There’s something magical about a steaming bowl of pepper belly pete chicken and dumplings that instantly transports you to a place of pure comfort.
This copycat pepper belly pete chicken and dumplings recipe captures that beloved homestyle flavor with tender, pillowy dumplings floating in a rich, savory broth loaded with vegetables and shredded chicken.
Whether you’re craving soul-warming comfort food on a chilly evening or want to recreate that restaurant-quality experience at home, this recipe delivers authentic taste with straightforward techniques.
The secret lies in the perfectly seasoned broth and those fluffy, flour-coated biscuit dumplings that soak up every bit of flavor.
What Does It Taste Like?
This copycat version delivers a perfectly balanced flavor profile that’s both rich and comforting. The broth is deeply savory with notes of butter, poultry seasoning, and fresh thyme, while the cream of chicken soup adds a velvety richness.
Each spoonful brings tender vegetables-sweet carrots, aromatic celery, and savory onions-that meld beautifully with succulent shredded chicken. The dumplings are the star, with a soft, pillowy texture that’s slightly doughy on the inside and delicately coated with a hint of flour.
The black pepper provides a gentle warmth without overwhelming heat, creating that signature “pepper belly” character that makes this dish so craveable.
Pepper Belly Pete Chicken and Dumplings Recipe Ingredients
Base Ingredients:
- 1 stick unsalted butter
- 1 gallon chicken broth
- 1 (22-oz) can cream of chicken soup
- 3 small cans buttermilk biscuits
- 1–2 cups all-purpose flour (for coating dumplings)
- 1 large rotisserie chicken, shredded (about 3–4 cups meat)
Vegetables:
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 cups chopped onion (yellow or white)
- 4 cloves garlic, minced
- 2 cups chopped green onion
Seasonings:
- 1 tablespoon black pepper
- 1 tablespoon poultry seasoning
- 1 teaspoon seasoned salt
- Fresh thyme (a few sprigs)
Kitchen Utensils Needed
- Large stockpot or Dutch oven (at least 8-quart capacity)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Small bowl for flour
- Measuring cups and spoons
- Pot lid
Preparation and Cooking Time with Serving
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8-10 generous bowls
Pepper Belly Pete Chicken and Dumplings Recipe Instructions with Steps
Step 1: Place your large stockpot on the stove over medium heat. Add the stick of butter and allow it to melt completely, swirling to coat the bottom of the pot.
Step 2: Add the chopped celery, carrots, onion, garlic, and green onion to the melted butter. Stir everything together to coat the vegetables. Let them cook for approximately 20 minutes, stirring occasionally, until they become soft and the onions turn translucent.
Step 3: Pour the entire gallon of chicken broth into the pot with the softened vegetables. Add the 22-ounce can of cream of chicken soup. Stir very well using your wooden spoon until the soup is fully incorporated into the broth with no lumps remaining.
Step 4: Add the black pepper, poultry seasoning, and seasoned salt to the pot. Stir to distribute the seasonings evenly. Let the pot heat up until it reaches a gentle simmer. Add the fresh thyme sprigs directly to the broth.
Step 5: Open all three cans of buttermilk biscuits. Place each biscuit on a clean, flat surface. Using your palm, press down on each biscuit to flatten it into a disc about ¼-inch thick. Cut each flattened biscuit into four equal strips.
Step 6: Place 1–2 cups of flour in a small bowl. Working with one dough strip at a time, coat each piece thoroughly in the flour, shaking off any excess. Drop each floured dough strip into the simmering broth one by one, distributing them around the pot.
Step 7: After all dumplings are added, give the pot one very gentle stir to help spread them out without breaking them apart. Place the lid on the pot and let it simmer for 30 minutes. The dumplings will expand and become tender.
Step 8: While the dumplings cook, shred your rotisserie chicken. Remove all the meat from the bones and shred it into bite-sized pieces using your hands or two forks. You should have about 3–4 cups of shredded chicken.
Step 9: Once the dumplings are cooked through and tender, add the shredded chicken to the pot. Stir slowly and gently to incorporate the chicken without breaking up the dumplings.
Step 10: Turn off the heat. Keep the lid on the pot and let the chicken and dumplings rest for about 10 minutes. This resting period allows the flavors to meld together and gives the broth time to thicken slightly. Your pepper belly pete chicken and dumplings is now ready to serve.
