Without a doubt, the most requested recipe I had coming my way was Chicken & Dumplings. And seeing as I live with a Southerner who loves his Southern food, it’s shocking it took this long to do it.
Now this Southern staple is something that always confused this Yankee by name. When I hear the word “dumpling” I think of Chinese dumplings filled with meat (and it makes my tummy sing). I am the self-proclaimed dumpling king and can eat them every single day.
But SOUTHERN-style dumplings are more on a spectrum. Some are fluffy like matzo balls but the most common is a ribbon-like thick noodle that practically melts in your mouth – like a creamy, Southern-style Chicken Noodle Soup. And that is the exact type of Chicken & Dumplings I wanted to make.
It took me a few attempts to work out the proper consistency for the dumplings, but a few bags of flour and a bunch of butter later, I can officially say I that I’ve created a version of this classic dish to make Scarlett O’Hara forget her manners and lick her bowl clean and NEVER go hungry again!Folks, prepare yourselves for one of the greatest and best experiences of your culinary lives with this one. And it’s SO easy to make right in your Instant Pot too!
Here’s How I Made It! (scroll down for the fully-written recipe):
Begin with an onion (bonus if it has a ponytail)…
…and dice it up.
Take a few carrots…
…and dice those up too.
Then, how ’bout some celery?
…also diced and added to the carrots and onion to create a lovely holy trinity of veggies.
See those leafy tops in the celery bunch? Reserve them for later.
Now go to the Instant Pot and add in some BUTTA!
Give it heat and allow it to melt and bubble.
Toss in the veggies and let sauté for a few minutes.
Then add in some garlic…
…and sauté for another moment.
Now let’s add in some chicken broth.
Stir everything up in the pot nicely once added.
I feel like chicken tonight. Take a whole chicken and chop it up (or have the butcher at the market do it for you which is way easier).
Add all the chicken to the pot (skin, bones and all – this is what will give the broth a rich flavor).
Smooth the chicken out so it’s submerged in the broth.
Toss in some bay leaves, secure the lid and cook at high pressure.
While the chicken’s cooking, create a cornstarch slurry which we’ll use to thicken our broth a bit later. Take equal parts cornstarch…
…and mix together until nice and smooth. Set aside.
Once the chicken’s done pressure cooking and the lid’s removed, it’ll look (and smell) fabulous.
Remove the bay leaves and discard.
Then remove the chicken…
…and place in a bowl. It will be very hot so allow it to cool for a while as we move on.
Let’s add a few things to the broth such as sherry (this stuff is the best and you can leave it out if you absolutely refuse to use wine)…
…and seasoned salt, pepper, poultry seasoning, rubbed sage, thyme and dried parsley flakes.
Don’t forget the leafy tops from the celery stalk too!
Give everything a nice stir and just let it be while we focus on our DUMPLINGS!
These are so easy to make! Take a mixing bowl…
…add in some flour…
…baking powder (not to be confused with baking soda – totally different!)…
Then, in a microwave-safe bowl, add some milk…
Nuke it for a little until the butter melts in the milk and the milk is a bit warm.
Slowly pour the milk mixture into the flour and mix with a fork.
A dough will begin to form but be careful not to over-mix! Once it begins to form together in a clump, it’s done! (That was easy, right?)
Take some flour and dust a (clean) countertop with it.
…take the dough…
…and press it onto the surface, flattening it out a bit.
Now take a rolling pin that’s dusted with some flour…
…and roll the dough out…
…so it’s nice and thin like this!
Literally, we don’t want it any thicker than what you see here. 1/8″ is exactly what it should be. Any thicker, and it could impact the perfect Southern-style dumpling results!
Now it’s time to cut out our dumplings! Using a pizza cutter (great hack) or knife…
…slice strips vertically in the dough about 1″ apart…
…and then slice horizontally so that you are 2″ apart.
So when you’re done slicing, you’ll have mini rectangular strips, which are our dumplings! Dust them with additional flour so they won’t stick to each other…
…and place the uncooked dumplings on a plate and turn the pot back on.
Once it bubbles…
…stir in the cornstarch slurry.
Then, take the dumplings…
…and add them into the boiling broth one-by-one.
