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! And if you like flatter dumplings, make my chicken and rolled dumplings.
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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 recipes is simply perfect. It is a regular part of my chooking rotation. I have tried many many chicken and dumpling recipes and this is bt far the best.
Wow thank you Karin! So glad you loved it.
This recipe has become a staple in my house. It’s delicious and so easy to make. I absolutely love the homemade dumplings. I am a recipe snob, being from New Orleans most recipes I find bland, but this checks all the boxes.
Thanks, boo!
Thank you SO much for this recipe! My husband loves chicken and dumplings but I’ve been intimidated to make it (and have it be disappointing, even though I’m a decent cook!). But your recipe was so easy to follow and it came out so good. My husband even told me how good it was without me having to prompt him. My favorite tip of yours is to make sure to use a GOOD tasting chicken broth/stock, and to add chicken bouillon if not. I’ve learned the best thing is to keep a container of better than bouillon always in the fridge to bump up store bought broth, my homemade broth if needed, or anything if needed!
Awe, thanks doll! So happy to hear that you and your hubby enjoyed it!
This was so good! My grandmother and mother made theirs with rolled out dumplings and no vegetables, so that’s what I grew up on, but this turned out perfectly. The broth/stew part was incredible and the dumplings were delightful! Thanks for another great recipe, you’ve never steered me wrong.
This came out JUST like the video, which literally had me drooling. I’m talking EXACTLY like the video. I feel so accomplished! Thankyou so much for this amazing recipe and for making my day/evening 🙂
I’m so glad it turned out great for you.
It was a cool fall evening conversing with my husband about comfort food. He wanted soup. We go through the line of soups and I said chicken n’ dumplins. His eye lit up and that was comfirmation. It’s been over twenty years since I made some and even longer since I had my mom’s. With her gaining her wings a year earlier I came straight to Baby Cakes, found this receipe and added a little touch of my own. Let me tell you it was a hit; we ate on this for two days until it was all gone. I will make this again.
I’m so glad you enjoyed it.
Delicious. I scaled this down since I only had 2 thin chicken breasts to work with, and simmered them in chicken bouillion and water first, then cooled and shredded the meat. No buttermilk either, so I made a milk/vinegar substitute. I used unsalted butter, so it did need more salt than I’d usually use, and there is no such thing as too much black pepper in my house. I wrote this on an index card, and I’m glad I did, as it was very tasty and I will definitely fix this again. I like the addition of the vegetables to the actual dish instead of just simmering my chicken with them and using the broth while discarding the veggies. My drop dumplings turned out well, but the texture was a little bouncy with the egg, so I’d leave that egg out next time. I didn’t think they were going to work as the dough was very wet and loose, but it set up and cooked up just fine in the pot. I’d add some poultry seasoning to both the gravy part as well as the drop dumplings’ batter, as I felt like it just needed a little something else for flavor. This is a great recipe, and with just a couple tiny tweaks, I can make it my own. Preparing this was fun, and my husband and I enjoyed making (and eating) this one together. Thank you for sharing this tasty meal!
So glad you enjoyed this and made it your own.
Amazing! This is my go to chicken and dumplings recipe! So easy to make two batches and feed a crowd.
Hooray that makes me so happy. Thank you!
This recipe sounds delish, and can’t wait to try it. I want to cook some chicken breasts and thighs for this; how many total pounds of chicken should I buy, or how many cups of meat, should I add? Thanks! Love your recipes!!
Hi Beverly, for this recipe, you need about 1 1/2 lbs. I can’t wait to hear how much you enjoy it.
This recipe is the bomb! I parboiled some breasts and thighs, bone-in, with lots of onion, celery, carrots, and seasonings, and used the broth for cooking the chicken stew. Thumbs up from the family!! The dumplings were nice and fluffy–giving some credit to White Lily flour for that, (makes the best dumplings and biscuits) and lots of credit to Grandbaby Cakes for a fantastic recipe! ! Thanks for sharing a wonderful, Southern recipe!! We will have this many more times!!
Omg! THis was delicious! I added a little dried thyme and parsley because I didn’t have fresh. You could probably add garlic too, and it would be awesome. I’ve tried a lot of recipes (and sorry, I like to tweak them slightly), but this is definitely obe of the best recipes for chicken and dumplings that I’ve tried. Thank you, I highly recommend this dish, and have already shared it with others keep on sharing those delicious recipes!
Thanks so much, doll I appreciate it!