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Oct 21, 2008 08:01 AM

The BEST Chicken and Dumplings?

Hello everyone! I am looking for a really good recipe for chicken and dumplings. I, personally, have never had it..but it looks good. My husband on the otherhand raves about the best one he's had all the time (but can't remember what was in it). I have a good idea what goes into making it, but I've looked at so many different recipes that now I'm confused.

Whole chicken? Whole Roasted Chicken? Just thighs? Just breast? Cream based? Dare I say, condensed soup based? Homemade dumplings? Pre-made biscuit dough?

Opinions and thoughts appreciated!

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  1. I've made it the same way for years...start with a variety of chicken pieces (always bone-in, including breasts)...season & brown quickly, remove from pan, then add and saute chopped aromatics (onion, celery, celery leaves, garlic)...add flour and make a roux...add chicken broth, bay leaf and dried basil, pour over chicken and bake covered for 30 minutes, make drop biscuit dough and drop dumplings into pan, cook for a while longer. Always comes out very good. You can easily add mushrooms, carrots, whatever YOU like to the veggies...and you can add herbs to your dumpling mixture, too, which is always nice. I usually add basil to the dumpling mixture.

    1. You'll get a lot of replys, everyone here has there own loved version.
      I dust the chicken in flour, and I use a cut up chicken, and add thighs and legs.
      Brown it with onions, Herbes de Provence, and garlic, add carrots, and celery make a thicker and add the broth. (Use a lot of herbs de p) And then cover the chicken with broth barely. Put the lid on and let it stew then drop your dumplings he last 20 mins. cover.
      I use Bisquick for the dumplings. I've tried so many different ones, that I just love these best. Fresh parsley and chives on top, and serve. mmmmmmmmmmm!

      3 Replies
      1. re: chef chicklet

        I use Bisquick also for the drop dumplings...I neglected to say that in my post.

        1. re: Val

          Wow, a recipe that's baked and one that's not. Oh dear. I'm assuming that it's supposed to be on the really thick side rather than thin making it ok to either bake or simmer it. Basically you don't want a broth that can be slurped right?

          1. re: krisrishere

            Like Chef Chicklet, my mother always cooked it on the stove top. We always had broth - not quite as much as a soup - but still enough for slurping. And always bisquick dumplings. Oh, and wide egg noodles too!

            Okay, now I'm hungry for chicken n' dumplings - damn!

      2. I always use a whole cut up chicken, seasoned and then browned,

        home made roux, homemade chicken stock

        some heavy cream to thicken it up, no condensed soup ever

        home made dumplings of course..., a little extra efffort goes a long way.

        Best basic recipe I have found is in Joy of Cooking.

        do yourself & those eating this dish a favor, use homemade stock, no condensed soup, and homemade dumplings.

        1. Chicken & Dumplings, serves 4-6

          This recipe looks complicated but it is not, just a lot of explanations. It is basically a 4 step recipe: cook the chicken, make the dumpling batter, strip the chicken, cook the dumplings. See optional addition in dumpling procedure.

          5# chicken, quartered or 4-5 pounds your favored chicken parts
          1 t. black pepper
          3 carrots, peeled and cut into chunks
          3 stalks celery, cut into chunks
          1 onion, peeled and cut into chunks
          10 ¾ oz can low sodium chicken broth
          10 ¾ oz can cream of chicken soup, low sodium if possible

          2 cups all purpose flour
          1 T. baking powder
          1 t. salt
          1/3 cup solid vegetable shortening (Crisco now has a zero trans fat)
          1 ½ cup milk (skim is fine)

          Place chicken, vegetables, pepper and broth in a dutch oven or large casserole pan. Add enough water to just cover the chicken. Bring to a boil, reduce to medium, cover and cook until the chicken is completely cooked, about an hour. (if you want to keep the vegetables in the finished dish, add after ½ hour.) Remove chicken to a bowl. Pour any extra liquid from the bowl back into the pot. Measure the broth; you should have about 5 cups. If not, add water to bring to 5 cups. Whisk in the can of cream of chicken soup.

          In a medium bowl, make dumpling dough. Mix flour, baking powder and salt to blend with a fork. (If you want to be fancy, you can stir in 1 T. fine chopped parley or herbs here.) Add shortening and mix with fork until the shortening is well distributed and dough is crumbly. Slowly stir in milk and mix until just combined. Let rest for 7 minutes.

          While dough is resting strip chicken from the bones, shredding into large bite sized pieces. Discard skin, bones and tired vegetables.

          Bring broth back to a low boil. Dip a large spoon into the broth, then scoop the dough in about ¼ cup (golf ball sized) blobs and drop evenly over the top of the broth. Sprinkle with black pepper. Lower heat to a medium bubble, cover and cook dumplings 15 minutes. Flip dumplings (this is where the pepper pays off, you can see which ones have been flipped) place the shredded chicken over the dumplings in an even layer, recover pot and cook 15 more minutes. Remove and split a dumpling to make sure they are cooked all through. Serve in bowls.

          I can attest that leftovers make a terrific cold morning breakfast but be careful scorching your dumplings if you use a microwave, it is better to heat on a stove.

          1. My wife made CI's recipe the other night and it was outstanding.

            2 Replies
              1. re: itryalot

                I like the CI recipe a lot, too. I posted my version of it on my blog: