Rotisserie Chicken and Dumplings is a meal that will make you close your eyes when you take that first bite and make you shake your head with delight putting a big smile on your face from ear to ear. Chicken and dumplings are one such comfort food that takes you back to days gone by.
I learned how to make chicken and dumplings years ago as a child at the hands of my mother. She made the best chicken and dumplings from scratch. I would like to think I picked up her skills. Over the years as I try to get dinner on the table I looked for quicker methods and the rotisserie chicken and dumplings were the answer for me. I was able to cut out numerous steps without having to sacrifice taste.
Along with the rotisserie chicken lots of spices and aromatics help to aid in the flavor of the dish.
If you have a sharp knife you can have the chicken cut into bite size pieces within minutes. I prefer to use a combination of white and dark meat to make my rotisserie and dumplings.
2 quarts of water was added to a large pot to create stock. Once the water comes to a boil, add chicken bouillon paste, garlic powder, dried oregano, parsley, thyme, chopped onions and celery.
Bisquick is what I used to make the dumplings. It’s like having dumplings in a box. It has flour, shortening, salt and baking powder. All you need to do is add water to make the dumplings.
Add the chopped carrots and celery just before adding Bisquick dough. As I’ve stated in other posts I’m not fond of mushy vegetables so the vegetables are added toward the end of the cooking process. This helps to keep the vegetables firm during the cooking process.
You don’t have to fuss with rolling out the dough unless you want to. Take small pieces of the dough and drop them into the broth with the chicken. After cooking and stirring for 15 minutes the rotisserie chicken and dumplings provide the comfort of home cooking all in one bowl.
Allow it to simmer to bring all the flavors together. Remember to stir often to prevent the dumplings from sticking.
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- 3 cups dark and white shredded rotisserie chicken
- 2 medium washed and clean celery stalks chopped into nickel size pieces
- 2 medium carrots peeled and chopped
- 1 teaspoon thyme
- 1 teaspoon celery seeds
- ½ cup minced onions
- 1 teaspoons oregano
- 1 teaspoon parsley
- ¼ cup chicken bouillon paste
- 1 teaspoon garlic powder
- 2 quarts water
- Salt and pepper for taste
- 5 tablespoons butter
- 3 cups Bisquick
- ¾ cup water
- In a large pot add the water and shredded chicken, chicken bouillon paste, butter, onion, parsley, thyme, celery seeds, oregano, and garlic powder. Bring the broth to a boil over high; cook 15 minutes.
- While the chicken and broth are cooking make the dumplings. In a large mixing bowl stir together baking mix and water to form the dough.
- Pinch off dough or use a teaspoon to drop pieces into the boiling broth. Reduce the heat to medium-low. Add the dough in thirds to the broth. Allow the dumplings to simmer for 3 minutes giving the dumplings time to partially cook before stirring. Sink the dumpling deep into the broth. Do the same for the next two batches. Stir from the bottom of the pot to prevent the rotisserie chicken and dumplings from sticking to the pot. Season with salt and pepper to taste if needed. Allow the rotisserie chicken and dumpling to cool for 10 minutes before serving.
