Best Chicken and Rolled Dumplings with Egg Recipe (Instant Pot)

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Preview: The Best Chicken and Rolled Dumplings with Egg Recipe will show you how to prepare a whole chicken with deliciously flavored broth to go with homemade flat dumplings.

Is it cold where you are? If so, you must give these scratch Chicken and Flat Dumplings a try.  I can think of no better way to chase away goosebumps, colds, or whatever else is ailing you.

Chicken with rolled flat dumplings (using egg) ready to eat

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If you like to make your chicken and dumplings from scratch, beginning to end, this recipe is your ticket to happiness. I’ve included easy directions for mixing the rolled dumplings in a food processor and rolling them out by hand. Don’t miss my easy trick for cutting them up.

If this recipe seems like too much trouble, don’t worry.  The noodles don’t have to be perfect. Handmade equals character!

The broth is easy to prepare with an Instant Pot. You can also fix the broth ahead of time. It’s better that way so you can easily remove the fat layer from the chilled stock.

Prepared chicken and dumplings

Ingredients and substitutions:

  • CHICKEN: A whole chicken is specified in the recipe. Substitute 3-4 cups of torn leftover chicken or rotisserie chicken if you prefer. However, I recommend the whole chicken because the recipe for cooking the chicken makes perfectly seasoned and extremely tender meat to go along with the flat dumplings.
  • CHICKEN BOUILLON: I prefer bouillon paste over the cubes. It tastes fresher in my opinion. Use either one.
  • LEMON JUICE: Fresh lemon juice tastes better to me than a bottle of lemon juice. Lemon juice is added to the broth when cooking the chicken, so it’s not worth an extra trip to the store. That’s why I keep fresh lemons in my crisper at all times.
  • LEMON PEPPER SEASONING: If you don’t have this, it’s worth buying. Try it on fresh broccoli when you’re in a hurry.
  • ONION FLAKES: Toasted onion flakes are one of my favorite ingredients in the spice cabinet. Try adding them to the dough the next time you make dinner rolls. Substitute fresh or frozen onions that have been sautéed to make them soft.
  • CELERY SEED: This spice is the secret to the savory broth created by this recipe. It’s also good to add to potato salad.
  • FLOUR: Use all-purpose flour, bleached or unbleached.
  • EGG: All my recipes are written to use large-sized eggs. If you use a different size than “large,” use more or less liquid to compensate.
  • BUTTER: Use salted or unsalted butter, margarine, or shortening.
  • PARSLEY: Fresh parsley adds freshness and color. Use dried parsley if you must, or leave it out.

How to cook a whole chicken with an Instant Pot:

Pouring broth over whole chicken in the Instant Pot
Step #1: Place a rack with handles inside your Instant Pot, then whole 4-5 lb. chicken. Pour 4 cups chicken broth over chicken.
Squeezing a lemon over the chicken.
Step #2: Squeeze a lemon over the chicken.
Adding seasonings to whole chicken
Step #3 Season chicken with lemon pepper and salt.
Settings on Instant Pot
Step #4: Set Instant Pot or pressure cooker to 35 minutes (40 minutes if chicken weighs more than 4.5 pounds). When finished, allow for the natural release of pressure for at least 15 minutes.
picking the chicken off the bones
Step #5: Remove chicken from your pressure cooker and pick the chicken off of the bones. Using exam gloves will allow you to do this without letting the chicken cool first. Good if you are in a hurry. (Who isn’t?)
cutting chicken with kitchen scissors
Step #6: If you have kitchen shears, use them to cut up the chicken into smaller pieces. It’s quicker than getting out your chopping board or shredding by hand.

How to mix dumpling dough in a food processor:

mixing dumpling dough in a food processor
Step #1: Measure dry ingredients into your food processor bowl.
adding butter and eggs to flour
Step #2: Add eggs and butter to dry ingredients. Pulse 4-5 times to cut in butter.
adding water
Step #3: Pour water into the processor bowl.
checking the dough with your fingers for consistency.
Step #4: Process until you can mash dough with your fingers and it sticks together. It should not be sticky. If sticky, add another tablespoon of flour and pulse several times. Check consistency.
getting ready to roll out flat dumplings
Step #5: Gather dough into a small disk shape and flatten. Wrap in plastic wrap and allow to relax for 10 minutes (longer is OK).