Customization and Pairing for Serving Ideas
1. Southern-Style Addition: Enhance the authentic Southern comfort by adding 1 cup of frozen peas or green beans during the last 10 minutes of cooking. This introduces a pop of color and additional vegetable nutrition while maintaining the traditional feel of the dish.
2. Spicy Kick Variation: For those who love heat, incorporate ½ teaspoon of cayenne pepper or a few dashes of hot sauce into the broth. You can also add diced jalapeños with the other vegetables to create a spicier pepper belly experience that lives up to the name.
3. Herb Garden Enhancement: Beyond thyme, experiment with fresh herbs like rosemary, sage, or parsley. Add these during the last 15 minutes of cooking to preserve their bright flavors. A tablespoon of fresh chopped parsley as garnish adds visual appeal and freshness.
4. Creamy Comfort Upgrade: Stir in ½ cup of heavy cream or half-and-half just before serving for an even richer, more luxurious texture. This creates a creamier broth that coats the dumplings beautifully and adds extra indulgence.
5. Perfect Side Pairings: Serve your chicken and dumplings alongside classic Southern sides like cornbread with honey butter, a crisp garden salad with ranch dressing, or collard greens. Biscuits or dinner rolls also make excellent accompaniments for soaking up extra broth.
6. Protein Variations: While rotisserie chicken is convenient, you can substitute with leftover turkey (perfect for post-Thanksgiving), cooked chicken thighs for extra richness, or even use a whole poached chicken for maximum flavor extraction into the broth.
7. Vegetable Flexibility: Customize the vegetable blend based on preference or what’s in your refrigerator. Consider adding mushrooms for earthiness, parsnips for sweetness, or potatoes for heartiness. Each variation brings a unique flavor dimension to this adaptable comfort food classic.
Pepper Belly Pete Chicken and Dumplings Recipe Tips
Tip 1 – Dumpling Texture Mastery: The key to perfectly tender dumplings lies in not over-stirring once they’re added to the pot. After the initial gentle stir, resist the urge to mix them frequently. Over-stirring breaks apart the delicate dough and can make your dumplings gummy instead of fluffy.
Tip 2 – Flour Coating Technique: Coating each biscuit strip generously in flour before adding to the broth serves two purposes: it prevents the dumplings from sticking together and helps thicken the broth naturally. Use enough flour so each piece is well-dusted but shake off heavy excess.
Tip 3 – Rotisserie Chicken Hack: Using a rotisserie chicken is a massive time-saver, but shop smart. Choose a chicken that’s still warm from the store if possible, as it’s easier to shred. Save the carcass and any drippings to make homemade chicken stock for your next batch-it adds incredible depth of flavor.
Tip 4 – Broth Consistency Control: If your broth becomes too thick after the dumplings absorb liquid, simply add more chicken broth in ½-cup increments until you reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for an additional 5–10 minutes to reduce and concentrate the flavors.
Tip 5 – Vegetable Prep Matters: Cut your vegetables into uniform, bite-sized pieces (roughly ½-inch cubes). Consistent sizing ensures even cooking and makes eating easier. Smaller pieces also release more flavor into the broth, creating a more aromatic base for your dumplings.
Tip 6 – Seasoning Adjustments: Taste your broth before adding the dumplings and adjust seasonings as needed. Different brands of chicken broth and cream of chicken soup vary in salt content. It’s easier to add more seasoning before the dumplings go in than trying to incorporate it later.
Storage and Reheating Guidance
Store leftover pepper belly pete chicken and dumplings in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, adding extra chicken broth to restore consistency as dumplings absorb liquid during storage. Microwave individual portions for 2–3 minutes, stirring halfway through.
Common Queries and FAQs
Here, we’ve got you covered with some common questions about this recipe that people often ask.
Q: Can I use homemade biscuits instead of canned?
A: Absolutely! Homemade buttermilk biscuit dough works wonderfully. Roll the dough to about ½-inch thickness, cut into strips, and follow the same flour-coating process. Homemade dough may require a few extra minutes of simmering time to cook through completely.
Q: Why do my dumplings fall apart in the broth?
