Southern Homemade Chicken and Dumplings Recipe: Comfort in a Bowl!

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Enjoy the ultimate comfort food with my Southern Chicken and Dumplings recipe. It’s got a rich, creamy stock, homemade dumplings, and a few easy shortcuts to make it simple!

There’s something special about a big pot of Chicken and Dumplings. It’s one of my favorite comfort foods because it fills you up and warms your soul. This recipe has fluffy, biscuit-style dumplings in a thick, flavorful chicken stew with lots of vegetables and spices. Every bite is cozy and satisfying, perfect for when you need a comforting meal.

Leftovers are easy to store and reheat! Just put any extra Chicken and Dumplings in an airtight container and keep it in the fridge for 3-4 days. When you’re ready to eat it again, warm it up slowly in a saucepan over medium-low heat, stirring occasionally until everything is hot and the dumplings are soft. It will taste just as good as when you first made it! Enjoy!

Southern Homemade Chicken and Dumplings Recipe

Southern Homemade Chicken and Dumplings Recipe

This recipe for Homemade Chicken and Dumplings features fluffy, biscuit-style dumplings in a rich and creamy chicken stew loaded with vegetables and packed with flavor. It’s the ultimate comfort food and even won The Kitchn's Chicken and Dumplings Showdown! Whenever I crave something warm and satisfying, this is my go-to dish. A big bowl of this makes everything better.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 325 kcal


For the Chicken Stew:

  • 1/2 cup Butter divided (use salted butter if you like)
  • 1 large Onion finely diced
  • 3 celery Stalks finely diced
  • 5 medium Carrots peeled and finely chopped
  • Salt and pepper to taste
  • 1/4 cup All-purpose flour
  • 4 cups Chicken stock use a flavorful one or add a chicken bouillon cube for extra taste
  • 1 Rotisserie chicken shredded

For the Dumplings:

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1/4 tsp Black pepper
  • 3/4 cup Buttermilk
  • 1 large Egg
  • 2 1/2 tbsp Butter melted
  • 1/3 cup chopped Parsley for garnish


Making the Chicken Stew:

  • Melt 1/4 cup of the butter in a large pot over medium heat.
  • Add the diced onion, celery, and carrots to the pot. Season with salt and pepper, then cook until the veggies are tender, about 5-6 minutes. Remove them from the pot and set aside.
  • Melt the remaining 1/4 cup of butter in the same pot over medium-low heat. Sprinkle in the flour and whisk it until it turns golden brown, about 8-12 minutes.
  • Gradually whisk in the chicken stock, making sure to scrape up any browned bits from the bottom of the pot. Turn the heat to medium and bring the mixture to a boil, whisking until smooth.
  • Add the shredded chicken and cooked vegetables back to the pot. Let the sauce thicken slightly. Taste and adjust the seasoning with more salt and pepper if needed.

Making the Dumplings:

  • In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
  • Add the buttermilk, egg, and melted butter to the dry ingredients. Mix until just combined; the dough will be thick.
  • Using a spoon, drop dollops of dough onto the simmering stew, spacing them out so they don’t touch. The dumplings will float on top.
  • Cover the pot and reduce the heat to low. Let the dumplings cook without lifting the lid for about 20 minutes. Check a dumpling by cutting it in half—it should be cooked through and not doughy. If needed, cover the pot and cook a little longer.
  • Serve the chicken and dumplings in bowls, garnished with chopped parsley.


  • If you don’t have a rotisserie chicken, you can use any cooked chicken you have on hand. Simply cook and shred chicken breasts or thighs before adding them to the stew. This is also a great way to use up leftover chicken from another meal.
  • For extra fluffy dumplings, be careful not to overmix the dough. Stir until just combined; overmixing can make the dumplings dense. If you prefer lighter dumplings, you can also fold in a teaspoon of baking soda to the dry ingredients.
Keyword Chicken and dumplings recipe, Homemade chicken dumplings recipe, How to make Southern chicken and dumplings?, Southern chicken and dumplings, Traditional Southern chicken dumplings

Nutrition Facts:

Calories325 kcal

Can I Use Store-Bought Chicken Stock?

Can I Use Store-Bought Chicken Stock?

Yes, you can absolutely use store-bought chicken stock! Just make sure it’s a good quality one with a rich flavor. If you find that your stock lacks a bit of depth, you can add a chicken bouillon cube or some bouillon paste to enhance the taste. This will make your stew richer and more delicious.

How Do I Know When the Dumplings Are Done Cooking?

The dumplings are done when they are puffed up and cooked through. To check, cut one dumpling in half. It should be fluffy and not doughy or raw in the middle. The dumplings should cook for about 20 minutes with the lid on. If they need more time, simply cover the pot again and cook for a few more minutes until they are fully cooked.

Can I Make This Recipe Ahead of Time?

Yes, you can make parts of this recipe ahead of time! You can prepare the chicken stew (without the dumplings) and store it in the refrigerator for up to two days or freeze it for up to three months. When you’re ready to serve, reheat the stew on the stove until it’s simmering, then drop in the fresh dumpling dough to cook. This makes it a convenient option for busy weeknights or for planning ahead.

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