How to cut rolled dumplings with egg:

how to cut dumplings with a pizza cutter
Step#1: Roll out the dough very thin to make flat dumplings. Let the sheet of dough dry for about 20 minutes. Cut into smaller squares. ***A pizza cutter makes fast work of cutting the dough.
add flat dumplings to broth
Step #2: Set Instant Pot on the Sauté setting until the broth comes to a rolling boil. Drop dumplings into the broth and allow to cook for about 10 minutes.
adding chicken to the pan
Step #3: Add chicken and continue to cook until heated through. Serve hot. Garnish with chopped parsley for a fresh taste and visual appeal.

FAQ about Chicken and Dumplings:

What can I substitute for homemade dumplings?

Try cutting flour tortillas into squares. Or cut up some canned biscuits and drop them in the broth.

Is it worth the trouble to cook a whole chicken?

Even if you prefer fluffy biscuit-type dumplings or the ease of cut-up flour tortillas, you must try this method for cooking a whole chicken.  The seasoning is simple but divine.

This recipe for cooking a whole chicken will work for any recipe calling for cooked chicken such as this Rotisserie Chicken and Mushroom Chowder or casseroles such as Cheese-Crusted Creamed Chicken and Chips. The broth is perfect for egg noodles.

I don’t have a food processor. Can I make the noodles by hand?

Yes. Making noodles by hand is more time-consuming but just as tasty.

More recipes for an Instant Pot:

If you have questions or suggestions, email me privately to Paula at Hope to see you again soon! Paula

Never-Fail Chicken and Dumplings -- in pot ready to serve

Chicken with Rolled Dumplings (Instant Pot) Recipe

Perfect chicken and broth for homemade dumplings you can make in an Instant Pot
5 from 1 vote
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Chicken
Servings 10 servings


Chicken and Broth

  • 1 4-5 pounds whole chicken
  • 3 cups 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


  • 1 ½ cups all-purpose flour
  • 1 large egg - beaten
  • 1 tablespoon unsalted butter
  • ½ teaspoon salt
  • 5 tablespoons water


  • 1 tablespoon fresh parsley - chopped


Cooking a Whole Chicken and the Broth

  • Clean chicken inside and out thoroughly.
  • Place rack with handles into the bottom of Instant Pot. Then place chicken onto rack.
  • Stir warm water and bouillon together. Pour over chicken.
  • Sprinkle remaining ingredients over the chicken and set to cook on HIGH pressure for 35-40 minutes. (Use 40 minutes if chicken is 5 pounds.)
  • Allow pressure to release naturally for 15 minutes.
  • Open pot and remove chicken to cool. As soon as you can handle chicken, take the meat off the bones and tear in bite-size pieces. (Optional: If you have time, chill the chicken broth and remove excess fat.)


  • Add all ingredients to a food processor (my preference) or use an electric mixer. Mixture may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, size of egg you used, etc. If dough does not come together, press it into a ball with your hands. If it still will not stick together add water a few drops at a time. Once you can press it into a ball, you’re good.
  • Form ball of dough into a flat disc, cover and allow to rest for 10 minutes.
  • Roll out dough very thin (12 x 14″ rectangle or larger) on a floured surface and let the dough dry for about 20 minutes. (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.)
  • Turn on the Sauté function on the Instant Pot and bring broth to a rolling boil.
  • Cut dough into small strips and drop in boiling, rich chicken broth. Cover pot and simmer about 10 minutes. Add chicken and continue cooking until hot.



If you are not planning to eat your chicken and dumplings immediately, you will need to add water to make a soupy consistency. Just like any pasta dish, the pasta absorbs the liquid as sits in the broth.


Nutrition Facts
Chicken with Rolled Dumplings (Instant Pot) Recipe
Serving Size
Amount per Serving
Calories from Fat 162
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.


Author: Paula Rhodes
Course: Chicken
Cuisine: American
Keywords: chicken and dumplings from scratchchicken and dumplings recipechicken broth recipeeasy chicken and dumplingshow to make perfect chicken brothsouthern chicken and dumplings
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Recipe Rating


  1. Christina Lee says:

    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! 🙂

  2. Paula this looks delicious and very different from the chicken and dumplings I grew up with. I’ll be trying it soon.

  3. 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!

  4. 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???

  5. 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

    1. 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.

  6. 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!

  7. What temperature do you cook with on for the chicken in the dutch oven?

  8. 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?

  9. 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?

    1. 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.

      1. 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.