Pepper Belly Pete Chicken And Dumplings Recipe

Pepper Belly Pete Chicken And Dumplings is a southern-style comfort food classic that has won hearts for years.

Pepper Belly Pete has shared many chicken and dumpling dishes, but for the past 15 years, this version has been his favorite way to prepare the chicken and dumplings.

What makes it special is the creamy broth, tender chicken, soft dumplings, and bold seasoning. Every bite feels warm and satisfying, giving that cozy feeling you want in a southern-style comfort meal.

This dish is perfect for anyone who loves rich flavors and traditional cooking. Today, I’m sharing a copycat Pepper Belly Pete Chicken And Dumplings Recipe so you can enjoy this iconic dish right at home, with all the comforting flavors intact.

If you’re a fan of Pepper Belly Pete, you might enjoy this copycat Pepper Belly Pete chili recipe as well.

Why You’ll Love This Copycat Recipe

You will love this copycat version because it gives you the same thick, cozy bowl that people link to Pepper Belly Pete, but you can cook it with basic steps. I like how simple it feels, even when the flavor turns out deep and rich.

You get soft dumplings, tender chicken, and a broth that tastes like it cooked all day. You also get room to change the spice level or the vegetables so the dish fits what you want.

Plus, it all cooks in one pot, saving time and making cleanup a breeze, and the leftovers taste even better the next day.

Pepper Belly Pete Chicken And Dumplings Ingredients

Main Ingredients & Dumplings

• 1 stick unsalted butter: Butter creates the base for cooking your vegetables. Unsalted works best because you control the salt level yourself. You can swap this with olive oil or vegetable oil for a lighter version.
• 1 gallon chicken broth: The broth is your liquid base. Store-bought works perfectly fine. Low-sodium gives you better control over salt. Vegetable broth can substitute for a different flavor. You can also make your own broth from chicken bones and vegetables.
• 1 (22-ounce) can cream of chicken soup: This canned soup thickens your broth and makes it creamy. You can use cream of mushroom or cream of celery instead. For a homemade version, make a roux with butter and flour, then add milk.
• 3 small cans of buttermilk biscuits: These canned biscuits become your dumplings. You flatten each biscuit, cut it, and roll it in flour before dropping it in the broth. Homemade biscuit dough works too. Regular refrigerated biscuits of any brand are fine.
• 1–2 cups flour (for coating dough pieces): Flour coats the dumplings so they don’t stick together. Any wheat flour works fine. You can use cornstarch instead but the texture changes a bit.
• 1 large rotisserie chicken: Pre-cooked rotisserie chicken saves hours of cooking time. The chicken is already seasoned and juicy. You can use any cooked chicken – grilled, baked, or boiled. About 3-4 cups of shredded chicken works well. Raw chicken breasts can substitute but need to cook in the broth first.

Vegetables

• 2 cups chopped celery: Celery adds a fresh, slightly bitter flavor that balances the richness. Cut the stalks into small pieces so they cook evenly. You can use less celery or skip it entirely for a milder taste. Fennel makes a good substitute for a different flavor profile.
• 2 cups chopped carrots: Carrots bring natural sweetness to the dish. Chop them into similar-sized pieces as your celery. Baby carrots work fine too – just cut them in half. Sweet potatoes can replace carrots for an interesting twist.
• 2 cups chopped onion: Onions create the flavor foundation for most soups and stews. They turn sweet and soft when cooked in butter. Yellow or white onions work best for this recipe. Chop them into medium pieces. You can use frozen chopped onions to save time. Shallots make a nice substitute for a milder onion flavor.
• 4 cloves fresh minced garlic: Fresh garlic adds a sharp, savory note that enhances chicken flavor. Mince the cloves finely so they blend into the broth. Fresh tastes much better than jarred garlic here. Garlic powder can work in a pinch – use about one teaspoon. Avoid burning the garlic or it becomes bitter.
• 2 cups chopped green onion: Green onions add a mild onion flavor and fresh color. Chop both the white and green parts. You can use scallions as they’re the same thing. Regular onions can replace these but use less since they’re stronger.

Seasonings

• 1 tablespoon black pepper: Black pepper gives the dish a gentle heat and depth. Use freshly ground for the best flavor. One tablespoon might seem like a lot but it spreads through a gallon of liquid. You can reduce this amount for less spice. White pepper works as a substitute and gives a slightly different taste.
• 1 tablespoon poultry seasoning: This blend contains herbs like sage, thyme, rosemary, and marjoram. You can make your own blend with dried herbs. Italian seasoning can substitute in a pinch.
• 1 teaspoon seasoned salt: Seasoned salt contains salt plus other spices like garlic powder and paprika. Start with less and taste before adding more. Regular salt plus a pinch of garlic powder can replace this.
• Fresh thyme (small handful or a few sprigs): Fresh thyme adds an earthy, slightly minty flavor. Add it near the end of cooking so it stays bright. Just a few sprigs work well. Dried thyme can substitute – use about one teaspoon.

Essential Kitchen Equipment

1. Large Pot – holds the full stew
2. Cutting Board – clean space for prep
3. Sharp Knife – for chopping veggies
4. Wooden Spoon – gentle stirring
5. Measuring Cups – correct amounts
6. Small Bowl – flour for dumplings
7. Tongs – lift cooked chicken
8. Lid for Pot – helps dumplings cook
9. Soup Ladle – for serving

How To Make Pepper Belly Pete Chicken And Dumplings

Step 1 | Cook the Vegetables

Put your large pot on the stove over medium heat. Add the butter and let it melt. Put in the chopped celery, carrots, onion, garlic, and green onion. Stir everything together.

