Rolled chicken and dumplings combines soft dough strips with broth and already cooked shredded chicken. Flour, baking powder, salt, melted butter, and milk make the dumplings. There is no condensed soup or separate baked biscuit layer in this stovetop version.
Roll the dough to about a quarter inch before cutting. That thin, fairly even shape is important: large dropped balls need a different cooking approach. The recipe makes four bowls and begins with two cups of chicken that is fully cooked before it goes into the broth.
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Why This Recipe Works
A gentle simmer cooks the dough through while helping the strips stay intact. Rolled chicken and dumplings thickens as flour enters the broth, creating body without an added cream sauce. Vigorous stirring or a hard boil can tear the dumplings before their surface sets.
Melted butter supplies richness and milk brings the dry ingredients together. Stirring just until a soft dough forms keeps handling simple. The goal is an evenly rolled dough, not a long kneading session designed to develop bread-like elasticity.
Ingredients for Rolled Chicken And Dumplings
Use two cups all-purpose flour, one tablespoon baking powder, and one teaspoon salt for the dough. The quarter cup butter is melted and allowed to cool slightly before mixing with three-quarter cup milk. Very hot butter is unnecessary and makes the dough less comfortable to handle.
For rolled chicken and dumplings, use four cups chicken broth initially and keep up to one extra cup available only if the pot needs it. The chicken is measured after cooking and shredding. If it was prepared earlier, respect its original refrigerator age rather than treating this meal as a fresh storage start.
For the Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter, melted (melted and slightly cooled)
- 3/4 cup milk
For the Chicken and Broth
- 2 cups cooked chicken, shredded (fully cooked before starting)
- 4 cups chicken broth
Conditional Extra Liquid
- 0–1 cup additional chicken broth (only as needed, added ¼ cup at a time)
How to Make Rolled Chicken And Dumplings
Whisk flour, baking powder, and salt together, then stir in milk and melted butter until a soft dough comes together. Move to a lightly floured surface and bring loose pieces together gently. Roll to approximately a quarter inch and cut strips about an inch wide and two inches long.
Bring the four cups broth to a gentle boil in a broad pot. Add dough strips a few at a time, stirring once carefully to separate them. Reduce the heat and cover rolled chicken and dumplings while the strips simmer for about ten to fifteen minutes. Open a thick piece to check that its center is set rather than floury and gummy; extend cooking if needed.
Stir the cooked shredded chicken in gently and heat it thoroughly to 165°F. If the mixture has become too thick to move easily, add reserved broth a quarter cup at a time. Stop when the dumplings sit in a spoonable sauce rather than automatically pouring in the whole extra cup.
How to Serve
Ladle rolled chicken and dumplings into four bowls, distributing strips and chicken evenly. Use a broad spoon to avoid chopping the dumplings as you lift them. The mixture thickens further while standing, so it is easiest to serve shortly after the chicken has heated through.
A crisp salad or a separate vegetable side can accompany this simple version. Vegetables are not hidden required ingredients in the broth. If you want a full vegetable stew, use a formula that provides their amounts and cooking stages.
Storage
Refrigerate rolled chicken and dumplings in shallow covered portions within two hours. Keep at 40°F or colder and use within three days, or the earlier original limit of the cooked chicken. Do not leave the warm pot on the stove overnight.
Reheat gently with a little broth as needed, stirring carefully, until the whole portion reaches 165°F and the liquid is bubbling. Freezing is possible for up to two months for quality, but the dumplings may soften after thawing. Thaw in the refrigerator rather than on the counter.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
For rolled chicken and dumplings, use only a light dusting of flour when rolling. Working repeated large handfuls into the dough makes it stiffer and changes the broth thickness. Cut reasonably similar strips so one large thick piece does not lag behind the rest.
Use the visible center check as well as the timer. A dumpling that looks cooked on its surface may still contain a dense floury middle if it was rolled too thick. Keep the simmer gentle and extend time as necessary rather than turning up to a destructive rolling boil.
Frequently Asked Questions
Are rolled chicken and dumplings made with raw chicken?
No. This version begins with 2 cups fully cooked shredded chicken.
How thick should I roll the dough?
About a quarter inch, then cut into strips roughly 1 by 2 inches.
Why do the dumplings break apart?
A strong boil, vigorous stirring, or excessive handling can damage the soft strips. Simmer gently.
Must I add the extra cup of broth?
No. Reserve it and add small quarter-cup amounts only if the mixture becomes too thick.
How do I check the dumpling center?
Cut one of the thickest pieces. It should be set throughout, without raw floury or gummy dough.
More Recipes to Try
- Creamy Chicken Noodle Casserole with Butter Crackers
- Green Bean and Potato Casserole
- Chicken Bacon Egg Noodle Casserole
- Roasted Parmesan Asparagus
Rolled Chicken and Dumplings with Milk and Butter Dough
Ingredients
For the Dumplings
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup butter, melted melted and slightly cooled
- 3/4 cup milk
For the Chicken and Broth
- 2 cups cooked chicken, shredded fully cooked before starting
- 4 cups chicken broth
Conditional Extra Liquid
- 0–1 cup additional chicken broth only as needed, added ¼ cup at a time
Instructions
- Whisk 2 cups flour with baking powder and salt. Stir in slightly cooled melted butter and milk to form a soft dough without extended kneading.
- On a lightly floured surface roll about ¼ inch thick. Cut approximately 1-by-2-inch strips.
- Heat the initial 4 cups broth in a wide pot until gently boiling. Lower dough strips in gradually, separating them with one careful stir. Reduce to a simmer, cover, and cook 10–15 minutes or longer until a cut thick piece has no raw dough center.
- Fold in fully cooked shredded chicken and heat to 165°F. If too thick, add reserved broth ¼ cup at a time, up to 1 cup extra, until spoonable. Serve in 4 bowls.