After adding about half, give it a stir to ensure they aren’t sticking to each other.
Add in all the other dumplings and give it another stir.
Lay the lid on top but DO NOT SECURE IT. Let it rest in an off-kilter fashion as we want some steam to escape. If the lid is secured, the boiling will likely make the pot come to pressure, even if the valve is in the “venting” position and we don’t want that.
Now let’s come back to our chicken which should have cooked down a bit. Remove the skin, cartilage and bones from each piece…
…and then rip the chicken up into large pieces by clean hand (if cool to the touch. If not, use a knife and fork)
When done, you’ll have a beautiful array of white and dark meat!
After the dumplings have boiled for a few minutes, remove the lid and kill the heat in the pot.
Add in the chicken meat…
…as well as some heavy cream.
Give it all one final stir…
…and marvel at how well it will all come together!
Lade some of this masterful Chicken & Dumplings into bowls…
…slide a spoon in there…
…and looks at this thing of beauty you’ve just created. The chicken is perfect, the dumplings are like wonderful, melt-in-your-mouth butter ribbons, and the broth is rich, chicken-y and creamy.
Give it a try…
…and you’ll lose your mind (in the best way possible)
If you have one on hand, call in an authentic Southerner and have then try it.
Look at them with great anticipation as they try it. And if they raise their eyebrows, it’s a very, very good sign!
If they smile after, it’s an even better one! Yankee made, Southern approved! And as God as our witness, we’ll never go hungry again!
THE BEST CHICKEN & DUMPLINGS EVER!
At the time of this post, Pressure Luck exclusively used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
Instant Pot Chicken & Dumplings
Now I kid you not, these Chicken & Dumplings have received more raves than a dance party in the 90s. The dumplings are subjective to a family recipe, but I prefer mine as thick, buttery ribbons that melt in your mouth. Prepare for ecstasy to go with that rave.
- 4 tbsp of butter
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 3 stalks of celery, sliced into 1/4″ pieces (with leafy tops reserved)
- 1 tbsp of crushed garlic
- 6 cups of reduced-sodium chicken broth (I used 2 tbsp of Chicken Better Than Bouillon + 6 cups of water)
- 3 bay leaves
- 1/2 cup of Sherry wine (if you leave it out, add in another 1/2 cup of broth)
- 1/2 tbsp of seasoned salt
- 1/2 tbsp of poultry seasoning (salt-free)
- 1/2 tbsp of black pepper
- 1/2 tbsp of rubbed sage
- 1 tsp of dried thyme
- 1 tsp of dried parsley
- Whole chicken (3-4 lbs), chopped into pieces with skin on
- 3 tbsp of cornstarch + 3 tbsp of water to form a slurry
- 1/2 cup of heavy cream
- 1 1/4 cups of all-purpose flour
- 2 tsp of baking powder (NOT to be confused with baking soda!)
- 1 tsp of salt
- 2 tbsp (1/4 stick) of salted butter
- 1/2 cup of whole milk
- Hit “Sauté” on the Instant Pot and adjust so it’s on the “More” or “High” setting. Add in the butter and once melted, add in the onion, carrots and celery and sauté for 5 minutes. Add the garlic and sauté for 1 minute longer
- Then, pour in the broth and stir well. Add the chicken and make sure it’s all covered by the broth. Toss the in the bay leaves and secure the lid
- Hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 10 minutes
- When the chicken is done cooking, perform a quick release. Discard the bay leaves and remove the chicken from pot with tongs. Set chicken aside in a bowl to cool
- Add the sherry, seasoned salt, poultry seasoning, pepper, rubbed sage, thyme parsley, leafy tops from celery to the pot and stir well. Let the pot rest for the time being
- While the chicken’s cooling down, make the dumplings by mixing together all the dumpling ingredients. Begin by placing the flour, baking powder and salt in a mixing bowl and whisk together. Then, place the butter and milk in a pyrex and microwave for 40 seconds. Pour the milk/butter mixture into the flour and lightly mix with a fork until totally blended so a warm dough forms. (NOTE: Don’t overdo the mixing as it can make for a tough dumpling). From there, let your hands take over and lightly knead the dough. Then, on a clean surface covered with flour, take a flour-coated rolling pin and roll the dough to be 1/8″ thick max (it’s very important that it’s no thicker than 1/8″ so it cooks properly). Then, using a pizza cutter or knife, slice the into the dough vertically into strips about 1” wide and then slice horizontally about 2” wide, forming little rectangular strips. Dust with additional flour so they don’t stick to each other
