Southern Chicken and Dumplings

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!! 

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A large pot of homemade chicken and dumplings recipe ready to serve

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.
A large bowl of easy chicken and dumplings from scratch with spoon


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.
Spoon digging into southern chicken and dumplings

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.
A large pot of chicken n dumplings ready to serve

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

A large pot of homemade chicken and dumplings recipe ready to serve

Southern Chicken and Dumplings

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!
4.41 from 191 votes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Main Course
Servings: 8 servings


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


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.


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.


Calories: 324kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 668mg | Potassium: 479mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7179IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 2mg
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Filed Under:  Chicken, Comfort Food, Dinner, Fall Recipes, Main Dishes, Southern Classics, Stovetop, Winter Recipes


  1. The stew is even better than Mama used to make. It’s def cause of the rotisserie chicken; rather than a long-simmered laying hen.
    And of course regional butter not that industrial brand. Although I couldn’t chose only organic ingredients, they are fresh and local. Just the bouillon cubes, chicken broth cubes, carrots & celery were organic. Used 1½ tbsp, olive oil, which marries well with butter…for many recipes.
    So this was just a trial, right? Next weekend for visiting family it will be over the top!
    Thanks so much!

  2. I made this gluten free by substituting 1:1 GF flour and everyone loved it! (I am the only one who is GF.) Thank you for sharing this recipe!

  3. I haven’t had chicken and dumplings since finding out I had celiacs disease 15 years ago. I decided to make your recipe because it sounds the most like I used to make. I used Better Batter Gluten Free Bread Flour. I used it for the roux and for he dumplings. It worked perfectly!!! The dumplings were airy and so yummy!!! Thank you for such a wonderful recipe!! I’ve found several of your cheesecake recipes I’ll be making too!! I’m so glad I found your site!

  4. So good! I used Better Than Bouillon which is my only go to for stock. Dumplings were so good too. Definitely a recipe to save and go back to.

  5. I cut the carrots into discs so that they become a prominent part of the finished stew. I also add some sugar and garlic granules to the broth. I like the addition of Better Than Bouillon as one reviewer mentioned. The flavor of that stock is what makes this recipe so comforting.

  6. Wow!!! This is comfort-food at its best! I can’t believe how much flavor was in this. I made it tonight, used a herb-seasoned rotisserie chicken, Kerrygold salted butter along with a Tbsp of canola oil to pan, and Better than Bouillon reduced-sodium chicken base. Girl, this is going in my favorite recipe file. I can’t get over how good this was.

  7. This is the recipe this southern boy has been searching for years. The dumpling style is exactly what I was looking for. Thank you so much.

4.41 from 191 votes (97 ratings without comment)

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