Southern Style Chicken & Dumplings
Pulled Chicken in a broth and topped with wet dumplings
Equipment
- 1 large dutch oven or pot
Ingredients
- 4 lbs boneless chicken breast
- 6 ea large carrots washed, peeled, and chopped small
- 2 ea celery sticks washed, peeled, and chopped small
- 1 ea large sweet onion peeled and chopped small
- 6 ea cloves of garlic peeled and minced
- 6 tbsp butter
- 4 cups vegetable broth
- 4 cups chicken broth
- 1 tsp garlic salt
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tbsp dried thyme
- 1 tsp salt
- 1/2 cup white cooking wine
- 1 10oz bag of frozen peas
- 1/2 cup buttermilk
- 4 tbsp corn starch
- 1.5 cups heavy cream
- 1/2 cup fresh parsley washed and chopped small
Dumplings
- 1/4 cup buttermilk
- 3 1/3 cups all purpose flour
- 4 tsp baking powder
- 2 tsp salt
- 1/2 tsp black pepper
- 8 tbsp butter melted
- 1 1/4 cups milk
Instructions
- Boil the chicken breast for around 30 minutes or until they reach 165℉
- While chicken is boiling, prepare all of your chopped vegetables and set aside
- Once the chicken has reached 165℉ pull it out of pot and let cool until you can touch it safely. After it cools, it needs to be pulled. You can pull it with your hands and a fork or do it the easy way using a blender, as seen in the video attached to this recipe.
- After the chicken is pulled, inspect it to remove any parts you don't want then set aside.
- Melt butter in your large pot and add the chopped carrots, celery, and onion. Cook until softened for about 5 minutes. Then add the fresh garlic and cook another two minutes.
- Pour the 1/2 cup of white cooking wine over the vegetables and mix often while cooking for another minute or two.
- Add the frozen peas, chicken broth, vegetable broth, buttermilk, and dried seasonings to the pot. Make sure heat is on med-low.
- Mix the cornstarch with the heavy cream until well blended then add to the pot.
- Next, it is time to make the dumpling ball mixture. Make sure to add in all the dry ingredients first, and mix them well, then add the wet ingredients and mix until it becomes a bread dough.
- I use a cookie dough scooper, but you can use a large spoon and make your scoops into a ball using your hands if you don't have a scooper. Add each ball to pot and increase the cooking temperature to just below medium.
- The liquid in the pot should be simmering and will cook the dough balls in approximately 12-15 minutes. I push mine down with a spoon so that they cook well. This method can be seen in the video attached to this recipe. They are done when a toothpick inserted comes out clean. While they are simmering it is a good time to add the fresh parsley to the pot.
- Enjoy!
Video
Notes
Watch the video for tips.
This is one of my family's favorite recipes and it will be a big hit in your family as well.
If you make this, please let me know how you liked it in the comments box or follow me on X or Pinterest and tag me with your photo.
Happy Cooking!