Chef John's Chicken and Dumplings Recipe -
Chef John's Chicken and Dumplings Recipe
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How to Make Chicken and Dumplings
See how to make classic, comforting chicken and dumplings. See more
  • READY IN 2 hr

Chef John's Chicken and Dumplings

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 45 mins

    2 hrs


  1. Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.
  2. Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
  3. Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.
  4. Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.
  5. Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.
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  • Chef's Note:
  • If you don't have self-rising flour (which does work better here) you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and1 teaspoon fine table salt.

Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2012

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!

Most Helpful Critical Review
Jan 21, 2013

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!

Aug 02, 2012

Wonderful recipe. Fun to make and great to eat

Nov 05, 2012

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.

Jun 03, 2013

Delicious! For those who thought it a little bland, you may have missed the step "season to taste." I omitted cayenne pepper to make it a little more kid-friendly, and added kale to the broth with the chicken to make it a one pot meal. Also, as per the suggestion of another reviewer, I stored the leftover dumplings separately from the soup to preserve the broth & consistency of the dumplings. The recipe is a little time-consuming, but most home-made comfort food recipes are. My husband loved it and the kids liked it. Very good!

Jan 09, 2013

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.

Aug 12, 2012

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!

Apr 04, 2013

wow, this recipe was AWESOME!! i only changed 2 things: i used fresh rosmary, chopped very finely, in addition to the thyme, and i thickened up the broth a bit more than chef did. i did use homemade creme freche for the dumplings (leftover from the stroganof) and be sure to use self-rising flour as chef suggests. it makes a world of difference. stew was fantastic, but the dumplings were OUT OF THIS WORLD!! light, fluffy, yet with a good bite to them, they didnt turn to mush in your mouth. my very fussy husband, who insists he doesnt like dumplings or "soggy bread" gobbled these up. i think it is imperative to use the self-rising flour like chef suggests.....i have made it with, and without (using plain flour, baking powder, etc) and there is a huge difference. if you are hesitant to buy a bag of self-rising flour just for this recipe, check out chef johns peach cobbler. really, you cant go wrong with any of his recipes.


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  • Calories
  • 750 kcal
  • 38%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 43.7 g
  • 87%
  • Sodium
  • 1012 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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