12 Ultimate Chicken and Dumplings Recipes for Every Occasion
Welcome to the definitive guide for chicken and dumplings, the quintessential comfort food that warms the soul and satisfies the appetite. Whether you prefer your dumplings light and fluffy like clouds or thin and chewy in the traditional pastry style, this collection offers a variety of techniques and flavor profiles. From slow-cooked classics to quick weeknight versions using rotisserie chicken, these twelve recipes provide step-by-step instructions to ensure your kitchen is filled with the aroma of savory broth and tender dough.
Classic Southern Rolled Chicken and Dumplings
This recipe focuses on the traditional Southern 'slick' dumpling, which is rolled thin and cut into strips for a dense, pasta-like texture that thickens the broth naturally.
Ingredients
- •1 whole chicken (approx 4 lbs)
- •2 cups all-purpose flour
- •1/2 teaspoon baking soda
- •1/2 teaspoon salt
- •3 tablespoons vegetable shortening
- •3/4 cup buttermilk
- •2 stalks celery, chopped
- •1 onion, diced
- •2 teaspoons black pepper
Method
- 1
1. Place the whole chicken, onion, and celery in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer for about 60 to 90 minutes until the meat is falling off the bone.
- 2
2. Remove the chicken from the pot and let it cool. Strain the broth and return it to the pot, seasoning with plenty of salt and black pepper to taste.
- 3
3. In a medium bowl, whisk together the flour, baking soda, and salt. Cut in the shortening using a pastry blender or fork until the mixture resembles coarse crumbs.
- 4
4. Stir in the buttermilk until a dough forms. Turn the dough out onto a heavily floured surface and knead it a few times to incorporate more flour if it is too sticky.
- 5
5. Roll the dough out until it is very thin, about 1/8 inch thick. Use a pizza cutter or knife to cut the dough into 1-inch by 3-inch strips.
- 6
6. Bring the broth back to a rolling boil. Drop the strips in one at a time, stirring gently to prevent sticking. Reduce heat and simmer for 15 to 20 minutes until the dumplings are tender and the broth has thickened.
- 7
7. While dumplings simmer, shred the cooled chicken meat and discard bones. Add the shredded chicken back to the pot for the final 5 minutes of cooking.
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Fluffy Buttermilk Drop Dumplings
If you prefer dumplings that are light, airy, and biscuit-like, these drop dumplings are the perfect choice. They steam on top of a creamy chicken stew.
Ingredients
- •2 lbs boneless skinless chicken thighs
- •4 cups chicken stock
- •1 cup heavy cream
- •2 cups flour
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1/2 cup cold butter, cubed
- •1 cup buttermilk
- •1 bag frozen peas and carrots
Method
- 1
1. Cut the chicken thighs into bite-sized pieces and sauté them in a large pot until browned. Add the chicken stock and bring to a simmer for 20 minutes.
- 2
2. Stir in the heavy cream and the frozen peas and carrots, keeping the mixture at a gentle simmer.
- 3
3. Prepare the dumpling dough by mixing the flour, baking powder, and salt. Cut in the cold butter until the mixture is crumbly, then gently fold in the buttermilk until just combined.
- 4
4. Use a large spoon or cookie scoop to drop rounded mounds of dough onto the surface of the simmering chicken mixture.
- 5
5. Cover the pot with a tight-fitting lid and do not lift it for at least 15 minutes. This allows the dumplings to steam and rise properly.
- 6
6. Check for doneness by inserting a toothpick into a dumpling; it should come out clean. Serve immediately in wide bowls.
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Old Fashioned Chicken Slicks
These are the ultimate minimalist dumplings, often called 'slicks' in the Mid-Atlantic. They are chewy, simple, and rely on a high-quality chicken broth for flavor.
Ingredients
- •1 whole chicken
- •3 cups all-purpose flour
- •1 teaspoon salt
- •1 cup warm chicken broth (from the pot)
- •2 tablespoons butter
- •Salt and pepper to taste
Method
- 1
1. Boil the chicken in a large pot of salted water until tender. Reserve 1 cup of the hot broth and keep the rest simmering.
