Chicken and Dumplings came up on my Meal Planning Rotation this week. It is rich and creamy, very affordable and gives way to a perfect comfort night. I had never made chicken and dumplings before, but we have had it frequently at his parent’s house. His mom makes it more like soup, and instead of noodles, she adds drop-biscuits into the soup. Her chicken and dumplings recipe is thinner than mine, this recipe here is more on the thick and creamy type of soups. One of my favorite things about my recipe is that is can be made for a very low cost:

  1. Buy a whole chicken and cook it in the stove or crockpot
  2. Use the juices, carcass and vegetables to make chicken broth
  3. Make fresh dumplings- flour has go to be one of the cheapest ingredients ever!
Chicken and Dumplings

Chicken and Dumplings Recipe


  • 3-4 cups of chicken broth
  • 2/3 – 1 cup evaporated milk in the can
  • Can of croissants
  • Thyme and Rosemary
  • 2 cups Shredded chicken
  • 1 stick butter divided by tablespoon increments
  • 1 bag of peas and carrots (optional)
  • 1 cup flour
  • 1/2 cup milk
  • 1/4 tsp baking powder
  • Salt pepper
  • 1 TBS Italian seasoning


  1. Add 2-3 cups of broth to pot
  2. Roll out croissants onto a cutting board and season with salt and pepper
  3. Use a pizza cutter to slice them up
  4. Bring broth to a boil and add croissants to make the dumplings
  5. Add butter and evaporated milk
  6. Cook croissants (now dumplings) for 15 minutes at a boil.
  7. Put with the stove on medium-high
  8. Add chicken last, it just needs to be heated up

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Optional Deviations for Chicken and Dumplings

  • Make homemade dumplings
  • Add peas and carrots
  • Use beef broth instead of chicken, or do a little bit of both!
  • Use less milk and more broth- to make it more like chicken soup with drop-biscuits

Homemade Dumplings

  • 1 cup flour
  • 1/2 cup milk
  • 1/4 tsp baking powder
  • Salt and pepper
  • 1 TBS Italian seasoning

Mix ingredients in a small mixing bowl and use 2 SMALL spoons to doll out small balls into the pot.

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Fresh Chicken and Dumplings

Kat Johnson
This amazing chicken and dumplings recipe includes freshly made dumplings that turn out fluffy and deliciou.
Prep Time 20 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 6 Servings


  • 2 cups Shredded chicken
  • 2/3 cup milk or cream, or half and half, or evaporated milk
  • 1 stick butter divided by tablespoon increments
  • 3-4 cups of chicken broth
  • 1 bag of peas and carrots
  • 1 cup flour
  • 1/2 cup milk
  • 1/4 tsp baking powder
  • Salt pepper
  • 1 TBS Italian seasoning


  • Combine flour, milk, baking power, salt, pepper and Italian seasoning in a small mixing bowl
  • Mix until well incorporated- it will be a little sticky
  • Bring 3 cups of chicken broth to boil
  • Add 2 TBS butter to pot- the butter keeps the dumplings from sticking to each other
  • Drop small pieces of the dough into the bowl, use 2 spoons or 1 spoon and a spatula to drop dough into pot
  • Cover with a lid and simmer for 30-45 minutes – dumplings are done when they are fluffy on the inside and have doubled in size
  • Add 1/4 cup of milk and broth, and remaining butter, and frozen bag of peas and carrots
  • Add shredded chicken
  • Lower heat until chicken has been heated and soup has been well incorporated, and is as thick you you like dumpling soup- I make it thick and creamy
  • Salt and pepper as desire
Keyword chicken dumplings, chicken recipes, chicken soup with dumplings, dumplings recipe