There are some recipes that go beyond just food—they carry stories, memories, and traditions. For me, chicken and dumplings will always be one of those dishes. My mother passed this recipe down to me, and it has become a tradition I keep alive in my home. I make it for my husband, family, and friends at least four times a year, often on a lazy Sunday afternoon when we crave actual down-home comfort food.

This hearty dish brings people together, fills the house with warmth, and never fails to spark conversation about family, love, and tradition. Today, I’m sharing my mother’s famous chicken and dumpling recipe so you can bring this same comfort to your table.

Ingredients

1 whole chicken (about 3 lbs)
2 sticks unsalted butter
2 cans (8 oz each) chicken broth
2 cups water
3 cups Bisquick mix
1 ½ cups buttermilk
1 medium white onion (whole)
4 sticks of celery
Fresh rosemary sprigs
Salt, pepper, garlic powder, onion powder, Chicken bouillon (for seasoning)

Step 1: Prepare the Chicken

Preheat your oven to 400°F. Place the whole chicken in a roasting pan and season generously with salt, pepper, garlic powder, and onion powder. Bake uncovered for one hour, or until the skin is golden and the juices run clear. Once cooked, set aside to cool slightly before shredding.

Step 2: Create the Flavorful Broth

While the chicken bakes, pour your chicken broth into a large stockpot.

Add the rosemary, celery sticks, and whole white onion. Pour in the 2 cups of water and bring everything to a boil.

Let it simmer for 10 minutes to infuse the broth with flavor, then remove the vegetables with a slotted spoon. This leaves behind a fragrant base for the dish.

Step 3: Make the Dumpling Dough

In a large bowl, combine 3 cups of Bisquick, 1 cup melted butter, and 1 ½ cups of buttermilk. Mix until the dough comes together.

Next, slice the second stick of butter into small, cold chunks and fold them into the dough. Roll the dough out on a floured surface into a large rectangle, then cut into strips or squares—whichever dumpling shape you prefer.

Step 4: Bring It All Together

Shred the baked chicken into bite-sized pieces and add them to the pot of simmering broth.

Add your black pepper and Chicken Bouillon. Allow it to cook for five minutes, then gently drop in the dumpling pieces.

The dumplings will puff slightly and soak up that rich, savory broth. Let the pot simmer until the dumplings are cooked through and tender.

Step 5: Serve & Enjoy

Ladle generous portions into bowls and serve hot. The broth will be velvety, the chicken tender, and the dumplings buttery and satisfying. Pair with a side salad, roasted vegetables, or enjoy it as the ultimate one-pot meal.

Why This Recipe Means So Much

Every time I make this dish, I feel connected to my mom. It’s more than comfort food—it’s a hug in a bowl, a reminder of her love, and the kind of recipe that turns an ordinary Sunday into something special.

When I set this steaming pot in the middle of the table, my husband’s eyes light up, and my friends always return for seconds. It’s proof that recipes passed down through generations are meant to be shared, cherished, and enjoyed together.

?Pro Tip: If you’d like to make this dish beforehand, you can prepare the chicken and broth the day before. Then, drop the dumplings into the reheated broth before serving.

Here are some of the products I used for preparing this recipe: