Y’all, my homemade Southern Chicken and Dumplings are on another level. In fact, it’s so delish, it won the The Kitchn’s Chicken and Dumplings showdown. It’s legit the best! My trick is using a rotisserie chicken which already has a ton of flavor and makes things much easier. I add fluffy, biscuit-style dumplings to a chicken stew filled with veggies and so much bomb flavor! This comfort food is a winner, literally, and it will be the best chicken and dumplings recipe you will ever try. Trust!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“This is OUTSTANDING! I’ve made it twice now as written and everything about it is perfect.”
—REBECCA
How to Make Chicken and Dumplings
Step 1: Add veggies and season with salt and pepper. Cook until veggies get somewhat tender and soft then remove and set aside until later.
Step 2: Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk.
Step 3: Whisk in stock, turn heat back up to medium and allow it to get smooth then bring to a boil then bring in shredded chicken and veggies in the mix.
Step 4: In a medium bowl, add flour, baking powder, salt and pepper and whisk together. Next, add in buttermilk, egg and melted butter. Mix until just combined. It should be thick.
Step 5: Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.
Step 6: Allow dumplings to cook and puff up without lifting the cover, then test dumpling by cutting in half. If it is all good, then sprinkle with garnish and serve it up boos.
Chicken and Dumplings Recipe
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Equipment
Ingredients
For the Chicken
- 1/2 cup salted butter divided
- 1 large onion finely diced
- 3 celery stalks finely diced
- 5 medium carrots peeled and finely chopped
- salt and pepper to taste
- 1/4 cup all-purpose flour
- 4 cups chicken stock make sure you use a flavorful one or add chicken bouillon cube to yours for additional flavor
- 1 rotisserie chicken shredded
For the Dumplings
- 1 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp black pepper
- 3/4 cup buttermilk
- 1 large egg
- 2 1/2 tbsp salted butter melted
- 1/3 cup chopped parsley for garnish
Instructions
For the Chicken
- Add ¼ cup of the butter to large pot over medium heat until melted.
- Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then remove and set aside until later.
- Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.
- Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
- Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken. Taste for seasoning and add final salt and pepper to taste.
For the Dumplings
- In a medium bowl, add flour, baking powder, and pepper and whisk together.
- Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.
- Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.
- Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.
- Scoop into bowls and sprinkle with parsley to serve.
Notes
How to Store and Reheat this Easy Chicken and Dumpling Recipe
Simply transfer any leftovers into an airtight container and pop it in the fridge. When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Or zap in the microwave, reheating servings in a microwave-safe dish for about 2 minutes stopping and stirring around the dumplings and stew in 30 second intervals until reheated. Done and Done!How long will it last in the fridge?
It should stay all good in the fridge for up to 4 days.Can I freeze?
For sure boos! Add leftovers to a heavy-duty freezer bag or to an airtight container and add the date. It should last about 3 months in the freezer. Just let it thaw in the fridge overnight before heating again.Nutrition
Recipe Tips
- Don’t Overmix Boos: Make sure you use a light hand for mixing the dumplings. This will keep them light and fluffy and not tough.
- Homemade Stock for the Win: If you have more time, go all in on a flavorful homemade chicken stock. It will kick that flavor up to new heights.
- Test your Dumplings: A super easy test for your dumplings is after the 20-minute cook time, cut into a dumpling and make sure the inside isn’t raw. After that, you are ready to enjoy!
They’re Lovin’ It! Here’s what They’re Sayin’:
“Wow!!! This is comfort-food at its best! I can’t believe how much flavor was in this…Girl, this is going in my favorite recipe file. I can’t get over how good this was.”
—MALINA
Ingredient Notes
- Rotisserie Chicken: I add store bought rotisserie chicken to my Southern chicken and dumplings to save a ton of time and effort. If you have time however, make one from scratch.
- Butter: I go with salted butter in this recipe but you can swap with unsalted and add in salt until it tastes how you like it y’all.
- Buttermilk: If you don’t have any, you can easily make it. Add 1 tablespoon of vinegar or lemon juice to each cup of milk. Let it curdle and thicken before using in the recipe.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
After about 20 minutes simmering the dumplings with the lid on, cut one open. The inside should be cooked through and not doughy in the center. Once the dumplings are cooked, you can dish it up!
You can definitely make the dumpling dough ahead of time and just pop in the fridge. You can also cook the stew ahead and reheat on the stovetop and assemble before you are ready to eat.
For sure boos. You can also bake chicken thighs or chicken breasts in the oven and shred them.
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This looks so good! I only have chicken breast. How many pounds should I use? Thanks!
I would use about 2 pounds at least.
You will basically need about 4 cups of shredded chicken
I made this tonight for my husband and son. They both loved it!!!!! I loved the flavor and ease of the dish and I was able to adapt it for my son’s multiple food allergies and made it egg and dairy free. We will definitely make it again. Thank you for the recipe!!
I’m so so glad you enjoyed it!!! What subs did you make for the eggs and dairy so I can let other followers know as well?
Love…Love..Love this recipe for chicken and dumplings. Not having to cook a chicken from scratch saves me so fun time. Will be making this often. Thank you,
Hooray I love it as well. So glad you enjoyed it.
Love chicken and dumplings. Will be trying this recipe..Cindy
I’ve made Chicken & Dumplings from scratch for many yrs. (don’t remember how or who I learned from) & it’s always been my favorite meal; Anyday or Season❤
Chicken and Dumplings are such a southern staple and this recipe looks amazing! So much flavor in one bite. YUM!
I love chicken and dumplings but am very picky about them being my grandmother spoiled me with her delicious dumplings; so I have high expectations being these are titled the Best Dumplings! I am totally excited about making this recipe for my family tonight and hope they love them as much as my grannies dumplings. I have to say they look fabulous in the pictures! I will be back to let you know how they turned out!
Have a fantastic day!
What a fabulous dinner! My whole family greatly enjoyed this one and I’ll definitely be making again soon!
Chicken and dumplings is one of my favorite comfort foods! I can’t wait to try this delicious looking meal!
This looks fantastic! Chicken and dumplings is one of my absolute favourites and I need to try your version. They biscuits look so light and fluffy!