Easy Chicken And Dumplings With Rotisserie Chicken
This simple rotisserie chicken and dumplings is the ultimate quick and easy comfort food. A copycat recipe with a taste that's every bit as delicious as the Cracker Barrel version!
Servings: servings
Ingredients
- 1 fully-cooked rotisserie chicken
- 8 cups chicken stock
- 2 cups all-purpose flour, plus additional for rolling
- ¾ cup milk
- 3 tablespoons salted butter
- ½ teaspoon baking powder
- 1 teaspoon salt
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Remove the skin from the rotisserie chicken and shred the meat, discarding the bones and excess fat. (See: How To Shred A Rotisserie Chicken for step-by-step instructions.)
- In a large mixing bowl, whisk together the flour, baking powder ,and salt until well combined. Cut in the butter with a fork or pastry cutter, and then stir in the milk until the dough forms a ball. You may need to add an extra tablespoon or so of milk if the dough is too dry.
- Roll the dough out on a heavily floured work surface, slightly less than ¼-inch thick works well. If you're having trouble rolling the dough, let it rest for a minute and then continue.
- Using a pizza cutter, cut the dough into small squares. There's no need to be too precise, roughly 2x2" is good size.
- Remove the uncooked dumplings to a plate, adding additional flour in between each layer to prevent sticking.
- Bring the chicken stock to a boil. Add the dumplings one at a time to the boiling stock, stirring constantly. Add any extra flour left on the plate directly to the stock to help thicken it up. Reduce the heat to medium. Simmer the dumplings for 15-20 minutes, until cooked through.
- Stir in the shredded rotisserie chicken, and heat through. Season with kosher salt and freshly ground black pepper, to taste.
Nutrition
Serving: 1g | Calories: 364kcal | Carbohydrates: 45g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 790mg | Fiber: 1g | Sugar: 7g
