If you’ve ever needed dinner that feels like a hug in a bowl, this is it.

I’ve lost count of how many times I’ve made this. It’s one of those recipes that my family always asks for, especially on chilly evenings when we’re all wanting something hearty and soothing.

What I love most is how it combines the best of both worlds: store-bought rotisserie chicken to keep things easy, and homemade dumplings for that comforting, old-school touch.

Honestly, I’m a big fan of recipes that don’t ask me to choose between fast and flavorful. This one proves you can have both.

Why This Dish Is Always on My Table

Chicken and dumplings has always felt like the ultimate comfort meal to me.

I still remember the first time I made it from scratch—I thought it would be a big ordeal, but it turned out surprisingly forgiving. Over the years, I’ve adjusted things here and there.

One thing I changed was adding more chicken broth. In the early days, the stew would get so thick that the dumplings practically sat on top of a sludge. Now, with extra broth, it’s this thick, flavorful gravy that soaks into the dumplings just right.

It’s also become my secret weapon on weeknights. Rotisserie chicken makes this quick, so I can get a hearty dinner on the table without losing my mind.

My kids are always excited when they see the big pot on the stove. I know dinner will be peaceful, with everyone digging in quietly and going back for seconds. That’s a win in my book.

My Tips for Getting Ahead

I’m the type who grabs extra rotisserie chickens when they’re on sale. I’ll shred them, portion the meat into zip-top bags, and freeze them.

On busy days, it’s such a relief to know I have prepped chicken waiting in the freezer. I can have dinner on the table in half the time.

Another trick I’ve used is cooking a bunch of chicken breasts in the slow cooker with some basic seasoning. It’s not as fast as rotisserie, but if I have time on a weekend, it’s nice to stock the freezer with homemade cooked chicken.

Little moves like this make weeknight cooking so much less stressful.

What You’ll Need for This Hearty Stew

Here’s how I pull together this meal, along with my thoughts on each ingredient:

Rotisserie Chicken – A lifesaver on busy nights. One whole bird gives about three cups of shredded meat. It feels like cheating in the best way possible. You still get that rich, cooked-all-day flavor. If I’ve roasted my own chicken, I’ll use that instead.

Frozen Mirepoix – I used to chop carrots, onions, and celery by hand every time. Now I keep bags of frozen mirepoix in the freezer. It’s such a time-saver on weeknights. If I have the time, I’ll still chop it fresh—it does taste great that way.

Fresh Parsley – I love the pop of color and brightness it adds. Sometimes I use the little containers of semi-dried parsley that you find in the produce section. They’re really handy if I haven’t made it to the market.

Butter – For flavor and for cooking the veggies. I don’t worry about calories here—I want the stew to be rich and satisfying.

Seasonings – This is where you make it your own. I often use smoked paprika, Italian herbs, garlic powder, thyme, salt, and pepper. Some days I’ll splash in a bit of Worcestershire, white wine, or lemon juice if I want something different.

Chicken Broth – I used to use just four cups but now I always go with six. The dumplings soak up so much liquid, so I like it to be nice and saucy.

Cream of Chicken Soup – I’ll be honest—it’s a shortcut, but it really works. It thickens the stew and adds that old-school creamy flavor. I’ve swapped it for cream of celery or onion soup if that’s what I had on hand.

Homemade Dumplings That Never Fail

I think homemade dumplings scare people off, but they’re actually really easy.

Here’s what I use:

All-Purpose Flour – Nothing fancy. Just standard flour.

Baking Powder – Four teaspoons is a lot but it’s what makes them light and fluffy instead of dense.

Salt – Don’t skip it. It gives the dumplings real flavor.

Butter and Milk – I melt the butter, warm the milk with it a bit, then whisk them together before stirring into the flour. It makes the dough soft and easy to scoop.

Milk Options – I usually go with whole milk. If I’m feeling indulgent, I’ll use buttermilk for a bit of that tangy biscuit vibe.

Variations – If I want to stretch the meal even further, I’ll throw in frozen peas or green beans with the chicken. The kids don’t even complain—they love it all mixed together with the creamy broth.

My Best Advice for Perfect Dumplings Every Time

Over many batches, I’ve learned a few things:

• Don’t overmix the dumpling dough. Stir just until it comes together.
• Drop the dough with a cookie scoop or spoon so they’re roughly the same size.
• Cover the pot while they cook. The steam helps them puff up beautifully.
• Resist opening the lid too much. Every time you do, you lose that heat and steam.
• Let them rest in the hot broth for a couple of minutes off the heat to firm up.

It took me a few tries to get them just how I like, but now they’re practically foolproof.

Tools I Like to Use

I usually make this in my big Dutch oven with a glass lid. Being able to see the dumplings as they puff up makes me weirdly happy every time.

I love using a cookie scoop for dropping the dumplings in. It keeps them neat and uniform, which helps them cook evenly.

But honestly, any large pot will do. I’ve even made it in a deep sauté pan in a pinch.

Keeping Leftovers Tasty

I try to make enough for leftovers because this reheats so well.

I store it in an airtight container in the fridge for up to three days. When I reheat it, I do it gently on the stove or in the microwave.

I haven’t frozen the finished dish, since I worry the dumplings might get a bit mushy. If you give it a try, I’d love to know how it turns out.

I hope this helps you make a big pot of something warm and comforting. Let me know if you try any variations. Around here, this one’s on repeat all year long, especially when the weather cools down and we all want something filling and cozy.

Also try these Rotisserie Chicken recipe:-

• Rotisserie Chicken Quesadillas
• Peruvian Rotisserie Chicken
• Rotisserie Chicken Casserole