My rotisserie chicken and dumplings recipe is a beloved family favorite. The hearty chicken stew uses a rotisserie chicken for speed, while the dumplings are made from scratch and are practically fool-proof.
Chicken and dumplings is classic comfort food: tender shredded chicken, savory vegetables and a rich broth topped with light, fluffy dumplings. This version uses a store-bought rotisserie chicken to keep prep quick while preserving that old-fashioned, homemade flavor. Over the years I increased the broth for a saucier stew and leaned into a few time-saving shortcuts—like frozen mirepoix—so you can enjoy this one-pot meal on busy weeknights without sacrificing taste. It’s easy to make, family-friendly, and reliably comforting.
Pro tips
- If rotisserie chicken is on sale or you have a Costco membership, purchase an extra and shred it for future recipes. Freeze shredded chicken in a freezer-safe bag for up to one month so you always have cooked chicken ready.
- If you prefer to cook chicken at home ahead of time, prepare frozen chicken breasts in a slow cooker so they’re ready to shred when you make this stew.
Ingredients
For the stew
- Rotisserie chicken – One whole rotisserie chicken yields about 3 cups shredded (white and dark meat, skin removed). You can substitute 3 cups of your cooked shredded chicken.
- Frozen mirepoix – A convenient blend of celery, carrots and onion; it saves time and works great in this recipe.
- Fresh parsley – Finely chopped parsley adds color and brightness. If needed, use pre-chopped parsley from the produce section.
- Butter – Used to sauté the vegetables; olive oil is an acceptable swap.
- Seasonings – I use Italian seasoning, garlic powder, smoked paprika, thyme, salt and black pepper. Feel free to adjust to taste; optional additions include Worcestershire sauce, white wine or a splash of lemon juice.
- Chicken broth – Six cups of broth provide enough flavorful, gravy-like liquid for the dumplings.
- Cream of chicken soup – Adds richness and helps thicken the stew quickly; cream of celery or onion can be used instead.
For the homemade dumplings
- All-purpose flour – The base for the dumpling dough. (I haven’t tested gluten-free substitutions.)
- Baking powder – Leavens the dumplings so they’re light and fluffy.
- Salt – For seasoning the dumpling dough.
- Butter and milk – Melted butter whisked with warm milk makes a tender, biscuit-like dumpling. Whole milk or buttermilk works well for richer flavor.
- Optional additions – For extra vegetables, stir in a cup or two of frozen peas or green beans when you add the chicken and broth.
Storage directions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat portions gently in the microwave or on the stovetop until warmed through. I haven’t tested freezing leftovers, so if you try it, allow to cool completely and reheat slowly to preserve dumpling texture.
Kitchen tools
- A large stock pot, Dutch oven, or soup pot with a lid works best. A glass lid is handy to watch the dumplings as they cook.
- A cookie scoop (about 1.5 tablespoons) makes portioning uniform dumplings quick and easy.
Recipe
Ingredients (serves 6)
- 1 rotisserie chicken, shredded (about 3 cups)
- 12 oz frozen mirepoix (celery, carrots and onion)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 tsp salt (plus 1 tsp for dumplings)
- 1/2 tsp black pepper
- 6 cups chicken broth
- 1 can cream of chicken soup
- 2 cups all-purpose flour
- 4 tsp baking powder
- 3/4 cup whole milk
- 4 tbsp unsalted butter, melted
Instructions
- In a large stock pot over medium-high heat, melt 2 tablespoons butter. Add the frozen mirepoix, parsley and seasonings (Italian seasoning, garlic powder, smoked paprika, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper). Cook until the vegetables begin to soften, about 3–4 minutes.
- Stir in the cream of chicken soup, chicken broth and shredded rotisserie chicken. Bring to a low boil, then reduce heat to a gentle simmer.
- To make the dumplings, whisk the flour, baking powder and 1 teaspoon salt in a large bowl. In a separate container, whisk together the milk and melted butter; warming both slightly helps them blend. Pour the liquid into the flour and stir with a spatula until a smooth dough forms.
- Use a 1.5-tablespoon cookie scoop or spoon to drop dumpling dough into the simmering stew, spacing them evenly. This should yield about 15 dumplings.
- Cover the pot and simmer gently without uncovering for 25 minutes, until dumplings are cooked through.
- Serve immediately, garnished with additional parsley if desired.
Nutrition (per serving)
Calories: 608 | Carbohydrates: 51 g | Protein: 40 g | Fat: 27 g
Thank you for reading and trying this recipe. If you make it, please pin it and share your experience—I love hearing how it turns out for your family.
