Homemade Chicken and Dumplings
It did not take long to realize that the sweet spot of my cooking is comfort food. But comfort food can manifest itself in many guises. I truly feel that Japanese salad dressing is my love language, I will never not find solace in Caesar Salad, and my guys think Cheesy Beefy Macaroni or Lasagna or a Stir Fry or Tacos is where comfort resides. The list – it goes on and on and on.
Old-Fashioned Chicken and Dumplings
But I think there are few people who would argue that Chicken and Dumplings isn’t squarely in the category of comfort food. Fluffy yet bready dumpling nestled into a sauce atop a kind of smush of pot-pie-ish chicken and vegetables in a brothy, creamy sauce. There are some steps involved, yes, but it’s surprisingly easy to make, and make really well.
You might have just one serving and call it a day. But most of us would not. I know this recipe says serves 6, but the reality check is that with my family of four there are no leftovers.
Chicken and Dumplings: Fluffy yet toothsome dumplings are nestled into a saucy, creamy blend of chicken and vegetables.Tweet This
How to Make Dumplings for Chicken and Dumplings From Scratch
The dumpling batter is super simple to make. You just combine flour, baking powder, and salt, then whisk in milk just until combined. I added some chopped parsley to these dumplings for color and freshness.
Drop the biscuit dough on top by the heaping tablespoonful.
Cover the pan tightly and simmer over medium heat for about 15 minutes without peeking. Don’t lift that lid! Keeping the steam inside for the duration of the cooking will help make those dumplings light and fluffy.
How to Serve Chicken and Dumplings
Serve immediately, either from the hot pan, or transfer the mixture to a shallow serving bowl, trying to keep the biscuits on top.
What to Serve with Chicken and Dumplings:
You really don’t need anything else, this is a one-dish meal, but a salad is nice.
- 3 Great and Really Simple Green Salads
- Light Green Crunchy Salad
- Mixed Greens with Pomegranate Vinaigrette
- Romaine and Slivered Kale Salad with Lemon Dressing
- Romaine, Pear and Goat Cheese Salad
- Spinach, Radish, and Kohlrabi Salad with Preserved Lemons
Other Chicken Comfort Food Recipes:
- Chicken Pot Pie
- Roast Chicken
- Thai Chicken Noodle Soup
- Chicken Parmesan Baked Ziti
- Parmesan Garlic Mushroom Chicken
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Chicken and Dumplings
- 1 4-pound chicken
- 2 carrots , peeled and cut into 1-inch pieces
- 2 ribs celery , cut into 1-inch pieces
- 1 onion , peeled and quartered
- 1 bay leaf
- 6 peppercorns
- Kosher salt to taste
- 2 cups chicken broth , preferably less-sodium
For the Filling
- ¼ cup (½ stick) unsalted butter
- 2 carrots , peeled and chopped
- 2 ribs celery , chopped
- 1 cup chopped onions or leeks (white and green parts only)
- 8 ounces sliced mushrooms , button or any kind
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2 cups (about 10 ounces) green peas frozen, fresh or canned and drained
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- Salt and freshly ground black pepper to taste
For the Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup whole milk
- ¼ cup chopped fresh parsley
- Place the chicken in a large pot with the pieces of carrot, celery and onion, as well as the bay leaf, peppercorns and salt. Add the 2 cups broth and just enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to medium-low. Simmer, partially covered, about 1 hour to 1 hour and 15 minutes, or until the meat is tender. Remove the chicken and set aside on a cutting board until cool enough to handle, then strain the broth. Measure out 3 cups and reserve the rest for another recipe or freeze for soup.
- Melt the butter in a large deep oven proof skillet (or a Dutch oven if that’s what you have) over medium-high heat and add the chopped carrots, celery, onions or leeks and mushrooms. Cook, stirring frequently, about 8 minutes, until golden. Add the garlic and stir frequently until you can smell the garlic, about 1 minute.
- Sprinkle over the flour and cook, stirring frequently for about 2 minutes, until the flour has coated the vegetables and has started to turn golden brown. Slowly add the reserved 3 cups cooking stock, whisking constantly, then whisk in the milk, and bring to simmer.
- Add the peas and sage. Season with salt and pepper. Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until thick and creamy.
- While the vegetable mixture is simmering, remove the skin from the chicken and discard. Take the meat off the bones, keeping the chunks a generous 1 to 2 inches, and then add the chicken back into the pot with the vegetables.
- For the Dumplings: combine the flour, baking powder, and salt. Whisk in the milk and parsley just until combined.
- Drop the dumpling dough on top by the heaping tablespoonful. Cover the pan tightly and simmer over medium heat for about 15 minutes without peeking. Serve immediately, either from the hot pan, or transfer the mixture to a shallow serving bowl, trying to keep the dumplings on top.
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