- 2
2. In a large bowl, combine the flour and salt. Add the butter and the warm broth slowly, mixing until a stiff dough forms.
- 3
3. Divide the dough into smaller portions and roll each out on a floured surface until they are paper-thin.
- 4
4. Cut the dough into large squares or rectangles. Allow the cut pieces to air-dry on the counter for 30 minutes to toughen the dough slightly.
- 5
5. Remove the chicken from the pot and shred the meat. Bring the broth to a hard boil.
- 6
6. Drop the dried dough squares into the boiling broth one by one. Boil uncovered for 10 minutes, then reduce heat and simmer for another 10 minutes.
- 7
7. Stir the shredded chicken back into the pot and serve very hot.
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Slow Cooker Creamy Chicken Dumplings
This set-it-and-forget-it version uses refrigerated biscuit dough for a shortcut that results in incredibly tender and flavorful dumplings with minimal effort.
Ingredients
- •1.5 lbs chicken breasts
- •2 cans cream of chicken soup
- •32 oz chicken broth
- •1 onion, finely diced
- •1 can refrigerated biscuits (8 count)
- •1 teaspoon poultry seasoning
- •1 cup frozen corn
Method
- 1
1. Place the chicken breasts, cream of chicken soup, chicken broth, onion, and poultry seasoning into the slow cooker. Stir to combine.
- 2
2. Cover and cook on high for 4 hours or on low for 7 to 8 hours.
- 3
3. About 1 hour before serving, remove the chicken breasts and shred them with two forks, then return the meat to the slow cooker.
- 4
4. Open the biscuit tin and cut each biscuit into quarters. Stir the frozen corn into the slow cooker.
- 5
5. Drop the biscuit pieces into the slow cooker, pushing them down slightly so they are submerged in the liquid.
- 6
6. Cover and cook on high for the remaining 60 minutes. Avoid opening the lid during this time so the biscuits can cook through completely.
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Dutch Oven Herb Dumplings
Elevate your chicken and dumplings by adding fresh herbs like parsley, thyme, and rosemary directly into the dumpling dough for a fragrant, gourmet touch.
Ingredients
- •4 chicken thighs, bone-in
- •1 onion, sliced
- •3 carrots, sliced
- •6 cups chicken stock
- •2 cups flour
- •1 tablespoon baking powder
- •2 tablespoons chopped fresh parsley
- •1 teaspoon chopped fresh thyme
- •3/4 cup milk
Method
- 1
1. In a Dutch oven, brown the chicken thighs in a little oil until the skin is crispy. Remove chicken and sauté onions and carrots in the rendered fat.
- 2
2. Add the chicken stock and return the chicken thighs to the pot. Simmer for 45 minutes until the chicken is tender. Remove chicken, discard skin and bones, and shred the meat.
- 3
3. Prepare the herb dough by mixing flour, baking powder, parsley, and thyme in a bowl. Stir in the milk until just moistened.
- 4
4. Bring the liquid in the Dutch oven to a simmer. Add the shredded chicken back to the pot.
- 5
5. Drop rounded tablespoons of the herb dough onto the simmering liquid. Cover with the lid and simmer for 15 minutes.
- 6
6. Serve the dumplings with plenty of the vegetable-rich broth, ensuring each bowl gets a variety of colors and textures.
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Quick Rotisserie Chicken Dumplings
Perfect for a busy weeknight, this recipe uses a pre-cooked rotisserie chicken and simple flour tortillas to mimic the texture of rolled dumplings.
Ingredients
- •1 rotisserie chicken, shredded
- •48 oz chicken broth
- •1 can cream of celery soup
- •10 flour tortillas (fajita size)
- •1 teaspoon garlic powder
- •1/2 teaspoon black pepper
Method
- 1
1. In a large pot, combine the chicken broth and the cream of celery soup. Whisk until smooth and bring to a simmer over medium-high heat.
