Shortcut Chicken and Dumplings
Shortcut Chicken and Dumplings are a classic southern meal with a twist! Discover the secret ingredient that makes it easier than ever to enjoy this hearty dish.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 32 oz. low sodium chicken broth
- 2 cups shredded rotisserie chicken
- 2 cans (10 1/2 oz cream of chicken soup)
- 1 small onion (diced)
- 1 celery stalk (diced)
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. seasoned pepper (or coarse ground pepper)
- 1 roll refrigerated pie crust dough
- 1/2 cup half and half
Instructions
- 1
Bring chicken broth to a boil in a dutch oven.
- 2
Turn off heat and add cream of chicken soup. Whisk until soup is creamy with no lumps.
- 3
Add shredded chicken, diced onions, celery, seasoned pepper, garlic powder and dried oregano. Stir well and keep warm until dumplings are made.
- 4
Roll out refrigerated dough onto a flour surface and cut into 2 x 1/2 inch strips with a pizza cutter.
- 5
Bring mixture in dutch oven back to a boil. Drop pieces of dough into the boiling mixture one at a time, stirring after adding 5 strips.
- 6
Repeat process until all dough has been added.
- 7
Reduce heat to low and cover. Simmer for 15 minutes, stirring frequently until dough is cooked.
- 8
Turn off heat and stir in half and half. Ladle into bowls and enjoy!