Chicken and Dumplings

8 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
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This is a shortcut chicken and dumplings recipe using canned biscuits for easy dumplings in a rich, creamy chicken broth with potatoes and onions. If you’d like to make the dumplings yourself, check out our homemade dumplings recipe.

Ingredients

8 servings
  • 1 whole chicken
  • 2 sweet onions, chopped
  • 2 stalks celery, chopped
  • 4 red potatoes, cubed
  • 1/2 stick butter
  • 1 quart whole milk
  • 1 garlic clove, minced
  • 1 bunch of parsley, chopped
  • 1/2 large spoon Accent
  • 2 cans Butter Me Not Biscuits
  • salt and black pepper to taste

Step-by-Step Instructions

  1. Boil the whole chicken in a large pot with a lid until the meat can be pulled off the bone, about 45 minutes to 1 hour. De-bone the chicken and skim off most of the fat from the stock. Add a cup of water and bring to a boil, then add the chopped onions, celery, garlic, and Accent. Boil gently until the celery is soft, about 10 minutes.
  2. Add the parsley and cubed potatoes and cook until the potatoes are nearly done, about 15 minutes. Add the chicken chunks and some bones and boil until the potatoes are cooked throughout.
  3. Mash out the biscuits and cut them into about one-quarter inch cubes and toss them into the boiling pot. Cover and let them boil until they are done, approximately 15 minutes. Taste the broth and add salt and pepper to taste.
  4. Add half of the milk and bring to a gentle simmer (don’t let it boil) for a little while and let the dumplings soak up some juice. If the broth gets too thick, add more milk and simmer for 10 minutes or so.
  5. Turn the heat down to low and let the dish rest for about 10 minutes before serving.

Common Problems and Solutions

Q: Why are my dumplings falling apart?

A: Make sure to cut the biscuit dough into cubes before adding, and don't stir too much once they're in the pot. Let them boil gently with the lid on so they steam and set properly.

Q: Can I use chicken breasts instead of a whole chicken?

A: Yes, but you'll need to add chicken broth or stock since breasts won't create as rich a broth as a whole chicken. Use about 2 pounds of chicken breasts and 4-6 cups of chicken broth.

Q: Why did my milk curdle?

A: Make sure to reduce the heat to a gentle simmer before adding the milk - don't let it boil. Boiling milk can cause it to separate and curdle.

Tips and Techniques

Use a heavy-bottomed pot to prevent scorching once you add the milk. The longer you let the dish rest at the end, the thicker it will become as the dumplings continue to absorb the broth.

Ingredient Substitutions

  • canned biscuits: homemade biscuit dough or classic dumpling dough
  • whole milk: half-and-half or heavy cream
  • Accent (MSG): additional salt and a pinch of chicken bouillon

Equipment Needed

  • large stockpot with lid (at least 6 quarts)
  • cutting board
  • sharp knife

Historical Context

Chicken and dumplings is a classic Southern comfort food that stretches ingredients to feed a crowd. The shortcut version using canned biscuits became popular in the mid-20th century when convenience products made home cooking faster.