Homemade Southern Chicken And Dumplings Recipe

My southern chicken and dumplings recipe is the one I make when nothing else will do. The broth is rich and creamy, the chicken is tender, and the dumplings are fluffy biscuit-style — not dense or gummy. This homemade version beats every shortcut version I have tried.

Why This Southern Chicken And Dumplings Works

The broth starts with a roux — butter and flour cooked together before adding the stock. That step is what makes it thick and creamy instead of watery. Most shortcut versions skip this and the broth never comes together properly.

Buttermilk in the dumplings activates the baking powder and creates a tender, fluffy texture. The dumplings cook directly in the simmering broth so they absorb flavor from the inside out.

Shredded rotisserie chicken speeds up the process without sacrificing anything. The chicken goes in after the broth is built so it stays tender instead of turning stringy from overcooking.

Ingredients

• 3 tablespoons unsalted butter
• 1 medium white onion, diced
• 3 stalks celery, diced
• 3 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 cups all-purpose flour — for dumplings
• 1 tablespoon baking powder
• 1/2 teaspoon salt — for dumplings
• 1/4 teaspoon black pepper — for dumplings
• 3/4 cup buttermilk
• 1 egg, lightly beaten
• 3 tablespoons unsalted butter, melted — for dumplings

What You Need for Southern Chicken And Dumplings

Unsalted butter — builds the roux that thickens the broth. Salted butter works but makes it harder to control the final salt level.

Low-sodium chicken broth — use low-sodium so you control the salt. Full-sodium broth combined with the seasoning in the dumplings can make the dish too salty.

Heavy cream — adds richness and body to the broth. Whole milk alone works but the broth will be thinner and less velvety.

Cooked chicken — rotisserie chicken is ideal. You need 3 cups of shredded meat. Leftover roasted chicken thighs or poached chicken breast both work.

Buttermilk — reacts with the baking powder in the dumplings to create lift. Do not substitute regular milk; the dumplings will be denser and less fluffy.

Baking powder — provides the rise in the dumplings. Check that yours is fresh — old baking powder produces flat, heavy dumplings.

All-purpose flour for dumplings — gives the dumplings structure. Do not overmix once the wet ingredients go in. Overmixing develops gluten and makes them tough.

How to Make Southern Chicken And Dumplings

1. Melt butter in a large heavy-bottomed pot over medium-high heat. Add onion, celery, and carrots. Cook for 5 minutes, stirring, until softened.
2. Add garlic, salt, pepper, and dried thyme. Cook for 1 minute until fragrant.
3. Sprinkle flour over the vegetables. Stir constantly for 1 minute until the flour coats everything and starts to smell nutty.
4. Pour in chicken broth gradually, stirring after each addition to prevent lumps. Bring to a boil, then reduce to a steady simmer.
5. Add whole milk and heavy cream. Stir to combine. Simmer for 5 minutes until the broth is smooth and slightly thickened.
6. Stir in shredded chicken and frozen peas. Taste and adjust salt.
7. Make the dumplings: whisk together flour, baking powder, salt, and pepper in a medium bowl.
8. Add buttermilk, egg, and melted butter. Stir just until combined — the batter will be thick and slightly lumpy. Do not overmix.
9. Drop heaping tablespoons of dumpling batter onto the surface of the simmering broth, spacing them evenly. You should get 12-14 dumplings.
10. Cover the pot with a tight-fitting lid. Cook on low simmer for 15 minutes without lifting the lid.
11. Remove the lid and check that the dumplings are cooked through — a toothpick inserted in the center should come out clean.
12. Serve immediately by spooning broth, chicken, and dumplings into bowls.

Southern Chicken And Dumplings Variations

Crockpot Chicken And Dumplings

Add raw chicken thighs, broth, vegetables, and seasonings to the slow cooker. Cook on low for 6 hours or high for 3 hours. Shred the chicken, stir in cream, and drop in dumpling batter. Cover and cook on high for 45 minutes until dumplings are set.

Bisquick Chicken And Dumplings

Replace the homemade dumpling batter with 2 cups of Bisquick mixed with 2/3 cup of milk. Drop by spoonfuls onto the simmering broth. Cover and cook for 15 minutes. The texture is slightly denser but the method is faster.

Chicken And Rolled Dumplings

For flat, noodle-style dumplings, mix flour, salt, and enough water to form a stiff dough. Roll to 1/8-inch thickness and cut into strips with a pizza cutter. Drop strips into simmering broth one at a time. Cook uncovered for 10-12 minutes until tender.

Instant Pot Chicken And Dumplings

Add chicken thighs, broth, and vegetables to the Instant Pot. Pressure cook on high for 15 minutes with a quick release. Shred the chicken, switch to saute mode, stir in cream and flour slurry, then drop in dumpling batter and cover with a glass lid for 12 minutes.

Tips for the Best Southern Chicken And Dumplings

• I never lift the lid while the dumplings are cooking. Steam is what cooks the tops — lifting it lets steam escape and the dumplings come out dense and wet on top.
• Drop the dumpling batter onto a simmering broth, not a boiling one. Hard boiling breaks the dumplings apart before they set.
• Do not overmix the dumpling batter. Stir just until the dry ingredients are moistened. Lumps are fine and actually help create a tender texture.
• Taste the broth before adding dumplings and adjust salt then. The dumplings absorb flavor from the broth, so a well-seasoned broth produces well-seasoned dumplings.
• Shred chicken into larger pieces, not fine strands. Larger pieces hold up better in the broth and give each bowl a satisfying bite.
• If the broth thickens too much before serving, add 1/4 cup of broth and stir gently around the dumplings.

Make Ahead & Storage

The chicken stew base can be made up to 2 days ahead and stored in the fridge. Reheat it to a simmer, then make fresh dumpling batter and cook them directly in the hot broth. Dumplings do not reheat well — they become waterlogged. Always cook them fresh.

Leftover chicken and dumplings keep in the fridge for 3 days. Reheat gently over low heat with a splash of broth or milk to loosen the sauce. The dumplings will absorb more broth overnight and become softer — that is normal and still tastes good. Do not freeze with dumplings in; freeze only the broth and chicken base, then add fresh dumplings when reheating.

Common Questions

Why are my dumplings gummy inside?

Gummy dumplings usually come from one of two things: overmixing the batter or lifting the lid during cooking. Overmixing develops too much gluten. Lifting the lid lets steam escape before the center sets. Stir the batter just until combined and keep the lid on for the full 15 minutes.

Can I use canned biscuits for chicken and dumplings?

Yes. Cut each biscuit into quarters and drop them into the simmering broth. Cover and cook for 15 minutes. The texture is softer and more bread-like than a homemade batter dumpling, but it works well in a pinch.

What makes southern chicken and dumplings different?

Southern-style uses fluffy drop dumplings made with buttermilk and baking powder, and a creamy milk-based broth. Northern versions often use rolled, flat noodle-style dumplings in a clear broth. Both are good — southern is richer and more like a stew.

Can I make chicken and dumplings without cream?

Yes. Use whole milk in place of both the milk and the heavy cream. The broth will be slightly thinner but still creamy. You can also stir in a tablespoon of cornstarch mixed with 2 tablespoons of cold water at the end to thicken it back up.

How do I know when the dumplings are done?

Insert a toothpick into the center of the largest dumpling. If it comes out clean, they are done. The dumplings should look puffed and matte on top, not shiny or wet. Cooking time is 15 minutes at a low simmer with the lid on.

This southern chicken and dumplings recipe is homemade comfort food at its best. Save it now and make it the next time you need a bowl of something warm and satisfying.