Mamaw Shoemaker’s Chicken and Dumplin’s

homemade-chicken-dumpling-dt-720x479My great-grandmother made some of the most delicious chicken and dumplings. My dad would also make them and I still remember smelling them when he would cook them. I taught myself to make them and it brings back so many memories! I added my own spin on them, of course. This recipe doesn’t take a lot of time, and it will be sure to please!


  • 32 oz. Chicken Broth
  • 1 pint Heavy Cream
  • 2 cans canned biscuits, or you can use Joie’s Biscuits
  • 1 can Cream of Chicken soup
  • Salt and Pepper
  • 2-3 cups cooked chicken*


  1. Combine chicken broth, heavy cream, pinch of salt, and pinch of pepper in a dutch oven on medium heat and bring to slight boil. While the broth and cream are cooking, open the cans of biscuits. Flatten each biscuit and cut into quarters.
  2. When the broth and cream have reached a slight boil, add cooked chicken, cream of chicken soup, and biscuit peices. Cover with a layer of black pepper, and stir. Continue to cook for 10-12 minutes, stirring frequently.


*I use bagged, frozen pre-cooked shredded chicken usually because of time constraints. Just heat per instructions on bag.

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