The Dish Copycat Chicken and Dumplings Recipe

This copycat chicken and dumplings recipe combines butter-roasted chicken, homemade seasoned broth, tender rolled egg dumplings, and a pale, rich gravy inspired by the chicken and dumplings served at The Dish in Charlotte, North Carolina.

It is a from-scratch comfort food recipe for Sunday supper, chilly evenings, family dinners, or anyone searching for the chicken and dumplings featured on Diners, Drive-Ins and Dives.

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The Dish Copycat Chicken and Dumplings Recipe

If you remember the chicken and dumplings featured at The Dish in Charlotte, this recipe brings that memorable comfort food experience home. It is made in four parts: a butter-roasted whole chicken, broth made from the chicken bones and pan juices, homemade rolled egg dumplings, and a buttery roux that thickens everything into a rich, spoon-coating gravy.

These are not fluffy drop biscuits floating on top of chicken soup. The dumplings are rolled approximately 1/4-inch thick, cut into squares, and simmered in the broth. They stay tender but substantial, soaking up the chicken flavor without disappearing into the pot.

The roasted chicken is another reason this version works. Roasting builds flavor before the bones and pan juices ever reach the stockpot. The chicken meat is reserved for the finished dish, while those bones and juices become the foundation of the homemade broth.

This is also a chicken and dumplings recipe without canned cream soup. The pale, rich gravy comes from homemade broth and roux rather than condensed soup.

It is not a 30-minute shortcut dinner. This is the recipe to make when you want the kitchen to smell like Sunday supper and nobody is counting how many pots are in the sink.

Why You’ll Love This Recipe

• It is a true restaurant-inspired copycat. The recipe recreates the style of chicken and dumplings we enjoyed at The Dish in Charlotte.
• The actual measurements are included. You can see the complete ingredient amounts before beginning instead of hunting for them later.
• Everything is made from scratch. The roasted chicken, broth, rolled dumplings, and roux are all prepared at home.
• There is no canned cream soup. Homemade broth and roux create the rich gravy.
• The dumplings have real texture. These rolled egg dumplings are tender but firm enough to hold their square shape.
• It is made for slow-down dinners. Save it for Sunday supper, a cold-weather meal, or the sort of evening that calls for a bowl of comfort food.

Ingredients for The Dish Copycat Chicken and Dumplings

This recipe is made in four parts. Here are the complete ingredients and measurements so you can see exactly what you need before you begin.

For the Roasted Chicken

• 1 whole chicken, 3 to 5 pounds
• Softened butter, for coating the chicken
• Salt, to taste
• Freshly ground black pepper, to taste

For the Homemade Chicken Broth

• Bones and pan juices from the roasted chicken
• 1/2 yellow onion, diced
• 1 ounce celery salt, measured by weight
• 1 ounce granulated onion, measured by weight
• 1 ounce granulated garlic, measured by weight
• 1 ounce ground black pepper, measured by weight
• Water, as needed to cover the chicken bones

For the Rolled Dumplings

• 4 large eggs, lightly beaten
• 1/2 pound unsalted butter, softened, equal to 2 sticks or 1 cup
• 2 cups all-purpose flour, plus more for the work surface

For the Roux

• 1 1/2 pounds unsalted butter, equal to 6 sticks or 3 cups
• 1 1/2 cups all-purpose flour

Important Note About the Measurements

Yes, some of those quantities are unusually generous. This version preserves the measurements used for this restaurant-inspired copycat, including the 1-ounce seasoning amounts and the large batch of roux.

Do not assume you must add every bit of the prepared roux. The amount of broth produced will vary with the size of your chicken, stockpot, and the amount of water needed to cover the bones. Add the roux gradually and stop when the gravy reaches the consistency you prefer.

The celery salt also contributes significant saltiness. Measure the dry seasonings carefully and wait until the finished gravy has thickened before adding any additional salt.

How to Make The Dish Copycat Chicken and Dumplings

There are several components, but none of them is complicated. Roast the chicken first, turn its bones and juices into broth, make the dumplings and roux, then bring everything together in one rich pot.

1. Roast the Chicken

Preheat the oven to 350 degrees F.

Pat the chicken dry. Coat it with softened butter, then season it with salt and freshly ground black pepper.

