Recipe courtesy of Tania Kacha

Old-Fashioned Chicken "n" Dumplings

  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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One 3- to 4-pound chicken, cut into pieces 

Salt and freshly ground black pepper


2 cups all-purpose flour 

1 teaspoon baking powder 

Salt and freshly ground black pepper

1 cup milk 

1 egg 

Butter/flour roux, 50/50 

Gravy, for serving


  1. For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve.
  2. For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken "n" dumplings covered with gravy.
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