Can I use a rotisserie chicken instead of cooking the breasts?

Yes, a rotisserie chicken is a great time saver, and you'll need about 4 cups of shredded meat from it.

How can I store leftovers?

Store the stew and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water, as the dumplings will continue to soften.

Can I make these dumplings gluten-free?

You can substitute a gluten-free baking mix and a gluten-free flour for the stew, though the texture of the dumplings may be slightly different. [tasty-recipe id="16346"]

Brown Sugar Italian Chicken Chicken Salad Creamy Chicken Orzo

Delicious Homemade Chicken and Dumplings Recipe

Description

Homemade Chicken and Dumplings features tender shredded chicken, diced carrots, celery, and onion simmered in a savory chicken broth, topped with fluffy Bisquick dumplings.

This comforting one pot meal is perfect for busy weeknights, cozy family dinners, or make-ahead lunches for the week.

Ingredients

2 large chicken breasts, cooked and shredded (about 4 cups), a rotisserie chicken works perfectly here
8 cups water
4 tablespoons Better Than Bouillon chicken base
4 tablespoons salted butter
4 carrots, cut in half lengthwise and diced (about 3 cups)
4 celery stalks, diced (about 2 cups)
2 small yellow onions, finely diced (about 2 cups)
1/2 cup all-purpose flour
1 teaspoon Italian seasoning
1 teaspoon salt
2 teaspoons garlic powder, divided
1 teaspoon onion powder
2 cups Bisquick
2/3 cup whole milk

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Instructions

Soften the Vegetables: Melt the butter in a large Dutch oven over medium heat, then add the onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions turn translucent.
Add the Flour: Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw taste.
Simmer the Broth: Slowly whisk in the water and bouillon until smooth, then raise the heat to medium-high and bring the mixture to a gentle boil.
Season the Stew: Stir in the Italian seasoning, salt, 1 teaspoon of garlic powder, onion powder, and shredded chicken, then reduce the heat to low and simmer for 10 minutes.
Mix the Dough: Stir the Bisquick, remaining 1 teaspoon of garlic powder, and milk together in a bowl until just combined.
Drop the Dumplings: Spoon the dough over the simmering stew in 8 even mounds, leaving a little space between each one.
Cover and Steam: Cover the pot with a tight-fitting lid and cook over low heat for 15 minutes without lifting the lid.
Check and Serve: The dumplings are done when puffed and firm, and a toothpick comes out clean, then garnish with parsley and black pepper and ladle into warm bowls.

Prep Time: 15 minutes
Cook Time: 40 minutes