Place the chicken in a roasting pan and roast for approximately 55 minutes. The exact time will depend on the size of the chicken.

Check the thickest part of the thigh with an instant-read thermometer without touching the bone. The chicken is safely cooked when the thermometer registers 165 degrees F.

Transfer the roasted chicken to a cutting board and allow it to cool until it is safe to handle.

Remove the meat from the bones and set the chicken meat aside. Do not discard the bones or the juices in the roasting pan. You need both for the homemade broth.

2. Make the Homemade Chicken Broth

Place the reserved chicken bones and pan juices in a large stockpot.

Add the diced yellow onion, celery salt, granulated onion, granulated garlic, and ground black pepper.

Add enough water to cover the chicken bones.

Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the liquid has developed a flavorful chicken broth.

Set a fine-mesh strainer over a large heat-safe bowl or another large pot. Carefully strain the broth.

Discard the bones, onion, and other solids. Return the strained broth to the stockpot.

3. Make the Rolled Egg Dumplings

In a medium mixing bowl, combine the lightly beaten eggs, softened butter, and 2 cups of all-purpose flour.

Mix only until a cohesive dough forms. Avoid repeatedly kneading the dough because too much handling can make the finished dumplings tough.

Lightly flour a clean work surface and transfer the dough to it.

Roll the dough to approximately 1/4-inch thickness.

Using a sharp knife or pizza cutter, cut the dough into approximately 1-inch squares. Try to keep the dumplings close to the same thickness and size so they cook evenly.

4. Make the Roux

Melt the 1 1/2 pounds of unsalted butter in a heavy-bottomed pot over low heat.

Gradually whisk in the 1 1/2 cups of all-purpose flour.

Continue cooking over low heat, whisking constantly, until the mixture thickens and reaches a light almond color.

Do not walk away from the roux. Keep the heat low and continue whisking so the flour cooks evenly without burning.

Set the prepared roux aside. Remember that you may not need all of it.

5. Finish the Chicken and Dumplings

Bring the strained chicken broth back to a gentle boil.

Add the reserved roasted chicken meat and the cut dumplings.

Begin whisking in the prepared roux gradually. Add enough to thicken the broth into a rich gravy, stopping when it reaches the consistency you prefer.

Reduce the heat to a gentle simmer.

Cook for approximately 35 minutes, stirring frequently and scraping across the bottom of the pot. Once the roux has been added, the thickened gravy can settle against the bottom and scorch.

The chicken and dumplings are ready when the dumplings are cooked through, the chicken is hot, and the broth has thickened into a rich gravy.

Cut into one of the thicker dumplings to check it. The center should look cooked and cohesive rather than wet, gummy, or floury.

Taste the finished gravy only after it has thickened. Adjust the seasoning if needed, ladle the chicken and dumplings into bowls, and serve warm.

What Makes These Dumplings Different?

The dumplings are what set this recipe apart from many quick chicken and dumplings recipes.

They are not canned biscuits, fluffy drop dumplings, or thin noodles. The dough is made with eggs, butter, and flour, then rolled approximately 1/4-inch thick and cut into squares.

That gives the dumplings enough structure to simmer in the rich broth without falling apart. They become tender while keeping the substantial texture we remembered from our meal at The Dish.

The best way I can describe them is plump, firm, and made for soaking up gravy.

Our Visit to The Dish in Charlotte

Chicken and dumplings are comfort food no matter where you live, but in the South, they take that comfort a little more seriously.

To celebrate Miss M’s birthday, we traveled to Charlotte, North Carolina, where we visited The Dish. We had seen the restaurant featured on Diners, Drive-Ins and Dives, and the chicken and dumplings were the dish we were told not to miss.

From the outside, it was not much to look at. That turned out to be part of its charm. The staff was friendly, and this clever sign greeted us as we arrived.

Inside, the atmosphere was casual and unpretentious. It reminded me of an old warehouse or garage—the sort of place where the food gets to do all the showing off.

The service was incredibly friendly and fast, even with our family settling in for a birthday meal.

Then the chicken and dumplings arrived.

