This Homemade Chicken and Dumplings recipe adds hearty, biscuit-style dumplings to a rich, thickened chicken stew filled with vegetables, aromatics and so much flavor! This is pure comfort food. It is also the WINNER of The Kitchn Chicken and Dumplings Showdown!!
Don’t ask me when and don’t ask me how, but at some point in my life, Chicken and Dumplings became my go-to comfort meal. Through rough break-ups, week-long bouts of the flu and not-so-great work days, I’ve relied on the satisfaction that comes with a big ol’ bowl of this stuff.
Each bite is hearty and warms the belly until you’re lulled into a coma that can only be enjoyed by lounging on the couch.
The Heart and Soul of the Best Southern Chicken and Dumplings Recipe
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Stovetop Simmering
Dietary Info: Meat Lover’s Delight
Key Flavor: Rich, Hearty, and Herbaceous
Skill Level: Intermediate but made easier with rotisserie chicken
Sweet Highlights:
- Award-Winning Goodness: This isn’t just any chicken and dumplings recipe; it’s taken the crown in The Kitchn’s Smackdown, proving it’s a top-notch choice for this classic comfort dish.
- Biscuit Dumplings: Forget the dense, doughy dumplings you might know. These biscuit dumplings are light as air, fluffy, and just the right touch for our savory stew.
- Flavorful Stock: The base of our dish is a rich, well-seasoned chicken stock, ensuring every bite is packed with soul-soothing goodness.
- Hearty and Comforting: Each spoonful brings a warm embrace, making it the perfect pick-me-up or centerpiece for family gatherings.
- Culinary Adventure: While the recipe does require some attention and love, it’s a delightful cooking journey, with a rewarding, scrumptious end.
Ingredients
For the Chicken:
- Salted Butter: This is the golden start to our dish, ensuring everything gets cooked up in rich, buttery goodness.
- Onion, Celery, & Carrots: The holy trinity of veggies, finely diced and ready to bring freshness and depth to the pot.
- Seasoning Wizards: A dash of salt and pepper? Yes, please! They’re here to awaken the flavors and make them pop.
- Flour Power: This is our thickening agent, ensuring our stew is just the right consistency.
- Chicken Stock: The base of our magic potion. Go for a flavorful one or amp it up with a bouillon cube if you’re feeling extra.
- Rotisserie Chicken: Shredded and fabulous, it’s ready to dive in and bring the protein party to our bowl.
For the Dumplings:
- Flour, Baking Powder, Salt, & Pepper: These are the building blocks of our fluffy dumpling dreams.
- Buttermilk: It’s tangy, it’s creamy, and it’s going to make our dumplings irresistible.
- Egg: The glue that holds our dumpling world together.
- Butter: Because butter makes everything better, right?
- Parsley: Finely chopped and ready to garnish, it’s the final sprinkle of fun for our delightful dish.
Time Saving Tips: I add store bought rotisserie chicken to my chicken and dumplings to save a ton of time and effort. If you have time, make one.
How to Make Southern Chicken and Dumplings
Chicken Magic:
- Melt 1/4 cup butter; sauté onion, celery, and carrots with salt and pepper for 5-6 minutes.
- Remove veggies; melt remaining butter, whisk in flour until golden (8-12 mins).
- Whisk in chicken stock, add shredded chicken and veggies back. Let it thicken.
Dumpling Drops:
- Mix flour, baking powder, salt, and pepper. Stir in buttermilk, egg, and melted butter.
- Drop spoonfuls of dough into pot, cover, and simmer on low for 20 mins or until cooked.
- Serve in bowls, garnished with parsley.
How Do You Tell if Your Dumplings are Done?
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! Slip into your comfy clothes, scoop up every bit of goodness and don’t forget to go back for seconds.
Storage and Reheating
Storing and reheating this dish is super simple! Simply transfer any leftovers into an airtight container and pop it in the fridge, where it’ll stay good for up to 3-4 days.
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. Voila, it’s like you’ve just made it fresh!
Best Chicken Soup and Stew Recipes
Southern Chicken and Dumplings
Ingredients
For the Chicken
- 1/2 cup butter divided (or salted butter- should have salt)
- 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 tsp salt
- 1/4 tsp black pepper
- 3/4 cup buttermilk
- 1 large egg
- 2 1/2 tbsp 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, salt 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.
Chancey says
Just made this earlier in the week, and we have devoured it!
Samantha says
This is my go to chicken and dumplings recipe, I’ve made it numerous times and it’s always perfect! It’s the meal my niece always asks me to make when she’s visiting and I’m happy to oblige because it’s so delicious!
Amy says
This really is a GREAT Chicken and Dumpling recipe!
I’d like to make it for a potluck. Could you make the entire recipe a day in advance or should the dumplings be done the same day?
Jocelyn (Grandbaby Cakes) says
I would make the recipe without the dumplings in advance and then heat up and drop the dumplings the day of if you have time.
Dianna says
Outstanding outcome. Great recipe. These dumplings are so much more moist and fluffy than my old go-to Bisquick recipe. Sharing your recipe with my mom! I did leave them covered for 10 min then uncovered for 10 min. Does covering them the whole time improve them? I can’t imagine them being better. Small spoonfuls went far and covered the whole top of my pan with the amount in the recipe. This is a keeper! Thank you!
Eva B. says
Hubby said this is the best Chicken and Dumpling dish he’s ever had! I use salted Kerrygold butter, Italian herb rotisserie chicken, and Better than Bouillon chicken base which really elevates the flavors in this dish.
Jocelyn (Grandbaby Cakes) says
Hooray thank you so so much!
Summer says
so so good and comforting I had thirds thank you so much for the wonderful recipe
Yvonne says
My grandmother was from Alabama and when she would make chicken and dumplings, it was an all-day event. She would stew a whole chicken with the vegetables and then drop in the dumplings. I tried your recipe and was immediately impressed with the similarities in depth of flavor and texture obtained in the final result. There is nothing like a fluffy dumpling and creamy stew full of chicken. Thank you for sharing. This recipe is definitely worth 5 stars.
shay says
Made tonight n delicious i added a few seasonings to my dumplings and butter but this recipe was great
Eric says
This recipe is hands down the go to for me. Now if Grandbaby is seeing these messages I have to say when I substituted the chicken for turkey the day after Easter was a true hit.
Now I have to admit I am a big fan of air frying and instant pot that I made my own turkey broth in order to make this work. I did however add fresh sage to the dumplings and thyme (cuz ya can never go wrong with thyme). Thank you.
Terry says
Jocelyn,
This recipe has to be one of my favorites. So much favor. Thank you.
Loved that you cooked with your grandmother. I did as well. Special relationship for sure.
Learned most of my southern recipes from my grandmothers.
Cracklings cornbread was a favorite of mine.
Susan says
I would love to have your crackling cornbread recipe and surprise my husband with it!! He has fond memories of eating this type of cornbread when he was young. Thanks! Susan