Pepper Belly Pete Chicken and Dumplings Recipe

What is Pepper Belly Pete Chicken and Dumplings and How Does It Taste?

This pepper belly pete chicken and dumplings is a hearty, stick-to-your-ribs stew that combines shredded rotisserie chicken with soft, biscuit-like dumplings in a thick, creamy gravy.

The flavor profile is rich and savory with aromatic notes from the mirepoix vegetables-onions, carrots, and celery-enhanced by fresh garlic, herbs, and a hint of optional red pepper flakes for warmth. The dumplings are light and fluffy with a tender crumb, offering the perfect vehicle to soak up the velvety broth. The heavy cream adds luxurious body while Better Than Bouillon intensifies the chicken flavor.

Each spoonful delivers comfort food at its finest: warming, satisfying, and reminiscent of home-cooked meals that bring the family together around the dinner table.

Pepper Belly Pete Chicken and Dumplings Recipe Ingredients and Kitchen Utensils

For the Soup Base:

• 1 rotisserie chicken (shredded or diced meat, about 3-4 cups)
• 1 yellow onion, diced
• 3-4 carrots, diced
• 3-4 celery stalks, diced
• 2-3 tablespoons unsalted butter
• 1 tablespoon avocado oil
• Salt, black pepper, garlic powder, and onion powder (to taste)
• 1 tablespoon fresh minced garlic
• Crushed red pepper flakes (optional)
• 1 teaspoon Better Than Bouillon chicken base
• ½ cup all-purpose flour
• 4-6 cups chicken broth or stock
• 1 sprig fresh thyme (or ½ teaspoon dried thyme)
• 1 bay leaf
• Italian seasoning (to taste)
• ½-1 cup heavy cream
• Fresh parsley, chopped (for garnish)

For the Dumplings:

• 1⅓ cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 2-3 tablespoons chopped fresh parsley
• ⅔ cup whole milk
• 1-2 tablespoons melted butter
• Avocado oil (for greasing)

Kitchen Utensils Needed:

1. Large Dutch oven or heavy-bottomed pot
2. Chef’s knife and cutting board
3. Mixing bowls
4. Whisk
5. Wooden spoon or spatula
6. Ice cream scoop or large spoon
7. Measuring cups and spoons
8. Ladle for serving

Preparation and Cooking Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 6-8 servings

Copycat Pepper Belly Pete Chicken and Dumplings Recipe

Step 1: Prepare Your Ingredients

Dice the yellow onion, carrots, and celery into uniform pieces for even cooking. Shred or dice the meat from the rotisserie chicken and set aside in a bowl.

Step 2: Sauté the Mirepoix

In a large Dutch oven over medium heat, melt 2-3 tablespoons butter with 1 tablespoon avocado oil. Add the diced mirepoix vegetables. Season generously with salt, pepper, garlic powder, and onion powder. Cook, stirring occasionally, for 3-4 minutes until vegetables begin to soften and become fragrant.

Step 3: Build the Flavor Base

Stir in 1 tablespoon minced garlic and cook until aromatic, about 30-60 seconds. Add crushed red pepper flakes if desired for a subtle kick. Stir in 1 teaspoon Better Than Bouillon chicken base for concentrated savory depth.

Step 4: Create the Roux

Add ½ cup flour to the pot and mix thoroughly to form a paste-like roux. Cook for 2-3 minutes, stirring constantly to eliminate the raw flour taste and create a golden base for your gravy.

Step 5: Add the Broth

Gradually whisk in 4-6 cups chicken broth, adding it slowly while stirring continuously to prevent lumps from forming. Use 4 cups for a thicker, stew-like consistency or 6 cups for a soupier chicken and dumplings experience. Bring the mixture to a boil, then reduce heat to a gentle simmer.

Step 6: Simmer the Soup

As the mixture thickens, add 1 sprig fresh thyme and 1 bay leaf for aromatic depth. Stir in the shredded rotisserie chicken. Cover the Dutch oven and allow to simmer for approximately 15 minutes, letting the flavors meld together beautifully.

Step 7: Season and Add Cream

Taste your chicken soup base and adjust seasoning with Italian seasoning, additional all-purpose seasoning, salt, or pepper as needed. Stir in ½-1 cup heavy cream depending on your preferred level of richness. Taste once more and make final adjustments. Keep the mixture at a low simmer.

