Go Back
Tad's Chicken and Dumplings Recipe

Tad's Chicken and Dumplings Recipe - Comfort Food Meals

As I sat down at the kitchen table one chilly evening, I was feeling nostalgic. Thoughts of family dinners came flooding back, particularly one dish that always warmed the soul: chicken and dumplings. This meal is a hug in a bowl. 
For me, the ultimate version is what I call Tad's Chicken and Dumplings. It combines the richness of hearty chicken, the comfort of fluffy dumplings, and a creamy gravy that ties it all together.
Before jumping into the recipe, let’s explore why this dish holds a special place in my kitchen and how I’m excited to share it with you.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10
Course: Lunch
Cuisine: American
Calories: 382
Ingredients Method Notes

Ingredients
  

DUMPLINGS:
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3/4-1 cup buttermilk or milk of choice
GRAVY:
  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth instead of stock for a lighter taste
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 carrots, cut into ¼-inch slices
  • 3 celery stalks, chopped into ¼-inch pieces
  • 2 leeks, thoroughly washed and thinly sliced
  • 1 meat Shredded from rotisserie chicken
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • Freshly cracked black pepper
  • Freshly chopped Italian parsley for garnish

Method
 

Step 1: Prep Your Ingredients
  1. Start by gathering all the ingredients. Chop the carrots, celery, and leeks. It’s helpful to have everything ready, as this will speed up the cooking process. Preheat your pot over medium heat.
Step 2: Create the Base of the Gravy
  1. Add butter to the pot. Once melted, throw in the minced garlic and sauté until fragrant, around 1 minute. Next, add the chopped veggies (carrots, celery, and leeks). Cook until they soften, about 5 minutes.
Step 3: Thicken the Gravy
  1. Sprinkle the flour over the sautéed vegetables. Stir continuously to create a roux. This will help thicken your gravy. Cook for another minute or two, allowing the flour to incorporate.
Step 4: Add the Broth
  1. Pour in the chicken broth slowly, whisking constantly to avoid lumps. Add the bay leaves, mustard, smoked paprika, and a sprinkle of black pepper. Bring this to a gentle simmer and allow it to thicken slightly for about 5–10 minutes.
Step 5: Shred the Chicken
  1. While the gravy simmers, shred your rotisserie chicken. Once shredded, mix it into the pot. This adds richness and flavor to the dish.
Step 6: Make the Dumpling Dough
  1. In a separate bowl, whisk the eggs and buttermilk together. In another bowl, combine flour, baking powder, and salt. Mix the dry and wet ingredients until just combined—don’t over-mix. Aim for a slightly lumpy but cohesive dough.
Step 7: Drop the Dumplings
  1. Once the gravy is bubbling, use a spoon to drop blobs of the dough onto the surface. They will rise while cooking, so don’t worry about making them perfectly shaped.
Step 8: Cook
  1. Cover the pot with a lid and cook for about 15–20 minutes. The dumplings should have puffed up and be cooked through.
Step 9: Add Cream and Serve
  1. Once cooked, stir in the heavy cream for added richness. Discard the bay leaves before serving. Garnish with chopped parsley.

Notes

  • Don’t Overmix the Dumpling Dough: Overmixing can lead to dense dumplings. Stir until just combined.
  • Feel Free to Adjust Seasoning: Taste as you go. Add salt and pepper to your liking.
  • Utilize Leftover Chicken: If you have leftover chicken from another meal, use it in this dish!
  • Try Cooking the Dumplings in Broth: If you prefer heartier dumplings, add them directly into simmering broth to cook through.
  • Add Other Veggies: Feel free to toss in peas or potatoes for extra texture and flavor.