Chicken and Dumplings

Here's how to make classic chicken and dumplings! Start with a hearty chicken and vegetable stew, then add delicious homemade dumplings that cook up light and fluffy.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8


For the chicken and vegetables:

  • 3 to 3  1/2 pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat
  • 2 teaspoons butter or extra virgin olive oil, or a combination of both
  • Salt
  • 1 quart chicken stock (homemade is best)
  • 2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
  • 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
  • 1 large onion, roughly chopped (about 2 cups)
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/4 cup dry sherry or vermouth (optional)
  • 1 tablespoon heavy cream (optional)
  • 3/4 cup frozen peas, thawed
  • 1/4 cup minced fresh parsley leaves
  • Ground black or white pepper

For the dumplings:

  • 2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 3/4 cup milk
  • 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)


1 Heat the chicken stock to a gentle simmer in a medium pot.

2 Brown the chicken: In a large 8-quart or larger thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.

Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

brown chicken for chicken and dumplings chicken and dumplings brown the chicken first

3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.

Poach the chicken in the stock until cooked through, about 20 minutes or so.

Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

chicken and dumplings saute vegetables

5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

chicken and dumplings add flour How to make chicken and dumplings saute vegetables

6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.

Add a ladle of hot chicken stock to and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.

How to make Chicken and Dumplings add stock

Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.

Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

homemade dumplings whisk dumpling flour mixture homemade dumplings make dumpling dough for chicken and dumplings

8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.

easy chicken and dumplings drop homemade dumplings into stew how to make chicken and dumplings - form single layer with homemade dumplings

Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

how to make chicken and dumplings add peas easy chicken and dumplings stew

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  • Ingrid

    This is still my absolute ‘go to’ recipe – either the full chicken dumpling dish, or when I need a reliable dumpling recipe for other dishes. Absolutely delicious and true comfort food. Thank you for putting this out there…it’s one of my favourites!!!


  • Gloria

    The flavor is really good in this dish and the directions are easy to follow. The only adjustment I would make to the recipe is to half the dumpling portion. It takes up a lot of volume and while they turned out perfectly, in the end, you have more dumpling than soup (although maybe that’s the intention). I’m a big fan of soup though so I suppose I am biased. The best if you can eat it in one sitting as well.


  • Randi

    Spend a couple of hours making this according to the directions. The stew turned out good, however the biscuits were wierd, crumbly and tasted like straight flour. So I scraped them out and threw some prepackaged dough on top. That wasn’t good either. I think I’ll keep the base for the stew and just work on finding a good dumpling recipe.


  • Amy

    My kids and my husband loved it! Thanks for the recipe!

  • Jordan

    Turned out way too sweet due to the carrots. Not savory at all.


  • marianne

    This sounds soo good and I’m looking forward to making it. However there’s only the two of us. Halving the recipe is a possibility or freezing the leftover stew.
    The dumplings wouldn’t freeze well….right? I think I’d just have to make another batch when I reheat the stew?
    What do y’all think?

    • Emma Christensen

      Hi, Marianne! I think you could certainly cut the recipe in half — that should work just fine. And yes, if you want to freeze, I’d freeze just the filling without the biscuits. When you reheat it, make the biscuits then. Enjoy!

    • Maggie2

      I’ve been using this recipe for a long time – my kids love it. But there are only 3 of us, so I make a half recipe. Works just fine and tastes delicious!
      Sometimes I make it with leftover diced cooked chicken breast for a super-quick supper and it’s almost as good as the original. :)

  • Sallyjojo

    My husband has always talked about his mom’s chicken and dumplings. I have looked a long time for the right recipe, and this is it! He loved it! His mom passed away before I could meet her. I used leftover turkey and homemade turkey broth. The dumplings were wonderful! I did use all purpose flour , but subbed 4 Tbl cornstarch for 4 Tbl of the flour, I have an old book of substitutions that has served me well over the years! Thank you so much for sharing!


    • Elise Bauer

      I’m so glad you liked it Sally!

    • Katie

      I would love to know what the book of substitutions is called!

      • Sallyjojo

        It’s called, 1000 Cooking Substitutions, by Debbie Khoee. I bought it years ago at a library book sale! Good luck. I hope you find a copy

  • Kit

    Can I also add some potatoes and white beans? I read that these 2 veggies are high in potassium, my family has high blood pressure history so Id like to avoid it by eating more healthy food.

