Chicken and Dumplings

It’s starting to get cold out and there is nothing better than a warm bowl of thick, satisfying chicken and dumplings! This is Paul’s favorite meal that I make, and let’s be honest, its mine too!!

I had scoured the internet; Google, Facebook, and Pinterest, trying to find an easy but delicious recipe for chicken and dumplings. Other recipes were either too watery, the dumplings were so small they would basically disintegrate, or there was so much extra stuff like peas and carrots that it took away the taste of the actual chicken and the dumplings.

So, I came up with my own using none other than Schoentrup Farms ingredients or otherwise local ingredients where possible.

To start, I made my own broth. Have you ever had homemade broth? You’re probably thinking.. “No way am making broth! I do not have the time, Olivia you are crazy if you think I can be a super human.”

Well… you’re wrong.

1. You are super human because you buy the best meat products for your body from your local farmer.

2. This is super easy! Bear with me!

You ready for this…? Click here to see my broth recipe!

What did you think of that broth recipe?! Super easy right? I love it when you can just turn things on and leave it to do its thing. Now that you have the broth. Let’s look at the chicken and dumplings recipe.


  • 4 Large Schoentrup Farms Chicken Breast
  • 1 Can Jumbo Pillsbury butter biscuits
  • 1 12 oz can Cream of Chicken
  • 32 oz Chicken Broth
  • 1 ½ Cups of Milk
  • ½ tsp poultry seasoning
  • ½ tsp black pepper
  • ¼ cup butter
  • Thickener: ¼ cup flour + ¾ cup milk

**Pictures illustrated below.

  1. Shred cooked chicken, sit aside for later or cook it while do the other stuff
  2. In a large pot, combine the broth, cream of chicken, and milk. Whisk together until dissolved. Add poultry seasoning and black pepper.
  3. Bring to a full boil then add butter. Reduce to a simmer.
  4. Once butter is completely melted, start adding pieces of biscuit. I cut each biscuits into 6 pieces varying in size. Drop them in one piece at a time.
  5. Once all biscuits are added let them boil slightly while you make the thickener.
    1. To make the thickener, combine the ¼ cup flour and ¾ cup milk in a bowl or measuring cup. Whisk until uniform.
    1. Slowly stir in the flour/milk mixture. If the soup does not become a thickness to your liking, make another mixture and repeat.
  6. Once the soup is thickened, add the chicken and stir evenly.
  7. Fun fact: if you have left over dough, you can sprinkle brown sugar and cinnamon over them and bake for nice little dessert.

Note: we drink raw milk so the milk and butter (yes, homemade butter! Yum!) in this recipe are additionally packed full vital nutrients that leave us feeling full and nutrient dense! If you want to learn more about our raw milk journey, click here.

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