Chicken & Dumplings

Deborah Fisher


You can easily double the dumplings if you have enough stock, to make a larger batch. Great way to stretch a smaller amount of meat into a whole meal.


★★★★★ 1 vote

15 Min
1 Hr 15 Min
Stove Top


  • 3-4
    pieces chicken, skin on
  • 4 1/2 c
    baking mix, such as bisquik
  • 4 $ 1/3 c
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1 pinch
  • 2 dash(es)
  • 3-4 dash(es)
  • ·

How to Make Chicken & Dumplings


  1. Place chicken in a dutch oven 3/4 full of water, and add seasonings. Boil till chicken is done.
  2. Take out chicken, remove meat from bones, and cut into small pieces. Set aside. Keep stock boiling.
  3. Stir together baking mix and milk, mix, and knead with flour till easy to handle and not sticky.
  4. Roll out on flour-covered surface, and cut into strips, about 1 inch by 2 inches. Drop pieces a few at a tie into boiling stock. Cook for about ten minutes, till done. Stir as needed. For larger batches, you can remove dumplings as they are done.
  5. Remove with slotted spoon, mix in chicken meat, and serve.

Printable Recipe Card

About Chicken & Dumplings

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy

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