13 Chicken Dumpling Recipes Like Grandma Made

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There is a specific kind of magic that lives in a heavy-bottomed pot simmering on a Sunday afternoon. It is the scent of celery, onions, and slow-cooked poultry, a fragrance that promises comfort, safety, and a full belly. For generations, chicken and dumplings have stood as the ultimate testament to “making do” with simple ingredients—flour, fat, water, and bone-in bird—to create a masterpiece.

Whether your grandma was a “roller” (making dense, noodle-like strips) or a “dropper” (creating clouds of fluffy dough), these thirteen recipes represent the tapestry of regional traditions and family secrets. Here is the definitive guide to recreating that kitchen nostalgia.

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1. The Heritage Classic: Hand-Rolled “Slick” Dumplings

This is the quintessential Southern “slick” or “noodle” style dumpling. These are thin, chewy, and dense, designed to soak up the thick gravy without falling apart.

The Ingredients

For the Chicken and Broth:

• 1 whole 4-lb chicken (cut into pieces)
• 2 large carrots, roughly chopped
• 2 ribs celery, with leaves
• 1 large yellow onion, quartered
• 2 teaspoons salt
• 1 teaspoon black peppercorns
• 3 quarts water

For the Rolled Dumplings:

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons chilled lard or shortening
• 1 cup buttermilk (plus extra if needed)

How to Cook Detail

1. Prepare the Golden Broth: In a large stockpot, place the chicken pieces, carrots, celery, onion, salt, and peppercorns. Cover with water. Bring to a boil, then reduce heat to a low simmer. Cook for 1 to 1.5 hours until the meat is falling off the bone.
2. Clean the Chicken: Remove the chicken from the pot. Strain the broth through a fine-mesh sieve, discarding the spent vegetables. Return the clear broth to the pot. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding skin and bones.
3. Mix the Dough: In a large bowl, whisk together the flour, baking soda, and salt. Work the lard into the flour using your fingers or a pastry cutter until it resembles coarse crumbs. Gradually add the buttermilk, stirring until a stiff dough forms.
4. Roll and Cut: Generously flour your countertop. Turn the dough out and knead it 3 or 4 times. Roll the dough out until it is very thin—about 1/8th of an inch. Use a pizza cutter or a sharp knife to cut the dough into 1×2 inch rectangles.
5. The Simmer: Bring the broth back to a rolling boil. Drop the dumplings in one at a time, ensuring they don’t stick together. Reduce the heat to medium-low. Cover and simmer for 15–20 minutes.
6. The Finish: Gently fold the shredded chicken back into the pot. Let it sit for 5 minutes to thicken. The flour from the outside of the dumplings will naturally thicken the broth into a rich gravy.

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2. Grandma’s Fluffy “Cloud” Drop Dumplings

For those who prefer their dumplings light, airy, and biscuit-like, this recipe uses steam to create a puffy texture that floats on top of a creamy stew.

The Ingredients

For the Creamy Stew:

• 4 cups cooked, shredded chicken
• 6 cups chicken stock
• 1 cup heavy cream
• 1 cup frozen peas and carrots
• 1/2 teaspoon dried thyme

For the Drop Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 cup whole milk
• 4 tablespoons melted butter

How to Cook Detail

1. Build the Base: In a wide Dutch oven, combine the chicken stock, shredded chicken, thyme, and frozen vegetables. Bring to a gentle boil. Stir in the heavy cream to create a rich, white base.
2. Make the Batter: In a medium bowl, whisk the flour, baking powder, salt, and garlic powder. Pour in the milk and melted butter. Stir with a wooden spoon just until the dry ingredients are moistened. Do not overmix, or the dumplings will be tough.
3. The Drop: Use a cookie scoop or two spoons to drop rounded tablespoons of the batter directly onto the simmering liquid. Space them out as they will expand significantly.
4. The Golden Rule (No Peeking): Reduce the heat to low. Cover the pot with a tight-fitting lid. Cook for 15 minutes without lifting the lid. The steam is what makes them fluffy; if you let the steam out, they will collapse.
5. Serve: Test one dumpling with a toothpick; if it comes out clean, they are done. Serve immediately with a crack of fresh black pepper.

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3. Farmhouse Buttermilk Biscuit Dumplings

This recipe bridges the gap between a biscuit and a dumpling, using a high-fat content for a melt-in-your-mouth experience often found in Midwestern farm kitchens.

