Creamy chicken and dumplings simmers shredded chicken, celery, cream of chicken soup, and broth into a thick stew, then tops it with rolled self rising flour dumplings. The whole pot is ready in about an hour.
The dumplings cook right in the broth, so they soak up flavor and turn soft and tender, and the dish makes a warm, filling supper for a cold evening.
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Why This Creamy Chicken and Dumplings Recipe Works
Cream of chicken soup thickens the broth without any roux, so the stew turns rich and silky in a few minutes.
Self rising flour and shortening make a simple dough that rolls out quickly and cooks into soft, tender dumplings.
Using leftover cooked chicken or turkey keeps the prep short and makes this a handy way to use up extra meat.
Ingredients for Creamy Chicken and Dumplings
- The stew uses four cups of chopped cooked chicken, one cup of chopped celery, one can of cream of chicken soup, two cans of chicken broth, and three cans of water.
- The dumplings use two cups of self rising flour, a quarter cup of shortening, and three quarters of a cup of boiling water, with salt and pepper for seasoning.
Cooked chicken. It gives the stew protein and a satisfying bite.
Celery. It adds a mild, savory flavor as it simmers.
Cream of chicken soup. It thickens the broth and makes it creamy.
Self rising flour. It makes the dumplings puff without extra leavening.
Shortening. It makes the dumplings tender and soft.
How to Make Creamy Chicken and Dumplings
1. Start the stew. Add the chicken, celery, soup, broth, and water to a large pot and bring to a boil over medium high heat.
2. Simmer. Cover the pot and reduce the heat so the stew simmers while you make the dumplings.
3. Make the dough. Cut the shortening into the flour with a fork until crumbly, then stir in the boiling water until a ball forms.
4. Roll and cut. Roll the dough on a floured surface to about one eighth inch thick and cut it into squares.
5. Add the dumplings. Drop the squares into the boiling broth a few at a time, covering the pot between additions.
6. Finish. Reduce the heat, simmer uncovered for about twenty minutes, stir gently, and season with salt and pepper.
Cut the shortening into the flour until the mixture looks like coarse crumbs, then add the boiling water a little at a time. Hot water activates the flour and makes the dough easy to roll, and adding it gradually lets you stop when the dough just holds together instead of turning sticky.
Roll the dough thin, about one eighth inch, because the dumplings swell as they cook. Thick squares stay doughy in the center, while thin ones cook through and turn soft. Dust the surface and rolling pin with flour so the dough does not stick.
How to Serve Creamy Chicken and Dumplings
Serve the stew hot in wide bowls with chopped parsley on top. For more warm bowls and sides, try chicken thigh and rice soup, garlic cheesy cornbread drop biscuits, ranch chicken tortilla soup, or creamy Southern mashed potatoes.
How to Store and Reheat Creamy Chicken and Dumplings
Cool the stew and refrigerate it in an airtight container for up to four days. The dumplings absorb broth as they sit, so add a splash of water or broth when you reheat it on the stove. Freeze for up to two months and thaw in the refrigerator overnight.
Tips and Variations for Creamy Chicken and Dumplings
Flag the allergens. This dish contains wheat and milk, and the soup and broth may contain soy or celery.
Do not taste raw dough. The dough contains raw flour, so taste the dumplings only after they are cooked through.
Check the temperature. Reheat leftovers to 165 F.
Use boiling water. It makes the dough easy to roll.
Cover between batches. Steam helps the dumplings cook.
Add vegetables. Carrots and peas fit well.
Use fresh herbs. Thyme adds a nice aroma.
Check trusted guidance. Review the FDA safe food handling guidance for poultry temperatures and chilling times.
Keep the broth at a steady simmer once the dumplings are in. A hard boil breaks them apart and clouds the stew, while a gentle simmer lets them cook through and hold their shape. Stir slowly from the bottom of the pot to keep the dumplings from sticking.
If the stew looks too thin at the end, simmer it a few more minutes, since the flour from the dumplings thickens the broth. If it gets too thick, stir in a splash of hot broth or water until it flows smoothly again.
Frequently Asked Questions About Creamy Chicken and Dumplings
What goes in creamy chicken and dumplings?
It uses chicken, celery, cream of chicken soup, broth, and dumplings made from self rising flour.
Can you make creamy chicken and dumplings ahead of time?
Yes. Make the stew a day early and add the dumplings when you reheat it.
Can you freeze creamy chicken and dumplings?
Yes, though the dumplings soften, so freeze it for up to two months and reheat gently.
Can I use all purpose flour?
Yes. Add two teaspoons of baking powder and half a teaspoon of salt to the flour.
Can I use butter instead of shortening?
Yes. Cold butter works, but the dumplings will be slightly less tender.
Creamy Chicken and Dumplings
Equipment
- Large pot
- Rolling Pin
- Pastry blender or fork
Ingredients
Main Ingredients
- 4 cup cooked chicken chopped, or turkey
- 1 cup celery chopped
- 1 can cream of chicken soup about 10 ounces
- 2 can chicken broth about 10 ounces each
- 3 can water use the empty soup can to measure
- 2 cup self rising flour
- ¼ cup shortening
- ¾ cup boiling water add gradually
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Simmer. Bring the chicken, celery, soup, broth, and water to a boil, then cover and simmer.
- Dough. Cut the shortening into the flour and stir in the boiling water until a ball forms.
- Cut. Roll the dough 1/8 inch thick and cut it into squares.
- Cook. Drop the dumplings into the boiling broth a few at a time, covering between additions.
- Finish. Simmer uncovered about 20 minutes and season with salt and pepper.
