Instant Pot Chicken and Rolled Egg Dumplings
Sneak Preview: These Instant Pot chicken and rolled egg dumplings are a warm and nostalgic twist on a Southern classic. With a rich, flavorful broth and tender dumplings made from scratch with eggs and flour, this recipe delivers comforting results without babying the dough or standing over the stove.
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Is it cold where you are? Then this recipe for Chicken and Rolled Egg Dumplings might be just what you need. I can’t think of a better way to chase away goosebumps, colds, or whatever else is ailing you.
If you like making chicken and dumplings completely from scratch, this one’s your ticket to comfort. It’s the kind of cozy meal that hits the spot on a chilly evening.
Worried it’s too much trouble? Don’t be. These egg dumplings don’t need to be perfect—handmade means character! I’ll show you how to cook the chicken in an Instant Pot (or on the stove), mix the dumpling dough in a food processor, and roll it out with a trick that makes cutting fast and easy.
What Makes This One Worth Sharing
- Real scratch cooking: No biscuit mix or shortcuts—just simple, homemade egg dumplings and tender chicken.
- Versatile method: Choose Instant Pot or stovetop depending on your time and tools.
- A time-saving trick: My dumpling-cutting shortcut makes the process faster than you’d think.
Shared & Loved
“Made this for dinner tonight and it turned out wonderful! I used crockpot for chicken and it turned out great! Thanks for a great recipe!”– ANDREA
Ingredients and Substitutions
- CHICKEN: Use a whole chicken for tender, flavorful meat—or sub 3–4 cups leftover or rotisserie chicken.
- CHICKEN BOUILLON: Paste tastes fresher, but cubes work fine.
- LEMON JUICE: Fresh is best, but bottled is fine in a pinch.
- LEMON PEPPER SEASONING: Adds bright flavor—great on broccoli too.
- ONION FLAKES: Use toasted flakes or sub sautéed fresh or frozen onion.
- CELERY SEED: Key to a savory broth; also good in potato salad.
- FLOUR: All-purpose, bleached or unbleached.
- EGG: Use large eggs; adjust liquid slightly if using another size.
- BUTTER: Salted, unsalted, margarine, or shortening all work.
- PARSLEY: Fresh is nicest; dried or none is fine too.
Step by Step Instructions for Making Chicken and Dumplings
➊ Cook the chicken
Pressure cook chicken, veggies, and seasonings in the Instant Pot for 30 minutes. Let pressure release naturally, then strain broth.
➋ Mix dumpling dough
Use a food processor to mix flour, egg, butter, and broth into a stiff dough.
➌ Roll and cut dough
Roll thin, slice into strips, stack, and cut into dumpling pieces.
➍ Shred chicken
Remove bones and skin, then tear meat into bite-size pieces.
➎ Simmer dumplings
Drop into simmering broth and cook 8–10 minutes until tender.
➏ Combine and serve
Stir in chicken and season to taste.
? Tips That Make a Difference
• Use a pizza wheel to cut dumplings quickly.
• Don’t overwork the dough: Mix just until combined—overmixing makes tough dumplings.
• Make it ahead: Cook the chicken and strain the broth a day early. Store separately and reheat before adding dumplings.
• Want quick dumplings? Use uncooked flour tortillas and cut as shown.
Instant Pot Chicken and Rolled Egg Dumplings
Video
Ingredients
Chicken and Broth
- 1 4-5 pound (453 g) whole chicken
- 3 cups (681 g) water
- 1 tablespoon chicken bouillon paste
- 1 tablespoon lemon juice
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon dried onion flakes
- 1 teaspoon celery seed
- 1 teaspoon salt
Noodles
- 1½ cups (180 g) all-purpose flour
- 1 large (50 g) egg beaten
- 1 tablespoon butter
- ½ teaspoon salt
- 5 tablespoons (75 g) water
Garnish
- 1 tablespoon fresh parsley chopped
Instructions
- Cook the Chicken and Broth: Clean 1 4-5 pound (453 g) whole chicken and place it on a rack inside the Instant Pot. Add 3 cups (681 g) water mixed with 1 tablespoon chicken bouillon paste. Sprinkle with 1 tablespoon lemon juice, 2 teaspoons lemon pepper seasoning, 1 teaspoon dried onion flakes, 1 teaspoon celery seed, and 1 teaspoon salt. Pressure cook on HIGH for 35–40 minutes (use 40 minutes if chicken is 5 lbs). Let pressure release naturally for 15 minutes.Stovetop method: Cover with water in a Dutch oven and simmer for 1 hour, or until chicken reaches 180°F in the thigh.Remove chicken, cool slightly, and shred into bite-size pieces. Strain broth and set aside. Chill if you want to skim fat.
