Easy chicken and dumplings is comfort food dinner at its best. It’s really hard to beat a quick and easy dinner recipe like classic chicken and dumplings!
My mom used to make Chicken and Dumplings when I was a kid. Not very often though, which led me to believe that it was more of a special occasion meal, that required a little extra time to prepare. Not so, especially if you use your leftover roasted chicken or turkey.
I made it mid-week, a few days nights ago after work, and it took under an hour. While the chicken and veggies are simmering, you can mix together the ingredients for the dumplings. Forget the Bisquick! Flour, butter, baking soda, a pinch of sugar, salt and milk, and a 1 minute mix by hand, are all you need for the dumplings.
If you want to cut corners and use frozen mixed veggies in place of fresh, the cooking time for the will be shortened.
How to make chicken and dumplings
Saute the onions, carrots, celery and mushrooms. Then add the garlic and cook for a few more minutes.
Add flour and cook 3 or 4 minutes.
Drop the dough into the gently simmering stew. Cover the pot and cook for 15 minutes, don’t lift the lid!
Cover and cook without lifting the lid, for 15 minutes. This step is important. It’s the difference between light and airy dumplings and door stops. Don’t be tempted to peek.
Looking for more comfort food dishes?
Easy Chicken And Dumplings
- 4 Tablespoons butter
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 1/2 cup mushrooms sliced
- 1 clove garlic minced
- 5 cups chicken stock or broth
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoon poultry seasoning
- 1 cup frozen peas
- 3 Tablespoons fresh parsley chopped
- 4 cups cooked chicken or turkey shredded or diced
- In a large Dutch oven or pot, heat butter over medium heat
- Add onions, celery, mushrooms and carrots and sauté 3-5 minutes.
- Add flour, and cook an additional 2 or 3 minutes.
- Slowly add chicken stock, poultry seasoning, salt and pepper, stirring to incorporate flour. Bring to a boil, reduce heat to a simmer. Cover and continue cooking for about 15 minutes, or until vegetables are tender. Meanwhile, make dumpling dough.
- Add chicken and peas, bring to a gentle boil. Drop dumpling dough by spoonfuls onto gently simmering stew. Cover and cook for 15 minutes, without lifting lid.
- Mix dry ingredients in a bowl.
- Cut in butter, or mix with hands until incorporated and crumbly.
- Mix in milk just until blended.
- Drop by spoonfuls onto simmering stew or soup.
- Cover and cook without lifting the lid, for 15 minutes. This step is important. It’s the difference between light and airy dumplings and door stops. Don’t be tempted to peek.