    • Elise Bauer

      Hi Kit, I haven’t tried adding potatoes and white beans to the dish, but if you do, please let us know how it works out for you! Thanks for the link to the Foods High in Potassium. My father has developed kidney issues and he actually has to avoid foods that are high in potassium unfortunately, so I’m very familiar with this list.

  • Liz Penney

    This has become a go-to recipe for family gatherings and everyone loves it! Sometimes I add potatoes.


  • Kate

    Is there a printer friendly version of this recipe? I am not seeing one, maybe I am missing it? Can’t wait to try!

  • Jennifer Bishop

    You need to make a portion size tab so anyone can condense the recipe portions to the size they need. But all your recipes sound wonderful.can’t wait to try one out when have a bunch of people over as it is myself and husband and we don’t eat much. Thank you

  • Jim

    Love this recipe! Thank you! (


  • Cathy

    I made this for dinner tonight. Followed the recipe to a tee except I only had thighs. My husband has never cared for Chicken and Dumplings…until now. Recipe was delightful – I made 1/2 since it is just the two of us and have enough of the stew for another meal. Thanks for the winner!


  • Lyn

    The perfect meal for today’s 36 degree weather. The fragrance brought my husband into the kitchen to see was cooking. The first bite took me back to my grandmother’s kitchen on snowy Saturday afternoon’s. Good, warm, filling, homemade food. Not having cake flour I substituted the following: for each cup of flour, remove 2 TBS flour and replace with 2TBS cornstarch. Then sift 5-6 times. Dumplings were tender. Have cake flour on the shopping list so I can try that next time. Love your recipes.

  • Lauri S.

    Making this tonight! Just so you know the shop ingredients link (which I LOVE BTW!) link is broken and adds a fish head curry recipe to the list.!

  • Jesse Freeman

    Best stew iv ever tasted, even better than my mother made.
    I gave it to my 80 year old neighbour . Returned with a empty bowl asking if she could have another helping.
    She said she has been trying to get that taste it reminded her of the stew her mother used to make

  • Cinzia

    Very good, I never have made dumpling before but the recipe made it easy to follow and they came out perfect ( my husband words ) the whole sure was perfect. Thank you !


  • Kay

    I have been making this wonderful recipe for several years now and love it every time! It is so delicious and comforting. I also always make it for family members when they are sick with a cold. It is the perfect cure! Thank you for this delicious website!


  • Christine

    Had rave reviews from some picky eaters!! Thanks for an easy recipe for a first timer!!


  • Blake

    I’ve made this recipe often – it’s a hit every time. Today though I took on the challenge of making it gluten-free (to support the diet needs of one of my family members). Not bad! I used Bob’s Red Mill brown rice flour – and I use buttermilk instead of the milk/melted butter combo. The dumplings held together and cooked nicely. They are just a tad on the gritty side, but the flavor is great. Thanks Elise for all your awesome recipes!


  • Sylvia Hom

    This recipe is absolutely the best chicken and dumplings I’ve had. It has all the ingredients that I usually have on hand – nothing fancy and no cream needed. I used homemade chicken stock that I had in the freezer and boneless skinless chicken breasts that are my family’s preferred chicken parts. I was truly amazed at the flavor and ease of cooking this dish. It brought the warmth of comfort food to our table.

  • First Timer

    Two questions: 1) Can I use buttermilk instead of regular (whole) milk for the dumplings, while still using cake flour? And 2) Your photos show a narrow, deep pot, I was thinking of using a wide, shallower 8 qt. dutch oven. How would that affect the dumplings, if at all? Thanks!

    • Elise Bauer

      Hello First Timer, typically you cannot easily switch out regular milk with acidic buttermilk. It can mess up the leavening. That said, it would be worth an experiment. You might want to look up a buttermilk dumpling recipe online and check to see how it compares with this one. My guess is that they may be using a small amount of baking soda instead of baking powder. As for the pan, I don’t think the wideness of the pan will make a difference on the dumplings. The most important thing is to just not uncover the pan while the dumplings are steaming.

