Chicken and Dumplings

Confession: prior to 2 weeks ago, I had never eaten chicken and dumplings. I don’t know why, I just had never tried it before. So one week I decided to add it to our weekly dinner menu. I had no idea how to cook it, no idea what it was supposed to taste like or look like. So I did a decent amount of research on Chicken and Dumplings and found that there are very different schools of thought on this delicious dish.

You have people who think the dumplings must be homemade. People who think adding any sort of vegetable to the dish is an abomination. People who think the dumplings should be flat and noodle-like. People who think the chicken should be pulled and not cubed. People who think the only way to make it is in the crock pot. People who insist on using homemade stock. And every single person swore that their way was the “real” Southern way and tastes just like Cracker Barrel’s Chicken and Dumplings haha!

Because I just couldn’t align myself with one school of thought, I took bits of information from each recipe and decided that I would try various adaptations and create what I thought we would like the best. What I like is that this recipe is adaptable. If you want to roast your own chicken, you can. If you prefer to buy a pre-cooked rotisserie chicken, you can. If you want to use Pillsbury biscuits, go for it. If you feel like making your own biscuit dough, that works too. I personally use organic ingredients anytime meat is involved…so my chicken, stock and cream of chicken soup were all organic. That’s just me being…me 😉


  1. 3T butter
  2. 32oz chicken stock
  3. 1 can cream of chicken soup
  4. 1/2 cup milk
  5. 1/3 onion, diced
  6. 1 can Pillsbury biscuits or enough homemade biscuit dough for 8 biscuits
  7. 1 roasted chicken
  8. 1/2 cup flour
  9. salt & pepper to taste


  • In a large dutch oven, saute onion in butter over medium heat
  • Add stock, soup, milk, chicken, salt & peper to pot and bring to a rolling boil. Reduce heat to medium-low
  • Roll out biscuits to 1/8 inch thickness on a floured surface
  • Cut into long 1 inch strips
  • In a small bowl, combine flour with salt and pepper to taste
  • Take each piece of dough and toss it in the flour. Shake off excess and set aside.
  • Once all strips of dough are covered in flour, drop into pot individually.
  • Do not stir the pot, simply push the pieces of dough under the liquid as they cook
  • Just in case you missed it before, DO NOT STIR!
  • Allow dumplings to cook for 10-15 minutes after the last one was placed in the pot

What resulted was one of the most amazing dishes I have ever eaten. I wasn’t sure what dumplings were supposed to be like, but these were like thick noodles, soft and tender. The flavor was rich and wonderful. This recipe will absolutely be staying in my recipe box for years to come!


2 thoughts on “Chicken and Dumplings

  1. Chicken and Dumplings is one of my FAVORITE dishes! I LOVE it!
    I use our family recipe and the dumpings are more like fluffy biscuits than noodles. We have it on our cooking website.
    I'd be curious to try it with the noodle-like dumplings. Yum!


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