Chicken & Fluffy Dumplings With Gravy
These homemade Chicken & Fluffy Dumplings With Gravy are made with tender cooked chicken, large fluffy dumplings, and a full-flavored thick gravy. So filling and satisfying, this is the best of comfort food!
Growing up, when my mom made chicken and fluffy dumplings, I loved the dumplings but my favorite thing was the creamy thick gravy. After I ate the dumplings I would take a slice of bread to sop up and eat the remaining gravy.
I’ve had questions from some of you on how to not only make fluffy dumplings but how to create a thick creamy gravy over them. I really can’t imagine eating a big fluffy dumpling that’s floating in clear broth. I love to fork a fluffy dumpling and watch part of it fall back into the thick gravy, just so I can scoop it back up and eat it, gravy and all. Today, I’m going to share with you how to make perfect fluffy dumplings with a thick creamy gravy.
BROTH
A good pot of chicken and dumplings starts with a pot of rich flavorful chicken broth or stock. I make a rich broth.
Tips for broth
- Cook fresh chicken for the broth. If you need more broth later, you can always add some canned broth if you have to.
- Use chicken thighs. The thigh is the most flavorful part of the chicken. You can cook a whole chicken if you prefer, but you’ll get a richer broth with all thighs. Don’t use skinless chicken thighs. The skins add more flavor.
- Add 2 bouillon cubes to the broth for even more flavor, along with a generous amount of salt & pepper.
- Use a large deep pot and place the chicken in first, then make sure to fill the pot at least 2/3 full with water. Some of the water will cook down, and you want plenty of broth so you can make gravy and also double the dumpling recipe if you want to…I always do! Once the chicken is cooked and removed, the pot should still be at least 1/2 full of broth. (See picture above).
- Don’t overcook the chicken. Overcooking chicken leaves you with stringy pieces of chicken when you cut it into bite-size pieces.
- After you remove the chicken from the pot, allow it to rest for about 15 minutes before removing the skins. This helps to seal in more of the flavorful juices. Transfer the chicken to a shallow dish. Cover it with foil and leave it alone for 15 minutes or even longer if you have the time. Don’t try to rush the cooling process by placing the chicken in the freezer.
- If you’re short on time the day you’re serving this recipe, you can cook the chicken the day before. Allow the chicken to cool, cut it into bite-size pieces, and refrigerate both the broth and chicken until the following day.
DUMPLINGS
If you’re not a fan of the big fluffy dumplings but opt for the flat dumplings instead, check out my recipe for Perfect No-Fail Flat Dumplings. However, if you’re looking for large fluffy dumplings, read on! Here are my tips for perfect fluffy dumplings…
- Make sure you have a pot at least 1/2 full of broth. Make sure you bring it to a boil, before adding dumplings to it.
- Once you drop the dumplings into the broth, reduce the heat to medium-low and cover them with a lid. Do not remove the lid while the dumplings are cooking. Cook them for 10 minutes before removing the lid.
- Use this recipe for the dumplings. This recipe calls for buttermilk, shortening, and also some of the rich broth. This results in a very moist, fluffy, and flavorful dumpling.
- Make the dumplings the size you prefer, but make them all the same size. I love to make large dumplings, so I actually use a 1/2 cup large ice cream/cookie scoop to drop my dumplings. However, you can make them smaller. You can actually use a regular cookie scoop and make several smaller ones. It’s a personal preference thing.
- If you’re doubling the dumpling recipe, make a single batch. Cook them and remove them from the broth, and transfer them to a dish, cover them and set them aside. Mix the second batch. Bring the broth back to a boil and cook the second batch. NOTE: This recipe makes plenty of broth and gravy, so don’t be afraid to double the recipe. I always do!
GRAVY
Dumplings are made with lots of flour. Therefore, once they’re cooked in hot broth, the flour from the dumplings helps to slightly thicken the broth. And if you’re happy with a broth that is just slightly thickened, and I say slightly, that’s fine. However, if you’re like me and you like a thick, creamy gravy that covers and sticks to the dumplings, then you’re in the right place.
Gravy tip
My best tip for making a creamy thick gravy is to make the gravy separate from the dumplings and add it back to the pot of dumplings! Just like the dumplings, the gravy needs some of that rich chicken broth. The gravy is super easy to make and is perfectly creamy and flavorful. The gravy is made with milk, chicken broth from the pot, and also cornstarch for thickening. It takes about 10 minutes to make and once it’s done, it gets added back to the pot of broth. It’s super easy!
I make this type of gravy frequently to go with turkey. It’s so simple. I typically use a ratio of 1 tablespoon of cornstarch, per cup of liquid. For this recipe, I added a little more cornstarch because I knew I was going to add it back to the pot of remaining broth, which would thin it back down some.
Add Ins
If you like to add carrots, celery, peas, or other vegetables to your dumplings, I suggest dicing them small and sautéing them in some butter in a skillet until tender, then adding them to the pot of broth.
Check out these other great chicken recipes…
Chicken and Easy No-Fail Flat Dumplings
If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂
Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest, & Instagram!
