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Chicken and Dumplings

Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 3 celery ribs, chopped
  • 2 medium carrots, sliced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 3 cups cubed cooked chicken breast
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon pepper
  • 1-2/3 cups reduced-fat biscuit/baking mix
  • 2/3 cup fat-free milk


  • In a Dutch oven coated with cooking spray, cook and stir celery and carrots over medium heat until tender, about 5 minutes. Stir in broth, chicken and seasonings. Bring to a boil; reduce heat to a gentle simmer.
  • For dumplings, mix biscuit mix and milk until a soft dough forms. Drop by tablespoonfuls on top of the simmering liquid. Reduce heat to low; cover and cook until a toothpick inserted in dumplings comes out clean (do not lift cover during the first 10 minutes), 10-15 minutes.
Nutrition Facts
1 cup: 260 calories, 4g fat (1g saturated fat), 54mg cholesterol, 964mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 27g protein.

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  • Katy's mom
    Nov 3, 2020

    Well, having eaten both kinds, we like fluffy dumplings that are cooked/steamed on top versus the flat doughy Southern-style dumplings. It's just a matter of personal preference. When making this recipe, I would stir in the cooked chicken right before I add the dumplings. It's already cooked and doesn't need to be boiled. Breast meat will get chewy if it's overcooked.

  • LDaisy
    May 20, 2020

    No comment left

  • Maria
    May 12, 2020

    I made this and it is easy, delicious and a favorite on a cold day.

  • Debby
    Apr 8, 2020

    No comment left

  • Linda
    Mar 21, 2020

    No Low fat alternative choices if you want REAL fluffy dumplings like your (my) mom made. She made large ones

  • Mary Beth
    Mar 1, 2020

    No, actually dumplings do not ALWAYS have egg in them. Actually, traditional dumplings are baking powder, flower, salt, some type of shortening and a milk product. It is the way the shortening is mixed in that makes them so moist and fluffy. And being steamed on top. This is a good recipe. I made my great-grandmother's traditional dumplings on top though, approved by my boyfriend's brother who is a Master chef. He says dumplings are NOT traditionally made with egg...

  • Tarre
    Feb 29, 2020

    Exple, thanks for the dumpling recipe! I really don't like the ones made with bisquick any more .... and Stewart and Lolygagtx .... you're talking about cooked pie dough and those are the most disappointing, awful "dumplings - NOT" I've ever tasted. I ordered chicken and dumplings when we went to Cracker Barrel and we have never gone back. Horrible food. A real dumpling is basically a biscuit cooked on top of a stew, just like the recipe states. They are fluffy and delicious and always have egg, baking powder, and milk. Always.

  • Matt
    Feb 28, 2020

    It amazes me how some think their way is always the only way! I grew up with a southern Georgian Dad and a northern Canadian Mom. The flat dumplings versus drop dumplings fight was settled early. Northern drop dumplings won hands down! Even my soul-food loving Dad admitted the flat dumplings (which were like mushy noodles to me) weren’t as tasty as the light fluffy biscuit-y drop dumplings made from scratch! I don’t know and it may be good, but Mom never used boxed mixes of anything.

  • Linda
    Feb 13, 2020

    To Stewart...the "lumps of dough" ARE dumplings.....made Northern style...strips of dough Southern and Amish style....don't like them....don't eat them......real simple to understand.

  • sandsofthyme
    Feb 13, 2020

    These are not Cracker Barrell chicken and du,Pliny’s!!!!