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ByJune Albertson-DickPublished
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After such a hot summer I am finding myself ready for fall weather and food. Warm and comforting dinners like this Easy Pancake Mix Chicken and Dumplings Recipe are just what I am looking for. The best part is that in 30 minutes you can have a bowl of hearty and delicious Chicken and Dumplings that your whole family will go crazy for.
Do you love comfort food? Try this Crock Pot Meatloaf Recipe!
What are Chicken and Dumplings?
Chicken and Dumplings is a soup that includes chicken and sometimes vegetables that are cooked in a broth.
The dumpling, which is normally in the form of biscuit dough, is cooked in the soup to create a soft and pillowy biscuit-like texture.
Why is this Chicken and Dumplings Recipe so fast!
This Pancake Mix Chicken and Dumplings recipe is so fast because we are using chicken that has already been cooked which saves a ton of time. In fact, leftover chicken {or turkey} is a perfect option.
The recipe also uses store bought chicken broth and the dumplings only have 3 ingredients. Using pancake mix to make the dumplings makes it super simple.
How to easily Make Chicken and Dumplings
Begin with your list of ingredients and have everything prepped. This will save you so much time.
- Butter-used to saute the vegetables and as the fat to thick the soup with the flour.
- Vegetables-onion, carrots and celery are what we have used but it can be changed up.
- Flour-combined with the butter it will help thicken the soup to just the right consistency.
- Chicken Broth-using chicken broth will add a ton of flavor, I prefer a low sodium variety.
- Milk-used in both the soup and the dumpling, it adds creaminess for the soup and binds the dumpling together.
- Cooked Shredded Chicken-this recipe is the perfect place to use leftover chicken or turkey.
- Pancake Mix-such a time saver, pancake mix gives you the structure for your dumplings.
- Fresh Thyme-I love the flavor of fresh thyme in chicken soup! If you don’t have fresh, use dried or even just eliminate it altogether. Don’t let this ingredient stop you from making this recipe.
Now it is time to put everything together!! Begin by making the dumpling batter.
Combine the pancake mix, milk and fresh thyme to a medium bowl and stir to create a thick batter. Set it aside until it is ready to use.
Easy Chicken and Dumplings Recipe:
- Grab your vegetables and cooked shredded chicken.
- Melt your butter in a heavy bottom pan or Dutch Oven and add your vegetables. Saute until the vegetables are slightly softened.
- Add the flour to the softened vegetables.
- Stir to coat the vegetables with the flour and cook for 30 seconds to 1 minutes.
Once you have the vegetables cooked it is time to start assembling and getting this Easy Chicken and Dumpling soup recipe going.
- Add the chicken broth and stir to combine. I like to scrape the bottom of the pan to remove any bits that have stuck because it adds so much flavor. Bring to a boil.
- Once it is at a boil, add the milk and chicken. Turn down to simmer.
- Grab your bowl of dumpling batter and use a medium cookie scoop {or about 1.5 tablespoons} to scoop mounds of batter into the pot.
- You should get about 1 dozen dumplings. Add the lid to the top of the pot and cook for 15 minutes on simmer or until the dumplings are fluffy, cooked and have floated to the top.
Can I make this recipe ahead of time?
I wouldn’t suggest making this Pancake Mix Chicken and Dumplings recipe too far ahead of time. If you do need to make it ahead then I would make the soup part ahead.
I would make the dumplings right before serving. The great thing is that they do not take much time to cook.
Can I use chicken thighs or other dark meat?
Absolutely! Any kind of chicken {or turkey} that has already been cooked will work wonderfully and taste amazing.
Do I have to add vegetables to my Chicken and Dumplings recipe?
No, you do not have to add vegetables. In fact, there are many recipes that do not include any kind of veggies.
It is really a personal preference but I love adding a few vegetables for both flavor and color.
Pro Tips for making the BEST Easy Fluffy Dumplings
- Don’t over mix the dumpling batter. The more you mix the ingredients the more tough it can tend to get. I recommend stirring until everything is just combined.
- Use a cookie scoop to distribute dumplings into the soup. That way each dumpling is the same size and will cook evenly.
- Once you put the lid on, set a timer and don’t peek. The steam that is created by adding the lid is what ultimately cooks the dumplings, so keep that baby on there.
Do you love comfort food? Try these recipes…
- Crock Pot Meatloaf
- Homemade Mac and Cheese
- Creamy Chicken Noodle Soup
- 30 Minute Chili
- Lasagna Skillet
- Shepard’s Pie Skillet
Easy Pancake Mix Chicken and Dumplings Recipe
This simple recipe for Chicken and Dumplings can be made in less than 30 minutes. A perfect way to use leftover chicken, this Pancake Mix Chicken and Dumplings Recipe will quickly become a family favorite.
Course: Main Course
Author: June Albertson-Dick
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
4.90 from 39 votes
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Ingredients
Dumplings
- 2 cups pancake mix {I used Bisquick}
- ⅔ cup milk {I used 1%}
- ½ tsp fresh thyme {finely chopped}
Soup
- 4 tbsp butter
- ½ small onion {diced}
- 2 carrots {diced}
- 2 stalks celery {diced}
- ¼ cup all purpose flour
- 4 cups chicken broth
- ½ cup milk {I used 1%}
- 2 cups shredded cooked chicken {or turkey}
Instructions
Dumplings
Combine pancake mix, milk and finely chopped fresh thyme in a medium bowl. Stir until you have a thick batter. Set aside until ready to use.
Soup
In a large heavy bottom skillet {or Dutch oven}, melt butter over medium high heat. Add onion, carrots and celery to the melted butter and sautee until softened slightly {about 3-4 minutes}.
Add in flour and stir to coat softened vegetables. Continue to cook for about 30 seconds. Add chicken stock to softened vegetables and stir, scraping the bottom of the pot to remove any bits {so much flavor}. Bring to a boil.
Turn the heat down to simmer. Add milk and cooked chicken. Season with salt and pepper to taste.
Use a medium cookie scoop {or about 1.5 tablespoons} to scoop mounds of dumpling batter into the soup. Continue until all of the batter has been used {you should get about 12}. Cover and simmer for 12-15 minutes or until the dumplings are fluffy, cooked and have floated to the top.
Serve in a bowl with a sprinkling of cracked black pepper and a few springs of fresh thyme. Refrigerate leftovers for up to 3 days.
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