Print
Old Fashioned Chicken & Fluffy Dumplings
- Prep Time: 30 Minutes
- Cook Time: 90 Minutes
- Total Time: 2 hours
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: American
Description
These homemade Chicken & Fluffy Dumplings With Gravy are made with tender cooked chicken, large fluffy dumplings, and a full-flavored thick gravy. So filling and satisfying, this is the best of comfort food!
Ingredients
CHICKEN & BROTH
- 8 to 9 chicken thighs, skins on
- 2 chicken bouillon cubes
- 12 cups water
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 teaspoon dried thyme
CREAMY GRAVY
- 2 cups chicken broth (from the pot)
- 2 cups milk
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
DUMPLINGS
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup solid shortening
- 1 1/4 cups full-fat buttermilk
- 1/4 cup chicken broth
Instructions
CHICKEN & BROTH
- Place the chicken thighs in a large deep pot. Cover with at least 12 cups of water. The pot should be 2/3 full of water. Add the bouillon cubes, salt, pepper, and thyme. Bring to a boil over high heat, keeping an eye on the pot so it doesn’t boil over. Reduce heat to medium and cook covered with a lid until the chicken is done about 1 hour. Transfer the chicken to a bowl and turn off the heat under the broth. Cover the chicken with a foil tent and allow the chicken to rest for at least 15 minutes. Remove the skins, allow the chicken to cool enough to handle, remove it from the bones and cut it into bite-size pieces. Cover the chicken to prevent it from drying out while you make the dumplings.
CREAMY GRAVY
- Add the chicken broth, milk, cornstarch & salt to a medium saucepan. Whisk over medium heat until the sauce thickens, about 8 to 10 minutes. Remove from heat and set aside.
DUMPLINGS
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using two forks or a pastry blender, cut in the shortening. Add the buttermilk and chicken broth and mix just to combine. The mixture should be pretty wet.
- Meantime, bring the broth in the pot back to a boil over medium-high heat. Drop the dumplings by large spoonfuls into the broth, separating them from each other in the broth. I use a 1/2 cup large ice cream/cookie scoop to drop the dumplings, to make sure they are all the same size, so they cook through at the same time. Cover the pot with a lid and reduce the heat to low. Simmer for 10 minutes. DO NOT PEAK OR REMOVE THE LID during this time. Remover lid after 10 minutes. Gently ladle some of the broth over the top of the dumplings and allow them to cook for an additional minute. Add the chicken and gravy to the pot and very gently mix to combine.
- Serve hot and refrigerate leftovers.
- I recommend eating the leftovers the next day. Don’t overheat them. Warm them gently over medium-low heat or in a microwave. Microwave heating tends to make them denser and chewier inside.
Notes
- I recommend doubling the dumpling recipe. One batch makes about 8 large dumplings. There is plenty of broth in this recipe for doubling the dumpling recipe. Mix one batch of dumpling batter at a time. Cook the first batch, transfer them to a bowl and cover, then make the second batch.
This is the best dumpling recipe I have ever found!
Hi Sherry,
I’m so glad you like them. I tweaked my original recipe to get a perfect creamy gravy. Have a great Thanksgiving! 🙂 Cindy
I haven’t tried your recipe yet but sounds good. My dumplings have a few fluffy and the rest dense. Maybe the lid will help mine. I add a can of cream of chicken soup to make the gravy in mine.
This was AMAZING! Followed the recipe exactly and it was so good.
Your recipe sounds delicious. I plan to make that with the whole chicken thighs I purchased this week. The reason I looked up a recipe for dumplings was because I forgot how long I was supposed to leave them in the broth with the lid on and saw you were delicious recipe. I’m adding my dumplings in with my beef beef stew which is a favorite of my daughters from when she was a child and I had not made it in so long. Thank you for sharing
Hi Katherine, You are so welcome!
Hi Cindy,
Thanks for your terrific website and this terrific recipe! Though what came out was different than expected, it was super delicious.
Here’s where things went off track.I added the chicken and vegis to the broth. I brought it to a rolling boil. I dropped the first batch of dumplings in and covered them. I uncovered them 10 mins later and discovered the dumplings had cooked into the broth. So I added more dumplings and cooked those covered for 10 mins + 1 min and those came out wonderfully.
When I’m following a recipe I do not do so from the website to see all the photos. I follow from the recipe. I mixed up the dumplings and thought it looked kind of wet. The recipe said the dumpling dough “should be pretty wet.” When I looked at your photo afterwards, my dough was a little bit wetter. I think I should have let it set up and absorb a bit longer.
I did make the gravy but I never added it to the broth since the dumplings cooked down and made the broth kind of creamy. Any suggestion of what I should do with the leftover gravy?
Thanks again for the wonderful recipes!
How do you keep you dumplins from dissolving? Mine always melt. Thanks
I’m going to try your recipe today. My son and his family all have colds and they asked me to make them dumplins.
Hi Shawn, The broth needs to be boiling. I don’t know why else they would dissolve, but you might try adding a little more flour.