- 2
2. While the broth heats, cut the flour tortillas into 1-inch squares using a knife or kitchen shears.
- 3
3. Add the shredded rotisserie chicken, garlic powder, and black pepper to the pot.
- 4
4. Once the liquid is boiling, drop the tortilla squares in a few at a time, stirring constantly to ensure they don't stick together.
- 5
5. Reduce the heat to medium-low and simmer for about 15 to 20 minutes. The tortillas will soften and thicken the broth into a creamy consistency.
- 6
6. Taste and adjust seasoning before serving in deep bowls.
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Easy Drop Dumpling Soup
A lighter take on the classic, this version is more of a soup with small, tender dumplings that cook quickly and are easy for children to eat.
Ingredients
- •1 lb chicken breast, cubed
- •6 cups chicken broth
- •1 cup diced carrots
- •1 cup diced celery
- •1.5 cups flour
- •2 teaspoons baking powder
- •1/2 cup milk
- •2 tablespoons melted butter
Method
- 1
1. Sauté the cubed chicken, carrots, and celery in a large pot until the vegetables are slightly softened and the chicken is white on all sides.
- 2
2. Add the chicken broth and bring the mixture to a boil. Once boiling, reduce heat and simmer for 15 minutes.
- 3
3. In a small bowl, whisk together the flour and baking powder. Add the milk and melted butter, stirring until a smooth, thick batter forms.
- 4
4. Use a teaspoon to drop small amounts of batter into the simmering soup. The dumplings should be about the size of a marble as they will expand.
- 5
5. Cook uncovered for 5 minutes, then cover and cook for another 5 minutes to ensure the centers are light and airy.
- 6
6. Garnish with fresh parsley and serve immediately while the dumplings are at their peak fluffiness.
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Garlic Butter Chicken Dumplings
This recipe infuses the dumplings with rich garlic and butter flavors, creating a more decadent and savory experience than traditional versions.
Ingredients
- •2 lbs chicken thighs
- •4 cups chicken broth
- •2 cups flour
- •1 tablespoon baking powder
- •4 cloves garlic, minced
- •6 tablespoons butter, melted
- •1/2 cup milk
- •1 teaspoon salt
Method
- 1
1. Roast the chicken thighs in the oven at 400°F until cooked through. Shred the meat and set aside. Reserve any pan juices to add to your broth.
- 2
2. In a large pot, bring the chicken broth to a simmer. Add the shredded chicken and pan juices.
- 3
3. In a bowl, combine the flour, baking powder, and salt. In a separate small bowl, mix the melted butter and minced garlic, then stir this into the flour mixture along with the milk.
- 4
4. Mix until a soft dough forms. Drop by large spoonfuls into the simmering broth.
- 5
5. Cover the pot and simmer for 18 minutes. The garlic butter from the dumplings will leach into the broth, making it incredibly flavorful.
- 6
6. Serve with a sprinkle of fresh chives on top for a pop of color and extra oniony flavor.
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Buttermilk Chicken and Dumplings
Using buttermilk in both the broth and the dumplings adds a subtle tang and a beautiful white color to the dish, making it look as good as it tastes.
Ingredients
- •1 whole chicken, cut into pieces
- •1 cup buttermilk (for broth)
- •2 cups flour
- •2 teaspoons baking powder
- •1/2 teaspoon baking soda
- •1 cup buttermilk (for dumplings)
- •4 tablespoons cold butter
- •Salt and pepper
Method
- 1
1. Simmer the chicken pieces in water with salt and pepper until cooked. Remove chicken, shred meat, and reserve 6 cups of the cooking liquid.
- 2
2. Add 1 cup of buttermilk to the cooking liquid and bring to a very low simmer, being careful not to boil it too hard or the buttermilk may curdle.
