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Nov 11, 2007 07:34 PM

Chicken and Dumplings w/Rotisserie Chicken

I'm looking for a shortcut. Being 8 1/2 months pregnant, I don't want to be cutting up a whole chicken and doing all that work.

Anyone have any recipe suggestions as to how I can create this dish with a store-made rotisserie chicken?


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  1. Although I have not made it I have a friend that makes it with PLAIN rotisserie chicken and cut up flour tortillas. She modifies her canned broth with celery and onion. She cooks it slow so the broth will thicken with the tortillas. Good luck.

    1. With rotisserie, I'd do a boneless chicken and dumplings. Cut the meat off the chicken, shred and set aside. Then, make a quick stock with the carcass so that you get all of the little pieces of meat off. Set that aside. Saute your veggies for a few minutes, then add your stock, with some cornstarch mixed in, to thicken and finishing cooking the veggies. Here's when I would add whatever herbs you like (herbes de Provence are nice here), wine, and s&p. Once your sauce is done, stir in your chicken (shredded, chopped, cut into strips - whatever you like). Then, proceed with whatever dumplings you prefer.

      I know it won't be quite authentic, more like a chicken pot pie with dumplings, but I think it'll work well.

      2 Replies
      1. re: katecm

        That's kind of what I wound up doing. I took the recipe from the most recent Saveur and just omitted the steps for cooking the chicken. Cooked the veggies as they said, added white wine and flour as they said and added the chicken from the the rotisserie chicken, made the dumplings as per the recipe and added them and simmered for about 1/2 hour. It came out perfect!

        1. re: CurlieGlamourGirlie

          Good! If you're lucky, you may end up with leftovers to get you right through to your due date (or perhaps you should freeze them for once you have your little one)!

      2. If you like biscuit type dumplings you could do it this way:
        Put half canned/boxed chicken broth and half milk into a large stew pot. Heat it, and once it is boiling, start dropping in your dumplings. Take a can of whackabiscuit dough and pinch them into small pieces. Dredge the dough in a small bit of flour, then drop it in. Let it cook until the dumplings are done. The smaller they are, the quicker they will cook, and they will puff up quite a bit. While the dumplings are cooking, drop in the shredded chicken. Not at all homemade, but still darn good.

        1 Reply
        1. re: GenieinTX

          In your situation I would just buy the thin dumplin noodles in the freezer section.

        2. Easiest possible, several variants: 1) Use bought stock---I like Trader Joe's Organic Chicken Broth. 2) If you want the dropped batter kind of dumplings, use Bisquick and follow package directions. 3) If you want the rolled-out Southern kind of dumplings, use bought Goulash Noodles (big square ones). Cook them extra-soft that they'll resemble Grandma's dumplings. 4) Just pull the meat off your bought chicken and add it to whatever.

          2 Replies
          1. re: Querencia

            Where do you get the goulash noodles?

            1. re: karykat

              In the freezer section next to the breads.