Joanna Gaines Chicken And Dumplings

Joanna Gaines Chicken And Dumplings is a Southern comfort dinner made with bone-in chicken and hearty vegetables. This version uses sour cream and melted butter to create fluffy dumplings that steam right on top.

Joanna Gaines’s approach here is all about building layers of flavor in one pot. Most recipes just boil the chicken in water, but browning the meat first and then using those browned bits in the base makes the broth much darker and richer. If you skip browning the chicken, the whole dish tastes flat and looks gray instead of golden.

The dumplings are where people usually mess up because they try to make the dough too smooth. I’ve learned that you need to leave the dough looking a bit messy and shaggy. If you overwork the flour, those dumplings turn into heavy lead balls instead of the light, pillowy clouds you want.

Joanna Gaines Chicken And Dumplings Ingredients

For the Soup Base:

• 1 tablespoon olive oil
• 2 lbs (900g) bone-in skinless chicken breasts or thighs
• Salt and pepper, to taste
• 5 tablespoons (70g) butter
• 1 small yellow onion, diced
• 1 cup (130g) carrots, diced
• 2 sticks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1/3 cup (40g) all-purpose flour
• 4 1/2 cups (1.1L) chicken broth
• 1 chicken bouillon cube
• 1 1/2 cups (350ml) half and half
• 3/4 cup (115g) frozen peas
• 1 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon mustard powder
• 1/4 teaspoon ground sage
• 1/8 teaspoon ground black pepper

For the Dumplings:

• 2 cups (240g) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 teaspoons sugar
• 3/4 cup (180g) cold sour cream
• 1/4 cup (60ml) cold milk
• 4 tablespoons (55g) butter, melted

How To Make Joanna Gaines Chicken And Dumplings

• 1. Brown the chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then sear it until golden on both sides. Take the meat out and set it aside on a plate; it won’t be cooked through yet.
• 2. Build the base: Melt the butter in that same pot and use a spatula to scrape up the brown bits from the bottom. Add the onion, carrots, and celery, cooking for 5 minutes until they start to soften. Stir in the garlic, Worcestershire, hot sauce, and all the dried herbs for about 1 minute.
• 3. Thicken the broth: Sprinkle the flour over the vegetables and stir well so there are no dry clumps. Cook this for 2 minutes to get rid of the raw flour taste. Slowly pour in the chicken broth and half and half, stirring the whole time to keep the liquid smooth.
• 4. Simmer the soup: Add the bouillon cube and frozen peas to the pot. Shred or chop the browned chicken into bite-sized pieces and slide them back into the liquid. Let it come to a very gentle boil, then turn the heat down to a low simmer.
• 5. Mix the dumplings: Whisk the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl. Add the sour cream, milk, and melted butter, stirring gently until just combined.

Don’t keep mixing once the flour disappears. A lumpy dough is the only way to get dumplings that stay soft and airy while they steam in the pot.

• 6. Add the dough: Drop rounded tablespoons of the dough onto the surface of the simmering soup. Space them out so they have room to grow. Spoon a tiny bit of the hot liquid over the top of each mound to help them start cooking.
• 7. Steam until done: Put a tight lid on the pot and do not lift it for 15 minutes. The steam trapped inside is what actually cooks the dough. After 15 minutes, poke a toothpick into the center of a dumpling; if it comes out clean, they’re ready to eat.

Lifting the lid early lets all the heat escape and can cause the dumplings to collapse. Keep the seal tight so the tops of the dumplings puff up properly.

Recipe Tips

• Use cake flour for the best texture: Cake flour has less protein than all-purpose flour, which makes the dumplings much lighter. If you only have regular flour, replace two tablespoons of it with cornstarch to get a similar effect.
• Keep the sour cream cold: Don’t take the dairy out of the fridge until the exact second you need to mix the dough. Keeping the fats cold helps create tiny air pockets that make the dumplings fluffy.
• Don’t let the soup boil hard: Once the dumplings are in, you want a very low simmer. If the liquid bubbles too aggressively, it can break the dumplings apart before they have a chance to set.
• Shred the chicken into large chunks: If you cut the meat too small, it disappears into the thick broth. Keeping the pieces about an inch wide gives the dish a better heartiness.
• Store the leftovers carefully: These will thicken up a lot as they sit in the fridge. You’ll likely need to add a splash of broth or water when you go to warm them up the next day.
• Check your baking powder freshness: Since this recipe relies on steam, you need your leavening agents to be active. Drop a pinch of baking powder into hot water; if it doesn’t fizz immediately, buy a new tin.

What To Serve With Joanna Gaines Chicken And Dumplings

A simple green salad with a sharp lemon dressing is the best partner for this. Since the soup is so heavy and creamy, you need something crisp and acidic to balance the meal.

If you want more vegetables, some roasted green beans or steamed broccoli work well. A piece of crusty bread is good too, though the dumplings usually provide plenty of starch on their own.

Storing & Reheating Tips

• Fridge: Place the cooled leftovers in an airtight container for up to 3 days. The dumplings will soak up a lot of the broth over time, so it’ll look more like a thick stew the next day.
• Reheat: Use a saucepan over low heat on the stove. Add a splash of milk or chicken broth to loosen the sauce back up.

Avoid the microwave if you can, as it can make the chicken rubbery and the dumplings chewy.

• Freeze: This dish doesn’t freeze well because the half and half can separate and get grainy. The dumplings also tend to turn into mush once they’re thawed and reheated.

Joanna Gaines Chicken And Dumplings Nutrition Facts

Per serving (1 of 6):

• Calories: 540 kcal
• Protein: 38g
• Fat: 28g
• Carbohydrates: 34g
• Sugar: 6g
• Sodium: 1150mg

FAQs

Why are my dumplings soggy inside?

The liquid wasn’t hot enough or you didn’t leave the lid on long enough to finish the steaming process. Make sure the soup is at a steady simmer before you drop the dough and keep that lid closed tight.

Can I use a different meat for Joanna Gaines Chicken And Dumplings?

Yes, you can use leftover rotisserie chicken or even turkey after a holiday. Just skip the browning step and add the cooked meat directly to the broth before adding the dumplings.

Can I make the dumpling dough ahead of time?

No, you should mix the dough right before you’re ready to drop it into the pot. The baking powder starts working the moment it hits the wet ingredients, and that reaction dies down if it sits too long.

Can I use heavy cream instead of half and half?

Yes, heavy cream works perfectly and makes the broth even richer. You might want to add a little extra broth if the sauce gets too thick for your liking.

What happens if I overmix the dumpling dough?

The dumplings will come out tough and dense rather than fluffy. Stop stirring the second the white streaks of flour are gone to keep the texture light.

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• Joanna Gaines Chili Recipe
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