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Chicken and Dumplings

Southern Chicken and Dumplings

Creamy comforting Southern Style Chicken and Dumplings made with a Rotisserie Chicken and homemade dumplings

Course Main Course
Cuisine American
Keyword CrockPot Chicken and Dumplings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Stephanie Jackson


  • 10.75 oz cream of chicken soup
  • 14.5 oz chicken broth
  • 4 oz milk
  • 1 tbsp vegetable oil
  • 1/4 cup diced onion
  • 1/2 cup chopped celery
  • 2 cups shredded rotisserie chicken
  • 1/2 tsp celery seed
  • 1 tsp ground black pepper

For the Dumplings

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp vegetable oil


  1. In a large Dutch oven heat 1 tbsp oil over medium heat. Add onion and celery and saute until onions are tender.

  2. Stir in cream of chicken, chicken broth, and milk.

  3. Next, stir in shredded chicken, celery seed, and pepper.

  4. Reduce heat to low and simmer 30 minutes.

For the Dumplings

  1. In a large mixing bowl mix together all-purpose flour, baking powder, and salt.

  2. In a small bowl mix together the milk and 2 tsp of vegetable oil.

  3. Pour milk mixture into the flour mixture and stir until dough is formed.

  4. Measure spoonfuls of dough OR roll out the dough and cut into 1-inch strips and drop into the Dutch Oven. Use a wooden spoon to push the dough down into the simmering liquid.

  5. Cover and simmer for another 15 minutes. Keep covered for dumplings to cook through.

  6. Serve in bowls.