These Homemade Rolled Chicken and Dumplings are the old-fashioned stovetop kind made with a simple flour-and-milk dough, not refrigerated biscuits. The dumplings are rolled thin, cut into squares, and simmered directly in chicken broth until tender.
It is a very different style from shortcut crockpot chicken and dumplings. Instead of a creamy slow-cooker base, this recipe relies on good chicken broth, cooked chicken, and flour-coated rolled dumplings that naturally thicken the broth as they cook.
If you want the hands-off biscuit version, see our Crockpot Chicken and Dumplings. This page is for the version where the dumpling dough itself is the star.
What Makes Rolled Dumplings Different?
Rolled dumplings are flatter and more noodle-like than fluffy drop dumplings or biscuit dumplings. The dough is rolled thin on a heavily floured surface, cut into squares, and added one piece at a time to simmering broth.
The extra flour clinging to the dumplings is useful. As the pieces simmer, some of that flour releases into the broth and gives it a slightly thicker, silkier texture.
This method also gives you more control over the dumpling size and thickness. Thin pieces cook faster and feel more tender, while thicker pieces need more time before the centers stop tasting doughy.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons butter
- 1 cup milk
- 2 quarts chicken broth
- 3 cups cooked chicken
Ingredient Notes
Flour and Baking Powder
All-purpose flour forms the dumpling dough, while a small amount of baking powder keeps the pieces from becoming overly dense. You will also need extra flour for the work surface, rolling pin, cutter, and finished dumplings.
Butter and Milk
Cold butter is cut into the dry ingredients before the milk is stirred in. Mix only until the dough comes together. Overworking the dough can make rolled dumplings tougher than they need to be.
Chicken Broth
The broth is a major part of the finished dish, so use one you like the flavor of. If your broth is already salty, taste the finished chicken and dumplings before adding any extra salt.
How to Make Homemade Rolled Chicken and Dumplings
- In a mixing bowl, combine the flour, baking powder, and salt.
- Cut the butter into the dry ingredients with a fork or pastry blender until it is distributed through the flour.
- Pour in the milk and stir with a fork until the dough comes together into a ball.
- Generously flour a clean work surface and rolling pin.
- Roll the dough fairly thin. Keep adding flour as needed so the dough does not stick.
- Dip a pizza cutter, knife, or pastry cutter in flour and cut the dough into roughly 2-inch squares. The pieces do not need to be perfectly even.
- Use a floured spatula to transfer the dumplings to a heavily floured plate. Add flour between layers so the pieces stay separate.
- Bring the chicken broth to a steady boil in a large pot.
- Add the dumplings one at a time, stirring gently as you go so they do not clump together.
- Cook the dumplings for about 15 to 20 minutes, or until the centers no longer taste doughy.
- Stir in the cooked chicken and heat until the chicken is hot.
- Taste the broth, adjust seasoning if needed, and serve warm.
Tips for Tender Rolled Dumplings
Use plenty of flour while rolling. The dough is much easier to handle when the surface, rolling pin, cutter, and storage plate are well floured.
Do not worry about perfect squares. Homemade dumplings look better when they are a little irregular, and exact shapes do not change how they cook.
Add the dumplings gradually. Dropping the entire pile in at once can cause the pieces to stick together before the outside begins to set.
Judge doneness by the center. Timing is useful, but thickness matters. Taste or cut into one of the thicker pieces before taking the pot off the heat.
Can I Use Rotisserie Chicken?
Yes. The recipe calls for cooked chicken, so shredded rotisserie chicken is a convenient option. Leftover roasted or poached chicken also works well.
Add already-cooked chicken near the end so it only needs enough time to warm through. Long simmering can make cooked chicken unnecessarily dry.
Storage and Reheating
Store cooled leftovers in a covered container in the refrigerator for up to 3 to 4 days. The broth will usually thicken as the flour from the dumplings continues absorbing liquid.
Reheat gently over medium-low heat or in the microwave. If the broth becomes thicker than you like, add a splash of chicken broth before reheating.
More Chicken Comfort Food
If you enjoy this kind of old-fashioned chicken dinner, try our Chicken Pot Pie Soup or Chicken Noodle Soup. For an easier shortcut version, the Slow Cooker Chicken and Dumplings with Biscuits uses refrigerated dough instead of homemade rolled dumplings.
