Granny Mast’s chicken and dumplings is the kind of meal that feels like a warm hug in a bowl—tender chicken simmered in a rich, creamy broth with soft, pillowy dumplings that soak up every bit of flavor. This recipe works because it uses simple pantry staples and a classic technique: the dumplings are dropped directly into the simmering stew, where they cook gently and turn out light and fluffy every time. It’s a true Southern comfort classic, with plenty of room for your own family’s touches.
Ingredients
- 3 lb (1.4 kg) bone-in, skin-on chicken thighs or a whole cut-up chicken
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 3 medium carrots, peeled and sliced (about 1 ½ cups / 170 g)
- 3 celery stalks, sliced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 6 cups (1.4 L) low-sodium chicken broth
- 1 tsp (2 g) dried thyme
- 1 bay leaf
- 1 cup (240 ml) heavy cream or whole milk
- 3 tbsp (24 g) all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
For the dumplings:
- 2 cups (250 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- 2 tbsp (28 g) cold unsalted butter, cut into small pieces
- 1 cup (240 ml) buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice, let sit 5 minutes)
Instructions
- Brown the chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches if needed, add the chicken skin-side down and cook until golden brown, about 5–6 minutes per side. Transfer the chicken to a plate; leave about 2 tablespoons of drippings in the pot.
- Sauté the vegetables: Reduce heat to medium. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened, about 5–7 minutes. Add the garlic and cook for 1 minute more.
- Simmer the broth: Pour in the chicken broth, scraping up any browned bits from the bottom. Add the thyme and bay leaf. Return the chicken to the pot, along with any juices that accumulated. Bring to a boil, then reduce heat to low, cover, and simmer gently until the chicken is cooked through and tender, about 30–35 minutes. The chicken should reach an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Shred the chicken: Carefully remove the chicken pieces to a cutting board. When cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces. Set aside.
- Thicken the broth: In a small bowl, whisk the flour into the cream (or milk) until smooth. Bring the broth to a gentle simmer, then slowly whisk in the cream mixture. Cook, stirring, until the broth has thickened slightly, about 3–5 minutes. Season with salt and pepper to taste. Remove the bay leaf.
- Make the dumpling dough: In a medium bowl, whisk together the flour, baking powder, salt, and pepper. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir with a fork just until a soft dough forms. Do not overmix.
- Drop the dumplings: Return the shredded chicken to the pot and stir. Bring the stew to a gentle simmer. Using two spoons or a cookie scoop, drop rounded spoonfuls of dough (about 2 tablespoons each) onto the surface of the simmering liquid. You should have about 12–14 dumplings.
- Cook the dumplings: Cover the pot and simmer gently for 15–18 minutes, until the dumplings are puffed and cooked through (a toothpick inserted into a dumpling should come out clean). Do not lift the lid while they cook, or the dumplings may become dense.
- Finish and serve: Gently stir in the fresh parsley. Ladle the chicken and dumplings into bowls, making sure each serving gets a few dumplings and plenty of broth. Serve hot.
Tips
- Don’t overwork the dumpling dough: Stir just until the flour is moistened; overmixing develops gluten and results in tough, heavy dumplings.
- Keep the pot covered while dumplings cook: The steam is what makes them light and fluffy. Peeking lets the steam escape and can cause the dumplings to sink or become doughy.
- Substitutions: If you don’t have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. For a lighter version, use half-and-half instead of heavy cream, but the broth will be less rich.
- Common mistake: Boiling the stew too vigorously when you add the dumplings can break them apart. Keep it at a gentle simmer.
Serving Suggestions
Serve this chicken and dumplings as a hearty main course with a simple green salad dressed in vinaigrette, or alongside steamed green beans or roasted asparagus. For a true Southern meal, add a slice of cornbread or buttermilk biscuits to soak up the extra broth. A sprinkle of fresh parsley or chives on top adds a bright finish.
Variations
- Herbed dumplings: Add 1 tablespoon of chopped fresh dill, chives, or parsley to the dumpling dough for extra flavor.
- Vegetable-loaded: Stir in a cup of frozen peas or corn along with the shredded chicken in step 7, letting them warm through during the dumpling cooking time.
- Spicy kick: Add a pinch of cayenne pepper or a diced jalapeño to the vegetable sauté for a little heat.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend in both the broth thickener and the dumplings. The dumplings will be slightly more delicate, so handle gently.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The dumplings will absorb some liquid and soften, but the flavor will still be great.
Reheat: Gently reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen the stew if needed. You can also microwave individual portions in 30-second bursts, stirring in between. Reheat until piping hot, at least 165°F (74°C) for leftovers.
Freeze: The stew (without dumplings) freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat and make fresh dumplings to serve. Freezing with dumplings can make them mushy upon thawing.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of thighs? Yes, but reduce the simmering time in step 3 to about 20 minutes, and check that the chicken reaches 165°F (74°C). White meat can dry out if overcooked, so watch it carefully.
Why are my dumplings dense or gummy? This usually happens from overmixing the dough or cooking them at too high a boil. Mix just until combined, and keep the stew at a gentle simmer. Also, make sure your baking powder is fresh.
Can I make this in a slow cooker? Yes. Brown the chicken and sauté the vegetables as directed, then transfer everything except the cream, flour, and dumplings to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, stir in the cream-flour mixture, and then drop the dumplings on top. Cover and cook on high for 30–45 minutes until the dumplings are cooked through.
How do I make the broth thicker? If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it in after adding the cream. Simmer for an extra 2–3 minutes until thickened.
Can I use store-bought rotisserie chicken? Absolutely. Skip the browning and simmering steps for the chicken. Sauté the vegetables, add the broth and seasonings, and simmer for 15 minutes. Then add the shredded rotisserie chicken and proceed with thickening and dumplings.
Is it okay to use water instead of chicken broth? You can, but the flavor will be less rich. If using water, consider adding a chicken bouillon cube or extra seasoning to compensate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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