Chicken & Buttermilk Dumplings

I first posted this back in 2011 (with horrible pictures and our ugly coffee table in the background)…and it has remained a regular in our dinner rotation ever since. Sometimes I cheat and use store bought chicken stock and a rotisserie chicken, and it’s still amazing.
But nothing tops this dish when you use homemade stock. I like to break this dinner up into stages. I typically make the chicken & stock the day or two before. After I make the stock, I stick it in the fridge over night (getting it cold makes removing the extra fat a breeze). With the stock already made, and the chicken already shredded and in a Ziploc baggie, throwing this together takes no time at all.
This is seriously my favorite chicken & dumpling recipe EVER. I’ll never make it another way ever again. It’s seriously THAT good.
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Chicken and Dumplings 
Recipe adapted from this one

For the Stock:
  • 1 (3 to 3 1/2 pound) whole chicken
  • 2 bay leaves
  • 4 to 5 black peppercorns
  • 1 head of unpeeled garlic, split through the center
  • 2 tablespoons kosher salt
  • Enough water to cover chicken

For the Sauce:

  • 2 tablespoons butter
  • 2 tablespoons oil
  • A small onion; diced
  • 5 carrots, diced
  • 5 stalks celery, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 6 cups chicken stock
  • 1 cup frozen peas
  • 1/4 cup heavy cream
  • Freshly ground black pepper, for garnish
  • Chopped chives, for garnish

For the Dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup chopped chives
  • 3/4 to 1 cup buttermilk
Chicken & Stock
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Bring water to a boil over medium-high heat and then reduce to a simmer.  Cook for one hour until the chicken is tender and internal temperature registers at least 165 degrees. Skim the surface of fat as it cooks.


Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.


In a Dutch oven, over medium heat, add the butter and oil. Add the onion, carrot, celery, garlic and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux and continue to stir for two minutes to coat the veggies in flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas. Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Bringing it all Together:

Fold the reserved shredded chicken into the sauce and bring to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Discard the bay leaves, season with freshly cracked black pepper and garnish with chopped chives before serving.

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(I linked up with Celebrate Southern! What’s more southern than chicken & dumplings?)

3 thoughts on “Chicken & Buttermilk Dumplings

  1. J@ Bless Her Heart Y'all says:

    Oh my gosh, this looks soooo good. I love comfort foods like this in the fall! It brings me right back to childhood. I e been looking for a yummy chicken and dumplings recipe for a while. Thanks for sharing! This might be a weekend recipe of mine this weekend.

    Thanks so much for joining the Celebrate Southern link up! I hope to see another one of your awesome posts next week my dear! Xoxo

  2. Susan @ 2 cats & chloe says:

    Girlllll you have outdone yourself again. This looks delish. And definitely fits in with the southern thing! 🙂 I’m pinning this to our Celebrate Southern linkup board now! Let’s get together soon please! 🙂 xxoo

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