There’s something about Pioneer Woman Chicken and Dumplings that just feels like home – you know, the kind of meal that wraps you up in warmth even before you take the first bite. I first made this on a rainy Tuesday when my kids were asking for “something cozy,” and honestly? I wasn’t sure I could pull it off. But then the kitchen started smelling like butter and thyme and simmering broth, and suddenly I felt like I knew what I was doing.
This isn’t just chicken and dumplings – it’s the kind of traditional chicken and dumplings that makes you want to text your friends and say “get over here.” Creamy, hearty, with fluffy little dough clouds floating in golden broth, this is homemade chicken and dumplings at its absolute finest
Why This Pioneer Woman Chicken And Dumplings Recipe Works
Look, I’ve tried a lot of chicken and dumplings recipes — the easy chicken and dumplings crockpot version, the stovetop chicken and dumplings shortcut, even chicken and dumplings with frozen dough when I was desperate. But this Pioneer Woman version? It’s the real deal. The secret is in the dumpling dough itself — that cornmeal addition gives you texture that’s fluffy but not mushy, and the apple cider in the broth adds this subtle tang that makes you wonder why every chicken stew with dumplings doesn’t do this.
This is what I’d call best chicken and dumplings recipe territory because it balances richness with lightness, comfort with flavor complexity. And yes, it’s easy chicken and dumplings enough that you can make it on a weeknight — but impressive enough to serve when you’ve got company coming over. Think of it as somewhere between southern chicken and dumplings and chicken pot pie with dumplings, but better than both.
Ingredients You’ll Need
Here’s what you need to make this magic happen. Don’t skip anything — trust me, every ingredient has a job to do.
For The Chicken Base:
- 2 tablespoons butter – Adds richness and helps brown the chicken beautifully
- 2 tablespoons olive oil – Keeps the butter from burning during browning
- ½ cup all-purpose flour – For dredging the chicken pieces before browning
- 1 whole chicken, cut into pieces – Or use 3-4 pounds of mixed chicken parts (thighs and breasts work great)
- Salt and black pepper to taste – Season generously, don’t be shy
- ½ cup diced carrots – Adds sweetness and classic soup flavor
- ½ cup diced celery – Essential for that aromatic base
- 1 medium onion, diced – Yellow or white onion works perfectly
- ½ teaspoon ground thyme – Earthy and warming, can’t skip this
- ¼ teaspoon turmeric – Gives the broth that gorgeous golden color
- 6 cups low-sodium chicken broth – Low-sodium lets you control the salt level
- ½ cup apple cider – Not apple juice! The acidity is key here
- ½ cup heavy cream – Makes everything silky and luscious
For The Dumplings:
- 1½ cups all-purpose flour – The base of your dumplings
- ½ cup yellow cornmeal – This is what makes them special, don’t substitute
- 1 tablespoon baking powder – Make sure it’s fresh for maximum fluff
- 1 teaspoon kosher salt – Balances the sweetness of the cornmeal
- 1½ cups half-and-half – Creates the perfect dumpling texture
- 2 tablespoons fresh parsley, minced (optional) – For color and a fresh note
Step-By-Step Instructions
This might look like a lot of steps, but I promise it flows naturally. Just take it one stage at a time and you’ll be amazed at how this stove top chicken and dumplings comes together.
Step 1: Prepare and Brown The Chicken
Pat your chicken pieces completely dry with paper towels — this is crucial for getting a good brown on them. Season both sides generously with salt and pepper, then dredge each piece in the flour, shaking off any excess. The flour coating helps thicken the broth later and creates those beautiful caramelized bits.
Heat the butter and olive oil in your Dutch oven over medium-high heat. When the butter stops foaming, add your chicken pieces in batches — don’t overcrowd the pot or they’ll steam instead of brown. Let each piece cook undisturbed for about 4-5 minutes per side until deeply golden. Remove to a plate and set aside. This step builds so much flavor, so don’t rush it.
Step 2: Build Your Aromatic Base
In the same pot (don’t wipe it out — those brown bits are liquid gold), add your diced onion, carrots, and celery. Sauté over medium heat for about 5-6 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. Sprinkle in the ground thyme and turmeric, stirring for another 30 seconds until fragrant. This is where your chicken and dumplings starts to smell absolutely incredible.
Step 3: Create The Broth
Pour in the chicken broth and apple cider, using your wooden spoon to scrape up all those beautiful browned bits from the bottom of the pot. This technique, called deglazing, adds tons of depth to your chicken stew with dumplings. Nestle the browned chicken pieces back into the pot, bring everything to a boil, then reduce heat to maintain a gentle simmer.
Cover the pot and let it simmer for 20-25 minutes until the chicken is cooked through and tender. If you’re using bone-in chicken, you might need an extra 5-10 minutes. The chicken should reach an internal temperature of 165°F.
Step 4: Make The Dumpling Dough
While the chicken simmers, prepare your dumpling dough. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined. Pour in the half-and-half and stir gently with a wooden spoon just until the mixture comes together into a shaggy dough. Don’t overmix — a few lumps are perfectly fine. Overmixing develops gluten and makes tough dumplings instead of fluffy ones. If you’re using parsley, fold it in gently at this stage.
Let the dough rest while you finish preparing the chicken. This gives the baking powder time to activate and the cornmeal time to hydrate, which creates better texture in your traditional chicken and dumplings.
Step 5: Shred The Chicken And Enrich The Broth
Carefully remove the chicken pieces from the pot using tongs. Let them cool just enough to handle, then shred the meat into bite-sized pieces, discarding any skin and bones. Return the shredded chicken to the pot and stir in the heavy cream. Taste and adjust seasoning with more salt and pepper if needed. The broth should be flavorful and rich at this point.
Step 6: Drop And Cook The Dumplings
Bring the mixture back to a gentle simmer. Using a large spoon or small ice cream scoop, drop heaping tablespoon-sized portions of dumpling dough onto the surface of the simmering liquid. Try to space them evenly — they’ll expand as they cook, so give them room. You should get about 12-15 dumplings depending on size.
This is the crucial part for easy chicken and dumplings stovetop success: cover the pot with a lid slightly askew (leave a small gap for steam to escape) and simmer gently for 15 minutes. Don’t lift the lid to peek during this time — the steam is what cooks the dumplings through. They should puff up and look fluffy when done. Insert a toothpick into the center of a dumpling to test — it should come out clean.
Step 7: Rest And Serve
Turn off the heat and let the pot sit, covered, for 10 minutes. This resting time allows the dumplings to finish cooking through from residual heat, and the broth thickens up beautifully as it cools slightly. Plus, it prevents you from burning your tongue on molten-hot filling. Ladle the homemade chicken and dumplings recipe into deep bowls, making sure each serving gets plenty of chicken, vegetables, and dumplings.
Pro Tips For Perfect Chicken And Dumplings
After making this best chicken and dumplings recipe dozens of times, here’s what I’ve learned:
- Don’t skip the apple cider – It adds a subtle tanginess that balances the richness. Apple juice is too sweet and doesn’t have the same acidity.
- Keep the heat gentle when simmering dumplings – A rolling boil will break them apart. You want just gentle bubbles.
- Use fresh baking powder – Old baking powder won’t give you the lift you need. Test it by dropping a bit in hot water — it should fizz vigorously.
- Season in layers – Season the chicken before browning, taste the broth before adding dumplings, and adjust at the end.
- The cornmeal is essential – It’s what makes these dumplings different from regular biscuit dough. It adds texture and prevents them from getting gummy.
- Don’t overmix the dumpling dough – Mix just until combined. The dough should look shaggy and a bit rough — that’s perfect.
- Let it rest before serving – Those 10 minutes make a huge difference in texture and flavor.
Variations And Substitutions
Easier Weeknight Version
Short on time? Use a rotisserie chicken instead of browning raw chicken. Just shred the meat, sauté your vegetables, add broth and cider, then proceed with the dumplings. It’s not quite as rich, but it turns this into easy chicken and dumplings you can make in 30 minutes.
Skillet Chicken And Dumplings
If you only have a large, deep skillet instead of a Dutch oven, you can absolutely make skillet chicken and dumplings using the same recipe. Just make sure your skillet has high sides and a lid.
