Thickly flavored chicken broth, and, the dumplings, the traditional comfort food is stew-like. Its fluffy tiny clouds are made with quick flour, buttermilk, baking powder, butter, and eggs. They are mostly fried and partially steamed directly on top of the chicken stew. Here is an easy and simple recipe for Chicken and dumplings:

How To Make Chicken and Dumpling?

This chicken and dumplings recipe is really easy to make. To make this dish, you will need the following easy ingredients and guidelines:


Thickly flavored chicken broth, and, the dumplings, the traditional comfort food is stew-like. Its fluffy tiny clouds are made with quick flour
3.42 from 12 votes
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For Dumpling:

  • ⦁ ¾ teaspoon kosher salt
  • ⦁ ¾ cup buttermilk
  • ⦁ 1 ½ cups all-purpose flour
  • ⦁ Two tablespoons melted unsalted butter
  • ⦁ ¼ teaspoon pepper freshly ground
  • ⦁ Half cup finely chopped parsley
  • ⦁ 1 ½ teaspoons baking powder
  • ⦁ Half cup finely chopped chives
  • ⦁ One large egg

For Chicken:

  • ⦁ Two tablespoons vegetable oil
  • ⦁ Four chopped stalks celery
  • ⦁ Four sprigs thyme
  • ⦁ ¼ cup all-purpose flour
  • ⦁ One large diced yellow onion
  • ⦁ Two thinly sliced large leeks
  • ⦁ Six peeled and sliced medium carrots
  • ⦁ One tablespoon unsalted butter


  • Coat both sides of the chicken with pepper and salt. In the oven, heat the oil over medium flame. Sear chicken, until thoroughly golden brown. Cook for another five to eight minutes, just until the chicken is browned on the opposite side. Add all of the fat from the chicken into a measuring cup and place it on a large dish.
  • ⦁ Return two tbsp of grease to the pot, leaving all the browned bits in place. Combine the celery, onions, and half of the carrots in a large mixing bowl. Season with pepper and salt and simmer on medium heat, stirring often to scrape up all of the parts remaining to the bottom of the saucepan. Cook for about four minutes, or until the vegetables begin to soften. Add the chicken, thyme, and eight cups of water to the pan.
  • ⦁ Allow the chicken to cool on a platter or chopping board. Remove the stock from the pan and strain it.
  • ⦁ On medium heat, melt the remaining three tablespoons of chicken fat and one tablespoon butter. Sprinkle in the flour and whisk continually for two to three minutes, or until everything is pale lightly browned.
  • ⦁ Bring to the boil, whisking in the reserved chicken broth until no lumps are left. Sprinkle with salt and reduce to low heat to allow the carrots and leeks to cook.
  • ⦁ Add the meat to the pot after shredding it. Cook, stirring periodically, for ten to twelve minutes.
  • ⦁ Combine flour, salt, baking powder, and pepper in a medium mixing basin. Mix egg and buttermilk in a small bowl, then add to dry ingredients. Stir lightly to blend using a spoon.
  • ⦁ Put dollops of dumpling dough into the bowl with a spoon, spreading them as far apart as possible. Reduce the heat to low and cook for twenty minutes.
  • ⦁ Remove cover and divide among bowls; if desired, garnish with chives and parsley.

What goes well with a Chicken and Dumpling ?

Serve chicken and dumplings with cornbread, green beans, and a variety of additional side dishes. Now you can make this creamy delicious dish at home easily.


  1. Joan

    5 stars
    Looks so good

  2. Johanna Dee Evans

    chicken & dumpling recipe using rotisserie chicken & listed ingredients do not match the recipe that it is linked to. is there one that uses rotisserie chicken?

  3. Laura

    The chicken and dumpling recipe sounds delicious; however, there is no mention how much chicken to use? Help! Thank you!

  4. Donna

    3 stars
    This recipe is hard to follow. It does not tell you how much chicken and then it mentions in the oven, but talks about on the stove. I’m giving it a try and winging parts of it from past experience, but again, this is confusing.

  5. Nina Bramlett

    i love your easy delishuse Recipes

  6. Brett K Keller

    4 stars
    No mention of how much chicken? Whole chicken? I used like two pounds of skin on breasts with rib meat. Didn’t make enough drippings which is why I assume whole chicken. Also says to separate the carrots and assume add the other part with the leeks, but again never mentioned at all. I just added it all in to the pot at once, let it simmer for 10 min, added the roux, then the leeks and carrots for the last 20 min simmer before I added the dumplings. Oh I substituted Bacon Up (shelf stable bacon grease) where I was short chicken fat/drippings. My roux was all bacon fat and the butter

  7. Linda Clark

    Theses recipes looks so delicious and I want to make everything, I love to cook , thank you for sharing these awesome recipes, looking forward to looking daily and making new recipes.❤️

  8. Carol

    I love making chicken and dumplings. I’m going to try this recipe

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