Reader Request: Just Call me Dumplin’

Remember a few weeks ago when I had that CSN giveaway and asked you guys to tell me what recipes you’d like to see me make?

Well, thanks to YOU, I now have a full page of ideas (double sided) and I’m happy to say that this is the first off of that list.

There are a few dishes that still scare me when I think about making them on my own. Things like chicken pot pie, homemade pastas, and the ever elusive perfectly-even layer cake.

But it’s those dishes that are inherently southern that really get me.

Sure, I grew up in Virginia, but I didn’t grow up eating chicken ‘n’ dumplings. The closest I got to having them was at Cracker Barrel, and I knew I could make my own version that tasted better and was healthier for me, too.


If you like your dumplings thinner and more like a thick pasta, these are not for you.

These dumplings are thick and doughy and perfectly tender, with a slight tang from the buttermilk. Almost like biscuits without the butter.

I still may be lacking in my deep-south cooking adventures, but I’m getting there. And make sure you’re ready to put these in your regular dinner rotation – it was love at first bite for me and Nick.


Chicken ‘n’ Dumplings

  • 1 lb. bone-in, skin-on chicken thighs
  • 1 Tbsp olive oil
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 2 Tbsp flour
  • 2 cups broth
  • 1 cup water
  • 1 cup frozen peas
  • 1.5 tsp salt
  • .5 tsp pepper


  • 1 1/4 cups whole wheat flour
  • 1/4 cup flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Heat oven to 350. Sprinkle chicken with some salt and pepper and roast in the oven for 1 hour.

While chicken is roasting, heat large pot over medium heat.

Add olive oil, carrots, celery, onion, salt and pepper and saute until vegetables are softened, about 5 minutes.



Sprinkle veggies with flour and stir to combine.




Once you can no longer see any white flour and the veggies have a gummy-looking coating, pour in your broth and water, a little at a time, stirring constantly.


Each time you add the broth and water, the coating on the veggies will release a bit more, helping to thicken the cooking liquid.

Once all the broth and water have been added, bring mixture to a boil and let simmer for 15 minutes.


In separate bowl, mix your dry ingredients for the dumplings.


Pour in the buttermilk and stir until dough just comes together (it will be a little sticky – that’s perfect!).

Right before you add your dumplings, take the chicken off the bone and cut into bite size pieces. Add chicken to the pot (along with the frozen peas) and return to a simmer.


Drop dumplings by the spoonful into the broth until all your dough is in the veggie mixture.


Cover and let simmer about 15 minutes or until the dumplings are fluffed.


Spoon dumplings and broth mixture into bowls and serve.


You made me do it, and I couldn’t be happier.


  1. Perfect comfort food! I love chicken and dumplings.

  2. I am all about doughy dumplings–they hit the spot everytime! It’s been waaaay to long since I’ve made it though!

  3. I’m too scared to make dumplings. Both my grandmas have perfected them!

  4. Yummy! I have been wanting to attempt a gluten free version but have not been brave enough yet. Yours look delish, I like the thick doughy ones :D

  5. Ok, now I really want to make these! I too have always been scared of doing so, but it seems more manageable than I imagined!

  6. ooh can’t wait to see what new recipes you post—i tackled my first layer cake last night and it was a success. i was so excited! :)

    your chicken and dumplings look great! i’ve made once before in the crockpot and we loved them!

    • Thanks! I WILL be tackling layer cakes again – I just have to get up the courage ; )

      Dumplings in the crockpot? I am intrigued.

  7. I love chickin n dumplins! It’s my one true regret about going vegetarian. Alas, I need to find a good veggie friendly recipe equally as comforting as the original.

  8. I have never made chicken & dumplings – but this looks like the ultimate comfort food!

    • It really was – they turned out so much better than I thought they would! Super comforting on a cold night.

  9. I’m sooo making this tonight – it is 1 degree right now in St. Paul, and we’ve been doing soups all week to stay warm and comforted. I was just looking for a new recipe tonight after two nights of taco soup. Thanks for the recipe!

  10. My mom used to call that dish chicken and biscuits, but its the same thing – she’s a Virginian too – born in Newport News but raised in Warsaw, a teeny tiny town near Tappahannock (not sure you even know where that is!)

    The town was so small that when my brother, sister and I came to visit each summer, we’d make the local paper – and they thought we were cool because we lived in Chicago!

  11. Yummy! Could you use AP flour instead of whole wheat if that is all I have on hand?


  12. I need to try this. It looks awesome! Great job conquering this dish!

  13. This looks so dang good!! Perfect comfort food for a frigid night :)

  14. oooh, i don’t know that we ever had chicken and dumplings growing up… but it sounds like a wonderful winter dish :)

  15. Brandi, this chicken and dumplings of yours is just pure comfort food. It looks so unbelievably scrumptious and like the perfect way to warm up this winter. Thanks for sharing. I’m so glad to have found your blog and look forward to seeing more! :) – Georgia

  16. I don’t think I’ve ever had chicken and dumplings outside of a Buckhorn truck stop…I might have to remedy that, as doughy, meaty goodness sounds like the ultimate winter comfort food right now!

  17. I’m such a big chicken n’ dumplings fan–your recipe looks great!

  18. I LOVE chicken and dumplings but Bryan doesn’t so I never get to make them anymorw. I have made them in the crockpot and they were super easy, I will email you the recipie.

  19. This recipe looks great Brandi!!! I’m bookmarking this one, we would adore this dish. I’ve never tried making chicken and dumplings before either, such a great comforting dish.

  20. Cracker Barrel is one of my all-time favorite restaurants. The food is always so yummy and comforting and don’t even get me started on their buscuits! Bliss!
    Thanks for the recipe Brandi! :-)

    • Yeah, I’m pretty sure they put something in their biscuits to keep people going back for more – addicting!

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