One of the South’s most popular comfort foods has got to be chicken and dumplins. At least it has always been one of my favorites. I have been known to, truly, have had a bad day and craved chicken and dumplins as a ‘pick me up’.
While I’ve seen recipes that have vegetables in them (and I do love vegetables), I would – personally – never call that chicken and dumplins. For me, chicken and dumplins is just that – chicken and dumplins, no veggies needed.
Certainly, you could make homemade dumplins, but I’ve always made mine with canned biscuits – couldn’t be easier! I use 2 cans, generally, and just cut each biscuit in 6-9 pieces. I find that if you use butter flavored biscuits, like these, it adds a lot of depth to the chicken and dumplins.
For the chicken – while I love chicken breasts – chicken thighs are the only way to go for chicken and dumplins. I cooked 5 chicken thighs in my instant pot and shredded them. I’ve blogged about how I do shredded chicken before – you can check it out on this post.
Once I have the chicken shredded, I added it to a large dutch oven, along with 4 1/2 cups of chicken stock, 2 cups of milk, 3/4 tsp of salt and 3/4 tsp pepper – and bring it up to a boil. I then add in the ‘dumplins’, stir through, reduce the heat, cover and let it cook for about 30 minutes (that is about the time needed if you cut the biscuits into 6-8 pieces each).
While this does reheat well, if you’re feeding a family, good luck with leftovers!
Chicken and Dumplins
5 chicken thighs, shredded
4 1/2 cups chicken stock
2 cups milk
2 cans butter flavored flaky biscuits
3/4 tsp salt
3/4 tsp pepper
- Cook and shred chicken thighs
- Cut biscuits into 6-9 pieces, per biscuit
- Add shredded chicken, chicken stock, milk, salt and pepper into dutch oven – bring to boil
- Reduce heat and add in ‘dumplins’
- Let simmer for about 30 minutes, until dumplins are done (I actually kept the heat on for 15 minutes, then turned it off and let the dumplins sit, covered, for another 15 minutes)