- Make the Dumpling Dough: Combine 1½ cups (180 g) all-purpose flour, 1 large (50 g) egg, 1 tablespoon butter, ½ teaspoon salt, and 5 tablespoons (75 g) water in a food processor or bowl. Mix until dough forms a ball. If too dry, add water a few drops at a time. Flatten into a disc, cover, and let rest 10 minutes.
- Roll and Cut Dumplings: Roll dough thin on a floured surface and let dry 15–20 minutes. Cut dough into diamonds or squares with a pizza cutter or knife. (See pictures in post.) Hint: I use a pastry cloth or tea towel covered generously with flour instead of the counter to roll out my noodles. Clean-up is easier when you can throw the pastry cloth in the washer and the dough doesn't stick as easily.
- Cook the Dumplings and Finish: Bring broth to a boil using the Instant Pot’s Sauté setting or a pot on the stove. Drop in dumplings, cover, and simmer 8–10 minutes until tender. Stir in shredded chicken and garnish with fresh parsley.
Notes
Equipment
- French Wooden Rolling Pin 18" x 1.55" for Baking Pizza Pastry Dough, Pie Crust & Cookie – Kitchen Cuisine Utensil Smooth Tools Gift Ideas for Professional Bakers, Restaurants, Grandmas – MR. WOODWARE
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ About Chicken and Dumplings
- Can I make this with boneless chicken?
- Yes, but bone-in chicken makes a much richer broth. You may need to boost flavor with extra bouillon.
- Can I freeze chicken and dumplings?
- Yes. Cool completely, then freeze in a shallow container for best texture when reheated.
- What if I don’t have a food processor?
- Mix the dough by hand with a fork or pastry cutter until it comes together.
Final Thoughts
Is cooking a whole chicken worth the trouble? I think so—especially when you get flavorful meat and a rich, homemade broth in one go. Use the leftovers in soups like my Rotisserie Chicken and Mushroom Chowder or casseroles like Cheese-Crusted Creamed Chicken and Chips. The broth also makes a delicious base for any kind of egg noodles
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Loved the homemade dumplings. Very easy to make this recipe. I used rotisserie chicken and a quart box of chicken broth. I also added a can of cream of chicken soup at the end. Delicious!
Hi Rhonda,
Love your idea of adding a can of cream soup to these dumplings. I bet that made them rich and comforting.
Super excited to try!
If I don’t have a Dutch oven, what do you suggest? And what should oven baking temp be set to for that 2.5-3hrs?
Andrea,
Use any large pot big enough to hold your chicken. I don’t bake it. I simmer it on top of the stone on low to med-low heat. I’ve never done it in the oven. Maybe set it on 300? Just an idea.
Made this for dinner tonight and it turned out wonderful! I used crockpot for chicken and it turned out great! Thanks for a great recipe! Tomorrow I’m trying mushroom chicken meal from your site too.
I’m new to the site, and loving it so far! I don’t have a dutch oven. Is there another way to make the chicken? In a stock pot?
What temperature do you cook with on for the chicken in the dutch oven?
well I said I would get back about my attempt at the chicken and dumplings. I definitely need some more practice. As good as the chicken smelled cooking in that rich broth for the dumplings later, it was toooo salty. For one thing I used beef not chicken bouillon and that jarred kind you recommended in the hearty beef and ham stew. Opps! My dumplings after tasting them fully cooked were doughy. To change the subject do you have a yummy dip for vegetables? Thank you so much for all the good recipe ideas Paula!
I wanted to cook some of those wonderful comfort food recipes you gave us Paula. I am noticing that you don’t have the size of chicken you use for this recipe. 3-5 lb. ? I will let you know how mine turns out. It is a beautiful snowy day the Lord has made! Looking forward to eating this. Love, Susan
Good question Susan, I don’t really think the size matters all that much. You will have more chicken if you go large. I’ve never paid attention but the next time I make this, I will and note it on the recipe.
I love the clearer broth with your C and D. I love making C and D. Especially when it’s cold.
Love your new header. It is new, right???
It’s 10 degrees here tonight…. please send a few bowls up my way! Wow… I’m so impressed with the preparation and presentation. These look phenomenal… AND might I say, quite delicious and “comfort-food” good!
Paula this looks delicious and very different from the chicken and dumplings I grew up with. I’ll be trying it soon.
Mimi
I thought the same thing when I heard of the weather coming this way! I immediately thought of chicken and dumplings! My best friend is currently in the hospital with her baby so I’m going to make some and take it to them! 🙂
Awesome.