The Easy Appetizer You Didn’t Know You Needed, Chicken and Dumplings |

Appetizer You Didn’t Know You Need, Chicken and Dumplings [Recipe]

If you are not an expert cook, then you have probably not considered making chicken and dumplings, as it seems tedious and hard. Well, while that is true in some cases, you can still make delicious chicken and dumplings with the simple ingredients in your pantry.  

Use Everything in Your Pantry to Make the Tastiest Chicken and Dumplings

First things first, let’s talk liquids

Making dumplings involves using the right amounts of liquid, which in this case is milk and broth.

If you have old stock or broth, whether premade, in a box, or from a cube, this is the perfect opportunity to use it. While the recipe is for chicken, you can use any type of broth or stock you already have.

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Now, onto the milk, which is a main ingredient as well. If you don’t have regular or nonfat dry milk, try using half-and-half, cream and water, or even a milk alternative.

You will have to adjust for flavor, but it still works.

What about the meat and dough?

For this pantry recipe, use any biscuit mix you have, whether Bisquick or any other brand. If you only have pancake and waffle mix, that will work too!

Don’t let it go to waste, and just adjust for liquids and thickness as you cook.

As for the meat, this is a good time to use your canned chicken, but if what you have is tuna, it can be used as well.

Simply mix the tuna with onion powder and garlic powder, and a bit of mayonnaise, and it’ll get a great flavor. If you have leftover chicken, pork, or beef, then it is the right moment to use it, simply make sure you shred it before the cooking process.  

Now you’re ready to make homemade chicken and dumplings, season with what you have in your pantry, and get cooking!

Chicken and Dumplings

Course: Soups




  • 2 1/4 cups (approx. 280 g) biscuit mix

  • 2/3 cup (160 ml) milk or water mix with 1/2 cup (120 ml) nonfat dry milk

  • 2 cans 12.5 oz (approx 312 g) chunk chicken

  • 28 oz (840 ml) chicken broth or 4 cups (960 ml) water mix with 2 chicken bullion cubes

  • 1 tbsp dried parsley

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • salt and pepper


  • Combine the biscuit mix and milk in a medium bowl. Mix it well to make the dumpling dough.
  • In a stockpot, place the chicken, broth, and seasonings. Allow it to boil over a medium to high heat.
  • When the broth is about to boil, flatten the dough to about 1/4 inch thickness on a cutting board. When the soup starts boiling, cut off or tear medium sized pieces of dough and drop them into the soup.
  • Stir very gently for 1 minute. Make sure that all the dumplings are moistened.
  • Cover, reduce heat and simmer for 10 more minutes.
  • Serve hot and enjoy.