Michael Symon’s Cast-Iron Chicken and Dumplings | Symon Dinners | Food Network

Fully drooling thinking about this comforting classic. Learn how to make Chicken and Dumplings with Michael Symon!

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Cast-Iron Chicken and Dumplings
Level: Easy
Total: 45 min
Active: 45 min
Yield: 4 to 6 servings


Chicken and Vegetable Base:
1 stick (8 tablespoons) unsalted butter
2 carrots, peeled and thinly sliced
1 yellow onion, thinly sliced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
4 cups chicken stock
Two 3- to 4-pound roasted or rotisserie chickens, meat shredded (5 to 6 cups)
3 cups fresh or frozen peas
1/2 cup flat-leaf parsley leaves, finely chopped

4 tablespoons unsalted butter
1 jalapeno, seeded and minced, optional
Zest and juice of 1 lime
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon celery seeds
1/4 teaspoon kosher salt
1 cup shredded Cheddar
3/4 cup heavy cream, very cold


Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.

Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.

Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.

Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.

Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.

(Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)

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What do you think?


  1. I have to say, as an amateur homecook….emphasis on amateur, you inspire me to cook. Unlike some of the other tv chefs your recipes are uncomplicated without extravagant ingredients or crazy culinary techniques, but at the same time the recipes allow amateurs like me to deliver such flavorful meals and satisfying meals to the ones I love…my family.

    Thank you so much.

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  3. Michael darling let me just say this looks divine the biscuits are to-die-for definitely a must in to boot you did it on a grill God bless you you and Lizzie are the best keep them coming your fan out here in San Francisco California woohoo loving you so missing The Chew tell Carla Hall I miss her too

  4. Love the recipe. But being a Kentucky girl, we would classify this as a pot pie with drop biscuit top. Chicken and dumpling requires a hen slow simmered till it falls of the bone, then chicken removed and broth brought to rolling dimmer and dumpling made of flour and water or broth, kneaded and rolled, then cut in about 2 inch squared dropped into the broth and cook ed coved then uncovered. Chicken readied and serve. Not all the recipe but a brief summary.

  5. grew up on boiled chicken, salt, pepper, and flat dumplings with no
    other ingredients. I experiment all the time with my own chicken and
    dumplings now. I'll have to try that biscuit recipe

  6. Could have made the video 4 minutes and would have been much easier to follow. Definitely a fail on editing for this one but I'm still going to attempt it.

  7. How do you chicken and dumpling? Do you use store bought biscuit dough and stock? Homemade? Flat and dense or light and airy dumplings? Only white meat? Dark meat? Simon got me hungry and now I need to make some. Advice? Tips?