Chicken and Dumplings
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.
An Old-Fashioned Southern Style Recipe
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.
The perfect recipe and just like I remember growing up. Thank you!
– Denise
Frequently Asked Questions
Absolutely! Use whatever cut of chicken you and your family enjoy! You could even purchase a store-bought rotisserie chicken to make this a little faster to prepare.
Personally, I like to serve with some sort of French Bread or Biscuits. If you want some more veggies with your meal, you could serve with a side salad or Green Beans.
For those of you who didn’t grow up eating this style of Chicken and Dumplings – then you may have eaten it at a place like Cracker Barrel. A lot of us grew up eating Chicken & Drop Dumplings. Flat dumplings are very basic and are meant to soak up the flavors of the broth. It’s an easy, comforting homestyle meal.
You certainly could. This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some peas and carrots if you prefer.
Absolutely, instead of roasting the chicken breasts, you can pick up a store bought rotisserie chicken.
You sure can! You can boil the chicken directly in the chicken broth if you prefer. You can even do this the old school way and boil a whole chicken in water to create its own broth (see my post on how to make Homemade Chicken Broth on how to do that.)
Chicken and Dumplings are best eaten the day they are made. You can store it in a covered container in the fridge; however, the dumplings will continue to soak up the broth and can turn gummy over time.
Ingredients Needed: (See Recipe Card Below For the Full Recipe)
- chicken breasts – you can use bone in or boneless or even chicken thighs
- chicken broth – if you have any sensitivity to sodium, you can get the low or no sodium option. Alternatively, if you really want to kick up the flavor, try making Homemade Chicken Broth.
- all purpose flour – my favorite brand of flour is White Lily but any brand of all purpose flour will work here.
- baking powder – it’s super important you make sure your baking powder is fresh. If it isn’t the dumplings won’t puff up at all.
- salted butter – it needs to be real butter and not margarine.
- milk – whole milk is best if you have it.
How To Make Chicken and Dumplings
Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. Bake for about 45 minutes. Chicken will reach an internal temperature of 165F degrees when fully cooked.
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. 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 or your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
Now pour in the milk. 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 the 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.
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Old-Fashioned Chicken and Dumplings
Ingredients
- 2-3 chicken breasts (about 3 cups of cooked chicken)
- 2 Tablespoons oil (avocado or olive oil)
- salt and pepper (to taste)
- 2 quarts chicken broth
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 Tablespoons cold salted butter, cubed
- 1 cup milk
- all purpose flour (for your counter and for rolling out the dumplings)
Instructions
- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
- Place 2-3 chicken breasts on the baking sheet. Drizzle 2 Tablespoons oil on the chicken and season with salt and pepper
- Bake chicken for about 45 minutes. Chicken will reach an internal temperature of 165F degrees when fully cooked. Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts chicken broth into a large pot and start warming it up on the stove top while you make the dumplings.
- In a medium bowl, combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Then add in 2 Tablespoons cold salted butter, cubed.
- Combine using your fingers, fork or pastry cutter. The butter should resemble tiny pebbles when combined well.
- Pour in 1 cup milk. Mix it all together.
- Dust your counter with a generous amount of all purpose 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 more 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 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. Then serve!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This particular version of chicken and dumplings usually does not have any vegetables added but you certainly could throw in some (like peas and carrots) if you prefer.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: April 2012
Updated photos and republished: May 2025
The best recipe I’ve tried in years! Thank you so much for taking me back to my childhood!!
This is now my only go to recipe for chicken and dumplings! I’m a southerner, born in Georgia, and THIS is the only way you should ever make dumplings. My family absolutely LOVED this very easy but very delicious stew.
Thank you for sharing your recipe.
Absolutely loved how this turned out. It was exactly what I was looking for. I was hesitant with the dumplings at first because they seemed very sticky. But after watching the video and using a LOT more flour on my counter, they turned out perfectly! We Will definitely be making this again.
I have made this twice now and wanted to share my input! My family and I are vegetarian so the first time I used soy curls and the second time I used chickpeas. Such a hit! I added an onion, garlic and carrots, and let the chickpeas simmer in the veggie broth. I added a little poultry seasoning to give it the “chicken” flavor. I ate this classic recipie growing up and really missed. It! So so easy and so delicious.
Allie – thank you so much! I always have so many vegetarians asking how they can make adjustments. Your comment will be SO helpful!