- Now give the pot some heat again by hitting “Sauté” and adjust so it’s on the “More” or “High” setting. Once it bubbles, stir in the cornstarch slurry followed by adding the dumpling strips one-by-one and then give them a good stir making sure none are sticking to each other. Then, allow them to simmer for 10 minutes WITH THE LID ON THE POT (NOTE: Make sure the lid is not sealed but rather resting slightly off-kilter on the pot as it may come to pressure otherwise due to the boiling – even with the valve in “venting” position. This way, steam will escape on the sides when it’s in this position and that’s perfectly fine. You may also use a glass lid to fit the 6qt or 8qt)
- After 10 minutes of the dumplings boiling in the pot, hit “Keep Warm/Cancel” so the bubbles die down
- The chicken should now be relatively should be cool enough to handle. Pick the bones clean of all the meat, discarding the bones, skin, and cartilage. Rip the chicken by hand into robust pieces and add to the pot
- Add in the heavy cream and give everything a final stir until well combined
- Ladle into bowls and enjoy!
There are SO many different ways to make “dumplings” but I find that ribbon-style seems to be the favorite. It’s almost like a really robust, home-made noodle that practically melts in your mouth. However, others like big, fluffy dumplings similar to matzo balls. However, this recipe is going to give you the wonderful, classic Southern ribbon-style!
“But Jeff, why aren’t we pressure cooking the dumplings?!” Great question. Because they’ll become a clumpy hot mess if you do and will become overdone. These dumplings are delicate and must be cooked properly. The pressure cooking process is left to the chicken creating the most flavorful broth base ever. Besides, the chicken must have time to cool before it’s removed from the bones and this allows perfect timing for our dumplings to boil in the pot on Sauté and then allow the chicken meat to be picked off and added just before serving.
If you MUST use canned biscuits, feel free and just add them in with the chicken when pressure cooking. But I’m telling you now, it’s not going to be a fraction of as good as the simple, homemade, rolled-out method. You want amazing Chicken & Dumplings? Do it this way!
Want to leave out the dumplings completely to cut back on some carbs? No problem. After adding in the cornstarch slurry, only boil for a minute and then kill the heat and add in the chicken and cream. You’ll have the most amazing, creamy Chicken Soup instead!
Let’s just say I consider myself an Oficienado of soft, pillow like ribbon dumplings….b’causeI grew up in Pennsylvania DutchCountry..ho.mes of the lightest nest dumplings ever-ever. NOW..I retract that statement. Hand’s down this is # 1 Bestest Ever Chicky n Dumplings on all counts. Perfect balance of serious flavors in the creamy broth. Very tender chicken n omg..those dumplings!!!! WOW. You killed it! FYI.. I made this 2 nights in a row. Serious comfort. Thanks for sharing your mad kitchen skills.
Guaranteed your fan forever.
P.S. Also loved your video presentation..on point!
Hello Jeffrey, I just wanted to let you know that these chicken and dumplings were insanely delicious. I have never tasted anything that came remotely close. I have done quite a few of your recipes (and they were all amazing) but this one is just crazy good. I am getting your book for Christmas and can’t wait to tackle some more of your recipes. Thanks for sharing your amazing recipes and skills with us. Happy Holidays.
I’m so thrilled you enjoyed them! Thanks for the lovely words 😘
I have been making Chicken and Dumpings for over 30 years. I have tweeted my recipe and people love it, it is simular to yours. I decided to make your recipe, wow! You nailed it! Thank you so much for this, it’s amazing!
Not sure if I can ask a question here, but if so here goes. I am not much of a cook and want to make this with frozen dumplings. Will that work?
Don’t see any responses to your question, unfortunately. Me and make-your-own-dough don’t get along. Have you tried using frozen dumplings? How did they work? I’ve used them in Dutch oven recipes and loved them, so I’d imagine they should work here as well.