Step 8: Make the Dumpling Dough

In a separate mixing bowl, combine 1⅓ cups flour, 2 teaspoons baking powder, a pinch of salt, and 2-3 tablespoons chopped fresh parsley. Mix the dry ingredients thoroughly. Add ⅔ cup whole milk slowly along with 1-2 tablespoons melted butter. Gently fold with a spatula just until a shaggy dough forms-avoid overmixing, which creates tough, dense dumplings.

Step 9: Form and Add Dumplings

Lightly grease an ice cream scoop or large spoon with avocado oil to prevent sticking. Remove the bay leaf and thyme sprig from the soup. Scoop small portions of dumpling dough (remember they will expand significantly during cooking) and gently place them on top of the simmering soup. Do not stir them in yet-they need to steam on the surface.

Step 10: Cook the Dumplings

Cover the Dutch oven with a tight-fitting lid and cook on medium-low heat for 15-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings through. They should puff up, double in size, and become light and fluffy.

Step 11: Garnish and Serve

Once the dumplings are cooked through and pillowy soft, garnish your pepper belly pete chicken and dumplings with fresh chopped parsley. Ladle into bowls, ensuring each serving gets 2-3 dumplings along with plenty of creamy broth and vegetables.

Customization and Pairing Ideas for Serving

1. Add More Vegetables: Transform this recipe for chicken and dumplings into an even heartier meal by incorporating diced potatoes, frozen peas, green beans, or corn during the simmering stage. Sweet potatoes add a subtle sweetness that complements the savory broth beautifully, while mushrooms contribute earthy umami depth.

2. Spice It Up: While the traditional pepper belly pete chicken and dumplings has mild heat from optional red pepper flakes, you can increase the spice level by adding diced jalapeños, a dash of cayenne pepper, or hot sauce to the broth. For smokiness, try adding a pinch of smoked paprika or chipotle powder.

3. Herb Variations: Experiment with different fresh herbs beyond parsley and thyme. Fresh rosemary, sage, or dill can add unique aromatic profiles. Try adding a combination of herbs in both the soup base and the dumpling dough for layered flavor complexity.

4. Make It Dairy-Free: Substitute the heavy cream with full-fat coconut milk or cashew cream for a dairy-free version. Use plant-based butter or additional oil in place of regular butter. The result is still rich and creamy while accommodating dietary restrictions.

5. Cheesy Dumplings: Elevate your chicken dumplings by folding shredded cheddar, parmesan, or gruyère cheese into the dumpling batter. The cheese adds richness and creates delightful pockets of melted goodness throughout each fluffy dumpling.

6. Serving Pairings: This copycat pepper belly pete chicken and dumplings recipe pairs wonderfully with crusty bread or buttermilk biscuits for soaking up extra broth. Serve alongside a crisp green salad with vinaigrette to cut through the richness, or offer roasted vegetables like Brussels sprouts or asparagus for added nutrition and color contrast.

7. Wine and Beverage Pairings: Complement this comfort food classic with a glass of Chardonnay or Pinot Grigio, whose acidity balances the cream-based broth. For non-alcoholic options, try sparkling apple cider, iced tea with lemon, or a crisp ginger ale that cleanses the palate between bites.

Essential Tips for Perfect Chicken and Dumplings

1. Don’t Overmix the Dumpling Dough: The most common mistake when making chicken and dumplings recipes is overworking the dumpling batter. Mix just until the ingredients come together in a shaggy dough. Overmixing develops gluten, resulting in tough, chewy dumplings instead of light, fluffy ones. Think of it like making biscuits-a few lumps are perfectly fine.

2. Control Your Broth Consistency: The amount of chicken broth you use dramatically affects the final texture. Use 4 cups for a thick, stew-like consistency where the dumplings sit atop a gravy-like base. Use 6 cups for a soupier version with more liquid to ladle into bowls. You can always add more broth during cooking if it becomes too thick, but it’s harder to thicken an overly thin soup.

3. Size Your Dumplings Appropriately: Remember that dumplings expand significantly during cooking-they typically double in size. Scoop portions about the size of a golf ball or slightly smaller. Making them too large results in undercooked centers and dumplings that are too heavy. Smaller dumplings cook more evenly and create better portion distribution throughout the dish.

4. Never Lift the Lid While Dumplings Cook: This is crucial for fluffy dumplings. The trapped steam cooks the dumplings from all sides. Lifting the lid releases this essential steam and can result in dense, undercooked dumplings. Set a timer for 15 minutes minimum and resist the temptation to peek. Trust the process.

