Southern Chicken and Dumplings

Chicken and dumplings is a Southern comfort-food classic of tender shredded chicken, a creamy broth and fluffy drop dumplings, made from scratch in one Dutch oven. This chicken and dumplings recipe serves six, and it takes about 1 hour 55 minutes from start to finish, most of it hands-off simmering.

You poach a whole chicken in broth, build a creamy stew with butter, flour and diced vegetables, and then drop a simple buttermilk dough over the top to steam under the lid.

Why This Chicken and Dumplings Recipe Works

Chicken and dumplings is simple, but a few choices decide whether the stew is rich and the dumplings are light.

• Poached whole chicken: Simmering the chicken in broth cooks the meat gently and adds body to the liquid you use for the stew. Bones and all, the chicken gives the broth more depth than boneless meat can.
• A roux-based, creamy broth: Cooking the diced onion, celery and carrots in butter and then stirring in flour thickens the reserved broth into a smooth, velvety base without any cream.
• Cold butter and buttermilk dumplings: Cutting cold butter into the flour and adding buttermilk gives a tender, biscuit-style dough that puffs as it steams.
• Make-ahead friendly: You can poach and shred the chicken a day ahead, which turns the final cook into a shorter job.

Ingredients and Substitutions

The full measurements are in the recipe card below. Here is what each ingredient does and what you can use instead.

• Whole chicken or thighs: A 3 1/2 to 4 pound whole chicken, cut into pieces, gives the richest broth and plenty of meat. If you prefer, use about 3 pounds of bone-in chicken thighs and drumsticks. Both options simmer in the same amount of time.
• Rotisserie chicken shortcut: For a faster dinner, skip the poaching. Shred about 4 cups of rotisserie chicken meat, sauté the vegetables, whisk the flour into the butter, and add 7 cups of low-sodium chicken broth in place of the reserved broth. Simmer the stew for about 15 minutes before you add the dumplings.
• Low-sodium chicken broth: A low-sodium broth lets you control the salt in the stew. Taste before the final seasoning, because the dumplings add salt too.
• Buttermilk or milk with lemon juice: Buttermilk gives the dumplings a slight tang and a tender crumb. If you do not have any, stir 2 teaspoons of lemon juice into 3/4 cup of milk and let it stand for 5 minutes before using it.
• Store-bought biscuit dough shortcut: Refrigerated biscuit dough can stand in for the homemade dumplings. Cut each biscuit into quarters, drop the pieces into the simmering stew, cover, and cook until they are puffed and cooked through, following the timing on the package.
• Parsley: Fresh parsley is optional. It adds a fresh note and some color on top.

How to Make Chicken and Dumplings

Follow these steps, and check the recipe card for exact measurements.

1. Place the chicken in a large Dutch oven with the broth, bay leaves, thyme, and 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 50 to 60 minutes, until the chicken is tender and reaches at least 165°F.
2. Move the chicken to a cutting board and discard the bay leaves. Pour the broth into a large bowl and set it aside (about 7 cups).
3. When the chicken is cool enough to handle, remove the skin and bones and shred the meat.
4. In the same pot, melt the 6 tablespoons of butter over medium heat. Add the onion, celery, and carrots and cook for 6 to 8 minutes, until softened.
5. Sprinkle the 1/2 cup of flour over the vegetables and cook, stirring, for 2 minutes. Gradually whisk in the reserved broth. Simmer, stirring often, for 8 to 10 minutes, until slightly thickened. Stir in the shredded chicken and the pepper, and season with salt.
6. For the dumplings, whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the buttermilk just until a soft dough forms, adding a little more if it looks dry.
7. Keep the stew at a gentle simmer and drop the dough by heaping tablespoons over the surface. Cover and cook for 15 to 18 minutes without lifting the lid, until the dumplings are puffed and a toothpick inserted in the center of one comes out clean.
8. Let rest for 5 minutes, sprinkle with parsley, and serve hot.

Tips for Light, Fluffy Dumplings

• Do not overmix the dough. Stir the buttermilk in just until a soft, slightly shaggy dough forms. Overworking develops gluten, which makes dumplings dense and chewy.
• Keep the butter cold. Small cold pieces of butter melt as the dumplings steam and leave tiny pockets that keep them tender.
• Do not lift the lid. The dumplings cook in trapped steam. Opening the pot lets the steam escape and can leave the center heavy.
• Hold a gentle simmer. A hard boil breaks the dumplings apart and can scorch the bottom of the pot. You should see small bubbles breaking the surface, not a rolling boil.
• Make sure the stew is hot when you drop the dough. Dumplings dropped into a lukewarm stew sink and absorb liquid instead of puffing up.
• Golden tops (optional): For golden tops, uncover the pot and slide it under the broiler for 2 to 3 minutes, watching closely. Use this only with an oven-safe pot.

What to Serve with Chicken and Dumplings

Chicken and dumplings is a filling one-pot meal, so side dishes can stay simple and fresh.

• Greens: Steamed green beans, sautéed greens, or a crisp green salad with a tangy vinaigrette balances the richness of the stew.
• Bread: A slice of crusty bread or a warm biscuit is good for mopping up the broth.
• Vegetables: Roasted carrots, corn, or buttered peas make an easy side.

If you like cozy chicken dinners, our Classic Chicken Soup Recipe is another easy pot to make, and our Best Chicken Recipes roundup has plenty of ideas for the rest of the week. You can also browse the full Soup Recipes guide for more bowls to cook through the colder months.

Storing, Reheating and Freezing

Let the stew cool slightly, then refrigerate it within two hours of cooking.

• Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
• Reheating: Warm the stew and dumplings in a saucepan over low heat, adding a splash of broth or water to loosen the sauce, until it reaches 165°F. The dumplings will be softer than on the first day.
• Freezing: Freeze the stew without the dumplings in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight, reheat it to a simmer, and make a fresh batch of dumplings to cook on top.

Common Questions

What is the difference between rolled and drop dumplings?

Rolled dumplings are made from a firmer dough that you roll out and cut into strips or squares. They cook up denser and chewier, similar to a noodle. Drop dumplings are made from a softer, wetter dough that you spoon directly onto the simmering stew, and they cook up fluffy and biscuit-like. This recipe uses drop dumplings because they are quicker and need no rolling.

Can I use rotisserie chicken for chicken and dumplings?

Yes. Shred about 4 cups of rotisserie chicken and add it to the stew with 7 cups of low-sodium chicken broth in place of the reserved broth. Skip the poaching step, simmer the stew for about 15 minutes so the flavors come together, and then add the dumplings. The stew will have a lighter body than one made from a poached whole chicken.

Why are my dumplings gummy?

Gummy dumplings are usually caused by overmixing the dough, dropping it into stew that is not hot enough, or lifting the lid while they cook. Stir the dough only until it comes together, make sure the stew is simmering before you add the spoonfuls, and keep the pot covered for the full cooking time.

How do I fix a stew that is too thin or too thick?

If the stew is too thin, simmer it uncovered for a few more minutes before you add the dumplings so it can reduce. If it is too thick, stir in a splash of broth or water. The dumplings will absorb some of the liquid as they cook, so the stew should look slightly looser than you want at the table.

Can I use boneless chicken breasts?

You can. Use about 2 pounds of boneless, skinless chicken breasts, poach them for 20 to 25 minutes until they reach at least 165°F, and shred them. The broth will be lighter than one made from bone-in chicken, so season it to taste.