The Ingredients

• The Broth: 8 cups chicken broth, 2 cups shredded rotisserie chicken, 1/2 cup chopped parsley.
• The Dough:
  • 2 cups self-rising flour
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1/4 teaspoon black pepper

How to Cook Detail

1. Prep the Liquid: Bring your broth to a simmer in a large pot. Season it well with salt and pepper.
2. Cut the Butter: Place the self-rising flour in a bowl. Use a pastry blender to cut the cold butter into the flour until it looks like small peas.
3. Hydrate: Stir in the buttermilk until a shaggy mass forms.
4. The Shape: Pinch off walnut-sized pieces of dough. Gently roll them into balls between your palms—don’t overwork them, or they won’t be tender.
5. Cook: Drop the balls into the simmering broth. Cover and cook for 12 minutes. The buttermilk reacts with the self-rising flour to create a light, tangy dumpling that holds its shape beautifully.

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4. Slow-Cooker “Set It and Forget It” Chicken and Dumplings

Grandma was practical, and when she got a slow cooker in the 70s, she adapted her recipe. This version creates a thick, savory gravy and effortless dumplings using a shortcut method.

The Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 cans (10.5 oz each) condensed cream of chicken soup
• 1 cup chicken broth
• 1 onion, finely diced
• 1 tablespoon poultry seasoning
• 1 can (16 oz) refrigerated biscuit dough (the flaky variety)

How to Cook Detail

1. The Foundation: Place the chicken thighs, diced onion, poultry seasoning, and cream of chicken soup into the slow cooker. Add the broth and stir to combine.
2. Slow Cook: Cover and cook on High for 3 hours (or Low for 6 hours).
3. Shred: Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. The Shortcut Dumplings: Open the can of biscuits. Cut each biscuit into four or six pieces.
5. The Final Stretch: Stir the biscuit pieces into the slow cooker. Ensure they are submerged in the liquid. Cover and cook on High for an additional 45 minutes to 1 hour. The biscuits will cook through and thicken the sauce into a velvet-like consistency.

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5. Old-World Herb and Garlic Pot Pie Dumplings

Influenced by Pennsylvania Dutch traditions, these dumplings are square-cut and infused with fresh herbs.

The Ingredients

• The Pot: 1 whole chicken boiled with 1 tablespoon salt, 1 leek (white part only), and 2 cloves of garlic.
• The Dough:
  • 2 cups flour
  • 2 eggs, beaten
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon fresh chives, minced
  • 3-4 tablespoons chicken broth (cold)

How to Cook Detail

1. Infuse the Broth: While the chicken boils with the leek and garlic, prepare the dough.
2. Herb Dough: Mix the flour, minced herbs, and beaten eggs. Add the cold broth one tablespoon at a time until the dough is pliable but not sticky.
3. Resting is Key: Wrap the dough in plastic and let it rest for 30 minutes. This relaxes the gluten, making the dumplings tender.
4. Roll and Simmer: Roll the dough thin on a floured surface. Cut into 2-inch squares.
5. Assembly: Remove the chicken and leeks from the broth. Bring the broth to a hard boil. Drop the squares in. Cook for 10 minutes uncovered, then 10 minutes covered. Add the shredded chicken back at the very end.

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6. The “Slick” and Peppery Cornmeal Dumplings

A staple in some Appalachian homes, the addition of cornmeal provides a rustic texture and a nutty flavor that pairs perfectly with a peppery broth.

The Ingredients

• The Stew: 6 cups chicken stock, 3 cups chicken, 1 tablespoon coarse ground black pepper.
• The Dumplings:
  • 1.5 cups all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1 teaspoon baking powder
  • 2 tablespoons cold bacon grease (for flavor)
  • 3/4 cup whole milk

How to Cook Detail

1. Bacon Grease Magic: Rub the cold bacon grease into the flour, cornmeal, and baking powder. This provides a smoky depth that butter can’t match.
2. Wet to Dry: Stir in the milk to form a heavy dough.
3. Flatten: Instead of rolling, pat the dough out with your hands on a floured surface to about 1/4 inch thick. Tear off irregular pieces.
4. Boil: Drop the pieces into a very peppery, boiling chicken broth. The cornmeal will absorb the broth differently than flour, staying slightly firm to the bite.
5. Simmer: Cook for 15 minutes. The broth should be dark and heavily seasoned with pepper.

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7. Whole-Bird “Sunday Best” Roasted Chicken Dumplings

This recipe starts with a roasted chicken rather than a boiled one, providing a deeper, caramelized flavor to the entire dish.