5. Use Rotisserie Chicken for Convenience and Flavor: While you can poach raw chicken for this pepper belly pete chicken and dumplings recipe, using rotisserie chicken saves significant time and adds pre-seasoned, flavorful meat. The combination of white and dark meat provides the best texture and taste. Remove the skin and shred both breast and thigh meat for optimal results.

6. Build Layers of Seasoning: Don’t rely on salt alone. This recipe calls for multiple seasoning opportunities-when sautéing vegetables, after adding broth, and before adding cream. Taste frequently and adjust with various seasonings like garlic powder, onion powder, Italian seasoning, and Better Than Bouillon. Each addition builds complex, restaurant-quality flavor that makes this a true copycat pepper belly pete chicken and dumplings recipe.

7. Make a Proper Roux: Taking time to cook the flour-and-butter roux for 2-3 minutes is essential for eliminating raw flour taste and creating a smooth, thick gravy base. Stir constantly to prevent burning, and cook until the mixture smells slightly nutty and turns a light golden color. This step ensures your chicken dumplings recipe has a velvety, professional texture without any floury aftertaste.

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 low heat, adding a splash of chicken broth or milk to restore creaminess, as dumplings absorb liquid over time. Microwave individual portions for 2-3 minutes, stirring halfway through.

Pepper Belly Pete Chicken and Dumplings Recipe

5 from 1 vote

When cold weather settles in or you’re craving true comfort food, a warm bowl of pepper belly pete chicken and dumplings recipe is hard to beat. This dish captures everything people love about classic Southern comfort-tender chicken, rich broth, and soft, fluffy chicken dumplings that soak up every bit of flavor. Inspired by the restaurant favorite, it brings that familiar, cozy taste straight into your own kitchen without losing its homemade charm.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Dish

Cuisine: American

Calories: 472

Ingredients Equipment Method Video Notes

Ingredients

  

• 1 rotisserie chicken shredded or diced meat, about 3-4 cups
• 1 yellow onion diced
• 3-4 carrots diced
• 3-4 celery stalks diced
• 2-3 tablespoons unsalted butter
• 1 tablespoon avocado oil
• Salt black pepper, garlic powder, and onion powder (to taste)
• 1 tablespoon fresh minced garlic
• Crushed red pepper flakes optional
• 1 teaspoon Better Than Bouillon chicken base
• ½ cup all-purpose flour
• 4-6 cups chicken broth or stock
• 1 sprig fresh thyme or ½ teaspoon dried thyme
• 1 bay leaf
• Italian seasoning to taste
• ½-1 cup heavy cream
• Fresh parsley chopped (for garnish)
• 1⅓ cups all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 2-3 tablespoons chopped fresh parsley
• ⅔ cup whole milk
• 1-2 tablespoons melted butter
• Avocado oil for greasing

Equipment

• Large Dutch oven or heavy-bottomed pot
• Chef’s knife and cutting board
• Mixing bowls
• Whisk
• Wooden spoon or spatula
• Ice cream scoop or large spoon
• Measuring cups and spoons
• Ladle for serving

Method

 

1. Dice the yellow onion, carrots, and celery into uniform pieces for even cooking. Shred or dice the meat from the rotisserie chicken and set aside in a bowl.
2. In a large Dutch oven over medium heat, melt 2-3 tablespoons butter with 1 tablespoon avocado oil. Add the diced mirepoix vegetables. Season generously with salt, pepper, garlic powder, and onion powder. Cook, stirring occasionally, for 3-4 minutes until vegetables begin to soften and become fragrant.
3. Stir in 1 tablespoon minced garlic and cook until aromatic, about 30-60 seconds. Add crushed red pepper flakes if desired for a subtle kick. Stir in 1 teaspoon Better Than Bouillon chicken base for concentrated savory depth.
4. Add ½ cup flour to the pot and mix thoroughly to form a paste-like roux. Cook for 2-3 minutes, stirring constantly to eliminate the raw flour taste and create a golden base for your gravy.
5. Gradually whisk in 4-6 cups chicken broth, adding it slowly while stirring continuously to prevent lumps from forming. Use 4 cups for a thicker, stew-like consistency or 6 cups for a soupier chicken and dumplings experience. Bring the mixture to a boil, then reduce heat to a gentle simmer.
6. As the mixture thickens, add 1 sprig fresh thyme and 1 bay leaf for aromatic depth. Stir in the shredded rotisserie chicken. Cover the Dutch oven and allow to simmer for approximately 15 minutes, letting the flavors meld together beautifully.
7. Taste your chicken soup base and adjust seasoning with Italian seasoning, additional all-purpose seasoning, salt, or pepper as needed. Stir in ½-1 cup heavy cream depending on your preferred level of richness. Taste once more and make final adjustments. Keep the mixture at a low simmer.
8. In a separate mixing bowl, combine 1⅓ cups flour, 2 teaspoons baking powder, a pinch of salt, and 2-3 tablespoons chopped fresh parsley. Mix the dry ingredients thoroughly. Add ⅔ cup whole milk slowly along with 1-2 tablespoons melted butter. Gently fold with a spatula just until a shaggy dough forms-avoid overmixing, which creates tough, dense dumplings.
9. Lightly grease an ice cream scoop or large spoon with avocado oil to prevent sticking. Remove the bay leaf and thyme sprig from the soup. Scoop small portions of dumpling dough (remember they will expand significantly during cooking) and gently place them on top of the simmering soup. Do not stir them in yet-they need to steam on the surface.
10. Cover the Dutch oven with a tight-fitting lid and cook on medium-low heat for 15-20 minutes. Do not lift the lid during this time, as the steam is essential for cooking the dumplings through. They should puff up, double in size, and become light and fluffy.
11. Once the dumplings are cooked through and pillowy soft, garnish your pepper belly pete chicken and dumplings with fresh chopped parsley. Ladle into bowls, ensuring each serving gets 2-3 dumplings along with plenty of creamy broth and vegetables.

