Bobby Flay Chicken And Dumplings Recipe

This Bobby Flay Chicken And Dumplings Recipe is a creamy and comforting recipe, which uses refrigerated biscuit dough and condensed cream of chicken soup. It’s the ultimate shortcut dinner, ready in about 25 minutes.

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Bobby Flay Chicken And Dumplings Ingredients

2 (10.5 ounce) cans condensed cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat (rotisserie chicken works best)
2 (10 ounce) cans refrigerated biscuit dough (like Pillsbury Grands)

How To Make Chicken And Dumplings

Gather ingredients: Collect all the ingredients to have them ready for use. If using a rotisserie chicken, shred the meat now.
Prepare the soup base: Stir the condensed cream of chicken soup, chicken broth, and shredded chicken in a large saucepan or Dutch oven over medium-high heat until it begins to simmer.
Prepare the biscuits: Open the cans of biscuits. Cut each individual biscuit into quarters (or smaller pieces if you prefer smaller dumplings).
Add the dumplings: Gently stir the biscuit pieces into the simmering soup. Make sure they are coated with the liquid, but don’t mash them.
Simmer the dumplings: Reduce heat to medium-low. Cover the pan with a tight-fitting lid. Simmer for 10-15 minutes. Do not lift the lid too often! The trapped steam is what cooks the dumplings and makes them fluffy. They are done when they are fully cooked through and no longer doughy in the center.
Serve and enjoy: Once the dumplings are cooked through, serve hot and enjoy!

Recipe Tips

Can I add vegetables? Yes! This is a very basic base recipe. To make it a complete meal, stir in 1-2 cups of frozen peas and carrots or mixed vegetables when you combine the soup and broth.
What chicken is best? A store-bought rotisserie chicken is the flavor secret here. It adds a roasted depth that boiled chicken breast lacks.
How do I keep dumplings from dissolving? Don’t over-stir once the biscuits are in the pot. Stir them gently just once to coat them, then put the lid on and let them steam. If you stir vigorously, they will break apart.
My soup is too thin/thick. The flour in the biscuits will naturally thicken the soup as it cooks. If it’s too thick at the end, stir in a splash more chicken broth or water.

What To Serve With Chicken And Dumplings

This is a hearty “bowl food” meal, but it goes well with fresh or crunchy sides.

A crisp green salad with vinaigrette
Roasted broccoli or green beans
Cornbread (if you want double the carbs!)
Cracked black pepper on top

How To Store Chicken And Dumplings

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Note: The dumplings will continue to absorb the broth as they sit, so the leftovers will be much thicker (almost like a casserole).
Reheat: Reheat in a saucepan on the stove, adding a splash of water or chicken broth to loosen the sauce back into a soup consistency.

Bobby Flay Chicken And Dumplings Nutrition Facts

(Per serving, assuming 6 servings)

Calories: ~450 kcal
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 65mg
Sodium: 1200mg (High due to canned soup)
Total Carbohydrate: 45g
Dietary Fiber: 1g
Sugars: 4g
Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use raw chicken?

No, this recipe relies on cooked chicken because the cooking time (15 minutes) is only long enough to cook the biscuits. If you use raw chicken, you must boil it in the broth first until done before adding the biscuits.

Can I use homemade biscuit dough?

Absolutely. Drop spoonfuls of your favorite homemade biscuit dough or dumpling dough into the simmering broth and cook as directed.

Why are my dumplings gummy?

They likely weren’t cooked long enough, or the heat was too high on the bottom while the top was raw. Keep the heat at a gentle simmer and keep the lid ON to steam the centers.

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