Chicken And Dumplings For A Crowd
Double the recipe easily for chicken and dumplings for a crowd. Use a large stockpot or roasting pan, and you might need to cook the dumplings in two batches depending on surface area.
With Different Vegetables
Add peas, corn, or green beans in the last 5 minutes of cooking for extra vegetables. Some people love adding mushrooms to the sauté stage.
Lighter Version
Substitute whole milk for the heavy cream and use boneless, skinless chicken breasts. It won’t be quite as rich, but it’ll still be delicious and comforting.
Storage And Reheating Instructions
Room Temperature: Don’t leave chicken and dumplings at room temperature for more than 2 hours. The dairy makes it susceptible to bacteria growth.
Refrigerator: Store in an airtight container for up to 3-4 days. The dumplings will absorb liquid and become softer, but they’ll still taste great. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it’s too thick.
Freezer: I recommend freezing the chicken and broth separately from the dumplings. The dumplings don’t freeze well — they get mushy when thawed. Freeze the base for up to 3 months, then make fresh dumplings when reheating. Thaw overnight in the fridge before reheating.
Reheating Tip: Reheat on the stovetop over medium-low heat, stirring occasionally. Microwave reheating works but can make the dumplings rubbery. Add extra broth if needed to loosen the consistency.
Serving Suggestions
This pioneer woman chicken and dumplings is honestly a complete meal on its own, but here are some great accompaniments:
- Simple green salad with vinaigrette to cut through the richness
- Crusty bread or dinner rolls for sopping up that incredible broth
- Roasted or steamed green beans
- Cornbread muffins (playing into that Southern comfort food vibe)
- Coleslaw for a fresh, crunchy contrast
Frequently Asked Questions
Can I make chicken and dumplings with rice instead of traditional dumplings?
While chicken and dumplings with rice is a different dish entirely (more like chicken and rice soup), you could add cooked rice to this recipe instead of dumplings if you prefer. Just stir in 2-3 cups of cooked rice at the end and let it warm through.
What’s the difference between this and chicken and dumplings with noodles?
Some people make chicken and dumplings with noodles using flat egg noodles instead of drop dumplings. That’s really more of a chicken noodle soup. This recipe uses proper cornmeal dumplings that are fluffy and biscuit-like.
Can I use chicken and dumplings with frozen dough?
Yes, you can use frozen biscuit dough for chicken and dumplings with frozen dough as a shortcut. Just cut refrigerated biscuits into quarters and drop them into the simmering broth. They won’t have the same cornmeal texture, but they’ll still be good.
Why are my dumplings gummy or dense?
Overmixing the dough is the main culprit. Mix just until the ingredients come together — it should look rough and shaggy. Also make sure you’re simmering gently, not boiling hard, and keep the lid on while they cook.
Can I make this in a slow cooker or crockpot?
For easy chicken and dumplings crockpot style, you can cook the chicken and broth in a slow cooker on low for 6-7 hours, then add the dumplings in the last 30-45 minutes on high with the lid on. However, stovetop gives better results for dumpling texture.
What makes this recipe similar to Southern chicken and dumplings?
This has the hallmarks of southern chicken and dumplings — rich, creamy broth, tender chicken, and fluffy dumplings. The cornmeal addition is very Southern, and the technique of browning the chicken first creates that deep flavor Southern cooks are famous for.
Can I make sourdough chicken and dumplings?
Absolutely! For sourdough chicken and dumplings, replace half the flour in the dumpling dough with sourdough discard and reduce the half-and-half slightly. The tanginess of sourdough pairs beautifully with the rich broth.
Why did you call this chicken A D dumplings?
Some people search for chicken A D dumplings or chicken A dumplings — it’s just a shorthand way of typing “chicken and dumplings.” This recipe is the full, traditional version you’re looking for.
Is this like chicken pot pie with dumplings?
It’s similar! Chicken pot pie with dumplings usually has a pastry crust, but the filling is very comparable. Think of this as a soupier, more casual version of chicken pot pie — same cozy flavors, less fuss.
