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This quick Dutch oven chicken and dumplings turns an old southern favorite into a fast dinner option. Mix juicy rotisserie chicken with soft dumplings swimming in rich broth for a filling one-pot meal that seems like it took all day, but really comes together in half an hour.
I whipped this up during a crazy busy week when we needed something filling but fast. My kids were blown away and couldn't figure out how it wasn't my grandma's recipe that normally takes hours to make.
Ingredients
- Rotisserie chicken: Gives you ready-cooked meat and cuts down prep time compared to raw chicken
- Refrigerated biscuit dough: Makes fantastic dumplings without the hassle of mixing dough yourself
- Cream of celery soup: Brings immediate richness and flavor depth to your broth
- Chicken stock: Creates the tasty liquid base while adding wonderful chicken taste
- Salt and pepper: Let you adjust the flavor exactly how you like it
- All purpose flour: Keeps the biscuit dough from getting sticky when you roll it out
- Fresh parsley: Adds a pop of color and fresh taste on top
Step-by-Step Instructions
- Get the chicken ready:
- Pull all the meat off your rotisserie chicken, grabbing both dark and white pieces for best taste. Tear bigger chunks with two forks or cut into small, even bites that'll be easy to eat.
- Mix your broth:
- Put the chicken stock in your Dutch oven and add the cream of celery soup. Stir well until everything's smooth with no clumps. Heat on medium until it starts to bubble gently, usually about 5 minutes.
- Make your dumplings:
- Open your tube of refrigerated biscuits and sprinkle some flour on your counter. Roll each biscuit really flat, trying for about 1/8 inch thick. The flatter you get them, the more tender your dumplings will be. Cut each flat biscuit into small squares about 1 inch across using a knife or pizza cutter.
- Drop in the dumplings:
- Add your dumpling pieces to the bubbling broth one by one so they don't stick together. Move quickly but carefully to keep the liquid at a gentle bubble without letting it boil hard, which can make tough dumplings. Let them sit in the broth for about 2 minutes before the next step.
- Finish it off:
- Put your chicken into the pot with the cooking dumplings. Stir very carefully so you don't break up the dumplings. Turn the heat down to medium low and let everything cook together for about 15 minutes until the dumplings feel soft when you taste one.
- Check flavor and serve:
- Try the broth and add salt and pepper if needed. Scoop big portions into bowls, making sure everyone gets plenty of chicken, dumplings and broth. Sprinkle fresh chopped parsley on top for a nice finishing touch.
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This dish became a family favorite after my little girl said it was better than what we get at our go-to diner in town. Using store-bought biscuits might seem like cheating, but they actually make dumplings that remind me of my southern grandma's cooking without all the work.
Storing Leftovers
Keep any extra chicken and dumplings in a sealed container in your fridge for up to 3 days. The dumplings will soak up more broth while they sit, making everything thicker when cold. When you warm it up, add a splash of chicken broth or water if it seems too thick. Heat it slowly on medium low, giving it a gentle stir now and then so it doesn't stick. Try not to use the microwave if you can help it since that can make your dumplings tough.
Simple Substitutions
If you want to go more homemade, you can skip the cream of celery soup and make your own base with butter, flour, and chicken broth. To sneak in some veggies, throw in frozen peas and chopped carrots during the last 5 minutes of cooking. Can't find a rotisserie chicken? Just cook two chicken breasts in the broth before you add the dumplings, then shred and put them back in. Got a favorite biscuit recipe? Use that dough instead of the refrigerated kind for your dumplings.
Serving Suggestions
This filling chicken and dumplings works great as a meal all by itself, but goes really well with light sides too. Try a fresh green salad with tangy dressing to balance out the creamy main dish. For a true southern dinner, serve with some collard greens or green beans on the side. When you want to make it special, add some warm cornbread with honey butter to complete the meal. This comfort food looks best in wide, shallow bowls with a sprinkle of fresh herbs on top.
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Frequently Asked Questions
- → Can I swap out biscuit dough for homemade dumplings?
Sure thing! If you'd rather go homemade, roll your dough thin and slice it into bite-sized pieces before tossing them into the simmering broth.
- → What other veggies can I throw in?
Carrots, frozen peas, or green beans make great additions. Toss them in during the last minutes of cooking so they stay tender and bright.
- → Can I replace the rotisserie chicken with something else?
Of course! Chicken breasts or thighs are a great option. Just cook them in the broth, shred them, and toss them back in for a homemade twist.
- → How can I make this extra creamy?
Pour in some heavy cream or swap cream of celery soup for cream of chicken soup to make it even richer and tastier.
- → What can I do to boost the broth’s taste?
Add fresh herbs like parsley or thyme during cooking. A bay leaf can work wonders too, but don’t forget to take it out before serving!
- → Is it possible to prep this ahead of time?
While it’s best served fresh, you can prep the chicken and dumpling dough early to speed things up when it’s time to cook.