The Ingredients

• The Base:
  • 1 roasted chicken (leftover or store-bought), meat removed and bones saved
  • 2 onions, 3 carrots, 2 celery stalks
• The Dumplings:
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk

How to Cook Detail

1. The Stock: Take the carcass of the roasted chicken and place it in a pot with the vegetables. Cover with water and simmer for 3 hours. This creates a “brown stock” which is much richer than standard broth.
2. Strain: Discard the bones and vegetables. Season the stock with salt.
3. The Egg Dumpling: Mix flour, salt, egg, and milk. This creates a very sturdy dumpling.
4. Rolled Method: Roll the dough out and cut into long, wide strips.
5. The Cook: Drop the strips into the boiling brown stock. Cook for 20 minutes. The roasted flavor of the chicken meat (added at the end) combined with the deep stock makes this the “king” of dumpling recipes.

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8. Dutch Oven Dumplings with Crispy Tops

Usually, dumplings are purely steamed. This “Grandma’s secret” involves finishing the dish in the oven to get a slightly golden, crisp top on the dumplings.

The Ingredients

• The Stew: A standard mixture of chicken, broth, onions, and peas.
• The Dumplings:
  • 2 cups Bisquick (or homemade biscuit mix)
  • 2/3 cup milk
  • 2 tablespoons melted butter for brushing
  • 1 teaspoon paprika

How to Cook Detail

1. Stovetop Start: Prepare your chicken stew in a cast-iron Dutch oven on the stove.
2. Drop: Drop the dumplings onto the simmering stew.
3. The Hybrid Cook: Cover and simmer on the stove for 10 minutes.
4. The Oven Finish: Remove the lid. Brush the tops of the dumplings with melted butter and sprinkle with paprika.
5. Bake: Place the entire Dutch oven into a 400°F (200°C) oven for 10-12 minutes. The bottoms of the dumplings will be soft and stew-soaked, while the tops will be golden and slightly crunchy.

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9. Spicy Cajun-Style Chicken and Dumplings

For a kick, this version uses the “Holy Trinity” (onions, bell peppers, celery) and a dash of cayenne to elevate the humble dumpling.

The Ingredients

• The Base:
  • 1 cup chopped onion, 1/2 cup bell pepper, 1/2 cup celery
  • 1 tablespoon Cajun seasoning
  • 6 cups chicken stock
• The Dumplings:
  • Standard rolled dumpling recipe (see Recipe #1) but add 1 teaspoon of smoked paprika to the flour.

How to Cook Detail

1. Sauté: Start by sautéing the onion, bell pepper, and celery in a little oil until soft.
2. Season: Add the Cajun seasoning and the chicken stock. Bring to a boil.
3. The Dumplings: Follow the rolled dumpling method. The paprika in the dough gives them a beautiful orange hue.
4. Simmer: Cook the dumplings in the spicy broth for 20 minutes. The vegetables will almost melt into the gravy, creating a thick, piquant sauce.

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10. Lemon-Thyme “Spring” Chicken Dumplings

A lighter, brighter version of the classic, perfect for when the weather starts to turn warm but you still want comfort food.

The Ingredients

• The Stew: 6 cups broth, 3 cups chicken, zest of 1 lemon, 1 tablespoon fresh thyme.
• The Dumplings:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup ricotta cheese (Grandma’s secret for tenderness)
  • 1/2 cup milk

How to Cook Detail

1. Zesty Base: Add the lemon zest and thyme to your simmering broth.
2. Ricotta Dough: Mix the flour and baking powder. Stir in the ricotta cheese and milk. The ricotta makes the dumplings incredibly moist and light.
3. Drop: Drop small spoonfuls into the lemon-scented broth.
4. Steam: Cover and cook for 15 minutes. The result is a bright, herbaceous dish that feels much lighter than the traditional versions.

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11. The 30-Minute “Emergency” Dumplings

Grandma knew that sometimes you didn’t have two hours. This recipe uses clever shortcuts to get the same flavor in a fraction of the time.

The Ingredients

• 1 rotisserie chicken, shredded
• 2 cartons (32 oz) high-quality chicken bone broth
• 1 bag frozen “soup mix” vegetables
• 2 tubes of refrigerated crescent roll dough

How to Cook Detail

1. Boil: Bring the broth and frozen vegetables to a boil. Add the shredded chicken.
2. The Crescent Trick: Take the crescent roll dough. Do not unroll it into triangles. Instead, cut the entire log into 1/2-inch thick rounds.
3. Submerge: Drop the rounds into the boiling liquid.
4. Cook: Cover and simmer for 12-15 minutes. The buttery layers of the crescent dough create a surprisingly “flaky-yet-chewy” dumpling that mimics hours of work.

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12. Heavy Cream and Nutmeg “White” Dumplings

This version is popular in Northern European-influenced American kitchens, where the broth is almost a white béchamel and the dumplings have a hint of spice.

