Best chicken and dumplings ever

Best Chicken and Dumplings Ever!

For real though… this dish is good.

(And yes, my mom really does love it!)

How to make it

First, go on and mix up the dumplings. When they’re ready to go, cover them with a clean kitchen towel and set ’em aside.

(My opinion based on my own experience in the kitchen is that dumplings taste better if you allow the dough to rest a while, so I always mix them up first. Plus it’s easier when it comes time to add them in, if you’ve already got them ready to go.)

Next, prep the chicken and all the vegetables, and measure out all the spices into a small dish or something, so that when it’s time to add them, they’re all ready to go in at once.

Heat up the pan and brown the chicken, then add the vegetables and the spices.

After about 10 minutes, add the flour, then the broth and heavy cream.

Once the broth starts to boil, reduce the heat to a low simmer.

Add the dumplings, cover, and cook for 15 minutes. The dumplings are done when you can insert a toothpick into the center and it comes out clean (which, usually takes 15 minutes, but could take a few minutes more or less, depending).

Why I like this recipe

I mean…


And dumplings.

In the same bowl.

What I love about this recipe is that, even though it takes almost an hour to make, it’s actually really simple and straightforward.

And it’s got plenty of flavor, and the dumplings… mmm… it’s so good…

Go ahead and try it tonight. And then come back tomorrow, and let me know what you think.

Best chicken and dumplings ever

Best Chicken and Dumplings Ever

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Southern
Servings 4


  • 1 3-quart saucepan
  • 1 Chef's knife
  • 1 Cutting board
  • Measuring cups
  • Measuring spoons
  • Mixing bowl


  • 2 chicken thighs cut into 1/4-inch pieces
  • 1 yellow onion chopped
  • 1 rib celery chopped
  • 2 carrots chopped
  • 1/2 lb mushrooms sliced
  • 1 Tbsp extra-virgin olive oil
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1 bay leaf
  • 1/2 tsp rubbed sage
  • 1/2 tsp crushed rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp all-purpose flour


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp shortening
  • 1/2 cup milk


  • Mix up the dumplings first. Combine the flour, baking soda, salt, and shortening, then stir in the milk until well combined. Cover the dumplings with a clean kitchen towel and set aside.
  • Heat the oil over medium heat in the 3-quart saucepan. Add chicken and brown on all sides, about 3 minutes.
  • Add onion and carrots, spices, salt, and pepper. Stir well, cook an additional 5 minutes.
  • Add celery and mushrooms, cook another 5 minutes or so.
  • Add flour and stir well. Cook until flour has absorbed any liquid that might be in the pot from the vegetables.
  • Add about 1/2 cup of chicken broth. Stir well to get all the flour incorporated into the broth. Slowly stir in remaining broth. Bring to a boil, and then reduce heat to a low simmer.
  • Drop the dumplings into the pot by the spoonful, cover and cook on low for 15 minutes.
  • Serve immediately.

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