  • Kath

    Hi Elise- I LOVE this recipe. I have made it 3 times this winter already! My partner requested a gluten-free version which I tried tonight using Bob’s gluten-free flour. It wasn’t bad at all, but the dumplings were a little chewy/gooey in comparison to the original version. I know this is off-label for this recipe, but just wondering if you have any tips on how to keep the dumplings from being gluey on the next go. Would adding cornstarch help? Cooking longer, etc? Please let me know if you happen to have any ideas (or if anyone else out there has tried this.). THANK YOU!

    • Elise Bauer

      Hi Kath, that is a great question! I’ve not made gluten-free dumplings so don’t know what to tell you. Perhaps someone reading this who makes gluten-free dumplings could weigh in with a suggestion?

  • Lady Vigilant

    These chicken and dumplings are truly divine and I plan to give quarts of them along with cornbread to my friends I exchange Christmas gifts with this year. I don’t add the cream and prefer to roll the dough out and cut in to strips with my pizza cutter. Each bite is a reverie of childhood meals at both my Southern Grandmother’s table. God Bless You for such a great gift in sharing this recipe!


  • Carina

    For a little time saver, I removed the skin from the chicken and began poaching the skinless chicken at the same time as rendering the fat from the chicken skin.
    I have made this recipe several times now and I love it every time! It’s so delicious!!
    I love to put chives in the dumplings :)

  • Blake

    Comfort food on steroids. Another home-run recipe. My family thanks you.

  • Janet B.

    Made this tonight and it was delicious. I added heavy cream and very dry sherry. Used chopped tarragon, chopped chives and chopped parsley. I thought it rather labor intensive but worth it. My dumplings were made with cake flour and were very light and fluffy.

  • Danielle da Silva

    Oh my God, this is goood. My husband even loved it, and he’s not overly fond of chicken. I used regular all-purpose flour and the dumplings turned out super soft ans fluffy. I also added 1 tsp of rosemay to the recipe and the flavor was just amazing.

    This will definitely be added to the rotation. Wish I could add a photo!

  • Author Unknown

    I’ve made this a couple of time, and both times I found it in desperate need of some acid. Possibly because I don’t drink and didn’t add the wine. Have you considered/tried making this with your preserved lemons to add some acid?

    • Elise Bauer

      No, but you might add a splash of lemon juice or vinegar if you want the acidic note.

    • Lyn

      I add a few squeezes of fresh lemon to almost every dish I make. Tomato based, sauces, cream soups, over veggies, chili. It brightens any dish.

  • Michelle

    First time making Chicken and Dumplings. My Louisianian husband loved it. I added garlic to the stew, and dried mint to the dumplings. Also, I didn’t have cream so I used evaporated milk. I added a pinch of sugar.

  • Tara

    I have made this a few times and last time I added to the 1 quart chicken stock,
    1 can of Cambell’s chicken noodle soup plus equal parts water to batch and not only zipped up flavor (salt) also adds noodles plus adds more liquid as there never seems to be enough. 2nd add was rosemary leaves, chopped up. Gives a hint of this spice that it needs in addition to thyme. And third change, was ‘skinless’ chicken thighs (bone in). Trust me when I say there is more than enough fat in chicken pieces to create rue and eliminates need to remove skin. Hope this helps, enjoy, great dish!

  • Leslie

    I love this recipe! It seems everytime I make it though, the 1 quart of chicken stock doesn’t end up being enough liquid. I am wondering if perhaps it IS enough but when I look at it, it doesn’t seem so. How much liquid do you want in the pot before you add the dumplings?

    • Elise Bauer

      Chicken and dumplings is more of a thick stew than a soup, so there doesn’t need to be a lot of liquid.

  • Sabrina

    Hi Elise, just wanted to let you know I’ve been making this recipe for two years now and it is a serious favorite. Thanks for sharing it!


  • Nina

    I made this dish tonight and WOW, it was a flashback to my childhood of my mothers chicken and dumplings. I’ve tried many different recipes trying to replicate my mothers. She never had a recipe, she did all her cooking from memory, so she always had a hard time trying to put them on paper. These dumplings have a terrific texture. Not doughy or falling apart but just right. Thank you so much for sharing this recipe!

  • Danielle Thurman

    Can this be frifrozenzen and re-heated? We are going camping in Colorado and I would love to make this for one of our dinners.

    • Elise Bauer

      Hi Danielle, I haven’t tried freezing and reheating it, but I don’t see why it wouldn’t work. The dumplings won’t be as perfect, but the stew itself should be fine.