A: This usually happens from over-stirring or the broth boiling too vigorously. Maintain a gentle simmer rather than a rolling boil, and stir very minimally once dumplings are added. The flour coating also helps hold them together, so don’t skip this crucial step.
Q: Can I make this in a slow cooker?
A: Yes! Sauté the vegetables in butter on the stovetop first, then transfer everything except the biscuits to your slow cooker. Cook on low for 4–6 hours, then add the floured biscuit strips during the last 30–45 minutes on high. Monitor closely as slow cooker temperatures vary.
Q: Is there a gluten-free option for the dumplings?
A: You can substitute gluten-free biscuits and use gluten-free flour for coating. Keep in mind that gluten-free dumplings may have a slightly different texture-they tend to be more delicate and may break apart more easily than traditional wheat-based dumplings.
Q: Can I freeze chicken and dumplings?
A: While you can freeze it, dumplings don’t retain their best texture after freezing and thawing-they tend to become mushy. If you plan to freeze, consider freezing the broth with chicken and vegetables separately, then make fresh dumplings when you’re ready to serve.
Q: What’s the best substitute for cream of chicken soup?
A: Make a quick substitute by mixing 1 cup of chicken broth with ½ cup heavy cream and 2 tablespoons of flour whisked together. You can also use cream of mushroom or cream of celery soup as alternatives that provide similar creaminess.
Q: How do I know when the dumplings are fully cooked?
A: Properly cooked dumplings will be puffy, tender, and cooked through the center with no raw dough taste. They should have expanded significantly from their original size. Cut one in half to check-it should be uniformly cooked with no doughy raw center.
Pepper Belly Pete Chicken and Dumplings Recipe
Ingredients
Method
- Step 1: Place your large stockpot on the stove over medium heat. Add the stick of butter and allow it to melt completely, swirling to coat the bottom of the pot.
- Step 2: Add the chopped celery, carrots, onion, garlic, and green onion to the melted butter. Stir everything together to coat the vegetables. Let them cook for approximately 20 minutes, stirring occasionally, until they become soft and the onions turn translucent.
- Step 3: Pour the entire gallon of chicken broth into the pot with the softened vegetables. Add the 22-ounce can of cream of chicken soup. Stir very well using your wooden spoon until the soup is fully incorporated into the broth with no lumps remaining.
- Step 4: Add the black pepper, poultry seasoning, and seasoned salt to the pot. Stir to distribute the seasonings evenly. Let the pot heat up until it reaches a gentle simmer. Add the fresh thyme sprigs directly to the broth.
- Step 5: Open all three cans of buttermilk biscuits. Place each biscuit on a clean, flat surface. Using your palm, press down on each biscuit to flatten it into a disc about ¼-inch thick. Cut each flattened biscuit into four equal strips.
- Step 6: Place 1–2 cups of flour in a small bowl. Working with one dough strip at a time, coat each piece thoroughly in the flour, shaking off any excess. Drop each floured dough strip into the simmering broth one by one, distributing them around the pot.
- Step 7: After all dumplings are added, give the pot one very gentle stir to help spread them out without breaking them apart. Place the lid on the pot and let it simmer for 30 minutes. The dumplings will expand and become tender.
- Step 8: While the dumplings cook, shred your rotisserie chicken. Remove all the meat from the bones and shred it into bite-sized pieces using your hands or two forks. You should have about 3–4 cups of shredded chicken.
- Step 9: Once the dumplings are cooked through and tender, add the shredded chicken to the pot. Stir slowly and gently to incorporate the chicken without breaking up the dumplings.
- Step 10: Turn off the heat. Keep the lid on the pot and let the chicken and dumplings rest for about 10 minutes. This resting period allows the flavors to meld together and gives the broth time to thicken slightly. Your pepper belly pete chicken and dumplings is now ready to serve.
Video
Notes
This copycat pepper belly pete chicken and dumplings recipe brings restaurant-quality comfort food right to your kitchen with minimal fuss and maximum flavor.
The combination of tender vegetables, savory chicken, and fluffy dumplings swimming in a rich, seasoned broth creates a meal that satisfies both body and soul.
Whether you’re feeding a hungry family on a weeknight or preparing a comforting dish for someone special, this recipe delivers every time.
Give it a try, and you’ll understand why this dish has earned its place as a beloved comfort food classic!
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Looks Delicious
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