Let the vegetables cook for about twenty minutes, until they become soft.

Step 2 | Add Broth and Seasonings

Pour the entire gallon of chicken broth into the pot. Add the can of cream of chicken soup. Stir very well until the soup is fully mixed into the broth.

Now, add the black pepper, poultry seasoning, and seasoned salt. Let the pot heat up until it starts to simmer lightly. Add the fresh thyme.

Step 3 | Prepare the Dumplings

Open the cans of biscuits. Place each biscuit on a flat surface. Press down on each one with your hand to flatten it.

Then, cut each flattened biscuit into four small strips. Put your flour in a small bowl. Coat each dough strip in the flour.

Step 4 | Add Dumplings to the Pot

Drop each floured dough strip into the simmering broth one by one. After all dumplings are in, give the pot one very soft stir to spread them out.

Place the lid on the pot. Let it simmer for 30 minutes. The dumplings will swell and become soft.

Step 5 | Add the Chicken

While the dumplings cook, pull the meat from the rotisserie chicken. Shred the chicken into small pieces using your hands or two forks.

Once the dumplings are done, add the shredded chicken to the pot. Stir slowly to mix it in. Turn off the heat.

Step 6 | Let the Pot Rest and Serve

Let the stew sit for about ten minutes with the lid on. This allows the flavors to settle and the broth to thicken a little bit.

Then, your homemade Pepper Belly Pete Chicken And Dumplings is ready to serve and enjoy.

Expert Cooking Tips

• Don’t Over-Stir: Stir dumplings gently just once; too much stirring breaks them and makes them mushy. Let them cook under the lid.
• Adjust Thickness to Your Liking: For thicker stew, add a flour-water slurry in the last five minutes; for thinner, add more broth.
• Season in Layers: Taste after adding chicken and adjust salt or pepper gradually.
• Use Cold Biscuits: Keep dough cold so it’s easier to handle and holds its shape.

What to Serve with Chicken and Dumplings

This dish is hearty enough to serve as a complete meal on its own. A simple green salad with a light vinaigrette adds freshness and cuts through the richness of the creamy broth.

Steamed green beans or roasted broccoli work wonderfully on the side. Cornbread is a classic pairing that soaks up the extra broth beautifully.

Some people like to serve crusty bread or dinner rolls for dipping. A tangy coleslaw provides a nice contrast to the warm, comforting flavors.

For a lighter option, serve cucumber slices or pickled vegetables on the side. You can also add a small portion of cranberry sauce for a sweet and tart note.

Keep the sides simple since the main dish already offers plenty of substance and flavor.

Make Ahead Instructions

This recipe can be prepared ahead of time. Chop vegetables and shred chicken a day before. Store in airtight containers in the fridge.

Dumplings can be prepped but added just before cooking to maintain texture. Broth and seasoning can be combined in advance, saving about 20 minutes on cooking day.

Storage and Reheating Tips

Store leftovers in airtight containers in the fridge for up to 3 days.

Reheat on the stove over low heat and stir now and then. Add a splash of broth or water to loosen the mix.

Avoid high heat, as it may cause the dumplings to break apart or stick to the bottom of the pot.

Pepper Belly Pete Chicken And Dumplings Recipe FAQs

1. Can I make this in a slow cooker?

Yes. Cook the vegetables in butter on the stove first, then add everything except dumplings and chicken to the slow cooker. Cook on low 6 hours or high 3 hours. Add floured biscuit pieces and chicken the last 45–60 minutes on high.

2. What vegetables can be added to this recipe?

The base mix of celery, carrots, onions, and garlic gives a deep flavor. You can add peas, corn, or small potato cubes for more body. Spinach or kale can be stirred in during the last few minutes for color and freshness.

Just make sure the pieces are small enough to cook evenly. Keep stronger vegetables limited so the broth stays balanced.

3. How do I prevent the bottom from burning?

Burning happens when the heat is too high or liquid is too low. Use medium heat, stir veggies early on, use a heavy pot, add enough broth, and keep the lid on while cooking dumplings.

4. Can I freeze chicken and dumplings?

You can freeze this dish, but the texture of the dumplings will change. They tend to become a bit mushy after thawing. The stew itself freezes well.

Let it cool completely, then store it in a freezer-safe container for up to three months. Thaw it in the refrigerator overnight before reheating.

5. Why did my dumplings fall apart?

Dumplings can fall apart if they are not coated in enough flour. The flour coating helps them hold their shape in the hot liquid.

Also, make sure your broth is at a light simmer, not a rolling boil, when you add them. A very hard boil can break the dumplings apart.

6. How do I know when dumplings are done cooking?

Dumplings are ready when they puff up and feel soft but not mushy. They should float to the top and hold their shape when gently stirred. Cooking about 30 minutes usually works well.

This Pepper Belly Pete Chicken And Dumplings recipe brings together tender chicken, soft dumplings, and a creamy, seasoned broth. It’s comforting, flavorful, and simple to prepare. Try preparing this at home using your own touches.

Try this recipe at home and find out your favorite way to enjoy this Southern-style dish. Share your cooking story to celebrate the flavors you create!