Homemade Chicken and Dumplings is a classic recipe and a family favorite that’s creamy and chocked full of chicken, vegetables and soft, fluffy dumplings.
Soon To Be Your Family Favorite Too – Homemade Chicken and Dumplings
If you haven’t guessed this recipe is all about the chicken AND the dumplings. It’s best to buy good quality chicken for this recipe, because you’ll want to savor all of its chickeny goodness.
For the dumplings, you can make delicious Homemade Drop Biscuits using Bisquick, or use Pillsbury Grands refrigerated packaged biscuits instead–like I did for this recipe.
You’ll need to first bake a whole frying chicken or purchase a rotisserie bird that you debone of the meat. For this recipe you’ll need only the breast meat. The rest of the meat you can make into homemade Chicken Enchiladas or my other favorite recipe: Chicken Potpie.
Cooking Tip: Don’t let the backbone and any fatty pieces go to waste. Boil these up for about 40 minutes or so in a pot of water, approximately 4 cups. Then pour the broth through a fine metal strainer. Use this liquid as you would as regular chicken broth.
Using a medium sized stock pot, add one medium sized chopped onion (approximately 1 cup), three quarters of a bag (or 1 1/2 cups) of frozen mixed vegetables, one baked or boiled potato (cubed), one cup chopped celery, a handful of finely chopped parsley, and two cups of chopped chicken breast.
Open up a Pillsbury Grands container and cut each biscuit into fourths. Sprinkle these over the top of the prior ingredients.
Finally, add 8 cups of chicken broth. For this recipe I used half and half: 4 cups of packaged chicken broth (32 ounces) and 4 cups of homemade chicken broth. You can add water after this if the stew becomes too thick.
Place cut biscuits on top of ingredients.
As dumplings cook they will enlarge and become fluffy.
The longer you cook, the thicker the gravy will become.
Eventually, the dumplings will sink into the gravy. You’ll know that they are cooked through.
Salt and pepper to taste. I also like to add a tablespoon of onion and garlic powder.
Cook the stew at the boil for about 40 to 50 minutes. Stir regularly.
You’ll know the stew is ready when the “dumplings” sink within the stew. Serve. Enjoy!
For more delicious main dish recipes, be sure to check out my Pinterest Board, Dinner Recipes from Wisconsin Homemaker.
Homemade Chicken and Dumplings
- 2 cups chicken breast meat cooked and cubed
- 8 cups low sodium chicken broth
- 2 cups frozen mixed vegetables
- 1 cup celery chopped
- 1 1/2 cups potato cooked, cubed
- 1 cup onion chopped finely
- 1/2 cup parsley chopped
- 1 package Pillsbury Grands Refrigerated Biscuits 8 count, quartered
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and Pepper to taste
- Water as needed
For this recipe you'll need only the breast meat from a cooked chicken. Chop the meat into small pieces.
To a medium sized stock pot, add the chopped onion, mixed vegetables, celery, baked potato, and and chicken breast.
Finally, add 8 cups of chicken broth. Add extra broth or water, as needed.
Salt and pepper to taste, along with the garlic and onion powders.
Open up a Pillsbury Grands container and cut each biscuit into fourths. Sprinkle these over the top of the stew.
Simmer the stew for about 40 to 50 minutes. Stir regularly.
You'll know the stew is ready when the "dumplings" sink within the stew. Serve. Enjoy!
If you want a thicker Chicken and Dumplings, you can add 2 tablespoons of flour to 4 tablespoons of broth. Mix well and add to stock. Stir well to breakdown any lumps.