Want to make easy chicken and dumplings, from scratch? I simplified the method for this classic dish and added veggies to make it an all-in-one meal!

I still remember when I was a kid, and discovered Chicken and Dumplings at Cracker Barrel. I was immediately hooked. My wonderful mom (who is the inspiration behind my love of all things food) found a copycat recipe and made it for me. This was my most-requested dish when visiting home after I went away for school.

My mom used the Cracker Barrel copycat recipe from Top Secret Recipes. Only after having kids did I realize what a laborious process it was to make, and that it is not the healthiest of dishes. I wanted to preserve all the great comfort food vibes of this meal, while simplifying the process and adding some veggies to make it a one-pot dinner.

For more easy dinner ideas, check out my post 10 One Pot Wonders – Tried and True Recipes.

How I Simplified It

• The original recipe called for a whole chicken, cut into pieces for boiling. I long ago forsook cooking whole chickens. They are roughly the same price per pound as buying bone-in chicken pieces (such as legs, thighs, and breasts), but with a much lower meat to bone ratio, and much more labor required to use that meat. So, in this recipe I use bone-in chicken pieces to get all the extra flavor without the extra work.
• The original method boiled the chicken with the flavorings (celery, onion, etc.) and then removed them. This seemed like a waste, so I dice or mince everything so it can all stay in the pot.
• I cut back the time to boil the chicken from 4 hours to about 1-2 hours. A longer boiling time may give you slightly more tender chicken and flavorful broth, but is not necessary to the process.
• I add in a bag of frozen veggies toward the end of cooking, as an effortless way to round it out into an all-in-one meal.
• I doubled the amount of dumplings, because we all know that’s what we’re here for.

Other Notes

• The recipe makes a hearty 8 servings. The leftovers reheat well!
• The recipe calls for 1 1/2 tsp of salt (plus more in the dumplings), which may seem like a lot, but it is necessary to flavor such a big batch of chicken and dumplings.
• Mixed vegetables work great in chicken and dumplings, but you can also substitute your favorite frozen veggies! Or, if you’d like to use fresh veggies, just put them in a little sooner so they have time to cook through.
• The dumpling dough is very sticky, so make sure you use a very well-floured surface to roll them out. The flour that sticks to them will help thicken the chicken broth!

Chicken and Dumplings

I simplified the method for making this southern classic (without sacrificing making it from scratch!) and added veggies to make it an all-in-one meal!

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 8

Ingredients

  

Chicken & Broth

• 4-5 lbs bone-in chicken pieces (legs, thighs, breasts, etc.)
• 1 1/2 tsp salt
• 1 small onion diced
• 2 stalks celery chopped
• 4 cloves garlic minced
• 1 bay leaf
• 1/3 c fresh parsley or about 1 tsp dried
• 1 tsp freshly ground black pepper
• 12 oz frozen mixed vegetables

Dumplings

• 3 c + 2 tbsp flour
• 1 1/2 tbsp baking powder
• 2 tsp salt
• 1 3/4 c milk

Instructions

 

• Place chicken in a large stock pot and add water to barely cover it. Add 1 tsp salt, onion, celery, garlic, bay leaf, and parsley and stir. Bring to a boil, reduce heat to simmer, and cook covered for 1-2 hours.
• Remove chicken from pot; set aside to cool. Add pepper, 1/2 tsp salt, and frozen veggies to the stock. Maintain the stock at a simmer.
• Make the dumplings: combine the flour, baking powder, 2 tsp salt, and milk in a medium bowl, stirring until smooth. Let the dough rest 5-10 minutes. Place dough on a very well floured surface, and roll to about 1/2 inch thick.
• Cut dough into 1/2-inch squares and drop individually into the simmering stock. Simmer 20-30 minutes, stirring often. Stock will thicken during this time.
• Meanwhile, remove chicken from bones and cut or tear into bite-sized pieces. Return the chicken to the pot with the dumplings. Simmer until chicken is warmed through, and the "gravy" has thickened to desired consistency.

Keyword Chicken, Chicken and Dumplings, Classic, Comfort Food, Easy, From Scratch, One Pot Meal, Southern