I hate making dough. This one is easily and totally foolproof. Try it.
Would double this recipe fit in the 6QT pot?
How many people does this serve?
I’ve made this several times and each time I can’t believe how good it us. My grandma made homemade chicken and dumplings and this is so close to her recipe it’s like she’s still here!
Can you use chicken breast instead a whole chicken?
You could but it won’t be the same. The skin and bones from the chicken really plays a key role in the broth and flavor here.
I would advise if you’re only wanting white meat to use bone in breasts vs boneless/skinless ones. Will still have the skin and bones present required to make a rich broth. I prefer dark meat so I always use bone in thighs. Works great!
This is my go to for now on! I’ve made it probably a dozen times since discovering it! However, my chicken has never been even close to done after 10 minutes. It’s no biggie and now I just do 20 minutes. But I’m wondering if there is something I could be doing wrong??
I only use skinless chicken breast and it was absolutely delicious.
Thanks Jeffrey! This was delicious. I’m glad I doubled it from the start now there’s plenty for me tomorrow. Thanks for making it in the instapot, it makes enjoying it faster.
If you wanted the pillowy fluffy dumplings, can you advise on how to do? That’s what I grew up on & love it. Unfortunately did not get the recipe from Great Auntie though.
Love this recipe, but I am now just 1. So I cut the recipe in half and have leftovers for lunches or to freeze. I always made the “matzoh ball like” dumplings, but this works on my happy spot too, thanks Jeffrey
Jeffrey, this recipe sounds lovely. But I have a bunch of rotisserie chicken breasts in the freezer I’d like to use up. Can I just pressure cook the veggies ou es w/o the chicken, and add it after the dumplings have cooked?
Your Chicken and Dumplin’ recipe would please my grandmother and mother from East Brewton, Alabama. When I sat down to my first bowl, I could almost feel there presence and approval.
You cant beat that!
Thanks for this recipe and many others I plant to try in the future.
I made this tonight and it turned out wonderfully. Easy to make I even surprised myself with the rolled out dumplings. My husband couldn’t find a variety pack of chicken so he brought me home a 3 lb package of bone in chicken thighs. They were so moist and tender we all loved it. It is definately a keeper!
This is an excellent recipe, Thank you! Made for Mom for Mother’s Day, with added peas, side of cole slaw and Gelato.
Ok, this is definitely the next recipe of yours that I try. My husband is the pickiest southern eater ever, but he has liked every recipe of yours that I have tried. Your comment of “yankee made, southern approved” convinced me on this one. Lol
The recipe is great! I’ve made it several times. But this page takes too long to load. I’m putting in a grocery order and I came here to make sure I have all of the ingredients. This page took more than 5 minutes to load.
If one wanted thicker (matzo-ball-like) dumplings, would you just use the same dough recipe and roll it out to maybe a quarter-inch? Easy as that?
JEANNE M RUSSOW
My girlfriend from S. Illinois, does the noodle this style, but then she mashes potatoes and serves this chicken and dumplings over the mashed potatoes. Since I have never had any other chicken and dumplings, being a northerner, I learned to really like it this way… so it was more like being a chicken and dumpling in like a “gravy”
While the prep time is way over 5 minutes it is so worth it. This is the first thing I made in my Instant Pot. Best recipe ever. I’ve got it cooking now and it smelling fantastic.
Great recipe but can you provide nutrition information?
Susan L Hill
This is THE BEST (with or without the dumplings – I have weird family members 😉 ) I seriously have never had better!!! Thank You!
Were you able to do a double batch? I worried there would be too many in the pot (mine is 8qt).
I’m a Southerner! Long-in-the-tooth but I’ve never made C & D until today. Wow! Your recipe is a keeper. Thus will be a regular dish at our home!
Wow wow wow!!!
I followed your directions closely, my dumplings disintegrated totally. Please, what did I do wrong?
If you rolled them as thick as specified and added them after pressure cooking I am baffled how they could have disintegrated.
I have made this twice and both times a lot of mine dissolved. I also can’t figure it out. I measured and it was the correct thickness. I even simmered for less time.
