Dolly Parton’s Signature Chicken and Dumpling Recipe

An Introduction to a Country Classic: Dolly’s Signature Dish

When you think of Dolly Parton, you probably picture dazzling costumes, iconic songs, and that infectious smile. But beyond the stage, Dolly is a true queen of Southern hospitality, deeply rooted in family traditions and the warmth of a country kitchen. Her name conjures images of comforting, homemade meals, and perhaps no dish embodies this more perfectly than her legendary Dolly Parton Chicken and Dumplings. This isn’t just a meal; it’s a hug in a bowl, reminiscent of family gatherings and the simple joys of country cooking. Often associated with her beloved family recipes or the famous Dolly Parton’s Stampede dinner show (though we’ll clarify that distinction!), this dish is a testament to timeless Southern comfort. Get ready to tie on your apron, because we’re about to guide you through creating the authentic, step-by-step experience of making this cherished dish right in your own home.

Why Everyone Loves Dolly Parton’s Chicken and Dumplings

The allure of Dolly Parton Chicken and Dumplings isn’t just in its delicious flavor; it’s steeped in storytelling. This recipe, much like Dolly herself, is rumored to be a family heirloom, passed down from her mother, Avie Lee Parton, who undoubtedly instilled in her the value of good, honest cooking. What makes this particular southern style chicken and dumplings recipe stand out? It’s the perfect harmony of rich, creamy broth enveloping tender, shredded chicken, crowned with pillowy, old-fashioned rolled dumplings. It’s the kind of dish that speaks to the soul, earning its reputation as the ultimate best southern comfort food. The magic lies in its simplicity and the quality of its components, delivering a taste of Appalachia that truly warms you from the inside out. It’s a reminder of slower times, a hearty meal meant to be shared, making it a beloved staple among Dollywood recipes enthusiasts and home cooks alike.

Essential Ingredients for Authentic Flavor

Crafting the perfect Dolly Parton Chicken and Dumplings begins with selecting the right ingredients. Each component plays a crucial role in achieving that authentic, heartwarming flavor and texture.

For the Creamy Chicken Soup:

• Whole Chicken vs. Boneless Breasts: For the deepest flavor, a whole chicken (3-4 pounds) is ideal. It yields a richer broth and a mix of both succulent light and dark meat. While boneless, skinless chicken breasts or thighs can speed up the process, you’ll miss some of that incredible depth.
• The Vegetable Base (Mirepoix): Don’t underestimate the power of a classic mirepoix. Diced yellow onion, celery, and carrots form the aromatic foundation, lending natural sweetness and savory notes to your chicken soup with dumplings.
• Chicken Broth: Opt for a high-quality, low-sodium chicken broth or stock. This allows you to control the seasoning precisely, preventing an overly salty final dish.
• Heavy Cream: This is non-negotiable for the signature, luxurious creamy chicken and dumplings texture. Heavy cream adds unparalleled richness. If you must, half-and-half can be a lighter alternative, but the creaminess will be less pronounced.
• Seasonings: Simple is best. Salt, black pepper, and a touch of dried thyme or parsley will elevate the chicken base without overpowering it.
• Butter and All-Purpose Flour: Essential for making a roux, which thickens the broth to that perfect, velvety consistency.

For the Fluffy Rolled Dumplings:

• Self-Rising Flour: This is the secret weapon for light, truly fluffy dumplings recipe that are never dense or gummy. Chicken and dumplings with self-rising flour means the leavening agents (baking powder and salt) are already perfectly proportioned, ensuring a tender bite.
• Shortening or Butter: Cold shortening or unsalted butter, cut into small pieces, creates pockets of fat in the dough, contributing to an incredibly tender dumpling texture.
• Buttermilk or Milk: Buttermilk adds a subtle tang and its acidity reacts with the leavening in self-rising flour for extra tenderness. Whole milk also works wonderfully for a softer dough.

Necessary Kitchen Tools and Equipment

To embark on your journey to making homemade chicken and dumplings, you’ll want to have these essential tools at the ready:

• A large Dutch oven or stockpot (6-8 quarts)
• Rolling pin
• Large cutting board
• Sharp chef’s knife
• Measuring cups and spoons
• Large mixing bowls
• Whisk
• Slotted spoon
• Fine-mesh sieve or colander
• Fork or pastry blender (for cutting in fat)

Step-by-Step Guide: Making Dolly Parton Chicken and Dumplings

Let’s dive into the heart of this dish: crafting the perfect Dolly Parton Chicken and Dumplings from scratch. Follow these detailed steps for a truly authentic experience.

