---
title: "Chicken and Dumplings, Old-Fashioned"
url: https://save.cooking/@american_classic/chicken-and-dumplings-old-fashioned
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "A classic American chicken and dumplings recipe with tender shredded chicken, a rich, peppery broth, and soft, drop-style dumplings cooked right on top. Built from simple pantry staples, it’s a practical, time-tested one-pot dinner that tastes like home."
prep_time: 20 minutes
cook_time: 60 minutes
total_time: 80 minutes
servings: 6
tags: ["Make Ahead", "Full Meal", "American", "Stovetop", "Dinner", "Chicken", "One Pot"]
published: 2026-01-06
updated: 2026-01-14
---

# Chicken and Dumplings, Old-Fashioned

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

A classic American chicken and dumplings recipe with tender shredded chicken, a rich, peppery broth, and soft, drop-style dumplings cooked right on top. Built from simple pantry staples, it’s a practical, time-tested one-pot dinner that tastes like home.

Chicken and dumplings shows up in American kitchens because it’s both thrifty and deeply satisfying: one pot turns a few basics into a full meal. The key technique is gentle simmering—enough heat to cook the dumplings through without breaking them apart. This old-fashioned version uses fluffy drop dumplings and a lightly thickened broth for that nostalgic, spoon-coating finish.

**Total Time:** 1 hour 20 minutes | **Prep:** 20 minutes | **Cook:** 1 hour | **Servings:** 6

## Ingredients

### Chicken & broth

- 2 lb bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 8 cups low-sodium chicken stock (or broth)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley (optional, for finishing)

### Old-fashioned drop dumplings

- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 2 tbsp cold unsalted butter, cut into small pieces
- 3/4 cup whole milk (plus 1–2 tbsp more if needed)
- 1 large egg, lightly beaten

## Instructions

1. Build the broth: In a large Dutch oven or heavy pot, combine chicken, stock, onion, carrots, celery, garlic, bay leaves, salt, and pepper. Bring to a gentle boil, then reduce to a steady simmer. Cover partially and simmer 30–35 minutes, until the chicken is very tender (thighs around 175–190°F).

2. Shred the chicken: Transfer chicken to a plate. When cool enough to handle, remove skin and bones and shred or chop the meat into bite-size pieces. Discard bay leaves.

3. Lightly thicken (classic texture): In a small bowl, mash the butter and flour together into a smooth paste (beurre manié). Bring the broth back to a simmer and whisk in the paste a little at a time until dissolved. Simmer 3–5 minutes to cook off any raw flour taste; the broth should look slightly creamy and coat a spoon.

4. Return chicken: Stir the shredded chicken back into the pot. Taste and adjust salt and pepper. Keep the mixture at a gentle simmer while you make the dumpling dough.

5. Make dumpling dough: In a medium bowl, whisk flour, baking powder, and salt. Cut in the cold butter with your fingertips or a pastry cutter until it looks like coarse crumbs. Whisk milk and egg together, then stir into the dry ingredients just until combined. The dough should be thick and scoopable; add 1–2 tablespoons more milk only if it’s too dry to drop from a spoon.

6. Drop and cook dumplings: Reduce the pot to a low simmer (no hard boiling). Drop heaping tablespoonfuls of dough onto the surface of the stew, spacing them slightly apart. Cover tightly and cook 14–16 minutes without lifting the lid (steam finishes the dumplings).

7. Check doneness and serve: Uncover and test a dumpling—its center should be set and no longer doughy. If needed, cover and steam 2–3 minutes more. Gently stir once to coat dumplings and chicken in broth. Finish with parsley, if using, and serve hot.

## Tags

`Make Ahead`, `Full Meal`, `American`, `Stovetop`, `Dinner`, `Chicken`, `One Pot`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@american_classic/chicken-and-dumplings-old-fashioned](https://save.cooking/@american_classic/chicken-and-dumplings-old-fashioned)*