These homestyle chicken and dumplings are made with frozen dumplings, making this comfort food shortcut the perfect weeknight meal.
Learn how to make chicken and frozen dumplings, so you can enjoy a delicious dinner with minimal effort.
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It’s no secret around here that I adore chicken and dumplings. It’s definitely one of my favorite comfort foods!
Over the years, I’ve shared many of my favorite chicken and dumplings recipes.
One of the most popular recipes is my Cracker Barrel copycat chicken and dumplings recipe.
For that recipe, I roll and cut dumpling dough to create a from-scratch favorite.
However, many people have asked me if you can use frozen dumplings in that recipe, as a way to cut down on prep time.
Although I love homemade dumplings, sometimes we just need a bit of a shortcut, right?
So I’ve created a variation of that recipe that uses frozen dumplings and pre-cooked chicken, minimizing the time it takes to get dinner on the table.
You’re going to love this recipe for easy chicken and dumplings with frozen dumplings!
If you have a pressure cooker, check out my recipe for Instant Pot chicken and frozen dumplings!
Using Frozen Dumplings for Chicken and Dumplings
For this recipe, I used Reames frozen dumplings, because that’s what I can readily find in my local supermarkets.
Some people can’t find Reames dumplings, but they can find Mary B’s frozen dumplings. Feel free to use whatever kind you can find in your grocery store.
Then I used some rotisserie chicken I’d pulled off the bones, which means I didn’t have to cook the chicken.
These simple tweaks mean you can enjoy the ultimate comfort food, but it’s the perfect recipe because it doesn’t require a ton of preparation!
More Delicious Chicken and Dumplings Recipes:
- Old-Fashioned Southern Chicken and Dumplings
- Slow Cooker Chicken and Dumplings
- Crock Pot Chicken and Dumplings with Biscuit Dough
- Chicken and Dumplings with Bisquick Dumplings
- Chicken and Jiffy Mix Dumplings
- Oven Baked Chicken and Dumplings Casserole
- Chicken and Dumplings with Tortillas
- Easy Chicken and Dumplings Soup
- Chicken and Dumplings with Grands Biscuits
- Chicken and Dumplings with Noodles
How to Make the Easiest Chicken and Dumplings
It’s super easy to make this one pot meal with just a few ingredients.
Ingredients You’ll Need:
- Chicken broth (or chicken stock)
- Celery
- Onion
- Frozen dumplings (I use Reames brand)
- Shredded or chopped chicken
- Cornstarch
- Water
- Salt and pepper to taste
How to Make it:
(Full printable recipe card is located below)
Boil vegetables in broth.In a large Dutch oven or large pot, combine chicken broth, celery ribs that have been broken in half, and a chunk of onion.
Bring to a boil and then reduce to medium heat andsimmer for about 5 minutes. This gives the broth a delicious flavor!
Then remove and discard the veggie pieces.
Add frozen dumplings.Add the frozen dumplings to the broth and give them a gentle stir. Increase heat and return to a boil, then decrease to medium-low heat.
Simmer, partially covered, for about 20 minutes. You’ll want to stir often to keep the dumplings from sticking to the bottom of the stock pot.
If the liquid level is getting too low and the dumplings are sticking, add just enough water or additional broth (about 1/2 cup at a time) to thin the mixture out again.
Add up to 1-2 cups, if needed.
Add chicken.Once the dumplings are nice and tender, add in the shredded chicken and stir to combine.
Let cook for a few more minutes, so the chicken can heat through.
Add cornstarch slurry. If you’d like to thicken the broth a bit, you can add a cornstarch slurry to the pot.
Stir well and let simmer for a few minutes so the liquid will thicken to a gravy-like consistency.
Serve.Add salt and pepper to taste, then serve!
Notes and Adaptations:
- I like to buy a cooked whole chicken from Costco and pull the meat off the bones for this recipe. You can also cook boneless skinless chicken breasts in the broth while the vegetables are simmering (you’ll need to increase the cooking time to about 15 minutes), if you don’t have pre-cooked chicken on hand.
- If you’d like to add frozen vegetables (peas and carrots are a great option!) to this family favorite meal, you can do so when adding the chicken to the broth.
- Leftovers can be refrigerated in an airtight container for 3-4 days. You may need to add a splash of water or broth when reheating, as the sauce thickens as it cools.
- I don’t find that this recipe needs a lot of extra seasonings (the onion and celery provide more flavor than you think!), but you can always add a bit of poultry seasoning if you prefer.
- Wondering what else to serve? Check out our list of side dishes for chicken and dumplings.
Recommended Equipment:
- Dutch oven or other stockpot
Yield: 6 Servings
This shortcut recipe for chicken and dumplings uses frozen dumplings and pre-cooked chicken, saving you time and effort!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Ingredients
- 6 cups chicken broth
- 2 ribs celery, broken in half
- 1/2 onion (as a chunk, not sliced or chopped)
- 12-oz frozen dumplings (such as Reames brand)
- 2 cups shredded or chopped cooked chicken
- Optional: 1-2 cups water (or additional broth), as needed
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- Salt and pepper to taste
Instructions
- Combine chicken broth, celery, and onion in a large pot or Dutch oven. Bring to a boil over medium-high heat, then decrease heat to medium and simmer for about 5 minutes.
- Remove celery and onion and discard.
- With the liquid still simmering, add frozen dumplings to the pot. Stir gently, then increase heat to bring the mixture to a boil again.
- Reduce heat to medium-low and simmer partially covered, for about 20 minutes. Stir the dumplings often to prevent them from sticking.
- If too much liquid evaporates and the dumplings are prone to sticking, add 1/2 cup of water (or more broth) as needed to thin the liquid. You can add up to 1 to 2 cups if needed.
- Once the dumplings are tender, add the chicken to the pot and stir. Let simmer for about 5 minutes to heat through.
- If you'd like to thicken the liquid to a gravy-like consistency, whisk together cornstarch with 2 TBSP water. Add the slurry to the simmering broth. Stir and cook for a few more minutes to thicken.
- Add salt and pepper to taste, then remove from heat and serve.
Notes
- I like to buy a cooked whole chicken from Costco and pull the meat off the bones for this recipe. You can also cook boneless skinless chicken breasts in the broth while the vegetables are simmering (you'll need to increase the cooking time to about 15 minutes), if you don't have pre-cooked chicken on hand.
- If you'd like to add frozen vegetables (peas and carrots are a great option!) to this family favorite meal, you can do so when adding the chicken to the broth.
- Leftovers can be refrigerated in an airtight container for 3-4 days. You may need to add a splash of water or broth when reheating, as the sauce thickens as it cools.
- I don't find that this recipe needs a lot of extra seasonings (the onion and celery provide more flavor than you think!), but you can always add a bit of poultry seasoning if you prefer.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 260Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 1500mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 16g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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