I love how this recipe delivers the classic Southern experience with simple, humble ingredients. The creamy chicken stew is savory and soothing, while the dumplings are soft, buttery, and perfectly pillowy. It’s a great way to use rotisserie chicken or leftovers, and it makes enough to feed the whole family—or to enjoy leftovers the next day. Plus, everything comes together in one pot, which makes cleanup a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Stew:
1/2 cup butter, divided
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 (I use a flavorful one or add a bouillon cube for extra taste)
1 rotisserie chicken, shredded
For the Dumplings:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup buttermilk
1 large egg
2 1/2 tablespoons butter, melted
1/3 cup chopped parsley (for garnish)
Directions
Make the Chicken Stew:
I melt 1/4 cup of the butter in a large pot over medium heat.
I add the diced onion, celery, and carrots, season with salt and pepper, and sauté until the vegetables are soft—about 5–6 minutes. I remove them from the pot and set them aside.
In the same pot, I melt the remaining 1/4 cup of butter over medium-low heat. I whisk in the flour and cook it until it turns golden brown, about 8–12 minutes.
I slowly whisk in the chicken stock, scraping up any bits stuck to the bottom. Then I bring it to a boil while continuing to whisk until smooth.
I return the cooked vegetables and shredded chicken to the pot. I let everything simmer and thicken slightly, then taste and adjust the seasoning if needed.
Make the Dumplings:
In a medium bowl, I whisk together the flour, baking powder, salt, and pepper.
I stir in the buttermilk, egg, and melted butter just until combined—the dough will be thick.
I drop spoonfuls of dough onto the simmering stew, spacing them out so they can expand without sticking.
I cover the pot and reduce the heat to low, letting the dumplings steam for about 20 minutes without lifting the lid.
I test one by cutting it in half—it should be fully cooked and fluffy inside.
I ladle everything into bowls and top with chopped parsley.
Servings and timing
This recipe serves 6 people and takes about 1 hour from start to finish—20 minutes of prep time and 40 minutes of cooking time. It’s the perfect weekend comfort meal or a great option when I want to impress family or guests.
Variations
Use homemade stock: If I have time, I like making a homemade chicken stock for deeper flavor.
Add peas or corn: A handful of frozen peas or corn stirred in at the end gives a nice pop of color and sweetness.
Swap the herbs: Sometimes I use fresh thyme or rosemary instead of parsley for a different flavor profile.
Creamier texture: I occasionally add a splash of heavy cream to the stew for an even richer base.
Gluten-free version: I substitute the flour with a gluten-free blend and use a gluten-free baking powder for the dumplings.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat, adding a splash of broth if the stew has thickened too much. The microwave works too, but I stir frequently to make sure the dumplings reheat evenly. I don’t recommend freezing, as the dumplings can become soggy when thawed.
FAQs
Can I make the dumplings ahead of time?
I don’t recommend making the dumplings ahead. They’re best cooked fresh so they stay fluffy and tender. The stew, however, can be made a day ahead and reheated before dropping in the dumplings.
How do I know when the dumplings are done?
I check one by cutting it in half. If it’s no longer doughy in the center and looks fluffy and cooked through, it’s ready.
Can I use milk instead of buttermilk in the dumplings?
Yes, I can substitute with regular milk, but I prefer the slight tanginess and tenderness that buttermilk brings.
What’s the best chicken to use?
I love using rotisserie chicken because it’s easy and flavorful, but any shredded cooked chicken works just as well.
Can I make this in a slow cooker?
I can prepare the stew base in a slow cooker, but I’d still cook the dumplings on the stovetop or transfer the stew to a pot before adding them, as slow cookers don’t steam dumplings as well.
Conclusion
When I’m in need of something warm, filling, and deeply comforting, this Southern Homemade Chicken and Dumplings recipe is my favorite. With fluffy dumplings and rich chicken stew, it captures everything I love about classic Southern cooking. It’s a dish I always come back to, and it never fails to lift my mood—one delicious spoonful at a time.
