A bowl of homemade chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.

And it’s not hard to make. Come on, I’ll show you how…

You probably have all the ingredients for these dumplings in your kitchen right now.

And you don’t have to be a great cook to make them.

Homemade Chicken and Dumplings Recipe

First, here’s what you’ll need to make your old fashioned, homemade chicken and dumplings:

In a bowl, combine the flour, baking powder, and salt.

Cut the butter into the dry ingredients with a fork or pastry blender.

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter.

I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eyeball it.

Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

If they will be cooked soon, this method works well.

If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour.

You can also freeze them like this and then transfer them to a ziplock bag.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them.

The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting.

Add the cooked chicken to the pot and you’re done!

Homemade Chicken and Dumplings

This homemade chicken and dumplings recipe is the ultimate comfort food, and they’re easier to make than you might think!

Scale

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. If they will be cooked soon, this method works well. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!