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SideChef
Recipes
American
Chicken and Dumplings

18 INGREDIENTS • 10 STEPS • 1HR

Chicken and Dumplings

Recipe

5.0

1 rating
When you're searching for a great comfort food on a chilly night, look no further! This chicken and dumplings recipe brings together all the flavors you love from chicken pot pie into a lighter stew, topped with a fluffy dumpling! And really, what isn't better topped with a fluffy dumpling?
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When you're searching for a great comfort food on a chilly night, look no further! This chicken and dumplings recipe brings together all the flavors you love from chicken pot pie into a lighter stew, topped with a fluffy dumpling! And really, what isn't better topped with a fluffy dumpling?
author_avatar
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

1HR

Total Time

$2.26

Cost Per Serving

Ingredients

Servings
6
us / metric
All-Purpose Flour
1 1/3 cups
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Salt
1 tsp
Salt
Italian Flat-Leaf Parsley
2 Tbsp
Chopped Italian Flat-Leaf Parsley
Unsalted Butter
2 tsp
Cold Unsalted Butter
2% Reduced Fat Milk
1/2 cup
2% Reduced Fat Milk
Olive Oil
3 Tbsp
Olive Oil
Yellow Onion
1
Small Yellow Onion, minced
Carrot
3
Carrots, diced
Celery
2 stalks
Celery, diced
Fresh Thyme Leaves
2 tsp
Fresh Thyme Leaves
Dry Mustard
1 tsp
Dry Mustard
Low-Sodium Chicken Broth
3 cups
Low-Sodium Chicken Broth
Chicken Breast
1.3 lb
Chicken Breasts, diced
Green Beans
2 cups
Green Beans
Frozen Sweet Corn
1/2 cup
Frozen Sweet Corn
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
331
Fat
9.7 g
Protein
26.3 g
Carbs
35.0 g
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author_avatar
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.

Cooking Instructions

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step 1
In a large soup pot, heat Olive Oil (3 Tbsp) over medium heat for 2 minutes. Add Yellow Onion (1) and saute until translucent. Add Carrots (3) and cook for 5 minutes. Add Celery (2 stalks) and Fresh Thyme Leaves (2 tsp) and cook for 5 minutes.
step 2
Once the diced Carrot are cooperating, stir in the All-Purpose Flour (1 cup) and Dry Mustard (1 tsp) to the vegetable mix. Make sure the flour coats all the vegetables and that your mixture starts to thicken and clump together.
step 2 Once the diced Carrot are cooperating, stir in the All-Purpose Flour (1 cup) and Dry Mustard (1 tsp) to the vegetable mix. Make sure the flour coats all the vegetables and that your mixture starts to thicken and clump together.
step 3
Slowly mix in Low-Sodium Chicken Broth (3 cups), stirring constantly to break up any flour clumps remaining. Bring broth to a boil, then reduce heat and simmer for 5 minutes, stirring regularly.
step 3 Slowly mix in Low-Sodium Chicken Broth (3 cups), stirring constantly to break up any flour clumps remaining. Bring broth to a boil, then reduce heat and simmer for 5 minutes, stirring regularly.
step 4
Add Chicken Breasts (1.3 lb) seasoned with Salt (to taste) and Ground Black Pepper (to taste) to the broth mixture. Bring the broth back to a boil, then reduce heat and cook until chicken is cooked through.
step 4 Add Chicken Breasts (1.3 lb) seasoned with Salt (to taste) and Ground Black Pepper (to taste) to the broth mixture. Bring the broth back to a boil, then reduce heat and cook until chicken is cooked through.
step 5
While your chicken is cooking, make your dumplings. In a medium-sized mixing bowl, whisk together All-Purpose Flour (1/3 cup), Baking Powder (1 tsp), and Salt (1 tsp). Once combined, add chopped fresh Italian Flat-Leaf Parsley (2 Tbsp) and mix again.
step 5 While your chicken is cooking, make your dumplings. In a medium-sized mixing bowl, whisk together All-Purpose Flour (1/3 cup), Baking Powder (1 tsp), and Salt (1 tsp). Once combined, add chopped fresh Italian Flat-Leaf Parsley (2 Tbsp) and mix again.
step 6
Once mixed, cut in your Unsalted Butter (2 tsp). Slice that butter though the flour until the mixture resembles coarse corn meal. Mix in 2% Reduced Fat Milk (1/2 cup) with a fork until the batter comes together.
step 6 Once mixed, cut in your Unsalted Butter (2 tsp). Slice that butter though the flour until the mixture resembles coarse corn meal. Mix in 2% Reduced Fat Milk (1/2 cup) with a fork until the batter comes together.
step 7
Gently roll dumplings to the size of a large-ish golf ball. Don't overwork the dough, just gently guide them to be the best dumpling they can be. Set aside.
step 7 Gently roll dumplings to the size of a large-ish golf ball. Don't overwork the dough, just gently guide them to be the best dumpling they can be. Set aside.
step 8
Back to the stew. Once your chicken is cooked, add the Green Beans (2 cups) and Frozen Sweet Corn (1/2 cup) to the pot and adjust Salt (to taste) and Ground Black Pepper (to taste).
step 8 Back to the stew. Once your chicken is cooked, add the Green Beans (2 cups) and Frozen Sweet Corn (1/2 cup) to the pot and adjust Salt (to taste) and Ground Black Pepper (to taste).
step 9
Gently drop dumpling balls on top of your stew, then cover and cook for 12 minutes until dumplings fluff up and are cooked through. Don't take the lid off while they're cooking!
step 9 Gently drop dumpling balls on top of your stew, then cover and cook for 12 minutes until dumplings fluff up and are cooked through. Don't take the lid off while they're cooking!
step 10
Serve warm in bowls.
step 10 Serve warm in bowls.

Tags

American
Budget-Friendly
Comfort Food
Chicken
Shellfish-Free
Dinner
One-Pot
Vegetables
Soups & Stews
Winter
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