Old Fashioned Chicken and Dumplings
There’s just something about a big bowl of Old Fashioned Chicken and Dumplings that instantly feels comforting. It’s warm, creamy, hearty, and tastes like the kind of dinner grandma used to make on cold nights.
Our version combines classic, comfort-food flavors with the ease of canned biscuits to keep things simple while still giving you those fluffy, homemade-style dumplings everyone loves.
For more tasty twists on classic comfort food, try our slow cooker Wendy’s chili and copycat Panera broccoli mac and cheese, too.
Table of contents
Why You’ll Love This Recipe
- Simple ingredients
- Ready in about 30 minutes
- Rich and creamy broth
- Soft, fluffy dumplings
- Perfect comfort food meal
- Kid-friendly
- Freezer-friendly and perfect for meal prep
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Cream of Celery Soup: This is what gives the dish its creamy, cozy flavor without needing a bunch of extra ingredients.
- Refrigerated Biscuit Dough: The shortcut hero here. Once rolled out and simmered, the biscuit pieces turn into soft, fluffy dumplings that make the dish feel homemade with far less work.
- Rotisserie Chicken: A super-easy way to add tons of meaty, seasoned chicken to the dish without a ton of work.
Variations
- Casserole: Spoon the filling into a dish and top with biscuits to make a simple chicken dumpling casserole.
- Add Veggies: Frozen peas, carrots, or corn make a great addition.
- Extra Creamy: Add a splash of heavy cream or milk at the end.
- Homemade: If you have the time, stew a chicken and use homemade dumplings for the ultimate comfort food dish.
- Make it Spicy: Add black pepper and a pinch of cayenne for a little heat.
How to Make Old Fashioned Chicken and Dumplings
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Bring the cream of celery soup and chicken stock to a simmer.
- Roll the biscuits out thin and cut them into bite-sized pieces while the soup simmers.
- Drop the dumplings into the soup one at a time. Then, add the chicken and simmer until the dumplings are cooked through.
- Season with salt and pepper and enjoy!
Expert Tips
- Roll the biscuit dough thin so the dumplings cook evenly.
- Don’t overcrowd the pot when adding dumplings.
- Simmer gently to keep dumplings tender.
- Shred the rotisserie chicken into bite-sized pieces, but don’t make them too small.
Old Fashioned Chicken and Dumplings FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
When making chicken and dumplings, you can stew your own chicken for a homestyle version or use shredded rotisserie chicken for a tasty shortcut.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can freeze it, but the dumplings’ texture may soften after thawing. For best results, enjoy it fresh or within a few days of making it.
This usually happens if the broth is boiling too hard. Keep it at a gentle simmer so the dumplings stay intact.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Old Fashioned Chicken and Dumplings
Equipment
- Large pot or Dutch oven (at least 4-quart capacity)
- Whisk
- Rolling Pin
- Cutting board
- sharp knife or pizza cutter
- Wooden spoon or ladle
- Measuring cups
Ingredients
- 10.5 ounces cream of celery soup one standard can
- 32 ounces chicken stock or broth
- 16.3 ounces refrigerated biscuit dough 8-count (one tube)
- 2 cups rotisserie chicken shredded
- Salt and pepper to taste
Instructions
- Pour the cream of celery soup and chicken stock into a large pot.
- Whisk them together until fully blended with no lumps remaining.
- Place the pot on the stove over medium heat.
- Bring the mixture to a gentle simmer, stirring occasionally.
- While the broth heats, open the tube of biscuit dough and separate each biscuit.
- Place one biscuit at a time on a lightly floured cutting board.
- Use a rolling pin to flatten each biscuit as thin as possible, about one-quarter inch thick.
- Use a sharp knife or pizza cutter to cut each flattened biscuit into small, bite-sized pieces.
- Repeat with all eight biscuits and set the cut pieces aside.
- Once the broth is simmering, stir in the shredded rotisserie chicken.
- Drop the cut biscuit pieces into the simmering broth one at a time.
- Give the pot a gentle stir to make sure all the dumplings are submerged.
- Reduce the heat to medium-low.
- Simmer the dumplings uncovered for 15 minutes, or until cooked through and no longer doughy.
- Taste the broth and add salt and pepper as needed.
- Ladle into bowls and serve hot.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