I loved this recipe
Hands down the best I’ve had since my MeeMaw – thank you!!
HI ! I made this the other day — Delicious ! Wouldn’t change a thing. I had lost my regular recipe so I’m happy to have found yours 🙂 Thank you!!!!! Val Schnur
delicious!
Made this several times, dumplings are just right! I make my shredded chicken in crockpot. I cook my dumplings first in the broth, then add shredded chicken at the end. That way they have ample liquid to boil in and shredded chicken doesn’t fall apart too much.
Love hearing that and you are so kind to come back and comment – thank you!
it tasted so good. I tasted it when it was done and yummers! can’t wait for lunch tomorrow.
Delicious recipe!
I made it according to directions except I used a rotisserie chicken.
The dumplings were my main reason for searching a recipe. I either made too many dumplings or not enough. The broth I created came from a slow rolling boil of the rotisserie chicken. I ended up pulling another quarter of broth to save so your directions would be put to the test! This recipe worked perfectly! Thank you!
Sounds absolutely perfect Maria! Thanks so so much for coming back to comment!
How a Southern woman my age has never made Chicken and Dumplings until tonight I do not know, but these were absolutely delicious and remind me of my Granny’s. My family loved them.
Brandi, I have been looking for quite some time for a recipe that doesn’t require shortening for the dumplings, and your recipe was perfect in every way. The instructions were so clear. The only thing I did differently was to chop my chicken into small pieces instead of shredding it.
For those who eat gluten free, I used King Arthur’s Measure for Measure and made no modifications. The recipe worked perfectly.
Thank you Brandi!
Miss Donna this made me so happy to read!! Yay!! You are so sweet to take the time to come back and comment – it made my day!
This recipe is so easy to make once you get the hang of it. Tonight I added carrots cut into coins and steamed in chicken bouillon to the pot. My daughter-in-love wants to learn how to make this delicious and inexpensive meal hands on. It will be my great pleasure to do so.
Thanks so very much Andrea! Love hearing that you enjoy this one!
delicious
The best dumpling recipe I’ve ever mimicked! My kids love it. My grandma would be glad I found something close to her delicious recipe.
I bet your Grandma would be proud Jason! Thank you for trusting my recipe and I am so thrilled your kiddos loved it!! I appreciate you taking the time to come back and comment!
We make this recipe all of the time. It is a family favorite, and I have shared it with others. So delicious, so comforting, and really fairly easy. Delicious!
Made this and it turned out DELICIOUS! I added a can of cream of chicken and a can of cream of Celery. I always make my Dumplings homemade though
Wonderful and just the way I like it!!
Thaks so very much Amy!!
Waiting the last 5 minutes until we can dive in. Most of my family has been sick so I’ve been making all the comfy sick foods! Reminds me of when I use to do dumplings with my grandma. Delicious!
Oh no! So sorry to hear everyone has been sick! This is just the thing to at least bring a little comfort when you feel so terrible!
Very very good! Simple is best. My family loved it
JUST LIKE MY GRANDMA MADE THEM!
My aunt who made the best chicken and dumplings I have ever eaten (and I am 84) would let her dumplings “set” for a few minutes before adding them to the pot. Thanks for all your great recipes.
Absolutely delicious! Everyone loved this recipe!
Tried these dumplings today and they were great! Such a very soft dough and the hint for a little extra dusting with flour was the perfect touch. I had to add salt because I don’t buy salted butter, tho. But that’s on me and these were awesome! Thanks!
This was so good!!! Thank you!!!
This is how I remember Chicken & Dumplings as a kid. My Mother would make a huge pot for the family. Thanks for sharing!!
I have tried many recipes to make this is my daughters and my grandads favorite it reminds all of us of the old old recipes.
This recipe is similar to my mom’s traditional Appalachian chicken and slickers except we use the chicken stock for the dumplings instead of milk and chicken fat in place of the butter or shortening, also use a teaspoon of baking powder and roll the dumplings thinner, about 1/8 inch.
It really knocks it up a notch or two in flavor.
First time making it and it was delish! Will become a staple in my house.
Exactly how I want my chicken and dumplings to taste! The ultimate comfort food, reminds me of Cracker Barrel but better!! Don’t be afraid to sprinkle a little flour in the pot to thicken as needed 🙂
this is my go to recipe for this yummy country style comfort food
The absolute best chicken and dumplings. So comforting and everyone ate all that I made. I should have doubled the recipe LOL
Love it! I also added a can of cream of chicken soup and they are perfect!
