Southern Chicken and Dumplings

By Ellie

8 Person

55 Minutes

324 Calories

This Homemade Chicken and Dumplings recipe adds hearty, biscuit-style dumplings to a rich, thickened chicken stew filled with vegetables, aromatics and so much flavor! This is pure comfort food.

Ingredients

For the Dumplings

1/3 cup chopped parsley for garnish
2 1/2 tbsp Land O Lakes® Butter with Canola Oil melted
1 large egg
3/4 cup buttermilk
1/4 tsp. black pepper
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cup all-purpose flour

For the Chicken

1 rotisserie chicken shredded
4 cups chicken stock 1 (32 oz) container
1/4 cup all-purpose flour
salt and pepper to taste
5 medium carrots peeled and finely chopped
3 celery stalks finely diced
1 large onion finely diced
1/2 cup Land O Lakes® Butter with Canola Oil divided

Method

01

Add ¼ cup of the Land O Lakes® Butter with Canola Oil to large pot over medium heat until melted.
02

Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.
03

Melt remaining ¼ cup of Land O Lakes® Butter with Canola Oil over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.
04

Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
05

Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken.
06

In a medium bowl, add flour, baking powder, salt and pepper and whisk together.
07

Next add in buttermilk, egg and melted Land O Lakes® Butter with Canola Oil until just combined. The mixture should be thick.
08

Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.
09

Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.
10

Scoop into bowls and sprinkle with parsley to serve.

Related Tags

Chicken and Dumplings

Southern Chicken and Dumplings

4.2

( By Ellie )

This Homemade Chicken and Dumplings recipe adds hearty, biscuit-style dumplings to a rich, thickened chicken stew filled with vegetables, aromatics and so much flavor! This is pure comfort food.

01 Information

Grade easy
Serving 8 servings
Calorie 324 Kcal
Prep Time 15 Mins
Cook Time 40 Mins
Total Time 55 Mins

02 Ingredients

For the Dumplings

1/3 cup chopped parsley for garnish

2 1/2 tbsp Land O Lakes® Butter with Canola Oil melted

1 large egg

3/4 cup buttermilk

1/4 tsp. black pepper

1 tsp. salt

1 1/2 tsp. baking powder

1 1/2 cup all-purpose flour

For the Chicken

1 rotisserie chicken shredded

4 cups chicken stock 1 (32 oz) container

1/4 cup all-purpose flour

salt and pepper to taste

5 medium carrots peeled and finely chopped

3 celery stalks finely diced

1 large onion finely diced

1/2 cup Land O Lakes® Butter with Canola Oil divided

03 Method

Step 1

Add ¼ cup of the Land O Lakes® Butter with Canola Oil to large pot over medium heat until melted.

Step 2

Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then place to the side.

Step 3

Melt remaining ¼ cup of Land O Lakes® Butter with Canola Oil over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.

Step 4

Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.

Step 5

Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken.

Step 6

In a medium bowl, add flour, baking powder, salt and pepper and whisk together.

Step 7

Next add in buttermilk, egg and melted Land O Lakes® Butter with Canola Oil until just combined. The mixture should be thick.

Step 8

Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.

Step 9

Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.

Step 10

Scoop into bowls and sprinkle with parsley to serve.

04 Author