Well dissolved doesn’t sound right. I wonder if it was the type of flour you used. I’d suggest a decent all-purpose brand like Gold’s.
Oh my goodness! So dang good! Only issue is I want more dumplings. Going to try & fix a double batch of dough next go round. Thank you so much!
Christmas in Texas isn’t cold…but I’m throwing caution to the wind and making this for our small family Christmas dinner. It’s been YEARS since I have made chicken and dumplings and I can’t wait for some amazing comfort food. Thank you!
I made this last night for dinner and it was Amazing! This is my husband’s favorite dish and I wanted to do something special since he is not feeling well. Thank you!
Love this recipe! The problem is, it’s so good, I want to make a double batch for extended family gathering.
I’m new to instapot (and cooking in general)
Any tips on how to make a double batch? I have a 8qt instapot. Do I just double everything?
You most certainly can!
Thanks! I’m confused about cooking time – would you recommend increasing the chicken cook time? I’m new to IP so I don’t want to mess up this awesome recipe! Thanks in advance…you are incredible!
Same time 😉
Thank you! I know your pot roast changes depending on the size of the roast so I wasn’t sure about this one. Thank you so very much! I’m going to try it next week. I’ll report back. <3
This recipe took me 1 and a half hours start to finish! To me this recipe is way too much work!
Questions, I was wondering if I could use leftover rotisserie chicken for this? Could I put the bones in to make the broth like the first step, then just add in the chicken afterwards? Tia , I love all your recipes!
What type of sherry do you use? Dry, cream or cooking? Thanks!
Is a 1/2 Tablespoon of poultry seasoning and 1/2 Tablespoon of sage correct?
These are the 2 ingredients we are without. Would you add more of something or make a substitution? Or (nooooo) wait til the next run to town?
A bit vague. Need to know the ingredients you’re without.
These are DELICIOUS. I grew up in the midwest, and these taste so similar to what my grandmother used to make. The broth is so comforting and the dumplings taste like a buttery noodle but as you state, it is important to roll them flat enough! I have made this recipe several times now and my only complaint is that your “total time” to make these is a bit off. Maybe I am slow, but when cooking this by myself, it takes me about 2.5 hours, start to finish. Rolling out the dough and pulling the chicken apart takes the most time. Totally worth it though.
We made this last night, 29 Jan, and it is awesome! We had never had dumplings made like that either but they suit that soup so well. I had a little trouble with cutting the dumplings and stopping them from sticking but it was worth it. I know I will get better at it, as this will be a staple dish in our house from now. Thank you Jeff for yet another wonderful recipe in the IP.
I seriously LOVE your recipes, man. You are a huge blessing. Much adoring happening over here. GREAT RECIPE! Thank you so much for sharing your gift and passion for cooking with the instant pot.
Your “Happy Eating” namesake in Texas
I totally understand what Richard was saying about the fluffy dumplings, that is what I grew up with too. However I love this recipe even though it’s different from moms fluffy dumplings.
These were delicious – as is everything of yours I have made. However, they are not like any southern C&D I’ve ever eaten in South Louisiana. I’ve eaten plenty from my mom, grandma, mother in law, and restaurants (Cracker Barrel). They usually just have salt and pepper. All the other seasonings make them taste like chicken pot pie (sage and thyme). It’s the second time I’ve made this. First time I followed the recipe and everyone wanted more dumplings. This time, I used 4 large chicken breasts (I don’t like dark meat) and I used 2 pacs of Mary B’s frozen dumplings. That was way too many and I had to add another 3 cups of chicken broth. I had a HUGE pot of C & D! LOL. They were good but my husband didn’t like them because he wanted “real” dumplings (according to him). Next time I’ll leave out all the seasoning except salt and pepper. But you know, C & D are like banana pudding; everyone has their way of making it! LOL!
Thanks for trying it. I’ll always stand by my seasonings for this dish but I’m glad you found a way to use my recipe as a blueprint to make it your own.
