Hearty Chicken Soup & Dumpling Bake (no canned)



I've never had "chicken & dumplings," but Carla Skiles's recipe inspired me to experiment. My family loved it, with the picky youngest saying it was so good it could be his dessert. lol They all said to please make it again. So I sat down and recorded what I did here, so I won't forget!

Thanks, Carla, for the inspiration!

★★★★★ 1 vote
15 Min


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(half) the meat from a rotisserie chicken
1/4 c
(half stick) butter, melted
1 large
onion, diced
4-6 clove
garlic, minced or pressed
herbs: tarragon & savory is what i used, plus few shakes pepper
(about 1 c.) shredded pumpkin (optional: could leave out or replace with other veggie: like thinly sliced carrot)
(about 1 1/2 c.) peas
3-4 c
chicken broth (i use "better than bullion" from costco)


2 c
1 tsp
3 tsp
baking powder


italian seasoning (basil, oregano, thyme, rosemary, marjoram, garlic)

How to Make Hearty Chicken Soup & Dumpling Bake (no canned)


  • 1Melt butter & pour into bottom of 9" x 13" pan. Spread with onion, garlic, herbs, a few shakes pepper, shredded pumpkin & frozen peas. Mix in 1 cup of broth. Top with chicken and more broth.
  • 2Mix dry dumpling ingredients (or use 2 c. self-rising flour.) Stir in 1 cup of broth, and enough water to make a good dough (soft but not runny.)
  • 3Plop dough by spoonfuls on top of casserole, then pour more chicken broth on top, wetting dough. Sprinkle with Italian seasoning.
  • 4Bake uncovered at 410 degrees F, until the dumplings are nicely browned. Feel free to use the broiler to brown the tops, if it's taking too long.

    Serve in bowls, spooning broth on top of dumplings.

    It is kinda like chicken soup with tasty biscuits on top. I had shredded mozzarella out so people could sprinkle on top, but it was too tasty by itself, so no one tried the cheese.

    I found it almost a little too salty, but everyone else said it was just right.

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