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Chicken and Dumplings


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  • *1 Costco rotisserie chicken meat removed from bones and skin
  • 10 cups water
  • 1 TBSP whole peppercorns
  • 2 bay leaves
  • 2 garlic cloves , whole
  • 1/2 large onion, very rough chop
  • 3 TBSP Better the Bouillon
  • 1 26 oz box chicken STOCK
  • 2 cups Bisquick
  • 2 cups flour
  • 2 tips dried parsley
  • 1/4 tsp coarse Kosher salt
  • 1/2 tsp pepper
  • 1 1/2 cups water
  • flour for dusting


Preparation time 30mins
Cooking time 90mins


Step 1

Remove meat from skin and bones and set aside in refrigerator.

Combine water, peppercorns, bay leaves, garlic cloves, onion, chicken base, and stock in large pot and bring to boil. Reduce heat to simmer for about 30 minutes. Strain out spices, garlic and onion. Discard

Bring stock back to boil.


In a large bowl mix Bisquick, flour, parsley, sale, and pepper until combined.

Add 1 cup water and mix. Add the additional water in 1/4 cup increments until a wet dough can be formed. You might not need all of the water or you might need a little more.

Turn the dough onto a floured surface and knead for 15 seconds.

Reflour the surface and roll the dough out to 1/8' thickness. Flour the top of the dough and with a pizza cutter or knife cut dumplings into strips about 1/2 x 1/2".

In small batches add the dumpling into the boiling stock. Once all are added boil for 10 minutes.

Thinly shred the chicken and add back into the dumpling and broth.

Cook for an additional 10-15 minutes or until the sauce thickens.

*If rotisserie chicken not available use whole uncooked chicken. Place in large pot making sure it is covered with liquid. Bring to boil then reduce heat to simmer for 1 to 1.5 hours until chicken is no longer pink. Remove chicken and allow to cool until cool enough to handle and remove meat from skin and bones. Remove giblets, peppercorns, bay leave, garlic cloves and onion. Discard.


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