My mother-in-law said they were the best she had ever eaten, and I might have to agree. The dumplings were plump and firm, adding texture to generous chunks of chicken. The gravy looked pale and simple, but its flavor was deep, savory, and far richer than its quiet color suggested.

That bowl became one of those food memories you carry home with you—the kind that eventually sends you into the kitchen determined to taste it again.

Expert Tips for the Best Chicken and Dumplings

• Use a meat thermometer. Check the chicken in the thickest part of the thigh without touching the bone. It is ready at 165 degrees F.
• Save every flavorful drop. The bones and roasted chicken juices are part of the homemade broth.
• Measure the dry seasonings by weight. The recipe calls for ounces, and the volume of different ground seasonings can vary.
• Do not add more salt too early. Celery salt already contributes considerable saltiness.
• Mix the dumpling dough only until it comes together. Overworking the dough can make the dumplings tough.
• Roll the dough evenly. Dumplings of similar thickness cook at approximately the same rate.
• Keep the roux pale. A light roux thickens the gravy without giving it a dark, toasted flavor.
• Add the roux gradually. You may not need the entire batch.
• Stir from the bottom. Thickened gravy can settle and scorch.
• Check a dumpling before serving. The center should be cooked rather than wet or floury.

Chicken and Dumplings Troubleshooting

Why Is My Chicken and Dumplings Gravy Too Thick?

Too much roux was probably added for the amount of broth in the pot. Whisk in warm chicken broth a little at a time until the gravy loosens to the consistency you prefer.

Why Is My Chicken and Dumplings Gravy Too Thin?

Allow the chicken and dumplings to simmer uncovered a little longer. You can also whisk in a small amount of additional prepared roux. Let the broth return to a simmer before deciding whether it needs more.

Why Are My Rolled Dumplings Tough?

The dough may have been overworked or may have absorbed too much extra flour. Mix only until the dough comes together, then roll and cut it without repeatedly kneading it.

Why Did My Dumplings Fall Apart?

A hard, violent boil can batter rolled dumplings. Bring the broth to a boil before adding them, then reduce the heat to a steady simmer while they cook.

Why Does My Chicken Taste Dry?

The chicken may have roasted beyond 165 degrees F. Begin checking it before the estimated roasting time is complete, especially if your chicken is closer to 3 pounds.

Why Is the Finished Dish Too Salty?

Celery salt contributes significant saltiness. Do not add additional salt to the broth before tasting the finished, thickened gravy.

Variations and Creative Ideas

Shortcut Rotisserie Chicken and Dumplings

For a faster version, use shredded rotisserie chicken and prepared low-sodium chicken broth. You will lose some of the roasted flavor from the homemade stock, but dinner will reach the table much sooner.

Chicken and Vegetable Dumplings

Add finely diced carrots, celery, peas, or a combination of vegetables during the final simmer. Keep the pieces small so they become tender while the dumplings cook.

Herbed Chicken and Dumplings

Add a light sprinkle of thyme, sage, or parsley. Use a gentle hand so the herbs support rather than cover the roasted chicken and homemade broth.

Fluffy Drop Dumpling Version

If your family prefers fluffy biscuit-style dumplings, you can use your favorite drop dumpling dough instead. The finished dish will be delicious, but it will not have the firm, rolled texture that makes this The Dish-inspired version distinctive.

Extra Chicken

For a meatier pot, add leftover roasted chicken after the broth has been strained. This is especially helpful when feeding a larger family.

What to Serve with Chicken and Dumplings

Chicken and dumplings are hearty enough to be the whole meal, but a fresh vegetable or simple side can balance the rich gravy.

• Southern-style green beans
• Roasted carrots
• Steamed broccoli
• A crisp garden salad
• Buttered corn
• Collard greens
• Warm dinner rolls or biscuits
• Sliced tomatoes with salt and pepper

For more cozy family meals, browse the Comfort Food collection.

How to Store and Reheat Chicken and Dumplings

Refrigerator

Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3 to 4 days.

How to Reheat Chicken and Dumplings on the Stovetop

Reheat gently in a saucepan over low to medium-low heat, stirring frequently. Add a splash of chicken broth if the gravy has thickened in the refrigerator.

How to Reheat Chicken and Dumplings in the Microwave

Place an individual portion in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each interval so the chicken, dumplings, and gravy warm evenly.