  • Dee

    Absolutely down home delish. I’ve made this over and over again for years now. My roots are from all around down south and it’s almost exactly like my grandma’s. We use 2 quart chicken stock (instead of 1) to start in our stock pan and add a bay leaf to it. I have tried adding different dry herbs in the biscuits from thyme to our favorite Herbs de Providence. I’ve also had them not rise and be pasty because I didn’t notice before hand my Baking Powder was out of date. Home Cook Beware of that We have noticed when the humidity in my house is low around 38% I have to add a bit more than what’s called for in milk. I just splash and stir as little as possible until it looks right and turns out wonderful. All biscuits I make are like this in the winter… s.o.s for moisture here in the Midwest.
    I have an electric stove, wish it was gas. But because of this I’m very careful at the end of step # 5 to put the lid on and start on a low setting being patient to see what boil I get so I don’t burn the bottom of the soup while I can’t stir, or play funky funk with the stove knob for the next 15 min. My setting is usually 2 which is the lowest setting…crazy stove.
    I do freeze mine every time by removing the leftover biscuits, usually we just eat them. Then I get it cooled down to fridge temp so I can ladle it into a big freezer ziplock bag. Make sure it’s sealed really good and put it in the fridge flat, the space savers way… Thanks Rachel Ray for that one.
    Love everything about your site. It’s one of the first sites I choose to go when I’m feeling like finding something new or to remembering the cooking order of something old. Thank you so much for your recipes. Going to go have another bowl of Chicken and Dumplings now ;)

  • Jessica Abel

    My kids want me to make this every week. We loved it including my husband and he is the hardest to please. So, this a winner. Thank you.

  • MarryM

    Just another repetitive compliment here. Delicious! I halved the recipe and it came out great. Thank you Elise.

  • Melissa

    This is one of the best things I’ve ever eaten. I used the shredded remnants of a roasted chicken and added sliced cremini mushrooms, and it was so perfect for a cold night. Using the pre-cooked chicken and homemade stock I had in the freezer, this came together in around thirty minutes. I have a feeling my husband and I will be eating chicken and dumplings often this winter.


  • julie

    This dish was super good, but I couldn’t figure out for the life of me why on God’s green Earth you would say to discard the skin & bones. I left them in for more flavor. It worked.

  • Heidi Stone

    I made this for lunch today! Deelish!

    I only had BSCB, so I didn’t have the fat to work with from the skins. I used 4 T. butter and 1/4 c. flour. This is a small recipe for our big family though! I used 3 qt of chicken broth and doubled the veggies.

    VERY TASTY! Thanks for a great recipe!

  • Claudine

    Hello Elise, I too, have been a fan/ reader/ user of your amazing recipe collection for several years and have to thank you SO very much for this particular recipe. It is amazing, and blows away any chicken pot pie/ stew/ soup recipe I’ve ever had/ attempted. It’s SO flavourful and rich – I found that it didn’t even need the cream at the end. The roux with the rendered chicken fat and sherry appears to be the crucial keys. Thank you, thank you, thank you!

    So glad you like it! ~Elise

  • Brenda-Sue

    I made this tonight and followed the recipe to the letter. As someone who grew up with Acadian french “dumplings” which are flour water dropped dumplings that sink and are very dense and chewy, these dumplings were VERY weird at first. They are definitely light and fluffy. Like a boiled biscuit.

    However, this is probably the best thing I’ve eaten in AGES. Un-freaking believable! I have a new go-to recipe for chicken soup, chicken pot pie, chicken and dumplings, chicken noodle soup, and matzo ball soup. You just can’t beat this. It’s worth the work.

  • asma

    Wondering how the dumplings will taste on day 2…will they become soggy? Would it be better to make fresh dumplings on day 2?


