Did you know you can have a pot of Southern chicken and dumplings ready for dinner in less than one hour? Yep! Use my shortcut tips, and you’ll make this Southern comfort food every week for dinner.
We’ll teach you how to make delicious, from-scratch dumplings and a secret, easier way that you will love!
Perfect. It’s like a warm hug in a bowl. I love these dumplings!! Such a simple classic.
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My Mama has always made the best chicken and dumplings, so this recipe is as close to hers as I can get. I’ve made it easy for you to follow along and learn how to make real, homemade dumplings — or cheat a little with my secret, time-saving shortcut!
Testing chicken and dumplings two ways
Our homemade dumplings are similar to biscuits, except we don’t use milk. You start with self-rising flour and work in butter and ice water. That’s it! Then you knead the dough, roll it thin, and cut it.
And the SECRET — for a real timesaver, use canned biscuits! All you have to do is roll the biscuits out flat on a floured surface and cut them into strips. Easy peasy!
In taste tests, the homemade version edged out the canned biscuit version, but the margin is small enough that your people will be perfectly happy with the quick and easy canned biscuit dumplings.
Note: We’ve recently learned that frozen dumplings are also delicious in this recipe. I have not personally tested the frozen dumplings but reader Karen says they’re great and so easy.
You will love these Southern homemade chicken and dumplings
Chicken and dumplings is a freezer-friendly recipe, so we usually make a large pot and put several containers in the freezer. It’s such a comfort-food favorite and I love being able to pull out a container at the last minute, thaw, and serve.
What to serve with chicken and dumplings
If you want to go old-school, find or make some homemade plum sauce. My mother always serves chicken and dumplings this way: You add a dollop of plum sauce right on top, like cranberry sauce with dressing.
Other than plum sauce, we don’t usually add anything else to the menu. Except dessert. Don’t you always need dessert?
You’ll never go wrong with Granny’s Chocolate Sheet Cake or a classic Lemon Icebox Pie.
I hope you make this recipe. I think you’ll love it!
Southern chicken and dumplings ingredients
Like many old Southern recipes, the beauty of this one is that the ingredients are simple and inexpensive. Here are a few things to note:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
From scratch version:
Whole chicken: A rotisserie chicken works just fine in this recipe or you can boil a chicken in about 30 minutes.
Cream of chicken soup: Technically this is optional, but we like the creaminess and additional flavor from the soup.
Quick and easy version:
Chopped rotisserie chicken: Using a rotisserie chicken adds so much flavor and saves TIME
Canned biscuits: You can use any brand or size you like. I usually get the Southern buttermilk Grands, but any canned biscuits will work.
How to make chicken and dumplings
While this recipe is labor-intensive, it’s not difficult. You’re only mixing up dumplings, which are much more forgiving than homemade biscuits.
Cook the chicken.
Add a whole chicken to a large stockpot and cover with water. Heat on medium-high. Stir in the cream of chicken soup. If you like a thicker broth, go ahead and add a cornstarch slurry (use two tablespoons of cornstarch and three tablespoons of cold water) and bring the stock to a boil to activate the cornstarch. You can also add some chicken bouillon at this point. Turn down to simmer before adding the dumplings. Bring to a boil, then reduce the heat and simmer for about 45 minutes until the chicken is fully cooked and tender.
Cut butter into flour.
While the chicken is cooking, make your dumplings. Place flour in a bowl and cut in butter until well mixed. Stir in ice water. Add more flour until the consistency of dough is reached, usually about 1/2 cup additional flour.
Knead and cut dumplings.
Knead on a floured surface until the dough is smooth, then roll out to about 1/8″ thick. Cut into 2-inch strips. Add extra flour as needed to prevent sticking.
Chop chicken and cook dumplings.
Layer the dumplings in a large bowl, sprinkling flour on each layer.
Remove the chicken from the pot, allow it to cool a little, then pull it apart from the bones and shred or chop. Set aside. Drop the dumplings one by one into simmering broth and cook until plump and tender, about 20 minutes. Stir gently to keep the dumplings from sticking.
Add the chicken back to the pot along with the butter and cook for about 20 minutes until heated and the broth is thickened.
Quick and easy version of chicken and dumplings:
- On a lightly floured surface, roll each biscuit to about 1/8″ thick. Cut into 2-inch strips. Layer the strips in a bowl of flour, sprinkling each layer with a little flour so each strip is lightly coated.
- Add stock to a large pot and heat on medium-high. Stir in the cream of chicken soup. If you like a thicker broth, add a cornstarch slurry (use two tablespoons of cornstarch and three tablespoons of cold water) and bring the stock to a boil to activate the cornstarch. You can also add some chicken bouillon at this point. Turn down to simmer before adding the dumplings.
- Drop in the floured biscuit strips, one at a time. Press the strips down into the liquid gently, but don’t stir, as this may dissolve the dumplings. You do periodically need to stir just to make sure your dumplings aren’t sticking to the pot, but do so gently and infrequently.
- Gently stir in the cooked chicken and butter. Cook at a simmer for 20-30 minutes or until the dumplings are done. Salt and pepper to taste.
