Stovetop Chicken and Dumplings in 30 Minutes
Stovetop Chicken and Dumplings in 30 Minutes makes for a comforting busy weekday meal. The trick to having this on the table in 30 minutes, is to start with rotisserie chicken. It features fluffy dumplings made with biscuit dough that are cook to perfection in a flavorful chicken broth. Minimal effort turns this into a one pot filling meal that the whole family will love.
Ingredients to Make Easy Stovetop Chicken and Dumplings in 30 Minutes Recipe
Chicken and dumplings is the ultimate comfort food to come home to 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, turn this into a one pot meal. Ingredients you’ll need to make this recipe for easy Chicken and Dumplings: (Scroll down for the full printable recipe card.)
- Chicken – Fully cooked rotisserie chicken forms the base of the flavor.
- Vegetables – Sweet onion, sliced carrots and celery ribs turn this dish into a one pot meal. You can also make this dish without veggies.
- Liquid – Low Sodium chicken stock or chicken broth add moisture.
- Soup – Cream of chicken soup. You can use classic or cream of chicken with herbs soup.
- Butter – Butter is used for richness and sauteing the vegetables.
- Flour – All purpose flour thickens the broth.
- Seasonings – Salt and black pepper to taste, bay leaf, poultry seasoning, granulated garlic or garlic powder, onion powder and dried tarragon.
- Easy Dumplings – Buttermilk baking mix i.e. Bisquick or similar mixed with buttermilk.
How to Make the Best Stovetop Chicken and Dumplings in 30 Minutes Recipe
- Sauté the Veggies: Cook the onion, sliced carrots and celery in melted butter until the vegetables are beginning to soften and brown.
- All Purpose Flour: All-purpose flour and stir to coat the vegetables.
- Combine: 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.
- Bring to a Boil: Increase the burner temperature to medium-high and bring to a boil.
- Make the Dumpling Mixture: Mix together the buttermilk baking mix and buttermilk.
- Drop Biscuit Dough Mixture into the Boiling Broth: Use a tablespoon or a 1 1/2 ounce ice cream or cookie scoop to divide the dumpling dough dropping into the boiling broth.
- Simmer Covered: 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.
- Stir: Uncover and gently press the dumplings into the broth.
- Let Stand: Remove the pot from the heat and let stand uncovered for 5 minutes before serving.
Tips for Making Easy Chicken and Dumplings in 30 Minutes
- Kitchen Equipment You’ll Need: A large pot or 6 quart 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.
- How to Make Your Own Chicken: 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 large 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.
- Leave the Lid in Place: For the best result, leave the lid in place and don’t be tempted to peak. Let the dumplings develop their fluffy goodness all on their own.
- Homemade Chicken Stock: If you prefer to make your own stock checkout Ina Garten’s recipe for Homemade Chicken Stock here.
Recipe Variations
- Vegetables: When making this dish, if it’s your preference to leave out the vegetables, you can. This recipe is designed to be a one pot meal so, veggies are a must when I make this for my family.
- Alternate Vegetables: You may opt to add a handful of frozen petite peas to the pot in place of carrots and celery. Of course, you can always serve vegetables on the side.
- Broth: You can use chicken stock or chicken broth.
- Chicken: You can use any cooked leftover chicken for this recipe. Chicken breasts, chicken thighs, roasted chicken or cook your own chicken in the stock.
- Alternate Protein: You can also use turkey in this recipe. It’s a fantastic way to reinvent Thanksgiving leftovers.
- Herbs: You can replace the tarragon with thyme or fresh parsley. You could also omit it altogether.
Storage and Leftovers
- Leftovers: Store leftover Stovetop Chicken and Dumplings in an airtight container chilled in the refrigerator for up to 3 days.
- Reheating: Reheat in single servings in the microwave or in a saucepan on the stovetop over medium heat. You can also reheat in single servings in the microwave.
- Freezer: You can freeze Chicken and Dumplings for up to 2 months. Thaw in the fridge and reheat just before serving.
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:
- Quick and easy Air Fryer Barbecue Chicken Kabobs.
- Easy Popcorn Chicken are made at home and better than any takeout you’ll buy.
- Crispy fried Chicken Cakes with a Spicy Remoulade sauce to drizzle on top.
- Lemon Rosemary Roast Chicken roasted with vegetables is a delicious family style meal in one.
- Juicy spice rubbed Baked Chicken Thighs.
- Oven Fried Provolone Stuffed Chicken Breasts with a side of pasta is a feast.
- If you’re a slow cooking fan I also have a recipe for Slow Cooked Chicken and Dumplings that remains a fan favorite.
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Helpful Kitchen Items:
Stovetop Chicken and Dumplings In 30 Minutes
Servings: 8 servings
Calories: 412kcal
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 over medium-high heat, 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 stock or 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 until a sift dough forms.
- Using a 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, place the lid on top and turn the heat to low. Cook simmering gently. 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.)
- Special Note: 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.
Notes
-
- Vegetables: When making this dish, if it’s your preference to leave out the vegetables, you can. This recipe is designed to be a one pot meal so, veggies are a must when I make this for my family.
-
- Alternate Vegetables: You may opt to add a handful of frozen petite peas to the pot in place of carrots and celery. Of course, you can always serve vegetables on the side.
-
- Broth: You can use chicken stock or chicken broth.
-
- Chicken: You can use any cooked leftover chicken or shredded chicken for this recipe. You can use chicken breasts, chicken thighs, roasted chicken or cook your own chicken in the stock.
-
- Alternate Protein: You can also use turkey in this recipe. It’s a fantastic way to reinvent Thanksgiving leftovers.
-
- Herbs: You can replace the tarragon with thyme or fresh parsley. You could also omit it altogether.
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!
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!
I’m so happy you enjoyed it, thank you!
Just made followed recipe exactly but used frozen Annie’s dumplings. Sooo delicious. Recipe is definitely a keeper. Thank you
Thanks so much!
True chicken and dumplings!!
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!
Hi Pam, I’m so happy you are enjoying this, thank you!
Nice recipe, looks good I’ll have to try it.
Absolutely delicious, it was a hit in my home! Thank you!🙂🙌🏾
First time making chicken & dumplings, Great and super easy recipe! Hubby loved it! Will definitely be making this again! Thank you 👍🏼😃
Oh great, thank you!
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!
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!
My husband and I loved it!! This is definitely making its way into our winter dishes! Thank you for such a great recipe!
I’m glad you enjoyed this, thanks so much!
I don’t have buttermilk could I use canned biscuits ?
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.
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!!!
I love that tukey made over, that’s brilliant. Thanks so much!
Hi melissa,
I am confused about the ingredients. How much cream of chicken soup and broth?
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.
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.
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!
Glad you enjoyed this one, thank you!
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.
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.
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 Marilyn, it’s true. It delights me to continue handing down these comforting beloved dishes. Thanks for stopping by for a visit.
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!
Question, what if my bisquick is still doughy after 20 minutes, when will I know it’s done?
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.
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
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! ☺
Can you save the dumpling batter if any lefr over in the fridge
There shouldn’t be any leftover, I recommend using it all for this dish.
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