    I think it would be much better to make the dumplings fresh on day 2, if you want to serve a dish that doesn’t taste like leftovers. ~Elise

    • Sherilyn

      We’ve eaten leftover dumplings for years . Love them. I’m from Tennessee and we don’t add anything to our dumplings other than salt and pepper. This is how my great grandmother and grandmother made them. I usually boil the chicken the night before and once chilled use the chicken fat in my dumplings as my grandmother did. I’ve also made my dumplings with buttermilk and they are delicious. I’m 62 and have never had dumplings with herbs. I plan to try your recipe,. I just found your site and love it

  • at mz_lexi

    omgeee i have been looking for a way to get fluffy chickn n dumplings like my granny used 2 make she passed b4 any1 could learn the key to a great dumpling is that they rise in the pot ppl who stir them just make gooey uncooked dough balls there is a diff btween that type of gooey n tha gooey that u make by letting ur dumpling absorb tha broth in your bowel of later mixed n tha pot (after they r cooked) thnk u 4 posting i cant wait 2 try this … i was shocked 2 read n learn that ppl use strip style dumplings i’m black n most black house holds ive been 2 cook them this way but like most thngs not every1 can cook so yes again they will come out nasty and un cooked

  • Karee

    I made this last night, and it was DELICIOUS! My friends must have thanked me 20 times for making it. Thanks for the great recipe.


  • Stacey

    I’m planning on making this tonight – but I’m starting with an already-cooked rotisserie chicken I got at Costco. There’s a bunch of yummy juice/grease in the bottom of the container that I can start with and once I take the meat off the bones, I can throw them in to make the broth. Any other suggestions?

  • Jessica

    I just made this. It was delicious! Great tip about steaming the dumplings–mine came out nice and tender.

  • Dan MacAndrew

    Ok, I’ve been using your recipes for awhile now and have never once posted even a simple thank you. From the Beef Bourguignon to Chili Con Carne to the Blueberry Buckle, all have been excellent and I’ve said nothing. Over time, you’ve become my go-to site that consistently delivers. From me? Nada.

    Last night I did the Chicken and Dumplings (with some revisions) and my wife said it tastes just like Grandma’s. Enough said. It’s time I owned up and gave credit where credit is due. Thank you. Thanks for all the amazing recipes you, your family and friends have shared. I am and will continue to be a loyal follower.

  • Marie

    This is an amazing recipe, as usual. Since the whole chickens were unbelievably expensive last week, I bought backs and bone-in breasts. 3 Chicken backs and 3 bone-in breasts were enough for this recipe (I used 4 breasts and had 1 left over). Amazing, and will definitely make again (and again).

    • Sherilyn

      We aways use dark meat. My sister found for .69 a lb. Even got it for .39 lb. The had sprinkled a rub on it, I just washed it good and no one knew the difference. I personally don’t like white meat although I have made with white meat before as it was on sale but did not have the rich flavor as dark meat.

  • donutty

    Another fantastic recipe, Elise. My family gobbled up the dumplings! Perfect for a cold, wet evening.

  • Harlee

    Thanks a bunch I am a learning cook and I think that this is prefect recipe for any one new cook or experienced cook. I know I will have to make this for my family again (because its so good). In a big family like mine theres not a lot to make food so recipes like this one are awesome. Thanks again

  • dorene

    Do you think this would freeze well? I’m looking for yummy comfort food to freeze in inividual portions for my mother in law who is getting out of the hospital. Thanks for the recipe.

    Hi Dorene, I honestly don’t know. I rarely freeze meals. But if you try it, please let us know how it works out for you. ~Elise

  • Precia

    Wow! This recipe is absolutely fantastic! I made this for my mother today because she was feeling a bit under the weather. She loved it and so did I! I have been cooking all of my life (17 years) and this is the best chicken dish I have ever made!

  • Monique

    The stew was amazing….the stock prep was well worth the work as it added flavors that canned stock couldn’t come close to replicating. I was, however disappointed with the dumplings. Light, fluff(ier) dumplings are not a problem. They were unusually bitter. I checked the dumpling recipe I usually use from my 1953 Better Homes and Gardens cook book and its very similar–thou it calls for all purpose flour and oil instead of cake flour and butter (which I used as you recommended). The new can of baking powder I used was “double acting.” I THINK I buy the same kind all of the time, but I am not sure. Do you think this could be the problem…?

    Hmm, not sure. Perhaps the cake flour was old? Anything off could have caused the dumplings to be bitter. ~Elise

  • Andrea

    This recipe was great. I know I could have taken shortcuts but I really enjoyed the process of your recipe and at the end of it I felt a sense of accomplishment (and was quite satiated by the result). The dumplings were divine. It was my first time cutting up a chicken (I probably could have done a better job) and my first time making a stock. Thanks!

