Chicken and Dumplings - Easy Method

Updated on December 19, 2016

No leftovers, eh?

5 stars from 1 rating of Chicken and Dumplings

Stretching the Dime

Chicken 'n' Dumplings is a great example of a recipe our ancestors created to make the most of what they had and leave no food to waste. In this recipe you will learn how to use the remnants of the pantry while creating a belly-filling meal for at least six. The ingredients for the stock are all based around the leftover produce you may have in your fridge. Back in the day a stock pot would remain on the stove or fire, and any produce or meat on the verge of spoiling would get thrown into the stock to stretch the food a little longer. We will use that same method of preservation, so your Chicken and Dumplings will turn out special, every time.


Cook Time

Prep time: 30 min
Cook time: 2 hours 15 min
Ready in: 2 hours 45 min
Yields: 6 large servings


  • 1 whole Fryer Chicken, rinsed
  • Pantry leftovers Celery, Carrots, Onions, Garlic
  • Herbs - Bay leaves, Rosemary, Thyme
  • 1 can Refrigerated Biscuit Dough, Cut into quarters
  • To taste Salt and Pepper

Take it Easy

  1. Rinse the chicken and place it in a large stock pot (12 qt plus). Cover with salted water and place over medium high heat to boil.
  2. Scavenge your leftover produce. This is a good opportunity to use any leftover fresh veggies you have in your refrigerator. Examples of additions are in the ingredients, but experiment with whatever you have that you need to use or lose. Skin the veggies and break into chunks to add to the stew. Add fresh or dried herbs like bay leaves, rosemary, and thyme.
  3. Boil the chicken stock for an hour and fifteen minutes. Remove the chicken from the pot.
  4. Debone the chicken. This is a fancy way of saying to take the chicken meat off the bone and remove the skin. Throw the skin and bones back in your boiling stock. Let the chicken discards boil for at least 30 minutes, longer if you have time. A lot of flavor is developed here. Meanwhile shred the chicken meat.
  5. Strain the stock into a bowl, and return the liquid to the pot(skim if desired). Discard reserved veggies and bones. Return the chicken meat, and continue to boil.
  6. Cut each refrigerated biscuit into quarters, and add them into the pot. Boil until the biscuit dough gets dense(10-20 minutes), and the sauce begins to thicken. Initially the dough will sit on top. As it cooks it will thicken the sauce and sink. Salt and pepper as necessary.

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