Video

Notes

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 low heat, adding a splash of chicken broth or milk to restore creaminess, as dumplings absorb liquid over time. Microwave individual portions for 2-3 minutes, stirring halfway through.

Common Queries and FAQs

Q: Can I make the dumplings ahead of time?

A: It’s best to prepare dumpling dough fresh and add it directly to simmering soup. Pre-made dumplings can become dense and lose their fluffy texture. However, you can prepare the soup base a day ahead and add fresh dumplings when ready to serve.

Q: Why are my dumplings dense instead of fluffy?

A: Dense dumplings usually result from overmixing the batter, which develops too much gluten. Mix just until ingredients combine. Also ensure you’re not lifting the lid during cooking, as this releases the steam needed for light, airy dumplings.

Q: Can I freeze chicken and dumplings?

A: While the soup base freezes well for up to 3 months, dumplings don’t freeze successfully-they become mushy and lose their texture when thawed. Freeze the soup portion only and make fresh dumplings when reheating.

Q: What can I substitute for heavy cream?

A: You can use half-and-half for a lighter version, whole milk thickened with a tablespoon of flour, or dairy-free alternatives like coconut milk or cashew cream. The texture will be slightly less rich but still delicious.

Q: How do I make this recipe gluten-free?

A: Use gluten-free all-purpose flour blends (with xanthan gum) in both the roux and dumpling dough. The texture may vary slightly, but it creates an acceptable gluten-free version of this chicken and dumplings recipe.

Q: Can I use chicken thighs instead of rotisserie chicken?

A: Absolutely! Use 1.5-2 pounds of boneless, skinless chicken thighs. Poach them in the broth for 15-20 minutes until cooked through, then shred and return to the pot. Thighs provide excellent flavor and stay tender.

Q: My soup is too thick/thin, how do I fix it?

A: If too thick, simply add more chicken broth or stock, ¼ cup at a time, until you reach desired consistency. If too thin, make a slurry with 2 tablespoons flour mixed with ¼ cup cold broth, then whisk into the simmering soup.

Q: What’s the difference between drop dumplings and rolled dumplings?

A: This pepper belly pete chicken and dumplings recipe uses drop dumplings-a wet batter dropped directly onto simmering soup, creating fluffy, biscuit-like dumplings. Rolled dumplings use a firmer dough that’s rolled flat and cut into strips, creating a noodle-like texture.

This copycat pepper belly pete chicken and dumplings recipe delivers everything you love about classic comfort food: tender chicken, flavorful vegetables, creamy broth, and impossibly fluffy dumplings that melt in your mouth. Whether you’re cooking for a cozy family dinner or meal-prepping for the week ahead, this recipe for chicken and dumplings guarantees satisfied appetites and requests for seconds.

The combination of simple ingredients, straightforward techniques, and customizable options makes it accessible for cooks of all skill levels. Grab your Dutch oven and rotisserie chicken, and experience why this chicken dumplings dish has become a beloved staple in kitchens everywhere. Your family will be asking for this warming, soul-satisfying meal again and again!