  • Lynn Kessel

    This recipe is great. I have always thought of myself as the queen of chicken soup but I have never browned the chicken parts before. I will always do that in the future. The stock was golden brown and lovely. Thank you!!!!


  • Yeni

    I tried to make my first (American style) dumpling based on your recipe tonight. Since I never had proper dumpling before, I wasn’t so sure how the batter was supposed to look like. Is it wet or a bit on the drier side? Is the dumpling supposed to be dense inside? I actually bought bread flour, not the cake one. Does it make a difference? Thank you.

    Hi Yeni, the type of flour makes a big difference. Bread flour will make a denser, more structured dumpling because bread flour has more gluten than regular flour. Cake flour will produce a lighter, fluffier dumpling because it has less gluten than regular flour. If you make the dumplings with cake flour, as indicated in the recipe, the dumplings should be rather light and spongy. If you make them with all purpose flour, a little more dense. If you make them with bread flour (not recommended) even more dense. ~Elise

  • Randi Lynne

    Yesterday I tried your version of chicken and dumplings. I must say that they are vastly different from any Southern version I’ve ever had, but they were DELICIOUS! The texture of the steamed dumplings was much more pleasing than the typical boiled taste from other versions I have had. Also, I have never had dumplings with carrots and peas. I liked the inclusion of more veggies, though.

    Thanks for the great recipe!

  • Jill

    Since my husband I do not like dark meat I made this with chicken breasts and used chicken broth instead of the water. We both LOVED it!! It was DELICIOUS and the dumplings with the cake flour were light and fluffy. Will make again!! THANK YOU!

  • Gen

    Try adding chopped celery leaves to the dumpling batter or as garnish. I added it to my matzo balls and it helped tie together the flavor of the soup and the dumplings. Just an idea!

    • Sherilyn

      I always use the leaves in my chicken dressing sautéed with onion, I’ll have to try in my dumplings

  • Andy

    Elise –

    I made this today and it turned out great. Thanks for the recipe! Quick question… During the steaming of the dumplings, I had the burner on medium heat. I was (obviously) unable to stir the contents of the pot, so the bottom burned. It had no noticeable negative effect on the stew, but I’d like to learn to avoid it if I can. Any tips?


    What constitutes “medium heat” can vary so much on different stovetops. When we went to a powerful gas top we had to completely readjust our thinking. Medium on electric was similar to low on the gas. So, I would lower the heat. Also I would suggest making sure that you are using a thick-bottomed pan, so that the heat is more even. ~Elise

  • Suzanne

    We had this tonight and it was wonderful! I started with chicken broth I had made already the day before, and then simmered breasts and drumsticks from those chickens in the broth as per your recipe. That really adds a lot of flavor. Rave reviews all around!

    I have yet to be disappointed by one of your recipes, and this is getting to be my go-to recipe website.

    Thank you!

  • Dorothy

    Either I ate this when I was really hungry, or it”s the best thing I’ve ever made. Thank you so much.

  • Julie

    My husband and I discovered this recipe for Chicken and Dumplings and we couldn’t wait to try it. I followed the recipe just as its presented and it was by far the best I’ve ever found. Since finding your site every meal we’ve had over the past week has come from your collection of recipes and we are enjoying every meal. Thanks for sharing these great recipes!

  • Charley

    Hm…the stew turned out great (will definitely use for Chicken Pot Pie and the like) but the dumpling batter didn’t quite make it. I measured the 2 cups of flour with dry-measure cups – but I had to knead the dough for it to “come together.”
    Could you elaborate on the dumplings a bit?

    The dumpling dough should be “shaggy” like a biscuit dough. You should not have to knead it. If it isn’t coming together, sounds like it is too dry, add a little more milk. The reason it could be too dry is that we are measuring in volume here not in grams, and the standard cup measurement isn’t so standard actually. Also, sometimes people just scoop up flour with a measuring cup, which ends up compacting the flour too much in the measuring cup. The flour should be scooped lightly with a separate spoon into the measuring cup, and not packed down in any way, and leveled off with a knife. But in any case, if the mixture is too dry, add a teaspoon or two of milk. ~Elise

  • Soleado

    I made this tonight. It was delicious. :). This site has good recipes. :). The broth part is like a chicken pot pie, with the roux and veggies. So, if you’re wandering what it’s like – imagine chicken pot pie with dumplings. It was in the 70’s here today, but – it was just as good. :).