Final Thoughts
This Pioneer Woman Chicken and Dumplings recipe has become one of those meals I make on repeat, especially when the weather turns cold or when I need something that feels like a warm hug in a bowl. It’s traditional chicken and dumplings done right — not overly complicated, but packed with flavor and comfort. Whether you’re making stove top chicken and dumplings for the first time or you’re a seasoned pro looking for the best chicken and dumplings recipe, this one delivers every single time.
The beauty of this homemade chicken and dumplings recipe is that once you master the basic technique, you can adapt it to your family’s preferences. Make it in a Dutch oven on the stovetop like I do, or experiment with your own variations. Just don’t skip that apple cider — I promise it’s the secret ingredient that makes everyone ask “what makes this taste so good?”
Chicken And Dumplings Recipe
Ingredients
For The Chicken Base
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour for dredging
- 1 whole chicken, cut into pieces or 3-4 pounds mixed chicken parts
- salt and black pepper to taste
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 medium onion, diced yellow or white
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 6 cups low-sodium chicken broth
- 1/2 cup apple cider not apple juice
- 1/2 cup heavy cream
For The Dumplings
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder make sure it’s fresh
- 1 teaspoon kosher salt
- 1 1/2 cups half-and-half
- 2 tablespoons fresh parsley, minced optional
Instructions
- Prepare and brown the chicken: Pat chicken pieces completely dry with paper towels. Season generously with salt and pepper on both sides. Dredge each piece in flour, shaking off excess. Heat butter and olive oil in a large Dutch oven over medium-high heat. When butter stops foaming, add chicken pieces in batches (don’t overcrowd). Brown for 4-5 minutes per side until deeply golden. Remove to a plate and set aside.
- Build the aromatic base: In the same pot (don’t wipe it out), add diced onion, carrots, and celery. Sauté over medium heat for 5-6 minutes, stirring occasionally, until vegetables soften and onion becomes translucent. Sprinkle in ground thyme and turmeric, stirring for 30 seconds until fragrant.
- Create the broth: Pour in chicken broth and apple cider. Use a wooden spoon to scrape up all browned bits from the bottom of the pot (deglazing). Nestle browned chicken pieces back into the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and simmer for 20-25 minutes until chicken is cooked through and tender (internal temperature of 165°F).
- Make the dumpling dough: While chicken simmers, whisk together flour, cornmeal, baking powder, and salt in a large bowl until well combined. Pour in half-and-half and stir gently with a wooden spoon just until mixture comes together into a shaggy dough. Don’t overmix — a few lumps are fine. Fold in parsley if using. Let dough rest while finishing the chicken.
- Shred chicken and enrich broth: Remove chicken pieces from pot using tongs. Let cool slightly, then shred meat into bite-sized pieces, discarding skin and bones. Return shredded chicken to pot and stir in heavy cream. Taste and adjust seasoning with salt and pepper as needed.
- Drop and cook the dumplings: Bring mixture back to a gentle simmer. Using a large spoon or small ice cream scoop, drop heaping tablespoon-sized portions of dumpling dough onto the surface of simmering liquid, spacing them evenly (they’ll expand). You should get 12-15 dumplings. Cover pot with lid slightly askew (leave small gap for steam) and simmer gently for 15 minutes without lifting the lid. Dumplings should puff up and look fluffy. Test doneness by inserting a toothpick into center — it should come out clean.
- Rest and serve: Turn off heat and let pot sit covered for 10 minutes. This allows dumplings to finish cooking and broth to thicken. Ladle into deep bowls, ensuring each serving gets plenty of chicken, vegetables, and dumplings. Serve immediately.
Notes
- Don’t skip the apple cider — it adds essential tanginess that balances the richness. Apple juice is too sweet.
- Keep heat gentle when simmering dumplings. A rolling boil will break them apart.
- Use fresh baking powder for proper lift. Test it by dropping a bit in hot water — it should fizz vigorously.
- Don’t overmix dumpling dough. Mix just until combined for fluffy results.
- The cornmeal is essential for texture and prevents gummy dumplings.
- Let it rest 10 minutes before serving for best texture and flavor.
- Make-ahead tip: Freeze chicken and broth without dumplings for up to 3 months. Make fresh dumplings when reheating.
- Quick version: Use rotisserie chicken instead of raw chicken to save 30 minutes.
