½ cup frozen peas or corn
1 tsp garlic powder or onion powder
A dash of hot sauce or thyme for depth
Instructions
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C) .
Lightly grease a 9×13-inch baking dish (optional, but helps with cleanup).
Step 2: Layer the Chicken
Spread the pulled chicken evenly across the bottom of the baking dish.
Pour the melted butter evenly over the chicken.
Season lightly with salt and pepper .
Step 3: Make the Dumpling Batter
In a medium bowl, whisk together the self-rising flour and milk until smooth.
Slowly pour this mixture evenly over the chicken .
🚫 Do not stir! This is crucial — the layers will combine as it bakes.
Step 4: Add the Broth Mixture
In the same bowl (no need to wash it), whisk together the chicken broth and cream of chicken soup until well blended.
Slowly pour this creamy mixture over the top.
🚫 Again — do not stir!
You should now see distinct layers: chicken, butter, flour-milk batter, and soup-broth on top.
Step 5: Bake
Place the dish in the preheated oven and bake uncovered for 45 minutes .
You’ll know it’s done when:
The top is golden brown
The edges are bubbling
The dumplings are fully formed and fluffy
Step 6: Rest & Serve
Remove from oven and let sit for at least 5 minutes before serving.
The longer it rests (up to 10–15 minutes), the more the dumplings will set and rise — like magic!
🍴 Serve straight from the pan with a spoon — it’s comfort food at its finest.
Why This Recipe Works So Well
✅ Uses rotisserie chicken — saves time and adds deep flavor
✅ No dough rolling or dumpling dropping — just mix, pour, and bake
✅ Self-rising flour is the secret — it contains baking powder and salt, so your dumplings rise perfectly without extra leaveners
✅ Cream of chicken soup adds richness and consistency — it’s the shortcut hero
✅ Better the next day? YES! Flavors deepen overnight, and it reheats beautifully in the oven or microwave
