the heat. Allow to rest uncovered for 5 minutes before serving.
  • Stir the dumplings through the broth prior to serving to naturally thicken the broth.
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 pounds of boneless skinless chicken breasts, cut into chunks. Cook the chicken pieces in the broth before adding the dumplings cooking 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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Stovetop Chicken and Dumplings In 30 Minutes

Prep Time10 minutes
Cook Time25 minutes
Resting time5 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: stovetop-chicken-and-dumplings-in-30-minutes
Servings: 8 servings
Calories: 412kcal
Author: Melissa Sperka

Ingredients

  • 1 medium sweet onion finely diced
  • 1 cup sliced carrots (1/4 inch thick)
  • 2 medium ribs celery thinly sliced
  • 4 Tbsp butter
  • salt and 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 stock or broth
  • 3 cups rotisserie chicken, roughly chopped
  • 2 tsp poultry seasoning
  • 1 tsp granulated garlic or garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried tarragon
  • 2 1/2 cups buttermilk baking mix [i.e. Bisquick or similar]
  • 1 1/2 cups 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 5-8 minutes, until the vegetables are beginning to soften and brown.
  • Add 1/4 cup all-purpose flour stirring to coat the vegetables.
  • To the pot add bay leaf, canned soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon.  Taste and 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.
  • Using Tablespoon or 1 1/2 ounce (medium) ice cream scoop divide the dumpling dough dropping into the boiling broth.
  • After all of the dumpling dough has been added, lower the heat to a gentle simmer and cover. Do not lift the lid for 20 minutes.
  • After 20 minutes, uncover the pot and use a large spoon to gently press the dumplings into the broth.
  • Remove from the heat. Allow to rest uncovered for 5 minutes before serving.
  • Stir the dumplings through the broth just before serving. (This will naturally thicken the broth.)

Notes

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.

Nutrition

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!
 

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