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 OLD-FASHIONED 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.
CRAVING MORE RECIPES?
Originally published: April 2012
Updated photos and republished: May 2025
Chicken and Dumplings (+Video)
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.
I love this recipe! It is so simple and yet incredibly delicious and it is one of the few meals that I can make that all three of my children devour! I cook three to four boneless skinless chicken thighs in the air fryer while making the dumplings, then I cook the dumplings in the broth while I shred the chicken thighs, I add the shredded chicken thighs to the pot at the end of cooking and it works perfectly! thank you so much for the fantastic recipe!
Very easy and delicious.
Very, very good. Made exactly to the recipe. My wife and kids really enjoyed it
I’m a mom that works two jobs (it’s a tough economy out there!) & don’t get a day off to boil a whole chicken and make homemade broth although I would love to do that & so it upsets me when I read comments that say a real cook would make homemade chicken broth, etc. Not all mothers get that gift of time and it’s cruel to say things like that when we are not all blessed to be able to have time to do all those things. We still want to eat good food though & comments like that are very discouraging.
But I wanted my kids to have a taste of my childhood (at a price I could afford). This recipe was perfect! It tasted absolutely amazing & my kids loved it & it tasted like my childhood. Thank you from the bottom of my heart!
Oh Chelsea, thank you for taking the time out of your obviously busy day to leave this comment. I usually delete food snob comments like you’re referring to. I don’t allow that on my site for this very reason. They can spout that on the rest of the internet but not on a site I run and pay for! We don’t do judgement here and I’ve been in your very same shoes so I get it. To feed our children the best we can with the resources we have is all that matters. It is a very tough economy out there for many so please know I’m thinking of you and pray for easier times for you ❤️ Also, nothing makes me happier to hear when kiddos love a recipe!!
Hello, is the Dumplings dense and firm? we don’t like the fluffy dumplings. Can we use crisco or lard in place of Butter? Thank you so much, Sheila
I love this recipe- it is adaptable to personal tastes. I add fresh thyme and carrots. It’s one of my family’s most requested dinner.
Thanks so much !
I can’t wait. This is just how my mother made her dumplings!!!!!!!
This is now a new favorite in our family. The absolute best chicken and dumplings I’ve ever had! Thank you for sharing this. I made it exactly as you shared.
OMG! These chicken and dumplings are the best I have ever had. Just simple chicken and dumplings. I have always been scared to try to make my own dumplings. I figured they would be a mess. They were so easy and a game changer. I have probably made these three times in the last couple of weeks and shared with my neighbors. They keep hinting around for more lol. My 18 month old goddaughter loves them. Thank you so much for this recipe❤️
My very first time making this dish…hubby loved it and thx sooo much for sharing your recipe.
I come from a line of Cook’s, and Chef’s, my Father is slated for being one of the “First” Black Cook’s in the Army. Our Grandmother was a Cook, for a Big Italian Restaurant when I was a child. Our Mother, was an “Amazing” cook. A meal that she made, was our “FAVORITE”!! And it was,,, Chicken and Dumplings, I have tried my “best”!!! To make our Mother’s Chicken and Dumplings ♂️♂️. But it just would “not” even be close to her’s. Oh yeah, I forgot to mention, our Mother was Blind from birth. But an “Amazing” Woman, and Mother, worked everyday except for Sunday. Because that was the Lord’s Day, and the four of her children. Me and my three older Sisters went also. But, I have our Mother’s recipe, that she had from her Mother, our Granddaughter. “BUT,”♂️ I can’t read Braille, and God has called my Mother Home. But I found your recipe, and I “promise” you, since 2021, I haven’t had or “MADE” them like I have this morning. So I say Thank YOU, for letting me cook, and feed my family. A taste of my Mother, and just in case you doubt what I said about our Blind Mother. Just take a minute, to Google, Mother Hattie Mae Parrish. Oh Yeah, you now have, a Dedicated Follower
What a beautiful tribute to your family and Mother – how precious those memories are! Thanks so much Murdoc for commenting, I really enjoyed reading about your family and I am so thankful you had success with this recipe!
Thank you for sharing your beautiful story!! I made these tonight for supper…on a whim lol they’re delicious!!
Just like my Maw Maw in Georgia used to make. Thank you!
I use canned chicken, its faster.
Delicious and simple.
I LOVE this recipe! It is so easy but doesn’t “taste” like it was easy! I’ve searched for a good recipe for some time now and this one is on point. The only thing I do is add frozen mixed veggies and some extra broth because of that. It isn’t that it needs it it is just my preference to add veggies in without extra dishes or steps
Thanks so very much Valerie! I really appreciate that!
A family favorite! Super easy, quick and yummy!!
This is really good. I boil my chicken and add chicken broth powder or Better than Bouillon. Both come pre seasoned so that I don’t even have to season it. I usually have to add extra flour because my dough is sticky. This time I just put the extra dumplings in the freezer.
I have made these multiple times now and they are so good!!! The first time I did it I cut my dumplings too thick but now I have it perfected. I do add just a tad more chicken broth just to thin it out some but this recipe is perfect !! Thank you !!!
Ashli
can you freeze chicken and dumplings and for how long? my husband and I love them but we like to make.the full amount and.freeze soups.
thanks
Patty
I don’t recommend it. Dumplings continue to soak up broth and they get gummy unfortunately.
