Shortcut Chicken and Dumplings is a classic southern meal with a twist! Discover the secret ingredient that makes it easier than ever to enjoy this hearty dish.
What are Chicken and Dumplings?
Growing up in the south, everyone ate chicken and dumplings. Everyone except me, that is. I was never fond of this classic dish until I grew older and realized it was time to give it another try.
Chicken and Dumplings are similar to a soup or stew, with chicken and savory dumplings cooked in a creamy broth. It's usually heavy on pepper and spices.
What's the Secret Ingredient?
My mother had a recipe she used often, but that's been lost forever. So, I decided to come up with something that resembled hers, but was easier and heartier than I remembered.
Enter Shortcut Chicken and Dumplings...a simpler version that uses only a few ingredients and comes together in a flash. They can actually be in your belly in only 30 minutes!
What's the secret ingredient? Refrigerated pie crust dough! It saves time on prep and you'll never miss making dumplings from scratch. They're as close to Momma's as I can get!
You probably already have everything on hand you need for this recipe, but if not, below are the easy ingredients.
- low sodium chicken broth (can substitute water)
- rotisserie chicken
- cream of chicken soup
- diced onion and celery
- seasoned pepper (or coarse), dried oregano, garlic powder
- refrigerated pie crust dough
- half and half
Why You'll Love This Recipe
Besides the fact that this dish comes together in a flash, Shortcut Chicken and Dumplings will surprise you. It's one of those meals that sticks to your ribs and keeps on sticking!
There's nothing quite like a big bowl of savory chicken and dumplings and a good book by the fire. It's pure southern comfort food! The dumplings in this dish are very close to old fashioned dumplings...without all of the hassle.
This version has more flavor than others I've tried, which comes from the onion and spices. Adding dried oregano is a tasty addition you'll also love. Trust me!
Start by bringing chicken broth to a boil in a dutch oven. Remove from heat and add cream of chicken soup. Whisk until soup is creamy with no lumps. Add chicken, onion, celery, and spices.
Roll out refrigerated dough onto a floured surface and cut into 2 x ½ inch strips with a pizza cutter.
Bring mixture in dutch oven back to a boil. Drop pieces of dough into the boiling mixture one at a time. Stir after adding 5 strips. Repeat process until all dough has been added.
Reduce heat to low and cover. Simmer for 15 minutes, stirring frequently until dough is cooked.
Remove from heat and stir in half and half. Spoon into big bowls and enjoy!
Can I Use Refrigerated Biscuits?
Sure! The biscuits puff up and are a little fluffy for me, but if you prefer that texture, canned biscuits can easily be substituted. The pie dough resembles the consistency of the homemade dumplings my mother used to make, so I highly recommend using it if you want the old fashioned flavor.
Does Any Type of Chicken Work?
Feel free to bake, broil or boil chicken of any type. I prefer white meat, but if you like dark meat, that will work too. Rotisserie chicken is already cooked and tender, so I enjoy using it in most of my recipes. It saves time, and the flavor is hard to beat!
More Chicken Recipes
If you love this recipe, try my other chicken dishes that have made lots of bellies happy!
- Poppyseed Chicken Casserole
- Portobello Chicken Lasagna
- Lemon Chicken Spaghetti
- Skillet Chicken Pot Pie
- Chicken Pot Hand Pies
- Easy Chicken Taco Bake
Shortcut Chicken and Dumplings
*See notes in blog post for detailed tips, photos and instructions.
- 32 oz. low sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 cans 10 ½ oz cream of chicken soup
- 1 small onion diced
- 1 celery stalk diced
- 1 tsp. dried oregano
- ½ tsp. garlic powder
- ½ tsp. seasoned pepper or coarse ground pepper
- 1 roll refrigerated pie crust dough
- ½ cup half and half
- Bring chicken broth to a boil in a dutch oven.
- Turn off heat and add cream of chicken soup. Whisk until soup is creamy with no lumps.
- Add shredded chicken, diced onions, celery, seasoned pepper, garlic powder and dried oregano. Stir well and keep warm until dumplings are made.
- Roll out refrigerated dough onto a flour surface and cut into 2 x ½ inch strips with a pizza cutter.
- Bring mixture in dutch oven back to a boil. Drop pieces of dough into the boiling mixture one at a time, stirring after adding 5 strips.
- Repeat process until all dough has been added.
- Reduce heat to low and cover. Simmer for 15 minutes, stirring frequently until dough is cooked.
- Turn off heat and stir in half and half. Ladle into bowls and enjoy!
Nutrition info is an auto generated estimate.