Chicken N Dumplings

IMG_4920Who says I only cook yerrow food?

As it gets cooler in Houston, second week into November and it’s finally cool enough for SOUP and STEW DAYS!  One of our favorite dishes on a cold day is Chicken and Dumplings . . .  it isn’t the carb-friendliest of dishes but it sure does warm the belly and settles in your heart like a hug from mom <3




  • Stalk of celery (chopped into small pieces)
  • one big yellow onion (chopped)
  • 3-4 carrots (cut into bite-size pieces)
  • fresh rosemary
  • 1 whole rotisserie chicken (HEB sells a Honey Mesquite BBQ flavored one in their cooked-foods counter – yes I cheat, but the Honey mesquite adds that sweetness that makes this dish so yummy)
  • 2 8-oz cans of cream of mushroom
  • italian seasoning, parlsey flakes, 2-3 bay leaves
  • 1/2 stick of butter
  • garlic powder, onion powder, black pepper
  • minced garlic
  • Better Than Bouillon Chicken Stock paste
  • Pioneer biscuit flour mix (you will need milk for this recipe)


  • chop all veggies and set aside
  • In 3 cups of water, boil carrots separately until cooked (semi-soft), drain and set aside.  Save the water from the carrot boil for later use
  • shred the chicken and set aside (leave chunks in larger pieces)
  • chop the fresh rosemary (rough chop)


  • In a large saute pan, add half a stick of butter, minced garlic and rosemary, add black pepper, onion powder and italian seasoning
  • add shredded chicken and toss in pan for a couple minutes
  • transfer to a large stock pot
  • add cream of mushroom and 2 cups of water, the bay leaves, cover and bring to boil

Dumpling (Biscuit Dough):

The directions on the Pioneer Biscuit Mix box says to use

    • 2 cups, Pioneer Mix
    • 1/2 tsp poultry seasoning (i use a lil bit of season salt because my stock is ging to be salted already)
    • 2/3 cup milk
    • 1 quart of chicken broth (I use the carrot boil stock and add Better than Bouillon Chicken stock paste)
  • To the carrot boil, add a spoonful or two of chicken stock paste.  Add more water if necessary.  This is the stock you will be cooking the dumplings in
  • When the water comes to a boil, use a spoon to spoon dumplings into the stock.  These can be whatever size you’d like them to be.  I keep mine kinda small, the shape of a spoonful.
  • Cooking time is 8-10 minutes.  Once the dough is cooked through, I transfer all of the this stock to my main stockpot and finish with some black pepper and parsley flakes.

 The rosemary is what really makes this recipe special!  🙂  I hope you enjoy it as much as my little family does 🙂


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