Learn how to make classic dumplings with cornmeal with this easy one-pot recipe that’s satisfying.

Chicken and Cornmeal Dumplings is a hearty comfort food, with fluffy, tender dumplings soaking up a rich, savory broth packed with juicy chicken and hearty veggies.

Every bite is warm, cozy, and full of down-home flavor!

overhead view of a white bowl of chicken and cornmeal dumplings.

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There’s nothing quite like a warm bowl of chicken and cornmeal dumplings on a chilly day.

It’s the kind of meal that’s hearty, comforting, and completely satisfying–not to mention, inexpensive!

Using rotisserie chicken for this recipe makes everything even easier. Less time cooking the chicken means more time enjoying a rich, savory broth filled with tender bites of meat and veggies.

The dumplings in this recipe are something special. They’re fluffy and tender, but with added flavor from the cornmeal, making them a perfect mix between cornbread and classic dumplings.

Since everything simmers together in one pot, the flavors get even better as it cooks.

Best of all, it’s a complete meal all in one—chicken, veggies, and those soft chicken and cornbread dumplings soaking up all that flavorful goodness.

If you need a cozy, no-fuss dinner that everyone will love, this is it. Grab a spoon and get ready for some serious comfort food!

More Chicken and Dumpling Recipes You’ll Love:

overhead view of a Dutch oven filled with chicken, veggies, broth, and dumplings made with cornmeal.

How to Make Cornmeal Dumplings

Cornmeal dumplings are a delicious twist on the classic, bringing a little extra texture and flavor to the mix.

They’re soft and fluffy like traditional dumplings, but have just a hint of that cornbread-like goodness.

The cornmeal gives them a slightly heartier bite while still soaking up all the rich broth—making them the perfect addition to bowl of comfort food.

Making cornmeal dumplings from scratch is easy—you just mix up a simple dough with self-rising flour, cornmeal, milk, and a pinch of salt, then drop it right into the simmering broth.

They cook up light and fluffy, soaking in all that delicious flavor.

If you love trying new takes on this cozy dish, there are even more fun ways to mix things up!

For a quick shortcut, you can make my chicken and dumplings with tortillas, or if you want an ultra-easy version, check out my chicken and dumplings with biscuits.

No matter which version you try, you’ll end up with a warm and satisfying meal!

This is also a great recipe you can make with rotisserie chicken, so it’s an easy way to save time.

Close-up view of chicken and cornbread dumplings, showing tender chunks of chicken, peas, carrots, and a cornmeal dumpling cut in half to reveal the fluffy interior.

How to Make XYZ

It’s really easy to make this filling dinner.

Ingredients You’ll Need:

Olive Oil
Onion, Diced
Celery, Sliced
Chicken Broth
Chicken Bouillon (Such As Better Than Bouillon Chicken Base)
Salt
Black Pepper
Ground Thyme
Cooked Chopped/Shredded Chicken
Frozen Peas And Carrots
Heavy Cream

For the Dumplings:

Self-Rising Flour
Self-Rising Yellow Cornmeal
Salt
Milk

Overhead view of a white bowl filled with chicken and veggie stew, topped with two large, fluffy cornmeal dumplings.

How to Make It:

(Full printable recipe card is available below)

Prepare the soup base. First, you’ll add olive oil, onion, and celery to a stock pot. Saute until the onion is beginning to turn translucent.

two photos; one shows olive oil, celery, and onions in a Dutch oven. The other shows the veggies after they've been sauteed for a few minutes.

Add chicken broth, bouillon, salt, pepper, thyme, chicken, and peas and carrots.

Stir to combine, then increase heat to bring the ingredients to a simmer. Add heavy cream and stir to combine.

two photos; one shows broth, chicken, and seasonings added to the pot; the other shows heavy cream added while the mixture is at a simmer.

Mix the cornmeal dumplings. Next, you’ll whisk together self-rising flour, self-rising cornmeal, and salt.

Add the milk to the cornmeal mixture and stir until a soft dough forms.

two photos; one shows cornmeal, self-rising flour, and milk in a mixing bowl. The other shows the ingredients mixed into a soft dough by a wooden spoon.

Cook the dumplings. Last, you’ll scoop rounds of dough onto the simmering broth.

Let the dumplings cook for 10 minutes uncovered, then place a lid on the pot and cook for 10 minutes more.

Two photos; one shows the creamy broth simmering in the pot; the other shows cornmeal dumpling dough added to the broth to cook.

You can test whether or not the dumplings are done by cutting one in half.

It should be nice and fluffy inside, just like the interior of a biscuit. If it’s gummy or dense inside, it’s not ready yet!

a bowl of chicken and cornmeal dumplings with a spoon in it. A dumpling is cut in half, showing the fluffy interior.

Notes and Adaptations:

Feel free to swap out different frozen vegetables if you’d like.
This is a great use for leftover rotisserie chicken! If you don’t have cooked chicken on hand, you can cook a couple of boneless chicken breasts in the broth prior to adding the dumpling dough.

Overhead close-up view of cornmeal dumplings in a Dutch oven.

Recommended Equipment:

Dutch oven or other stockpot

Yield: 6 Servings

Easy Chicken and Cornmeal Dumplings

Name: Easy Chicken and Cornmeal Dumplings
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 Tablespoons olive oil; 1/2 onion, diced; 2 ribs celery, sliced; 4 cups chicken broth; 1 teaspoon chicken bouillon (I like "Better than Bouillon chicken base); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground thyme; 2 cups cooked chopped/shredded chicken; 1 1/2 cup frozen peas and carrots; 1/4 cup heavy cream; 1 1/4 cup self-rising flour; 3/4 cup self-rising yellow cornmeal; 1/2 teaspoon salt; 1 cup milk

This old-fashioned recipe combines fluffy, tender cornmeal dumplings with hearty chicken and veggies in a flavorful, savory broth.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

2 Tablespoons olive oil
1/2 onion, diced
2 ribs celery, sliced
4 cups chicken broth
1 teaspoon chicken bouillon (I like "Better than Bouillon chicken base)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground thyme
2 cups cooked chopped/shredded chicken
1 1/2 cup frozen peas and carrots
1/4 cup heavy cream

For the Dumplings:

1 1/4 cup self-rising flour
3/4 cup self-rising yellow cornmeal
1/2 teaspoon salt
1 cup milk

Instructions

In a large stockpot or Dutch oven over medium heat, add olive oil, onion, and celery. Saute until the onion is beginning to turn translucent.
Add chicken broth, bouillon, salt, pepper, thyme, chicken, and peas and carrots. Stir to combine, then increase heat to bring the ingredients to a simmer.
Add heavy cream and stir to combine.
In a small mixing bowl, whisk together self-rising flour, self-rising cornmeal, and salt.
Add the milk to the cornmeal mixture and stir until a soft dough forms.
Scoop rounds of dough onto the simmering broth. Let the dumplings cook for 10 minutes uncovered, then place a lid on the pot and cook for 10 minutes more.
Remove the lid and check the dumplings to make sure they're cooked through--they should be soft and fluffy in the middle (similar to the interior of a biscuit), not wet and gummy.
Remove from heat and serve warm.

Notes

Feel free to swap out different frozen vegetables if you'd like.
This is a great use for leftover rotisserie chicken! If you don't have cooked chicken on hand, you can cook a couple of boneless chicken breasts in the broth prior to adding the dumpling dough.