This is our family's very favorite comfort food.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.

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  • Add potatoes and carrots; cover and cook another 30 minutes.

  • Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

  • Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

595 calories; 9.2 g total fat; 58 mg cholesterol; 2402 mg sodium. 94.4 g carbohydrates; 33.9 g protein; Full Nutrition

Reviews (958)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2003
This recipe is hands down the BEST ever! I'm not much of a cook but when I made this my fiance called me "The Chicken & Dumpling Queen". We like ours nice and thick so I used 3 cans of the Cream of Chicken Soup 3 cups of chicken broth and cut the veggies into small pieces. I made my own dumplings because I don't like the box stuff. Take 1 3/4 cups of all purpose flour 1/2 tspn baking soda salt 3 tablespoons of veg. shortening and 3/4 cups of low-fat buttermilk. Add all ingredients stir til you get the consistency of dough. roll out dough and cut into 2 inch rectangles. Add to boiling stew and simmer for 10-15 minutes. It's really good on a cold night. It Rocks!!! Thanks Claire..I couldn't have impressed my fiance without your recipe! Read More
(432)

Most helpful critical review

Rating: 3 stars
03/30/2011
Very very bland! Before adding the dumplings I tasted the "stew" and couldn't believe how bland it actually was..... I used chicken broth in place of the water (next time I'll use chicken stock vs broth for more flavor) added another can of cream of chicken w/herbs 2 tsp of onion powder 1 tsp of garlic powder 1/2 tsp of garlic salt 1 tsp of black powder and 2 tsp of poultry seasoning. Helpful hint: DO NOT "drop" your dumplings to close together to cook properly they need room to breathe and the liquid needs to bubble up between them. Better with the listed changes. This recipe has potential but definitely needs spicing up! Read More
(311)
1300 Ratings
  • 5 star values: 858
  • 4 star values: 325
  • 3 star values: 87
  • 2 star values: 23
  • 1 star values: 7
Rating: 5 stars
08/20/2003
This recipe is hands down the BEST ever! I'm not much of a cook but when I made this my fiance called me "The Chicken & Dumpling Queen". We like ours nice and thick so I used 3 cans of the Cream of Chicken Soup 3 cups of chicken broth and cut the veggies into small pieces. I made my own dumplings because I don't like the box stuff. Take 1 3/4 cups of all purpose flour 1/2 tspn baking soda salt 3 tablespoons of veg. shortening and 3/4 cups of low-fat buttermilk. Add all ingredients stir til you get the consistency of dough. roll out dough and cut into 2 inch rectangles. Add to boiling stew and simmer for 10-15 minutes. It's really good on a cold night. It Rocks!!! Thanks Claire..I couldn't have impressed my fiance without your recipe! Read More
(432)
Rating: 5 stars
08/20/2003
This recipe is hands down the BEST ever! I'm not much of a cook but when I made this my fiance called me "The Chicken & Dumpling Queen". We like ours nice and thick so I used 3 cans of the Cream of Chicken Soup 3 cups of chicken broth and cut the veggies into small pieces. I made my own dumplings because I don't like the box stuff. Take 1 3/4 cups of all purpose flour 1/2 tspn baking soda salt 3 tablespoons of veg. shortening and 3/4 cups of low-fat buttermilk. Add all ingredients stir til you get the consistency of dough. roll out dough and cut into 2 inch rectangles. Add to boiling stew and simmer for 10-15 minutes. It's really good on a cold night. It Rocks!!! Thanks Claire..I couldn't have impressed my fiance without your recipe! Read More
(432)
Rating: 3 stars
03/30/2011
Very very bland! Before adding the dumplings I tasted the "stew" and couldn't believe how bland it actually was..... I used chicken broth in place of the water (next time I'll use chicken stock vs broth for more flavor) added another can of cream of chicken w/herbs 2 tsp of onion powder 1 tsp of garlic powder 1/2 tsp of garlic salt 1 tsp of black powder and 2 tsp of poultry seasoning. Helpful hint: DO NOT "drop" your dumplings to close together to cook properly they need room to breathe and the liquid needs to bubble up between them. Better with the listed changes. This recipe has potential but definitely needs spicing up! Read More
(311)
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Rating: 5 stars
09/14/2003
Cut the potatoes into 8ths (they don't cook well if you don't). And be certain to chop the carrots and onions into bite size pieces -- you will spend your time eating cutting the pieces with a fork if you don't do this. Be absolutely sure the stew is boiling before you put the dumplings in (they will be soggy if you don't). 1/2 the dumpling recipe is plenty (recipe on the side of Bisquick box). You can reheat the stew the next night and make new dumplings. Read More
(235)
Rating: 5 stars
03/26/2006
Great comfort food! I would recommend making less dough for the dumplings than what is called for in the recipe unless you are cooking in a really wide pan. I had made the full amount of dough and had way too much so I made biscuits while the stew was cooking. For those that have never made chicken and dumplings before do not drop too much dough on the top the liquid needs to simmer around the dumplings in order for them too cook properly. Read More
(171)
Rating: 5 stars
02/10/2006
The ratings don't lie!! This recipe is easy and makes your house smell yummy and wow!! It's really declicious!! I have made this again three times and it's great comfort food for the winter!! Don't change a thing! But if you don't have baking mix you can make your own with 2 cups flour 4tsps baking soda 1/2 tsp salt 1 Tbl butter (soften first) 2/3 cup milk. Drop by tablespoon in the stew cover and it will 'bake' for ten minutes or so. YUMMY!! Read More
(157)
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Rating: 5 stars
10/18/2006
This is definately a keeper. Instead of making dumplings I used refridgerated biscuits and tour them into small peices then dropped them in the soup the last 10 minutes. I added one can of chicken broth (gives it the missing flavor) and omit the pea's. Read More
(110)
Rating: 5 stars
03/19/2003
This was unbelievable! I made it last night and that only thing different that I did was add about a 1/4 teaspoon of basil and about a 1/4 teaspoon of crushed red pepper to add a little heat. All I can say is....it was a huge hit in my house. Hubby asked....are there any leftovers? Needless to say...that is what he took for lunch today. My son had two bowls and asked if I would make it again next week...smiles. This one is definitely a keeper. Thanks for a wonderful recipe! Read More
(65)
Rating: 3 stars
02/11/2017
I made this recipe for the first time last night and thought it was just okay. Too many potatoes and not enough chicken flavor. I ended up adding 3 chicken boullion cubes an extra can of cream of chicken soup and a can of chicken broth and it still seemed to need more "chicken flavor". I think I'll try to make it one more time and use a bag of frozen mixed vegetables instead of the potatoes. The dumplings came out great and you definitely have to use half the amount the recipe calls for because it makes way too many. Also I followed the Bisquick box intsructions and cooked them uncovered for 10 minutes then covered them for an addtional 10 minutes and they came out perfect. My daughter really liked it and she is usually pretty picky. The best chicken flavoring to use is L.B. Jamison's Soup Base and I guarantee it's the best base you will ever use! Do not buy the sodium free to me it's just not as good. I usually don't need to add any salt to my chicken soup recipe either. Read More
(64)
Rating: 5 stars
03/10/2003
I have been looking for an easier version of chicken and dumplings that still tasted good. This is it. I got to use chicken breast! I would suggest cutting the chicken breast in pieces before it cooks and cutting the potatoes small. Use a BIG pot. The dumplings pushed the lid off of my medium soup pot. Add a can of chicken broth if you want a soupier meal. The kids actually ate this. This will feed a big family! Read More
(50)