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Old-Fashioned Chicken and Dumplings


This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.

  • Servings: 6

Source: The Martha Stewart Show, May Spring 2008


  • 1 large chicken (4 to 4 1/2 pounds), cut into quarters
  • Coarse salt and freshly ground pepper
  • 8 cups Scott's Chicken Stock
  • 1 medium onion, halved lengthwise
  • 2 ribs celery, preferably inner ribs, with leaves attached
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 3 large hard-boiled eggs, peeled and sliced crosswise into 1/4-inch slices
  • 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1/4 cup heavy cream


  1. Generously season chicken with salt. Cover, and refrigerate overnight.

  2. In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.

  3. Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.

  4. When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.

  5. Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.

  6. Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.

Reviews Add a comment

  • ShadowsGathered
    16 JAN, 2015
    I am so happy to finally find someone else who puts hard boiled eggs in their chicken & dumplings! My Granny always did, but I've never met anyone else who'd even heard of adding eggs. This recipe made my day (and last night's supper!).
  • Phyllis Smith
    1 APR, 2013
    I made this recipe for Easter Sunday, the sauce was wonderful, but my dumplings were awful. I think I must have rolled them out to thin. I'm normally a pretty good cook but this time I made a big mess. HELP!
  • Chrissy Guthrie
    18 DEC, 2012
    It was good. I added rice and omitted the eggs. Also, when I made the stock I added 3 palms of Old Bay and 3 palms of salt once I removed the chicken. The recipe given for stock wasn't flavorful enough.
  • judyjurgensen
    20 SEP, 2010
    The chicken and dumplings served at S
  • SuzyCaso
    24 JUN, 2010
    Made this last night , after seeing it on tv in Australia , we are a bit behind , it was fantastic , easy to make and the hubby gave it a 10 / 10 , he wants it on the rotation :) loved it
  • Isle_of_Skye
    9 MAR, 2009
    I missed seeing "his cookbook" while watching Martha and Scott fix his grandmother's chicken and dumplings. I was so wowed when I came out here to get the recipe and then realized I own his cookbook. The cookbook is awesome.
  • DawnQ
    2 JAN, 2009
    We never called these dumplings, my grandmother called these Sliders. It is a great reciepe.Best comfort food there is. My dad did a version of this he called hawaiian chicken - the eggs add drained tidbits or crushed pineapple and green pepper and a little brown sugar
  • mmsrjs
    25 JUL, 2008
    Well folks, if I have to break my Suzanne Somers way of eating it would be for this "chicken n Dumplings" I love dumplings. Mother used to make it onece in a while and I would mostly eat the dumplings alone. She did not leave the recipe, so I'm anxious to try this one. Thanks Martha
  • annams
    3 JUL, 2008
    FYI: growing up in the south.....many old fashiion cooks added a boiled egg to chicken and dumplings.....same with giblet gravy. Anna MC
  • pocohantas
    3 JUL, 2008
    The Native American's from Robeson County, North Carolina know as the Lumbee Tribe have been making a version of this for years. Instead of the cream i use Campbells cream of chicken broth mixed with the chicken stock sometimes we use just a little yellow food color for a better appearance. Jawanna Graham