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Best Chicken and Dumplings EVER!

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Large blue stock pot filled with the best chicken and dumplings ever.

Chicken and dumplings is a dish that is close to my heart. My mom made the BEST chicken and dumplings ever and I’ve always known that this was a recipe that she just HAD to pass down to me.

Just like gumbo, everyone in the South probably has their own variation of chicken and dumplings. For example: My husband prefers his chicken and dumplings to be thick. My dad and one of my husband’s relatives prefers to only have dumplings in the pot and have their chicken on the side. And my mom always made her dumplings a little bit runnier, kinda like soup. I like ALL of the variations, I’m not a picky eater. But because I grew up with dumplings that had more “juice”, that’s how I prefer them and make them for my family.

Now, don’t get me wrong, my chicken and dumplings are creamy. It’s just that I prefer more liquid and like to drink the creamy broth. My husband likes to crumble his cornbread into his bowl of dumplings and eat it all together.

No matter which way you choose to enjoy my chicken and dumplings, one thing is for sure: They will be DELICIOUS!

helpful hints for the best chicken and dumplings ever:

  • If you prefer your chicken and dumplings to be thicker and with less juice, simply add less water.
  • If you want your chicken and dumplings to be crazy creamy, then substitute some of your water with more cream.
  • Some people prefer more dumplings than chicken. Just double the biscuit recipe and make more dumplings. (Just be sure to give a gentle stir during the cooking process so that none of your dumplings stick to the bottom of the pot.
  • To have the most tender dumplings that aren’t tough, don’t over mix your dough. As soon as the ball of dough comes together, put it onto a floured surface and roll out. The less you work on it, the more tender and perfect your dumplings will be.

best chicken and dumplings recipe

Pantry Items Needed:

  • 2 cups all purpose flour
  • 1/3 cup vegetable shortening
  • 1 can cream of chicken soup

Fridge Ingredients:

  • 1 cup whole milk
  • 12 cups of water
  • 1/2 cup heavy cream

Seasonings/Spices:

  • 1 Teaspoon salt (for dumplings)
  • 1/2 Teaspoon poultry seasoning
  • 1 Tablespoon chicken powder
  • Salt/Pepper to taste for broth

Protein Needed:

  • 5 Boneless, skinless chicken breast tenderloins (shredded, or chopped)

best chicken and dumplings instructions

Making the Chicken for the dumplings:

  • First, put chicken breast tenderloins in instant pot.
  • Second, pour 2 cups of water over the chicken breast tenderloins.
  • Third, put 1 Tablespoon of chicken powder in the instant pot with the chicken and stir.
  • Finally, cook the chicken breast tenderloins on the slow cooker setting for 2 hours.

Making the Broth:

  • First, pour the chicken broth out of the instant pot into a large stock pot.
  • Second, put in 1 can of cream of chicken soup.
  • Third, add 10 cups of water to the stock pot.
  • Next, add poultry seasoning.
  • Then, add salt/pepper to taste
  • Finally, bring the broth to a low boil.

Making the dumplings:

  • First, pour the flour into a large mixing bowl.
  • Second, make a well in the center of the flour.
  • Third, put 1/3 cup vegetable shortening in the well in the center of the flour.
  • Next, pour 1 cup whole milk into the well in the center of the flour.
  • Then, using your hands, squish the shortening and milk together until they are fully incorporated.
  • Next, add flour into the well little by little until all flour has been incorporated into the milk and shortening.
  • As soon as the mixture comes together, stop mixing and put the dough onto a floured surface.
  • Put flour on rolling pin and roll the dough out until it’s about 1/4 inch thick.
Steps for how to make the best dumplings.

  • Next, cut the dough into long strips.
  • Finally, cut the longs strips in half.

Putting it all together:

  • First, add the dumplings to the boiling chicken broth.
A woman placing dumplings into boiling chicken broth.
  • Next, add the shredded chicken breast tenderloins.
A woman adding boiled chicken to best chicken and dumplings ever pot.
  • Then, taste the dumplings/broth to check for seasoning and add any salt, pepper, or poultry seasoning that it may need. (Everyone has different tastes. My family is HEAVY on the black pepper with chicken and dumplings)
  • Let the dumplings cook on medium heat for about 15 minutes. (A low boil)
  • Stir in 1/2 cup heavy cream and taste one final time for seasoning.
A woman pouring 1/2 cup cream into pot of best chicken and dumplings.
  • Finally, enjoy with a pan of cornbread!

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Instant Pot

Rolling Pin

Large blue pot of chicken and dumplings.

Best Chicken and Dumplings Ever!

Jessie Thompson & Seasonal, Southern Living in Spanish
Chicken and Dumplings is the ultimate comfort food in the South! I don't know of a dish that reminds me of my mom and my childhood any more than this! The creamy broth, the fluffy dumplings, the shredded chicken! It makes for the most satisfying meal. Warming you up from the inside out with flavor and memories. This RECIPE is simple but more importantly, it is simply THE BEST!
5 from 1 vote
Prep Time 2 hours
Cook Time 15 minutes
Course Main Course
Cuisine American

Equipment

  • 1 Instant Pot
  • 1 Large Stock Pot
  • 1 Rolling Pin

Ingredients
  

Pantry Items Needed:

  • 2 cups all purpose flour
  • 1/3 cup vegetable shortening
  • 1 can cream of chicken soup

Fridge Ingredients:

  • 1 cup whole milk
  • 12 cups of water
  • 1/2 cup heavy cream

Seasonings/Spices:

  • 1 Teaspoon salt for dumplings
  • 1/2 Teaspoon poultry seasoning
  • 1 Tablespoon chicken powder

Protein Needed:

  • 5 Boneless skinless chicken breast tenderloins (shredded, or chopped)

Instructions
 

Making the Chicken for the dumplings:

  • Put chicken breast tenderloins in instant pot.
  • Pour 2 cups of water over the chicken breast tenderloins.
  • Put 1 Tablespoon of chicken powder in the instant pot with the chicken and stir.
  • Cook the chicken breast tenderloins on the slow cooker setting for 2 hours.

Making the Broth:

  • Pour the chicken broth out of the instant pot into a large stock pot.
  • Put in 1 can of cream of chicken soup.
  • Add 10 cups of water to the stock pot.
  • Add poultry seasoning.
  • Salt/pepper to taste
  • Bring the broth to a low boil.

Making the dumplings:

  • Pour the flour into a large mixing bowl.
  • Make a well in the center of the flour.
  • Put 1/3 cup vegetable shortening in the well in the center of the flour.
  • Pour 1 cup whole milk into the well in the center of the flour.
  • Using your hands, squish the shortening and milk together until they are fully incorporated.
  • Then add flour into the well little by little until all flour has been incorporated into the milk and shortening.
  • As soon as the mixture comes together, stop mixing and put the dough onto a floured surface.
  • Put flour on rolling pin and roll the dough out until it’s about 1/4 inch thick.
  • Next, cut the dough into long strips.
  • Then, cut the longs strips in half.

Putting it all together:

  • Add the dumplings to the boiling chicken broth.
  • Next, add the shredded chicken breast tenderloins.
  • Taste the dumplings/broth to check for seasoning and add any salt, pepper, or poultry seasoning that it may need. (Everyone has different tastes. My family is HEAVY on the black pepper with chicken and dumplings)
  • Let the dumplings cook on medium heat for about 15 minutes. (A low boil) (Stir gently every now and then to prevent sticking)
  • Stir in 1/2 cup heavy cream and taste one final time for seasoning.
  • Finally, enjoy with a pan of cornbread!
Keyword Chicken, dumplings

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what goes great with the best chicken and dumplings?

Cornmeal Fried okra

Asian Green Beans

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2 Comments

    1. Thanks so much! I’m so glad that you like it! This is the way my momma always made chicken and dumplings and everytime I make them it takes me right back to my childhood.

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