Easy Weeknight Chicken and Dumplings That Will Blow Your Mind!
Chicken and Dumplings are quintessential Southern comfort food. Both of my grandmother’s made us their version of this classic on a regular basis. In this recipe, I set out to make what I considered the “Ultimate Chicken and Dumplings.” I make easy drop dumplings in the place of canned biscuits and also use a smoked chicken to add a nice depth of flavor to the dinner I grew up loving. Don’t worry, I explain in the how-to video below how to use raw chicken if you don’t want to smoke a chicken or buy a rotisserie chicken.
Recipe:
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Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer:
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France's mirepoix (onion, carrot, celery) " I had to look it up, LOL, I have also known as the Holy Trinity with a lot of chefs. I want to make this ! looks so good.
Matt, Next time in Keller visiting family I want to come down to meet you and see your shop. What days do you normally make you cooking shows? would love to see it live. God Bless.
My mom was a born & raised Central Texas gal. When she made chicken & dumplings, she made rolled dumplings. She hated drop dumplings, saying that they seemed slimy & undercooked no matter how long she cooked them. (I like both drop & rolled dumplings.) The rolled ones are kind of like thick, tender noodles. Sometimes, she'd cut them long like noodles. Sometimes, she'd cut them in shapes like squares, triangles, or diamonds. She always made them highly seasoned, though. They were never bland. (Salt, black pepper & cayenne)
Another thing my mom did with her chicken & dumplings was to break all the large chicken bones in half so that the marrow would cook into the broth. She made her chicken & dumplings by starting with a raw chicken, cutting it up into 8 or 10 pieces, depending on how big the chicken was. Then she cooked it low & slow for at least a couple of hours. She tossed the skin when she stripped the meat off the carcass. My mom was a little weird. She always skinned the chicken before making fried chicken… It was a texture thing with her, she said that chicken skin rubbery & nasty.
Family loves it
This looks fantastic Matt, thanks for posting … next time I make C & D it will be this way. Question, could you make the biscuit dough in advance and store it covered in the refrigerator, then pull it out and get it back to room temperature and add to the pot at the proper time?
I just ordered a grip of your seasonings, all because of that BLANCO! 👀😮💨👍
You call those dumplings? HAHAHA.
Sorry Mom that's better than yours!
I can’t get enough dumplings like this. Looks awesome, but I have to roll them out and use 3 cups of flour to fill my 8 qt dumpling pot. I may try this on a smaller batch though! Makes me want dumplings for sure!
Can't wait to try this!
Any info on that burner?
what vegetable could be used to replace celery?
What size Dutch Oven do you use in your videos?
I put Poultry seasoning to my dumplings instead. This sounds good today !!!
Looks good. The broth and chicken look so flavorful!
Definitely trying this recipe out. Looks amazing.
Hey Matt Great video! You have inspired many awesome mills shared with family and friends around my table. I think you could take these videos up a notch with your family sitting down and tasting these meals with you. Still great content and appreciate all you do.
So that's enough food for me, what's everyone else eating? Looks good brother!
You can cheat on the dumplings by using bisquick or what I’ve been using lately red lobster cheddar bay biscuit mix.
Looks fantastic . But that's just enough dumplings to piss me off…I'd be doubling the dumplings! Just saying!
Make home cooking great again!
Grandma's cooking is the best. That's some mighty good looking comfort food. Cheers, Matt! 👍👍✌️
This is like some mad scientist combo of old fashioned chicken and dumplins' and biscuits and gravy – and I'm genuinely excited to try it!
Store-bought biscuits are better.
I don't know what this crap is, but it sure isn't chicken and dumplings.
Awsome recipe, and congrats ahead of time on the 1 million subs, it's right around to corner! Looking forward to the celebration recipe.
Legit looking dumplings! Great cook, thanks Matt
WFt what did you do with the veggies. Put the damn veggies back in with your chicken and dumplings.
What is the propane grate you use?
Simply a must for folks to do. Easy , cheap (in these days that is important), and a great way to feel better in this long winter most of us are experiencing. Thanks Matt, great job as always!! -DT
Nice
Definitely in the to-do list🤤
Very good looks excellent preferred winter meal up here in Ohio where it’s a little colder. We use the voodoo seasoning. We also put the voodoo seasoning in old-fashioned vegetable soup.
Love a good dish of chicken and dumplings 😊
It’s a little work but try steaming dumplings. Oh my.
That looks so awesome and yes a growing up meal too! Thanks Matt😊
I'd eat all of this but flat dumplings are 1,000% the superior dumpling!! Biscuit dumplings are a crime
It's kind of to throw the veggies out at the end? I get straining them, then making the gravy. I thought you'd throw the veggies back in at the end. 🤷♂️ Still looks good and I'm making right now. Debating on the veggies. Lol
Several years ago when I was smoking lots of chicken halves I made smoked chicken and dumplings with any leftovers and smoked chicken in dumplings is way better than just boiled chicken and broth!👍
Could skip the dumplins and pour that into a pie shell for chicken pot pie, it would seem. Looks awesome as is, however. Thanks Matt