Chicken and Dumplings With Rotisserie Chicken

Name: Chicken and Dumplings With Rotisserie Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 Tablespoons Butter; 1 Onion (Diced); 3 Celery Stalks (Diced); 3 Carrots (Cut Into Coins); 4 Cups Water; 4 Teaspoons Better Than Bouillon Chicken Base; 3 Tablespoons Butter (Melted); 3 Tablespoons Flour; 2-3 Cups Rotisserie Chicken (Shredded); ½ Teaspoon Onion Powder; ½ Teaspoon Garlic Powder; ½ Teaspoon Poultry Seasoning; 1 Cup Flour; 2 Teaspoons Baking Powder; 1 Teaspoon White Sugar; ½ Teaspoon Salt; 4 Tablespoons Butter; ½ Cup Milk (Warmed)

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My chicken and dumplings feature flavorful broth and fluffy dumplings that tastes like it simmered all day. This easy recipe is ready in just about 35 minutes.

a bowl of chicken and dumplings with rotisserie chicken, carrots, and celery with a spoon lifting out a dumpling.

This is the first recipe I ever made for my boyfriend now fiancée. Is it comforting, filling, makes these last cold winter days feel survivable. Leftovers taste great too! Just like our chicken spaghetti and buffalo chicken soup, this easy recipe starts with rotisserie chicken too.

Why Our Recipe Is the Best: A Sprinkle of Food Science

It Blooms the Spices: Adding the spices to the vegetables and butter makes them more aromatic and adds flavor.
It Uses Better Than Bouillon: This concentrated paste has naturally occurring glutamates for a deep umami flavor you can't get from broth alone.
It Uses Warm Not Cold Liquid: Cold milk can cause the dumplings to absorb too much fo the cooking liquid. Warm milk sets the flour to prevent this.

Ingredient Notes and Shopping Tips

ingredients including butter, flour, onions, carrots, celery, rotisserie chicken, broth, baking powder, and seasonings.

Baking Powder: I use baking soda a lot more than baking powder. If you're anything like me make sure yours is fresh before using it. If it bubbles in hot water, it is good to go! Choose an aluminum free variety if you can find it.
Rotisserie Chicken: Buy it the same you cook it if possible as they do lose moisture in the fridge. We are partial to Costco's but use your favorite. We like a mix of white and dark meat.
- You can also use poached chicken, leftover grilled chicken, or even canned chicken breast.
Milk: Use whole milk for the most tender dumplings.
Butter: Make sure the butter you use for your dumplings is cold. Cold fat coats the flour and prevents gluten development for tender dumplings.
- If meat man is making this recipe sometimes he'll use leftover chicken fat instead of butter in the dumplings.
Carrots: We prefer the flavor of full size carrots, but baby carrots can be used if you desire.
Flour: Spoon flour into your measuring cup and level it with a knife. Scooping it directly from the bag can result in over measuring which will make the dumplings dry.
Better Than Bouillon: During recipe development this is the ingredient that made the biggest difference hands down. However, you can also omit the 4 cups of water and use chicken broth instead.

a four image collage showing how to saute vegetables, add broth, and cut butter into flour for dumplings.

a 4 image collage showing mixing and finished dumpling dough and spooning them onto the chicken stew.

Krystle's Tips: Steal My Culinary School Secrets

Do not overmix: Overmixing will develop too much gluten which can make the dumplings tough or gummy. Stir just until combined. It is okay if it looks a little lumpy.
Even Sized Dumplings: Try to make your dumplings around the same size so they cook evenly. If they're too large they can be raw in the center. I like using a kitchen spoon but a small cookie scoop works great too!
No Peeking: Don't open the lid. Doing so will remove the steam that is cooking the top of the dumplings.

Can I Make This In the Instant Pot?

Yes! Follow these instructions.