The Ingredients

• The Sauce: 4 cups broth, 2 cups heavy cream, 1/4 cup flour (for roux), 1/2 teaspoon nutmeg.
• The Dumplings:
  • 2 cups flour
  • 1/2 cup softened butter
  • 1 egg
  • 1/4 cup cold water

How to Cook Detail

1. The Roux: Melt butter in the pot, whisk in flour to make a roux. Slowly add broth and cream until you have a thick white gravy. Add nutmeg.
2. The Shortcrust Dumpling: Mix the dumpling ingredients until a dough forms. This high-fat dough is similar to a pie crust.
3. Cut: Roll and cut into small squares.
4. Simmer: Cook in the creamy sauce for 20 minutes. The nutmeg provides a mysterious, warm undertone that makes people ask for the “secret ingredient.”

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13. Sage and Onion “Dressing” Dumplings

This recipe tastes like Thanksgiving in a bowl. The dumplings are seasoned like traditional stuffing.

The Ingredients

• The Stew: 6 cups chicken broth, shredded chicken, 1 cup diced celery.
• The Dumplings:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon dried rubbed sage
  • 1/2 cup finely minced white onion
  • 1/4 cup melted butter
  • 3/4 cup milk

How to Cook Detail

1. Prep the Dough: Combine flour, baking powder, sage, and the minced onion. The onion in the dough will release its juice as it cooks, flavoring the dumpling from the inside.
2. Hydrate: Add melted butter and milk.
3. Drop: Drop into the simmering broth.
4. Cook: Cover and cook for 18 minutes. The sage and onion aroma will fill the house, creating a deeply savory, aromatic meal.

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The Golden Rules of Perfect Dumplings

No matter which of Grandma’s recipes you choose, certain universal truths apply to the art of the dumpling:

1. The Temperature of the Broth

Never drop dumplings into lukewarm water. The broth must be at a steady, rolling boil to “set” the outside of the dumpling immediately. Once they are all in, you can turn the heat down to a simmer. If the broth isn’t hot enough, the dumplings will dissolve and turn your soup into a thick paste.

2. The “No-Peeking” Policy

For drop dumplings, the lid is your best friend. The tops of the dumplings cook via steam, not the liquid. Every time you lift the lid to check on them, the temperature drops and the steam escapes. This causes the dumplings to become “leaden” and heavy. Set a timer and trust the process.

3. Flour Choice

All-purpose flour is the standard, but for the fluffiest results, some prefer cake flour. However, Grandma usually had a big bag of AP flour, and that works perfectly. If you are using self-rising flour, remember to omit the baking powder and salt from the recipe.

4. Overworking the Dough

This is the most common mistake. Whether you are rolling or dropping, mix the dough until the flour just disappears. Over-mixing develops gluten, which makes bread chewy and dumplings tough. You want the gluten to remain relaxed for a tender bite.

5. Fat Matters

Butter provides the best flavor, but lard or shortening provides the best “shortness” (that crumbly, tender texture). Many old-school recipes call for chicken fat (schmaltz) rendered from the skin of the bird. If you have it, use it! It provides an incredible depth of chicken flavor.

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Regional Variations: Why They Matter

• The South: In the Deep South, you will almost always find “slicks.” These reflect a history of noodle-making and are meant to be a hearty, filling starch.
• The North: In New England and the Midwest, “droppers” are more common. These were influenced by English suet puddings and German spaetzle, evolving into the fluffy clouds we see today.
• The Appalachians: Here, you find the addition of cornmeal or even buckwheat, reflecting the grains that were most available in the mountain regions.

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How to Store and Reheat

Chicken and dumplings are notoriously difficult to reheat because the dumplings continue to soak up the liquid as they sit.

• Storage: Store in an airtight container for up to 3 days.
• Reheating: Do not use a microwave if you can avoid it, as it makes the dumplings rubbery. Instead, place the leftovers in a saucepan and add 1/2 cup of chicken broth or water to loosen the gravy. Heat over medium-low, stirring very gently so as not to break the dumplings.
• Freezing: You can freeze the chicken stew, but it is best to freeze it without the dumplings. Make fresh dumplings when you thaw and reheat the stew for the best texture.

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Conclusion: The Heart of the Home

Grandma’s chicken and dumplings weren’t just about the food; they were about the patience required to make them. It’s a slow food, a dish that requires you to stay in the kitchen, to roll the dough, to watch the pot, and to wait for the steam to do its work.

Each of these thirteen recipes offers a different window into that warmth. Whether you want the spicy kick of the Cajun version or the nostalgic simplicity of the Hand-Rolled Classic, you are participating in a culinary tradition that spans centuries. Put on an apron, flour your counter, and bring a piece of history back to your dinner table tonight.