Recipe: Easy Stovetop Chicken & Dumplings

It’s starting to cool off in the evenings, and I’m in the mood for fall… so when Dave and I couldn’t decide what to have for dinner tonight, I whipped up a pot of stovetop chicken and dumplings, using staples I always keep on-hand in the freezer and pantry. This dish uses a few processed food items (namely, cream of chicken soup and refrigerated biscuit dough), but cooks up in about 30 minutes and makes a delicious meal. I won’t ever pretend it’s health food, but in addition to being cozy and stick-to-your-bones filling, it’s quick, easy, and doesn’t involve a ton of clean-up afterward.

30-Minute Stovetop Chicken & Dumplings

Ingredients:

  • 1-2 boneless skinless chicken breasts, or 5-6 chicken tenderloins
  • 16oz chicken broth (I prefer low-sodium broth)
  • 2 cans (16oz total) cream of chicken condensed soup
  • 1/2 pkg (5-6oz) frozen vegetable medley
  • 1/2 onion, chopped
  • 1 pkg refrigerated biscuit dough
  • 1 tbsp butter
  • corn starch (for thickening)
  • water (for poaching chicken)
  • poultry seasoning, salt, pepper

Instructions:

  1. Using a non-stick sauce pot, poach the chicken in a few inches of water. Discard the water, cut the chicken into chunks, and return the chicken to the pot.
  2. Pour the broth over the chicken and bring to a simmer.
  3. Melt the butter in a medium saucepan. Saute the onion with a pinch of salt and pepper until almost transparent, then add the frozen vegetable medley and stir to coat.
  4. Add the canned cream of chicken soup and a generous pinch of poultry seasoning to the pot, stir well to combine.
  5. Add the onion and vegetable medley to the pot, stir throughly and bring back to a simmer.
  6. If the mixture is thin, add 1-2 tbsp of corn starch to a very small amount of water or broth to make a slurry, and mix it into the chicken/veg mixture.
  7. Remove the refrigerated biscuit dough from the packaging. You’ll want 4-5 biscuits for dumplings (you can bake the rest!). Slightly flatten each biscuit, and use a sharp knife to cut the biscuit into quarters before dropping the pieces into the pot. Between biscuits, carefully stir the dough pieces into the mixture.
    • a note: the mixture will look like doughy garbage at this point. Persevere, it’ll be good-looking and delicious at the end!
  8. Cover the pot and simmer the mixture on low to medium-low heat for 15-20 minutes, stirring occasionally to mix in the dough pieces.
Serve in shallow bowls with a soup spoon for maximum autumn comfort.