The real deal! We knew it as “Chicken Pot Pie” (because of the pot?). As a true, blue Southerner, we had this as a side dish every Sunday at family dinner, made by my Great-Grandmother, born 1889. STILL my most favorite comfort food with the fondest memories of her. Perfect as is – exactly how she made it. Thank you so much for this recipe!
These are the best chicken and dumplings ever! My Grandma used to make this type of chicken and dumplings and I never thought I’d be able to make them as good as her. Thank you so much for this recipe – it was easy for me to understand and you honestly explain and teach everything so well. I felt like my Grandma was in the room with me. I have made so many of your recipes and I absolutely trust all of them. Blessings
Love this recipe thank you
Chicken and dumplings are one of my favorite things to make. This is a great recipe for a very easy and delicious meal. I had to add a bit more flour to my dumpling mixture as mine was way to sticky to roll.
I added a few bay leaves, dried thyme, oregano, basil, oregano, and parsley seasonings to my broth only because I just love the flavor profile of this. I also sprinkled some onion and garlic powder to my chicken before cooking it. The flavor was phenomenal!!
Absolutely love, love, love this recipe!! Tastes exactly like my Mee Maw used to make us. Thank you for the amazing recipe and memories!
They were delicious melted in your mouth
Thank you Diane!!
dude I love this recipe
Very tasty!!
We have greens- turnip salad and mustard— deviled eggs and hush puppies. Comfort food at its best. Thanks for this recipe and your chicken broth recipe
First time making homemade dumplings and I was surprised how easy it was! I wanted to add veggies but decided to keep it simple and traditional. My husband said it was like his grandma’s. We ate them with warm, buttered dinner rolls. Thank you for the recipe, this one is a keeper!
*My couple of tips: if you don’t want to roll your dough on the counter, simply line it with parchment paper. Breaking it up in two or 3 lumps, makes the dough easier to manage. If you’re like me and don’t own a rolling pin, use a wine or another glass bottle, just dust it with flour as needed.
Thanks so much Shayne. I see what you’re saying. It seems to only happen when the jump to recipe button has been used and not when you just scroll down to the recipe card. Thanks for bringing it to my attention so I can work on that!
they where awesome
I made this recipe. My mom grew up in tennessee and this is the closest thing I’ve found to her recipe passed down generations from the women on her side. I’m a dumpling girl with the chicken taking the back seat so this was the perfect amount of chicken for me. Thanks so much for this great recipe! If you’re a true southern woman, this is the dumpling recipe you’ve been looking for!
Great recipe added celery onion peas and carrot
So glad to hear that Tony – thank you!
Excellent!!! Just like Grandmas! Easy to prepare. Resemble (The Cracker Barrell’s)—Yes.
Thanks so very much Terry!! I appreciate you taking the time to come back and comment!
very good and easy to make. EXCELLENT !
Thanks so much John!
I am pretty sure this recipe has changed. I used to make dumplings from this recipe and I could have sworn that the ratio for mild said: “Slightly under a cup”. These measurements made the dough very soupy. For those reading this, don’t use the full cup of milk.
What I did to make it my own and slightly better health-wise – I cut carrots and celery and cooked them in the stock. I also used my homemade veggie broth. I like a soupier dumpling and I felt like there was not enough liquid in this recipe. I used 4 cups of chicken broth and then I used 6 cups of veggie broth. My husband even said it was the best dumplings that he ever had!
Hey Dacey – thanks for commenting! This recipe hasn’t changed. I have updated the photos but this recipe is my tried and true. Southern dumplings are made by feel. Some people measure too little flour and some measure a little too much – just depends on how you measure (scoop and clean the top with a knife or just dip and shake to remove excess) so sometimes you get a little more or little less with the flour. This is a forgiving recipe so just add a little more flour or little more milk as necessary to get the right texture. Hope that helps!
These were absolutely fantastic. Some of the best I’ve ever made!
I love making homemade chicken and dumplings,you can make it your own recipe by adding a lot of different ingredients.
This is sooooo yummy! I did half chicken stock/ half broth and boiled my chicken in my Dutch oven with a bay leaf and some seasonings. I CANT STOP EATING IT !!! Thank you for the recipe
Easy and tasty
Thanks Scott!
5 stars – every single time. This is true chicken and dumplings right here. The real southern folks know! Perfection!