Paula Deen Chicken and Dumplings

Jump to Recipe

If the craving for comforting Southern food hits, there’s a good chance chicken and dumplings come to mind. A bowl of Paula Deen chicken and dumplings offers more than just warmth—it serves up nostalgia, savory flavors, and a creamy, rich broth paired with tender chicken and soft dumplings. Let’s walk through every step, tip, and trick for making this iconic Southern dish, ensuring that even kitchen beginners can deliver homemade-tasting results with ease.

What Sets Paula Deen Chicken and Dumplings Apart?

Southern chicken and dumplings trace their roots to kitchens where hearty, filling meals were created out of modest pantry staples. Paula Deen’s version honors tradition while saving time by blending shortcuts with classic techniques. With store-bought dumplings and rotisserie chicken, you get all the flavor and comfort, no rolling pin required.

Ingredients

Every ingredient is chosen for flavor and simplicity. Here’s what you’ll need to bring this dish together:

• 4 tablespoons butter
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 carrots, sliced
• 1/3 cup all-purpose flour
• 6 cups chicken broth (homemade or store-bought)
• 1 package frozen dumplings (such as Mary B’s), or 1 can buttermilk biscuits, quartered
• 3 cups cooked chicken, shredded (rotisserie or poached)
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 2 tablespoons chopped parsley, divided
• 1/2 cup evaporated milk
• 1/2 cup frozen peas (optional)
• Salt and black pepper

This list covers the essentials, balancing store-bought convenience with skillet flavor. Vegetables add aroma and color, while the herbs provide deep savory notes.

Preparing the Broth and Aromatics

The foundation of flavor starts with proper handling of the aromatics:

• Melt the Butter: Place a large Dutch oven or stockpot over medium heat. Melt the butter until foamy.
• Sauté the Vegetables: Add the onion, celery, and carrots. Cook for 5 minutes, stirring often, until vegetables are soft and fragrant.
• Add the Flour: Sprinkle flour over the vegetables and stir to coat. Keep stirring for 2 minutes to cook out the raw taste and form a light roux—this makes your broth thick and velvety.

Building Flavor: The Broth

A creamy, flavorful broth elevates chicken and dumplings:

• Pour in the Broth: With the pot still over medium heat, slowly whisk in about 1 cup of broth to prevent lumps. Gradually add the rest, always stirring.
• Simmer the Soup: Increase the heat to bring it to a gentle boil. Scrape the bottom of the pot to ensure nothing sticks.
• Add Herbs: Stir in the thyme and a tablespoon of parsley. Season everything with a generous pinch of salt and a few cracks of black pepper.

Let the mixture simmer for 5–10 minutes. The stock thickens to a creamy soup base, thanks to the roux.

Chicken Preparation: Quick, Tender, and Full of Flavor

The star of the dish, the chicken, should be tender and well-seasoned.

• Store-Bought Shortcuts: A rotisserie chicken adds flavor and makes prep a breeze. Just remove the skin, shred the meat, and discard the bones.
• DIY Option: Poach a few chicken breasts or thighs in lightly salted water with a bay leaf for extra depth. Allow to cool and shred.

Add the shredded chicken into the pot once your broth has thickened. Simmer for 5 minutes so the chicken soaks up the flavors.

Dumplings: Soft Pillows or Golden Biscuits

You have options when it comes to dumplings. Here’s how to approach both classic and shortcut versions:

Using Frozen Dumplings

• Drop frozen dumpling strips into gently bubbling broth one at a time. Gently stir.
• Simmer uncovered for 15–20 minutes, occasionally stirring so they don’t stick. Dumplings will begin floating as they cook.

Using Biscuits

• Quarter each biscuit and toss pieces with a dusting of flour. This step prevents clumping.
• Place biscuit pieces evenly into the simmering broth, stirring gently to submerge.
• Cook uncovered for 12–15 minutes. Biscuit dumplings expand into fluffy morsels.

Tip: For extra-creamy results, cover the pot for the last few minutes of simmering. Steam helps finish cooking the dumplings without drying them out.

Creamy Finish and Vegetable Add-ins

• Evaporated Milk: Stir in evaporated milk once the dumplings are nearly cooked. The milk lends a rich finish without overwhelming heaviness. Heavy cream is an alternative, though it’s richer.
• Peas and Carrots: If you enjoy vegetables, toss in 1/2 cup frozen peas towards the end for color and freshness. Carrot rounds soften beautifully during simmer.

Taste, season with salt and pepper if needed, and sprinkle with remaining fresh parsley before serving.

Serving and Sides

Scoop generous ladlefuls into shallow bowls, ensuring each portion has chicken, vegetables, dumplings, and plenty of broth. Serve with:

• Warm buttermilk biscuits for soaking up sauce
• Steamed green beans
• Side salad of mixed greens

Southern sweet tea or lemonade makes a classic liquid pairing.

Storage and Reheating

Chicken and dumplings keep well for a few days, but dumplings can soften over time.

• Refrigeration: Cool leftovers promptly. Store in an airtight container for up to 4 days.
• Reheating: Warm gently on the stovetop or in the microwave. Use low heat, and stir carefully so dumplings don’t break apart.
• Freezing: If freezing, do so before adding dumplings. After thawing, bring soup to a simmer and add fresh dumplings. This avoids mushy texture.

Tips for Best Results

• Use homemade or high-quality low-sodium broth for maximum flavor.
• Roll out and slice pie crust as an alternative to dumplings.
• Avoid over-stirring once dumplings are added. Gentle handling is key.
• Cover during final simmer for fluffier dumplings.
• If you want a thicker broth, mash a few cooked dumplings against the side of the pot.

Troubleshooting

Variations and Substitutions

• Herbs: Swap thyme for sage, rosemary, or tarragon for a flavor twist.
• Protein: Try turkey instead of chicken after the holidays.
• Vegetarian: Substitute white beans for chicken and use vegetable stock.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes, use the slow cooker for broth, vegetables, and chicken on low for 4–6 hours. Add dumplings in the last hour.

Can I prep this ahead?
Prep the soup base a day ahead, but add dumplings just before serving to maintain texture.

Can I double the recipe?
Absolutely—this dish is a crowd pleaser and keeps well for leftovers.

Paula Deen chicken and dumplings combines timeless Southern comfort with simple, reliable methods. Whether you take shortcuts or go all out with homemade dumplings, the result is always a bowl of hearty, soul-soothing goodness—a true staple for family tables. Serve hot, share often, and savor the flavors of tradition at home.