Can You Freeze Chicken and Dumplings?

Yes, but the rolled dumplings may become softer after thawing. Freeze cooled portions in airtight freezer containers for up to 2 months.

Thaw overnight in the refrigerator and reheat slowly with a little additional chicken broth.

Make-Ahead Tips

The chicken and broth can be prepared one day ahead. Remove the meat from the roasted chicken, strain the broth, and refrigerate them separately.

Refrigerating the broth also allows the fat to rise and firm on top. Remove as much or as little as you prefer before reheating it.

The roux can also be made ahead and refrigerated in a covered container. Warm it gently before gradually whisking it into the hot broth.

For the best texture, prepare, roll, and cook the dumplings on the day you plan to serve the meal.

Frequently Asked Questions

Is this the Diners, Drive-Ins and Dives chicken and dumplings recipe?

This copycat recipe is inspired by the chicken and dumplings we ate at The Dish in Charlotte, North Carolina, which was featured on Diners, Drive-Ins and Dives. It recreates the memorable combination of roasted chicken, firm rolled dumplings, and rich, pale gravy.

Is this Guy Fieri’s chicken and dumplings recipe?

No. This is not a recipe created by Guy Fieri. It is a copycat recipe inspired by the chicken and dumplings served at The Dish in Charlotte and featured on Diners, Drive-Ins and Dives.

What kind of dumplings are used in this recipe?

These are rolled egg dumplings made with eggs, butter, and all-purpose flour. The dough is rolled approximately 1/4-inch thick and cut into 1-inch squares.

Are these chicken and dumplings made with biscuits?

No. This recipe uses homemade rolled dumplings rather than canned biscuits or fluffy drop dumplings.

Why does this chicken and dumplings recipe use so much butter?

The butter is divided between different parts of the recipe. The dumpling dough contains 1/2 pound of butter, while a separate large batch of butter-and-flour roux is prepared to thicken the broth.

Do I have to use all of the roux?

No. Add the roux gradually and stop when the gravy reaches the thickness you prefer. The amount of broth can vary, so the full amount of roux may not be needed.

Can I use boneless chicken breasts?

You can, but a whole roasted chicken provides bones, skin, dark meat, and pan juices for a more flavorful homemade broth.

How do I know when rolled dumplings are done?

Cut into one of the thicker dumplings. The center should look cooked and cohesive rather than wet, gummy, or floury. The dumpling should be tender while still holding its shape.

Can I use store-bought chicken broth?

Yes. Use low-sodium chicken broth so you have more control over the seasoning, especially because the recipe also contains celery salt.

Can I make chicken and dumplings ahead of time?

The roasted chicken, broth, and roux can be prepared a day ahead. For the best texture, make and cook the rolled dumplings on the day you plan to serve the meal.

How do I thin chicken and dumplings after refrigeration?

Warm the leftovers slowly and stir in chicken broth a few tablespoons at a time until the gravy returns to the consistency you like.

More Cozy Chicken Recipes

When the day calls for a warm bowl and a familiar dinner, these recipes belong nearby in the family recipe box.

• Try the faster Instant Pot Chicken and Dumplings Recipe for a weeknight-friendly shortcut.
• Make an Easy Homemade Chicken Pot Pie with creamy chicken filling and flaky crust.
• Explore more old-fashioned family dishes in Grandma’s Recipes and Vintage Favorites.
• Find more restaurant-inspired favorites in the Copycat Recipes collection.

Final Thoughts

The best copycat recipes do more than reproduce something on a plate. They bring back the place, the people, and the moment that made the original meal worth remembering.

For us, this chicken and dumplings recipe brings back Miss M’s birthday trip to Charlotte, the casual dining room at The Dish, the friendly service, and the bowl my mother-in-law declared the best she had ever eaten.

The dumplings are firm, the chicken is tender, and the pale gravy carries far more flavor than its quiet appearance lets on. It takes a little time, a few pots, and a willingness to let dinner simmer—but that is often how the best comfort food finds its way to the table.

Charlotte the Great always believed good food filled a table, but good stories filled a family. Every recipe has a story worth passing down.

Close the recipe box gently…there’s another family favorite waiting inside.