  • michellefromohio

    What an excellent recipe for dumplings! I used to use my Grandma’s recipe which were harder, rolled out and cut dumplings, and I must say I like these better. And so much easier to make! I will be making these again soon.

  • Alicia

    Wow! Wonderful recipe! No gooey, heavy, bisquick style dumplings here. Thank you! Had a ball making it and the entire pot was devoured.


  • Dan

    I am relatively new subscriber, so I made the Chicken and Dumplings as my first recipe from this site. They were fantastic, much better than from my childhood memories. Elise, thank you and please keep up the good work.

  • Cortney

    I made this tonight and OH MY GOSH… serious, delicious comfort food! We all loved it! Thanks Elise!

  • Phoebe

    Wonderful comforting dish on a snowy day! Thank you. I have never made chicken and dumplings, and I have only had the dish twice. Not as good as this. This was delicious and the kids liked it too!

  • Dana

    Chicken and dumplings is one of my all-time favorite meals. As soon as I saw this on your awesome site the other day, I knew I had to make it. Yesterday was the day, and these were the best chicken and dumplings I have ever had. This is my new go-to recipe for C&D. Thanks so much!

  • mma

    Is there a way (or recipe) to make the dumplings slightly chewy (think of the skin for Asian-style dumplings) instead of fluffy and biscuit-y? That’s the way I grew up eating Chicken and Dumplings. :-)

  • sarah

    Sorry, I’m in the south and I just can’t eat “drop”dumplings. It’s like eatting a big ball of paste. I use the rolled out strips of dough; they cook a lot faster too. If you don’t have time to make them (they are only broth or warm water and non self-rising flour), just buy the pastry strips in the frozen dough section of the grocery store(most stores down south have them). To get the basic “chicken and dumplings” I boil the chicken, when done remove the bones and return the meat to pot ,add 3 chopped boiled eggs, salt and black pepper to taste, bring to a rolling boil add pastry strips, stir slowly to keep strips from sticking together, cover reduce heat to low and cook at least 10 mins and then turn off heat and let sit covered for 20 mins. If broth is too thin, add a 1/4 cup of flour mixed with a little broth to thicken (before adding strips). If you want to add veggies, it’s your choice.

  • jessica

    I want to make chicken and dumplings. Have a true craving for them but the problem is that I work 7 days a week. I drive 2 1/2 hrs daily to and from wk. Normally its around 6 pm when I get home ( up and out of the house by 6am). Is there a really quick easy maybe crock pot verison I could try? I would really love for my girls to try chicken and dumplings for the 1st time.

    If you are pressed for time, I suggest breaking up the cooking for this recipe over two days. Make the stock and poach the chicken on one day, it hardly takes any work, just some time, which you can easily do while preparing another meal. Then on the second day, assemble the stew, which should take about 30 minutes. ~Elise

  • Bookwoman

    This sounds so good. I’ve tried and tried to make dumplings. An elderly neighbor told me she used sliced flour tortillas. They are PERFECT for our family as they stay tender without forming large pieces of bread. I love the flavorings included in the dumpling recipe. I figure they make all the difference.

  • Karen S

    What is the flavor difference of not adding the vermouth?

    Hard to describe if you don’t usually cook with vermouth. Vermouth adds a lovely note; if you have it, I recommend using it. ~Elise

  • Kay

    I grew up eating Chicken and Pastry (eastern NC), but people in other areas always called them dumplings. We rolled out the dough and cut it in strips like someone mentioned above. But we also let the strips dry out overnight before we added them to the chicken and broth. Delicious!

  • Lori

    Love Cook’s Illustrated. They save me time when I’m trying out new recipes.
    My Mimaw used to make chicken and dumplings, but hers were the flat type of dumpling. She made more of a butter pie crust, but only rolled it out to twice a normal pie crust thickness. Then, she would slice them into 2″ x 2″ strips and add them. I have always been a bigger fan of those types of dumplings, but love to put these fluffy ones into just more of a chicken broth. Kinda like Matzo balls, without the Matzo, for chicken soup.

  • tastyeatsathome

    Elise, the dumplings in this recipe are amazing! Perfectly light and fluffy. And I would have never thought to put parsley in them, but it lightens an otherwise heavy dish.

