Chicken and Dumplings

Chicken and Dumplings

23 reviews, 4.7 star(s). 87% would make again

Ready in 45 minutes

easy and delicious

"The instructions are missing what to do with the first 1/2tsp of salt and 1/4tsp of pepper but I assumed it was to put on the chicken prior to browning and it workes out well for me. Also, was leary about the 2tsp of butter for the dumplings and thought maybe it was 2 Tbsp lile most all sticks of butter measure. I can say it is really 2 tsp like the recipe says and not 2 Tbsp that you would measure on the sticks of butter on the wrapper. This was very yummy and I plan to make it again."


1 pound chicken thighs
1/2 teaspoon Salt
1/4 teaspoon pepper
1 Onion; chopped
1 tablespoon AP flour
2 cups chicken broth
1 large potato
1 cup frozen peas and carrots
3/4 cup AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon Salt
1/2 cup milk
2 teaspoons melted butter
2 tablespoons Chopped fresh parsley

Original recipe makes 4



Chop the chicken, onion and potato and set aside.

Spray a large saucepan (such as what you would use for pasta) with a little oil and set over medhigh heat. Add the chicken and cook until browned, about 5 minutes. Add the onion and cook until softened. Add the 1 T flour and stir constantly for 1 minute. Stir in the broth and the potato and bring to a boil. Cover and simmer 15 minutes.

While simmering, prepare the dumplings: Mix the flour, baking powder and salt in a bowl. Add the milk, butter and parsley and make a soft dough.

When the 15 minutes is up, add the peas and carrots and bring to a boil. Simmer 2 minutes. Now drop the dough in rounded teaspoons, making 8 dumplings. Cover the pan and simmer 8 minutes. Uncover and simmer another 3 minutes. P8.

Verified by stevemur
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Calories Per Serving: 584 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made a few adjustments. I used a breast of chicken roasted and ready, and added a couple of sprinkles of trader Joes everyday spice with the chicken, fresh carrots, garlic & celery. I also subbed almond milk. I cooked it in a Dutch oven and worked out perfectly for the dumplings. I too, was doubtful about the consistency at first, but it turned out like perfect traditional chicken and dumplings! Yum!
Mrsswill 7m ago

Turned out GREAT, I switched up the recipe though, used a full can of cambells cream of chicken instead of chicken broth, swtiched the peas for celery, and I used chicken breast instead of theighs, Everything came out splendid.
maximusg 2y ago

Thumbs up from my picky eaters. They loved it! I just added one more cup of chicken broth.
TrueAngel 2y ago

This was really good! The best dumplings I've made, ever. They were moist and light. I made my own chicken stock which helped with the flavor. Be sure to use plenty of salt. I also doubled the recipe on the dumplings and upped the chicken stock by half. Easy to make too.
jlburgart 2y ago

Kind of different for chicken and dumplings but its very good. Dumplings are very light. You could also use this without the dumplings to do a chicken pot pie. Also double up on the pepper.
Bill3508 2y ago

Very good and easy to make, the only thing is it needs a little more salt and pepper, but other than that my husband and I love it.
Ange325 2y ago

Shanaro 2y ago

Really good! I agree with most people that more broth is needed to make it a soup rather then a stew but all in all a really great recipe. Dumplings were perfect!
JenahGrace 2y ago

Amazing I made the dumplings what a hit I needs to double the recipe because my family likes lots of dumplings amazing I just used chicken drumstick and used my own recipe but I loove this dumpling rxrecipe
Becka22 3y ago

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