Part 1: Crafting the Rich and Creamy Chicken Base

1. Cooking the Chicken: Place your whole chicken (or boneless cuts) in the large Dutch oven. Add enough cold water to cover, along with a roughly chopped onion, a stalk of celery, and a bay leaf (optional). Bring to a boil, then reduce heat to a gentle simmer. Cook for 45-60 minutes for boneless cuts, or 1.5-2 hours for a whole chicken, until the chicken is fork-tender and cooked through.
2. Shredding the Meat: Carefully remove the cooked chicken from the pot and let it cool slightly on a cutting board until it’s comfortable to handle. Once cooled, shred the chicken meat from the bones, discarding skin and bones. Set the shredded chicken aside.
3. Creating the Broth: Strain the cooking liquid from the pot through a fine-mesh sieve into a large bowl, pressing on the solids to extract all the flavorful broth. Discard the cooked vegetables and bay leaf. You should have about 6-8 cups of rich chicken broth. Return the clean pot to medium heat. Melt 4 tablespoons of butter, then add your finely diced onion, celery, and carrots (the « new » mirepoix). Sauté until softened, about 5-7 minutes. Sprinkle in 4 tablespoons of all-purpose flour and cook, stirring constantly, for 1-2 minutes to create a roux. Slowly whisk in the strained chicken broth, ensuring no lumps. Bring to a simmer, then stir in 1 cup of heavy cream. Season with salt, black pepper, and a pinch of thyme to taste.
4. Combining: Add the reserved shredded chicken back to the creamy soup base. Bring the mixture to a gentle simmer over medium-low heat. Keep it warm while you prepare the dumplings, ensuring it maintains a slight bubbling but not a rolling boil. This is your delicious foundation for the creamy chicken and dumplings.

Part 2: Making and Cooking the Perfect Southern Dumplings

These old-fashioned rolled dumplings are the crowning glory of your Dolly Parton Chicken and Dumplings.

1. Mixing the Dough: In a large mixing bowl, combine 2 cups of self-rising flour with 1/2 teaspoon of salt. Cut in 1/4 cup of cold shortening or butter using your fingertips, a pastry blender, or two knives until the mixture resembles coarse crumbs. Gradually add about 3/4 to 1 cup of buttermilk (or whole milk), stirring with a fork until a soft, shaggy dough forms. Be careful not to overmix; just combine until the flour is moistened. Overworking the dough can lead to tough dumplings.
2. Rolling and Cutting: Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it into a rough rectangle. Using a rolling pin, roll the dough evenly to about 1/8-inch thickness. You want it thin enough to cook through quickly but not so thin it falls apart. With a knife or pizza cutter, cut the dough into strips about 1-inch wide, then cut these strips into 2-inch squares or rectangles. For more traditional « slippers, » you can cut longer strips.
3. Cooking the Dumplings: Ensure your chicken soup base is at a gentle, consistent simmer – not a vigorous boil. Carefully drop the rolled dumplings one by one into the simmering soup. Try not to overcrowd the pot; if necessary, cook them in two batches. Once all dumplings are in, cover the pot tightly and simmer for 15-20 minutes without peeking. Resist the urge to lift the lid! The steam trapped inside is crucial for cooking the tops of the dumplings and making them wonderfully light and fluffy. This method is key to how to make chicken and dumplings from scratch perfectly.
4. Final Touches: After 15-20 minutes, gently uncover the pot. The dumplings should be puffed up, tender, and cooked through. Garnish with fresh chopped parsley for a burst of color and freshness. Stir gently and serve immediately.

Pro Tips for Perfect Chicken and Dumplings, Dolly’s Way

Achieve perfection with these expert tips for your Dolly Parton Chicken and Dumplings:

• How to Avoid Gummy Dumplings: The golden rule is twofold: do not overwork the dough when mixing, and ensure your soup is at a gentle simmer, not a rolling boil, when cooking them. A vigorous boil can break down the starch too quickly, leading to a gummy texture. Also, avoid overcrowding the pot, as this lowers the temperature and can lead to uneven cooking. This is a crucial step in how to keep dumplings from getting gummy.
• Getting the Broth Consistency Right: If your broth is too thin after simmering, you can make a quick slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then whisk it into the simmering soup until thickened. If it’s too thick, simply thin it with a splash of extra chicken broth or milk.
• Flavor Boosters: For an extra layer of savory depth, consider adding a bay leaf and a few sprigs of fresh thyme to your chicken while it simmers, then remove them before shredding. A dash of poultry seasoning (just a pinch!) stirred into the broth can also enhance the overall flavor profile.
• Making Ahead: You can definitely prep parts of this dish in advance. Cook and shred the chicken a day before, and even make the creamy soup base (without the cream) and store it in the refrigerator. Add the cream and bring to a simmer just before you’re ready to drop the dumplings.