    I did modify your recipe according to what I had on hand, but the dumplings were just as written. My husband made Emeril Lagasse’s Turkey Gumbo Ya-Ya the other day, and there is always a lot of leftover spicy turkey broth from that recipe. I saved it and used it in this recipe, and I also had leftover turkey which I used, rather than boiling a chicken from scratch. But I loved the dish, and I will make it as you have it written in the future! Thanks for sharing!!!

  • Emily

    This was my first time hacking up and skinning a chicken, and the whole time I thought, “These chicken and dumplings really better be worth all this.”

    They were. This dish was phenomenal. Seriously the best chicken and dumplings I’ve ever tasted. It was worth all the time and effort.

    This will now be my chicken and dumplings recipe. Thank you, Elise. Your site is awesome, and I check it everyday. Keep up the good work!

  • easter freouf

    I tried this chicken and dumpling recipe and it was so good. I plan on making it again. Thanks for the recipe.

  • Yvette

    I have a quick version of Chicken and Dumplins, that I’ve always made. I tried this recipe, my hubby likes it better. Guess no more using canned biscuits for dumplins…waaa waaa ;) This recipe is very tasteful, and it will be replacing my old recipe. Appreciate you sharing it.

  • Dan

    Yes, but I like the hockey pucks. I have used the same recipe on different occasions to get fluffy dumplings as well as hockey pucks. What’s different to get them to turn into hard, gooey, stick-to-the-roof-of-your-mouth goodness? Is it time, temperature, thickness of gravy, covering, turning, what?

    Well, if you work the dough a lot by continuing to mix after the dough has already come together, that will make them thicker. And boiling them in the stew (cooking in an uncovered or partially covered pan) will keep them denser as well. ~Elise

  • Molly

    Thank you for this recipe! This is the first time I have made a gravy for my chicken and dumplings before and really enjoyed the extra flavor I got from the broth!

  • JoHunter

    I took ideas from this recipe but accomodated it for ingredients I had on hand. I already had bits of poached chicken so I diced up carrots, onions, potatoes, celery and sweated them for 15 minutes. Then I added the chicken gravy, chicken pieces and dumplings. Absolutely delicious, thanks a lot.

  • Jonathan

    I spent the day making this for my sick boyfriend, and he loved it so much! Far better than the traditional rice congee I learned how to make for the sick from my mother. I also indulged in this, and I will definetely be making this again, sick or not!

  • Ozzie

    Following is a chicken and dumpling recipe from my Mother (now deceased) from Oklahoma. The dumpling portion might be of interest to try since they are excellent (not hockey pucks by any means):

    (Use my Chicken Noodle Soup recipe and
    substitute dumplings for noodles)

    (1 ½ lb. Order)

    3 cups unsifted flour,
    2 eggs,
    2 egg whites,
    2 tbsp olive oil,
    2 tsp salt,
    1 tsp baking powder,
    tbsp’s of water as needed.

    Mix into firm, pliable dough. 10 minutes. Wrap in wax paper and let set for at least 10 minutes (preferably longer). Divide into 2-4 balls. Dust with flour. Roll into thin sheet (flour as necessary), slice into ½” by 3 or 4” strips. Slowly drop into boiling mixture while stirring.

    (12 QTS.)

    1 large chicken, extra backs & necks,
    12 chicken bouillon cubes,
    1 cube butter,
    2 tbsp dried parsley, crushed,
    2 tbsp dried shallots, crushed,
    2 tbsp dried leeks, crushed,
    1 cup diced carrots } ½ at start,
    2 cups diced celery } ½ in 2 ½ hours,
    3 cups chopped onions,
    Salt & pepper to taste.

    2 lbs medium (1/4” wide) noodles } last 20 minutes,
    (3 for very thick)
    1 Bay leaf,

    Bring water (*) to boil & simmer approximately 2 ½ hours.
    Remove chicken to cool. Dice chicken and return to pot for last ½ hour.

    Carrots, celery & onion ½ at start, ½ after 2 ½ hours.

    Total time approx 4 hours.

    (*) 9 qts for soup
    6 qts for dumplings (use 2 orders of dumplings)

    Hi Ozzie, thank you for posting your mother’s recipe. You must have come from a large family, this looks like it could feed a small army! :-) Seriously, it looks delicious, thank you. ~Elise