- 3
3. Mix the flour, baking powder, and baking soda. Cut in the cold butter until it reaches a sandy texture.
- 4
4. Add the remaining buttermilk to the flour mixture and stir until just combined. The dough should be slightly wet.
- 5
5. Drop the dough into the pot using a spoon. Cover and simmer for 20 minutes without lifting the lid.
- 6
6. Gently fold the shredded chicken back into the pot and serve in warm bowls.
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Country Style Chicken Slicks
A very rustic and simple version that uses a high ratio of dumplings to chicken, perfect for feeding a large family on a budget.
Ingredients
- •1.5 lbs chicken breast
- •8 cups water
- •4 chicken bouillon cubes
- •4 cups flour
- •1 teaspoon salt
- •1.5 cups milk
- •1/4 cup vegetable oil
Method
- 1
1. Boil the chicken in the water with bouillon cubes until done. Shred the chicken and return it to the boiling liquid.
- 2
2. In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the milk and oil.
- 3
3. Stir until a thick dough forms. Turn out onto a floured surface and roll until extremely thin, almost translucent.
- 4
4. Cut into long, thin strips using a knife. Let them sit on the counter for 15 minutes to dry out.
- 5
5. Bring the pot to a vigorous boil and drop the strips in one at a time so they don't clump.
- 6
6. Reduce heat and cook for 25 minutes, stirring occasionally. The flour from the 'slicks' will create a very thick, gravy-like consistency.
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Instant Pot Chicken Dumplings
The fastest way to get traditional flavors. The pressure cooker infuses the chicken with moisture while cooking the dumplings perfectly in minutes.
Ingredients
- •1 lb chicken breast, diced
- •1 onion, chopped
- •2 carrots, diced
- •4 cups chicken broth
- •1 teaspoon dried thyme
- •2 cups Bisquick or similar biscuit mix
- •2/3 cup milk
Method
- 1
1. Add chicken, onion, carrots, broth, and thyme to the Instant Pot. Close the lid and set to Manual/Pressure Cook for 8 minutes.
- 2
2. While the chicken cooks, mix the biscuit mix and milk in a bowl to form a soft dough.
- 3
3. When the timer goes off, perform a quick pressure release. Open the lid and turn the pot to the Sauté setting.
- 4
4. Once the liquid is simmering, drop spoonfuls of the dough into the pot.
- 5
5. Place the lid back on (but do not seal it) and let the dumplings steam in the hot liquid for about 5 to 7 minutes on the sauté heat.
- 6
6. Turn off the pot and serve immediately. The dumplings will be incredibly soft and the chicken perfectly tender.
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Chicken Pot Pie Dumplings
All the flavors of a classic chicken pot pie, including the vegetables and creamy sauce, but topped with dumplings instead of a crust.
Ingredients
- •2 cups cooked shredded chicken
- •1 bag frozen mixed vegetables (peas, carrots, corn, green beans)
- •1 can cream of mushroom soup
- •1 can chicken broth
- •2 cups flour
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1 cup heavy cream (for dough)
Method
- 1
1. In a large saucepan, combine the shredded chicken, frozen vegetables, cream of mushroom soup, and chicken broth. Heat until bubbling.
- 2
2. While the base is heating, prepare the cream dumplings by mixing the flour, baking powder, and salt. Stir in the heavy cream until a soft dough forms.
- 3
3. Drop the dough by spoonfuls into the vegetable and chicken mixture.
- 4
4. Cover the pan and simmer on low for 15 minutes. Ensure the heat is low enough that the bottom does not burn while the dumplings steam.
- 5
5. The result should be a very thick, colorful stew with rich, cream-based dumplings that melt in your mouth.
- 6
6. Serve in bowls with a side of crusty bread if desired, though the dumplings are quite filling on their own.
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Wrapping Up
We hope this collection of twelve chicken and dumplings recipes brings warmth and comfort to your dinner table. Each variation offers a unique take on this beloved dish, ensuring there is a perfect match for every palate and schedule. Remember that the secret to the best dumplings often lies in not overworking the dough and letting them simmer gently until they reach peak tenderness. Happy cooking, and enjoy these hearty, homestyle meals with your family and friends.