I have searched the world over and made numerous chicken and dumplings with terrible results over 40 years !!! This is the absolute BEST recipe I have ever made and my husband could not stop eating or commenting on it. Thank you with all of my heart for sharing this recipe ❤️ I did however change one item because I did not have it, I used beef tallow instead of shortening in the dumplings.
Hi Lynn, You are so welcome! I’m so glad your husband liked them. My husband loves them too. 🙂
Can butter be used in place of shortening?
Hi Jen, Yes, butter can be substituted for the solid shortening.
Fluffy dumplings, my dumplings fall flat when the broth is boiling to high, I would love to see a picture of the dumplings in the pot and cover it, and then the cover off… I see the picture of the dumplings in the bowl, but I would love to see how they float on top of the broth. If they lay flat or they have a lot more substance. Thank you. Your site is amazing out of things. I’d like to try. These are the issues I’ve had with dumplings also
Hi Jewel, There’s a picture of the dumplings after they have cooked, (uncovered) on the recipe post. This shows them floating at the top. I hope this helps. 🙂
This recipe is delicious. Your instructions and pictures were very helpful. These are the dumplings I will be making from now on. We loved them. Will be making the peach cobbler in the near future. So glad I found your website and thanks for sharing.
Hi Mitzi, I’m so glad you like them. Thanks for the nice comments! 🙂
I’m using this today..I’m 75 and I’m praying these dumplings will finally be the fluffy ones I’ve not been able to achieve for such a long time..thank you so much..
The dumpling recipe is PERFECT! The dumplings are very flavorfuI, fluffy, and delicious! I cooked them for 20 minutes without removing the lid to make sure they steamed properly. I have already shared the dumpling recipe with my daughter!
Hi Kara, I’m so glad you liked them! I think they are great comfort food! 🙂
Could you substitute leaf lard for the shortening? Looks so good!
Hi Deborah, Yes you can.
The 1 1/2 cups of total liquid ( 1/4 c broth; 1 1/4 c of buttermilk) is too much liquid added to only 2 c of flour for the dumplings. Mine were the consistency of soup. What did I do wrong?
Hi Mary, For the shortening, did you use solid shortening? This batter will be really wet. If yours is that thin, try adding more flour. Did you actually try making the dumplings after you mixed the batter, or did you stop at that point. I’m curious as to how they turned out.
This recipe is a keeper. I made them for my 2 teenage grandsons for dinner tonight. They inhaled them. I had corn that I put up this past summer also. . I will definitely make them again. They rose up and were not doughy inside. I would give them 5 stars +
Hi Patsy, I’m so glad you liked them! 🙂
Well, I’ve made this recipe 3 times now and they all turned out delicious. Chicken and dumplings is an all year round favorite at our house and after I lost my Ninnies dumpling recipe in a move many years ago I started looking for one that was like hers without much success until now. This is exactly like hers and my family absolutely loves it! Thank you so much for sharing!
Hi Missy, I’m so glad your family likes it! It’s one of my favorite comfort foods. 🙂
Thank you for sharing this recipe. I followed it and those dumplings were the best I’ve ever made. Closest I’ve had to my moms dumplings. Absolutely delicious!
Hi Patricia, You’re welcome! I’m so glad you liked them. My favorite comfort food! 🙂
So good!! There are so many recipes out there for chicken and fluffy dumplings, I did not know which one to go for but yours had good reviews and that’s what I look for in a recipe. I’m so glad I found this! It is very similar to what my mom made when I was little, Only difference is, she always used Bisquick and since Bisquick is one of the foods that ha Bioengineered food ingredients in it, I’ve decided to stop using it and other things with Bioengineered food ingredients. I tried making it with pioneer biscuit / baking mix. And that was just a huge fail!! It did not turn out at all. I ended up throwing them in the trash. I made this today and like I said it is so good! This will be my new go to chicken and dumplings recipe. I followed this recipe exactly as it says only I added a little Italian seasoning to be dumpling mix because that’s what my mom always did growing up so that’s the flavor I’m used to. I actually made a lot extra broth so I took the 2 cups of gravy after it was thickened and put it in a pot then added 5 cups of the broth to it so next time I make this, I’m only going to use 4 cups because it turned out a little too thin. I had too much broth but the good thing about too much broth is I can freeze it and make it again later :0) I’m going to upload a picture to my Instagram and share this recipe!
Hi Tammy, I’m so glad you liked them. My favorite comfort food. Thank you so much for sharing it too! 🙂
These are the best dumplings I have ever made. Thank you for a great recipe.
Hi Donna, You are so welcome! I glad you liked them! 🙂
My problem is a few are fluffy and the rest are gluey like the flat dumplings. What am I doing wrong
Hi Bernice, Make sure you’re cooking them on low heat with the lid on. Also, if doubling the recipe, only cook one batch at a time. I hope this helps.
These are great, loved them ,nice and fluffy. Will definitely be making again and again. Many thanks !
Hi Connie, You’re welcome! I’m so glad you liked them!:)
Can you use chicken breast?
Hi Betty, You can. However, chicken thighs add more richness to the broth than any other part of the chicken. I would add an extra bouillon cube to the broth.