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Chicken and Dumplings Recipe
Ingredients
Quick and easy version using canned biscuits:
- 1 can large canned biscuits, such as Grand's use regular buttermilk flavor
- 1 cup self-rising or plain flour
- 3 quarts chicken stock
- 2 tablespoons corn starch
- 1-2 chicken bouillon cube (optional)
- 1 can cream of chicken soup (optional)
- 4 cups chopped, cooked chicken (1 rotisserie chicken)
- 4 tablespoons unsalted butter
- salt and pepper to taste
From scratch version:
- 1 whole chicken or 4 cups chopped, cooked chicken
- 3 quarts water or chicken stock
- 2 tablespoons cornstarch (optional)
- 1-2 chicken bouillon cubes (optional)
- 1 can cream of chicken soup (optional)
- 2 ½ cups self-rising flour, divided
- 1 ½ sticks unsalted butter
- 1 cup ice water
- additional flour for sprinkling
- salt and pepper to taste
Instructions
Quick and easy using canned biscuits:
- On a lightly floured surface, roll each biscuit to about 1/8″ thick. Cut into 2-inch strips. Drop the strips into a bowl of flour in layers, sprinkling each layer with a little flour so each strip is lightly coated.
- Add stock to a large pot and heat on medium-high. Stir in the cream of chicken soup. If you like a thicker broth, go ahead and add a cornstarch slurry (use two tablespoons of cornstarch and three tablespoons of cold water) and bring the stock to a boil to activate the cornstarch. You can also add some chicken bouillon at this point. Turn down to simmer before adding the dumplings.
- Drop in the floured biscuit strips, one at a time. Press the strips down into the liquid gently, but don’t stir, as this may dissolve the dumplings. You do periodically need to stir just to make sure your dumplings aren’t sticking to the pot, but do so gently and infrequently.
- Gently stir in cooked chicken and 1/2 stick butter. Cook at a simmer for 20-30 minutes or until the dumplings are done. Salt and pepper to taste.
From scratch version:
- Fill a large stockpot 3/4 full with water (about 3 quarts of water). Stir in the cream of chicken soup. If you like a thicker broth, go ahead and add a cornstarch slurry (use two tablespoons of cornstarch and three tablespoons of cold water). You can also add some chicken bouillon at this point. Place the whole chicken in the pot and bring the water to a boil, then reduce heat and simmer about 45 minutes until chicken is done and tender.
- While chicken is cooking, make dumplings. Place 2 cups flour in a bowl and cut in 1 stick butter until well-mixed. Stir in ice water. Add 1/2 cup flour and mix until dough is not sticky.
- Knead on a lightly floured surface until dough is smooth, then roll out to about 1/8" thick. Sprinkle more flour over dough. Cut into 2-inch strips. Add extra flour as needed to prevent sticking.
- Remove chicken from pot, allow to cool a little, then pull it apart from the bones and shred or chop. Set aside.
- Dredge dumplings in flour and drop dumplings one by one into simmering broth. Press dumplings down lightly with a wooden spoon but try not to stir much as that can cause the dumplings to dissolve. Cook until dumplings are plump and tender, about 20 minutes. Stir gently every few minutes to keep the dumplings from sticking.
- Add chicken back to pot along with 1/2 stick butter and cook 20 minutes until heated and broth is thickened.
Notes
- Use a rotisserie chicken and store-bought broth.
- To freeze chicken and dumplings, allow to rest until cool, then spoon into a freezer-safe container. Freeze up to 4 months.
- Don’t stir too much and keep the broth to a simmer, not a boil.
Nutrition
Tips and questions for chicken and dumplings
- Do not stir the dumplings too much. Stirring too frequently can make the dumplings dissolve in the broth.
How to thicken chicken and dumplings
You can add a cornstarch slurry to thicken the broth more if needed. Usually, the flour on the dumplings is sufficient.
To make a cornstarch slurry, add cornstarch to cold water. I would start with two tablespoons of corn starch and three tablespoons of cold water, mix together until the cornstarch is dissolved, then stir into the pot. You must bring the liquid to a boil to activate the cornstarch, but turn it down and don’t let it boil again.
If you place the dumplings in boiling water or broth or stir too much, they will likely dissolve and fall apart. Keep the broth to a simmer.
Store the chicken and dumplings in an airtight container in the refrigerator. I always have a stack of these containers — they are perfect for refrigerator or freezer storage!
To freeze chicken and dumplings, allow them to rest until they are cool, then spoon them into a freezer-safe container. Freeze for up to 4 months.
You may be looking for drop biscuit dumplings instead of rolled dumplings. Drop biscuit dumplings are fluffier and thicker and use a technique different from this recipe.
When you first add the dumplings, they will float a bit. Be sure not to stir too much!
Just like biscuits, if you overwork the dough, then your dumplings may turn out tough and/or gummy.
Update Notes: This post was originally published on March 26, 2020, and was updated on March 9, 2025, with one or more of the following: step-by-step photos, video, updated recipe, and new tips.
I’m eating this apple crisp right now, warm from the oven with vanilla ice cream and I have to say it’s exactly the recipe my daughter and I have been looking for! Baked it for 40 minutes in a glass baking dish and it turned out perfectly!
This will be our go to apple crisp recipe!
Thank you!