Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat and yummy strips of dough simmered in a yummy broth and tender chicken.
OLD-FASHIONED CHICKEN AND DUMPLINGS
There really is no other recipe that screams comfort food quite like chicken and dumplings. This meal will warm up and comfort any soul on a cold winter’s day! Want an easier version, be sure to check out my CROCK POT CHICKEN AND DUMPLINGS!
VIDEO INCLUDED:
ARE THESE CHICKEN AND DUMPLINGS LIKE CRACKER BARREL?
For those of you who haven’t eaten this style of Chicken and Dumplings growing up then you may have eaten it at a place like Cracker Barrel. It’s a humble dish for sure, but I think that is what makes it good. We’re going back to basics here today on The Country Cook. Maybe serve it with a side of HASHBROWN CASSEROLE. 
WHAT YOU’LL NEED FOR THIS RECIPE:
chicken
chicken broth
chicken broth
all-purpose flour
baking powder
salted butter
milk
HOW TO MAKE OLD-FASHIONED CHICKEN AND DUMPLINGS:
First thing you need to do is to cook the chicken. You can use a store bought rotisserie chicken for this if you like. Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the chicken and season with salt and pepper. Bake for about 45 minutes.
Some folks like dark meat with their dumplings, some like a combination of white and dark. Chicken thighs would work great for this as well. Go with whatever you like here. I had two large chicken breasts so I used those. Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you.
Look how easy and perfectly shredded. Just don’t leave it on too long or you’ll have minced chicken.
Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings. In a medium bowl, combine flour and baking powder. Then add in cold cubed butter.
You can combine it all using a fork or a pastry cutter. But the best way is really with your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
Now pour in the milk. You want to measure out a little less than a cup. Mix it all together.
Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour.
With a rolling pin, roll the dough out to about 1/4″ thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
Using a knife or a pizza cutter, start cutting out your dumplings into squares. They don’t need to be perfectly shaped. Remember, this dish is rustic and homemade so it should look like it.
Dust your dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
Bring the chicken broth up to a boil. Add in your shredded chicken and stir. Begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.
Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn’t have a doughy taste anymore.
Mmm. Mmm. Mmm. Happiness in a bowl.
Enjoy!
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat and yummy strips of dough simmered in a yummy broth and tender chicken.
Originally published: April 2012
Updated and republished: May 2019
OLD-FASHIONED CHICKEN AND DUMPLINGS
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat and yummy strips of dough simmered in a yummy broth and tender chicken.
Print Pin RatePrep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 348kcal
Ingredients
- 3 cups chicken, cooked and shredded
- 2 quarts chicken broth
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 2 tbsp cold salted butter, cubed
- 1 cup milk
Instructions
- Preheat oven to 350F degrees.
- Spray a baking sheet with nonstick cooking spray.
- Drizzle a little olive oil on the chicken and season with salt and pepper.
- Bake for about 45 minutes.
- Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
- In a medium bowl, combine flour and baking powder. Then add in cubed butter.
- Combine using your fingers, fork or pastry cutter.
- Pour in the milk. Mix it all together.
- Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
- With a rolling pin, roll the dough out to about 1/4" thickness.
- Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
- Using a knife or a pizza cutter, start cutting out your dumplings into squares.
- Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
- Bring chicken broth up to a boil. Add in shredded chicken and stir.
- Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
- Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn't have a doughy taste anymore.
Video
Nutrition
Calories: 348kcal | Carbohydrates: 35g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 1246mg | Potassium: 499mg | Fiber: 1g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 3.1mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
CRAVING MORE COMFORT FOOD RECIPES. CHECK THESE OUT!
CHICKEN AND DROP DUMPLINGS
CROCK POT CHICKEN AND DUMPLINGS
CHICKEN NOODLE STEW
CROCK POT CHICKEN AND GRAVY
CREAMY CHICKEN ENCHILADAS WITH WHITE SAUCE
CROCK POT CHICKEN AND RICE BURRITO BOWL
CROCK POT MISSISSIPPI POT ROAST
THE BEST INSTANT POT POT ROAST
HASHBROWN AND PORK CHOP CASSEROLE
I’ve been using this recipe for years now. I LOVE Cracker Barrel dumplings and this is the closest I can get. Super easy too.
Love hearing that so much! Thank you Katy!
Came out perfect!
Woo hoo!! Thanks so much Wen!
This was EXACTLY what I was looking for. I made a big batch of chicken stock this weekend, and had a bunch of leftover shredded dark meat chicken. I stuck to the recipe exactly, only adding around a cup and a half of defrosted frozen peas at 15 minutes, then cooked another five. This was a very easy recipe, and I can’t believe I made homemade dumplings on a weeknight.
used this recipe 4 times now,works great,easy to follow,good job!