Chicken and Dumplings IV

Chicken and Dumplings IV

Carri 0

"The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!"

Ingredients 1 h 15 m {{adjustedServings}} servings 361 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.
  2. Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.
  3. In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.
  4. Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
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Reviews 189

  1. 241 Ratings


Absolutely wonderful recipe! I did change a couple of things and it made it a lot easier. First, I used a large can of chicken broth (48 oz)and then added water to make the 6 cups of liquid. The chicken broth gave it a lovely flavor. Also, I added carrots and celery with the chicken and just simmered all of it for appox. 30 minutes. (instead of taking the chicken out, cutting it up and putting it back in to cook more). Lastly, I used 1/4 cup cornstarch mixed with a little water to thicken the broth, instead of the flour. It blends in so much easier! This recipe is so good and easy, I will be making it many times this winter. My husband and sons LOVED it. Thank you!


This was great! I have been looking for a recipe like my mom's southern chicken and dumplings, and this is it! I used 3 chicken breasts with ribs instead of breasts, and boiled them with an onion wedge, rib of celery, 2 cups chopped carrots, and 1 tsp. salt for 30 minutes, then removed the onion and celery. Because the chicken is already cooked, I skipped step 2. I next added 4 more cups water (and another tsp. salt) because it seemed like too much chicken for the amount of broth (would do that again!). For the thickening, I used 1/3 cup flour and 1/2 cup milk (milk instead of water - makes it more creamy). I also added 1/2 tsp. poultry seasoning, and 1/4 tsp. pepper, as others suggested. I cooked the dumplings for 25 minutes total (lid off, so that it thickened); otherwise, they weren't done enough. I also threw in a cup of frozen peas, about 5 minutes before serving. Nice addition of color (and veggies). Great comfort food! Thanks for the recipe!


OH MY YUMMIES!!! First of all, I live in Texas and as I am writing this it is 100 degrees. However, we wanted some comfort food so I made this recipe! HOLY GOSH was it TERRIFIC!! As others, I did make some substitution: instead of water, I used 1 box of low sodium Chicken Broth, and half a box of chicken stock. I added to the broth 1 clove of chopped garlic, some celery, carrots, and a bit of onion powder (didn't have an onion) in addition to the salt and pepper. Then I added one can of the healthy cream of chicken soup before kicking it up to a boil to add the dumplings. After the dumplings were in, I mixed about 1 Tbsp. of cornstarch with some broth and added it to thicken. So wonderful and I highly recommend (even in the heat of the summer! just turn up your A/C and enjoy!)