This recipe surprised me. My husband and I are traditionalists and I only make southern style chicken and dumplings with lard, buttermilk, and rolled out dumplings (as in your recipe). We both enjoyed the dish. The only substitution was my use of buttermilk as opposed to whole milk. Yum. And, from beginning to end, my prep/cooking time was 1 hour and 40 minutes and I’m not slow. Just saying. It doesn’t bother me as I’m a scratch/homemade cook anyway so I’m accustomed to lengthy cooking times. Thanks.
I love to hear this!
My mom is having surgery this week and is requesting chicken and dumplings, what luck that I’ve stumbled across this recipe! However, heavy cream does not agree with her. Is there something you suggest to try in its place, or will the flavor still be great without it? Thank you so much!
Use an unsweetened nondairy milk such as almond, cashew, soy or oat. Hoping all goes well with your mom!
This is my go to for several years now. The best chicken and dumplings!
Jeffrey… this dish was amazing! I made it with the sherry and I’m so glad I did. I added extra carrots, and stirred in frozen peas right at the end because I enjoy more veggies. So, so good! I’m already planning to make it again soon because I shared half with my elderly parents who also raved about it.
We’ve tried a lot of Pressure Luck recipes, and we own all of the 3 current books. Some how we never tried this one, and I rectified that a few days ago. We were blown away. The seasoning is so on point. Whole family loved it. This recipe should be on the front page of this website.
My family makes a rolled dumpling but it just consists of flour, eggs, and about a tablespoon of the chicken broth per 6 eggs. Should you ever give this a try, I would love to know. The longest part is always getting them done which I think the instant pot would be great for.
I dont like sage. Can I leave it out? Can I use thighs with bone in instead if a whole chicken. White meat is too dry.
I pressure cook the dumplings in the IP for 4 minutes. They come out perfect. I also use Mary’s B’s frozen dumplings. They’re thin strips perfect for the recipe. By the way, love you and your recipes.
Tried it, the chicken soup was great however was going after the dumplings which brought me to your video.
My first try and the dumplings came out like thick lasagna strip, cut to size. Not my bag!
Now, in your video you kept saying “noodles” and that they are abeit very thick.
So perhaps change your title to Chicken and noodles. Just saying.
I have 2 teen boys and a 7yr old boy and this is everyone’s absolute favorite meal! They put it on the calendar to try and get me to make it at least once a month. The only food that gets written on the calendar. They also try to get me to make it for any potluck or family gathering. I never do bc we eat the whole pot with no leftovers so it wouldn’t go far at a party. I use chicken breasts and double or triple the dumplings, but only the dumplings. Works out great every time and we like more noodles then chicken. Thanks for an amazing staple dinner in our house!
Damn! Absolutely delicious! Dumplings may look a little fussy to make but they’re not. Trust me. This was a total hit on every level! Not much conversation during dinner. Lots of smiling and slurping and dashing for second helpings!
I have the IP Max which is a 6 qt pot. Would a double batch fit in it? Going to try this for the first time tomorrow for dinner.
This was a grand slam!!! I was a little nervous about messing up the dumplings but it was easy peasy. Don’t change a thing. This meal is absolutely delicious!!! Not much conversation at dinner. Everyone was busy slurping, chewing, and smiling. Thank you, Jeffrey, for another fantastic meal!
Music to my eyes 😉 SO glad you enjoyed!
This recipe is amazing! This has been my go-to chicken and dumplings recipe for the last couple of years. Even my hubby, who is not a big fan of chicken, loves this recipe. I love that the dumplings are small, thin strips rather than a glob of dough. Sooo good!
I have tried so many of your recipes and they are ALL wonderful! Thank you so much for sharing your fabulous creations with us.
Gloria Elaine Carter
Being from North Carolina, this is the kind I grew up with and what I make today. My family referred to them as Chicken and Pastry. So delicious! Sometimes instead of the heavy cream, I add a can of Cream of Chicken Soup and a stick of butter. I don’t use cornstarch to thicken as the flour coating the dumpling/pastry thickens as it cooks.
As Rachael Ray might say, “It’s a stoup; a stew and a soup.”
Can you use self-rising flour instead of the AP flour and baking powder? I have also started adding a little poultry seasoning to my rolled dumplings which I agree enhances the taste! Looking forward to trying your recipe!