So good!!
My rating is for the dumplings. I always boil a chicken and make my own broth. I have tried for years to mimic the chicken & dumplings of my favorite country cooking restaurant and this is the closest I’ve ever gotten. The broth became creamy without any floury taste. The dumplings were firm but tender and did not fall apart. I placed the cut dumplings in a shallow bowl with the extra flour until I was ready to cook them. If I make any change, it is that I will not add the chicken back into the broth before cooking the dumplings. I’ll add them after the dumplings are cooked and leave on the heat just long enough to rewarm the chicken.
Thank you for your recipe. I have also bought the rotisserie chicken from Sam’s club and it taste fantastic in this recipe.
Can you freeze the raw dumplings
While waiting for the dumplings to cook, should the broth be at a simmer or a boil?
Most recipes call for dropping the dumplings into boiling broth and then turning down the heat to cook at a simmer.
Came to this recipe while searching for the dumpling ingredients and method. The single tip about being generous with the flour when rolling out was key! Thanks. I just wanted to add a couple tips. If I’m making my broth from scratch, I save the chicken fat and chill it, then use that in place of butter when making the dumpling dough. Also, if I have it on hand, I add a splash of cream at the end before serving, for extra decadence and richness!
The best! Everyone loves it
This is my favorite meal. Never made it because I feared I couldn’t do it the way my great grandmother made it. However, I braved it out and tried this recipe. I can’t believe it but it tasted just like my great grandmother’s recipe. Tears of joy as I don’t have that beautiful lady in my life anymore. Thank you for posting this recipe. It’s fantastic and forever a staple in our home. I’m one happy great granddaughter!
AMAZING!!
Hello. I’m sure home made flat dumplings are the best, but today I used a refrigerated pie crust. They were delicious.
I love this recipe! Very easy and super delicious. Very home style recipe.
Perfect. Love the flat dumplings!
Absolutely excellent – wouldn’t change a thing!
I made a triple batch this morning for our church’s graduation dinner. They were a huge hit!!!! And, super simple!!! Thank you for sharing this recipe.
This was a win for my family tonight. Very close to my little grandma & moms recipe. Easy and tasty. Thank you for sharing.
Mam, I’m so glad , you had this recipe here. My mom use to make this kind all the time. When I, left home, I hardly ever had any. Ther we wasn’t any Google search or computers or Mobil phones or emails. So you had to ask someone for the recipe, if mom or grandma didn’t have it.. You would be surprised, back then, how many people would not pass on their recipes. Even ac cuss you of making a recipe book and use there recipe, as my own. So I kind of experimented on my own but girlfriends helped out alot. Now I have gotten the real recipe, from an expert, you. THANK YOU, VERY MUCH.
can I replace the milk for the dumplings with half an half?
Is there a reason why? I haven’t tried it, I’m sure you could, I just can’t tell you my specific experience with it. 🙂
So very good! My favorite chicken and dumplings recipe!
The perfect recipe and just like I remember growing up. Thank you.
I have some leftover (2 cups) homemade cream of chicken soup and wondered if I can use it here.
I made this tonight, followed the recipe exactly and it was so easy and delicious!! Thank you for the recipe
So good! Made for dinner and the kids made the dumplings all by themselves! If little kids can do it & it turn out good – you know it’s good!
I’m going too
Why not
Just use plenty of flour and layer between wax paper
Love the recipe
can I freeze extra dumpling dough?
Yes!! I do every time I make them. I use mine within 6 months to be sure they still taste great.
Can you make the dumplings in the morning and keep in the fridge until time to cook in the evening?
They taste great! I’m hoping to use for a luncheon tomorrow, have you tried them next day?
Can the dough recipe be used for other recipes, such as baking?
What exactly are you wanting to use it for?
May be pie crust or cobbler?
I can’t believe you responded so fast, I am shocked!!! Thank you so much! I was thinking about baking it in strip’s like my grandmother did for a cobbler. She would make a crust and cut in strips, the bake it and and layer her fruit and bake it. It made the best cobbler with out it being soggy.
I was pleasantly surprised at how close these dumplings were to both my grandmother’s, both of whom made the absolute best chicken and dumplings. These hit very close to the mark. I’m not sure about the baking powder, don’t remember either of them using it and not sure how I feel about “puffy” dumplings. They used lard instead of butter and boiled a whole small hen, using all the meat and that was the flavor instead of store bought chicken broth. Having made those comparison’s and no longer having either grandmother to make this most coveted, comfort southern dish in my area, this recipe is a wonderful alternative and doesn’t disappoint. I will say the magic of the best flavor is not the day you make this fabulous dish, it’s the next day once the flavors have melded and the broth has thickened. Oh my goodness, what a difference in the taste and texture. Enjoying this recipe brought back so many wonderful memories, I will most definitely make this again and in this southern part of the country, we call it Chicken Pot Pie. (The dish in the pie shell with peas and carrots, with cream of something, was unheard of.) Thank you to the author of this recipe, definitely a keeper!!
These turned out great! I felt like I was back in my Grandpa’s kitchen (yep, it was my Grandpa who cooked – not Grandma LOL)
Is that you cousin?
This was excellent and the dumplings were great. I’m very filling and satisfying will definitely be saving this one and making it again.
Reminds me so much of my Moms. We all devoured it. Thanks so much