Chicken Stew with Dumplings is a family favorite meal that is both hearty and comforting. This easy recipe was created to takes advantage of a grocery store rotisserie chicken and tube of refrigerator biscuits so you can get this homestyle dinner on the table fast.
This is a great recipe to have in your back pocket, the filling is incredibly versatile, you can use it in chicken pot pies, or with biscuits for chicken and biscuits or with dumplings like we have here. Once you have to basics down, like any other soup or stew it is easy to customize and tweak to suit your family’s preferences and tastes. I occasionally add in different veggies. Sometimes I will add a can of sliced potatoes or frozen peas and carrots with green beans, I just make whatever I have on hand work. Really, there is no right or wrong way to make soup or stew 🙂
I love using rotisserie chickens for recipes like this, it is a great shortcut on busy nights. If I were baking the chicken myself there would be no way I could serve this on a weeknight.
Canned refrigerator biscuits are also a time-saving alternative to homemade dumplings. You can add up to 2 of the smaller tubes in this recipe, I prefer 1 tube, but I know lots of people like a dumpling heavy dish, if that is the case go ahead and add two.
A tip for cooking dumplings: smaller dumplings cook better. The dough will expand once it is placed in the warm broth.
*One rotisserie chicken will give you about 4 cups of shredded chicken, both white and dark meat (no skin). Additional chicken stock may be desired to adjust the consistency of the stew.
For the dumplings
To Make the Dumplings
*One rotisserie chicken will give you about 4 cups of shredded chicken, both white and dark meat (no skin).
Additional chicken stock may be desired to adjust the consistency of the stew.