"Not only is this American classic American and classic, it is also one of the most comforting things you'll ever eat and the great thing about this dumpling recipe is that it will work on just about any soup or stew!" — Chef John
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1 (3 to 3 1/2 pound)
2 1/2 quarts
all-purpose flour, or as needed
salt and freshly ground black pepper to taste
cayenne pepper, or more to taste
chopped fresh thyme leaves
thyme, for garnish
Just finished making this. Followed the recipe and video exactly. It is SO good and SO easy! I've never had success with making dumplings until tonight, and it is getting thumbs up from the whole family. Watch the video, it makes it impossible to mess up!
Followed the recipe exactly. Sauce was quite thin and didn't have much flavor, though I think the cayenne pepper actually saved it. It was fun trying a different version of the Chicken and Dumplings I usually prepare. Thanks for the post Chef!
Wonderful recipe. Fun to make and great to eat
Excellent made as recipe states. If you want to "zip it up" hit it with some Tony's Louisiana Seasoning. I think he spells his name Tony Chattere' of something like that. Dynomite in a bowl!
Great basic recipe. My changes will include, half prepared chicken stock/half water (not enough flavor for me), more carrot and celery. I used a slightly larger chicken and appreciated the additional meat. Thanks for sharing.
My wife loves to make chicken and dumplings, so I thought I'd surprise her with this more advanced recipe. I was a little disappointed. IT was very watery with very little flavor. The dumplings cooked up nice and fluffy, but I think the recipe my wife uses found on the bak of a bisquik box beats this recipe hands down.
Awesome recipe! I didn't have creme fraiche so I used sour cream plus I subsituted buttermilk for the milk. To add alittle thickness to the soup base one can of cream of chicken soup really did the trick. The biscuits were so light and fluffy but still had great texture and flavor. 'My family loves alittle heat...so I added a jalapeno cut lengthwise during the cooking process and fished it out before adding the dumplings! Most definetly will make this again!
This was really GOOD!! I used my old dumpling recipe because I didn't have self-rising flour or creme fraiche but followed the rest of it exactly. Mine was a little "brothy"; might try adding a little more flour next time. Added full 1/2 tsp cayenne pepper. Made it a little warm but certainly not too hot! My daughter ate 3 helpings!! Will certainly make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Chicken and Dumplings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 332
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