Serving Suggestions and Perfect Pairings

This hearty bowl of Dolly Parton Chicken and Dumplings is a meal in itself, but it pairs beautifully with classic Southern sides. For soaking up that incredible broth, a piece of warm, crusty skillet cornbread is non-negotiable. Other delightful companions include crispy fried okra, tender collard greens with a hint of smoky bacon, or a simple, crisp green salad with a light vinaigrette to provide a refreshing contrast to the rich, creamy dish. Enjoying this meal is truly about experiencing the best of country cooking recipes.

Storing and Reheating Leftovers

If you’re lucky enough to have leftovers of your Dolly Parton Chicken and Dumplings, store them in an airtight container in the refrigerator for up to 3-4 days. Be aware that the dumplings will absorb more liquid and the sauce will thicken considerably upon chilling. To reheat, gently warm the chicken and dumplings on the stovetop over low heat. Add a splash of milk, chicken broth, or water to help loosen the sauce and restore its creamy consistency. Stir occasionally until heated through. Microwaving is an option, but stovetop reheating is best for maintaining texture.

Frequently Asked Questions (FAQ)

What kind of dumplings does Dolly Parton use?

Dolly Parton’s preferred style, and the one most commonly associated with traditional Appalachian cuisine, is the flat, rolled Southern dumpling. These are made from a simple dough of self-rising flour, shortening (or butter), and milk or buttermilk. When cooked in the simmering broth, they emerge tender, slightly chewy, and wonderfully comforting, rather than light and airy like drop dumplings.

How do you keep dumplings from falling apart?

To prevent your dumplings from falling apart, first, ensure you handle the dough gently and avoid overmixing it. Second, it’s crucial that your chicken soup is at a gentle simmer, not a vigorous rolling boil, when you add the dumplings. A rapid boil can agitate them too much. Finally, resist the urge to stir the dumplings excessively once they’re in the pot; let them cook undisturbed beneath the lid.

Should you cover the pot when cooking dumplings?

Yes, absolutely! Covering the pot is essential when cooking rolled dumplings. This traps the steam inside, which is vital for cooking the tops of the dumplings evenly and thoroughly. The steam helps them to puff up and become light and fluffy, ensuring they are cooked through without becoming gummy or dense.

Can I use Bisquick for the dumplings in this recipe?

While this recipe for Dolly Parton Chicken and Dumplings emphasizes a from-scratch, chicken and dumplings with self-rising flour approach for authentic texture, you *can* use a baking mix like Bisquick as a shortcut. If using Bisquick, you’ll typically follow the package directions for « drop biscuits » but create a slightly thinner dough, then drop spoonfuls directly into the simmering soup for a « drop » dumpling variation. Be aware the texture will differ from the traditional rolled dumplings.

Is the Dolly Parton’s Stampede soup the same as this recipe?

No, the famous soup served at the Dolly Parton’s Stampede (formerly Dolly’s Dixie Stampede) dinner show is actually a creamy vegetable soup recipe, not a chicken and dumplings recipe. While both are incredibly delicious and comforting, the Stampede soup is a distinct dish featuring a rich, cheesy broth brimming with mixed vegetables, served in a mug. Our focus here is on Dolly’s beloved traditional chicken and dumplings.

Conclusion: A Bowl of Comfort from a Country Legend

Creating Dolly Parton Chicken and Dumplings is more than just cooking a meal; it’s an act of culinary love, a connection to the heart of Southern tradition and hospitality. This dish embodies everything we cherish about comfort food: warmth, rich flavors, and the simple pleasure of sharing a homemade meal. From the creamy, savory broth to the tender, fluffy dumplings, every spoonful is a taste of home, a tribute to Dolly Parton’s family recipes. We encourage you to try this easy chicken and dumplings recipe, savor the process, and share the joy. Don your apron, gather your ingredients, and let the comforting aroma fill your kitchen. Enjoy your very own bowl of country comfort!