Back to Chicken and Dumplings with Gravy

Print Options


Card Sizes


Chicken and Dumplings with Gravy Recipe

My family really loves this meal. It is often requested.—Edna Hoffman, Hebron, Indiana
TOTAL TIME: Prep: 15 min. Cook: 1 hour 50 min. YIELD:4 servings


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 to 2-1/4 quarts water
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrots
  • 2 fresh parsley sprigs
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup all-purpose flour
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Dash ground nutmeg
  • 1/3 cup 2% milk
  • 1 egg, lightly beaten
  • 1 tablespoon canola oil
  • GRAVY:
  • 1/4 cup all-purpose flour
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. In a large Dutch oven, combine the first eight ingredients. Slowly bring to a boil over low heat. Cover and simmer for 45-60 minutes or until meat is tender, skimming the surface as foam rises.
  • 2. In a large bowl, combine the flour, parsley, baking powder, salt and nutmeg; stir in milk, egg and oil just until moistened.
  • 3. Drop batter by tablespoonfuls onto simmering broth. Cover and simmer for 12-15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm.
  • 4. Strain broth, discarding vegetables and bay leaf; reserve 2 cups for gravy. (Remaining broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months.)
  • 5. Place reserved broth in a small saucepan; bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into broth. Cook and stir over medium heat for 2 minutes or until thickened. Serve with chicken and dumplings. Yield: 4 servings.

Nutritional Facts

Nutritional Analysis: One serving equals 491 calories, 1,139 sodium, 162 mg cholesterol, 28 gm carbohydrate, 32 gm protein, 27 gm fat. Diabetic Exchanges: 3 meat, 3 fat, 2 starch.

Reviews for Chicken and Dumplings with Gravy

Sort By :
Reviewed Jan. 2, 2016

"This is THE best chicken and dumplings that I have ever made. I used frozen dumplings, but; otherwise, followed the recipe exactly. Made a big mess, but had a VERY delicious supper. Served over rice with candied yams and green peas as sides."

Reviewed Jan. 24, 2010

"This tastes wonderful. I added a little thyme also in the beginning. I recommend not cutting the chicken up too small, it's too difficult to separate it from the vegetables and broth."

Reviewed Jun. 2, 2009

"to make this quick.I use biscuits in a can for the dumpling and cut them in four."

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.