Chicken and Dumplings – From Scratch, the Easy Way!
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!
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.
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