This recipe uses store-bought rotisserie chicken and a single skillet to bring from-scratch Chicken and Dumplings to your weeknight dinner table in record time. The bulk of this recipe’s prep time is spent passively baking in the oven, which leaves plenty of time to pour a drink and put your feet up before dinner.

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Name: Quick Rotisserie Chicken and Dumplings
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoons butter; 1 cup onion chopped; ½ cup carrot chopped; 2 stalks celery diced; 2 cups rotisserie chicken cubed; 2 cups chicken stock; 3-4 sprigs fresh thyme (and/or sage); 1 teaspoon sea salt; ½ teaspoon freshly ground black pepper; 1 cup cream cheese cubed; 2 tablespoons corn starch plus 1 tablespoon cold water; ½ cup frozen peas; 1 cup all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon garlic powder; 1 teaspoon sea salt; 4 tablespoons cold, salted butter cut into cubes; ½ cup whole milk; ¼ cup fresh parsley plus more to garnish

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INGREDIENTS

For the chicken stew:
2 tablespoons butter
1 cup onion ; chopped
½ cup carrot ; chopped
2 stalks celery ; diced
2 cups rotisserie chicken ; cubed
2 cups chicken stock
3-4 sprigs fresh thyme (and/or sage)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup cream cheese ; cubed
2 tablespoons corn starch ; plus 1 tablespoon cold water
½ cup frozen peas
For the dumplings:
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon sea salt
4 tablespoons cold, salted butter ; cut into cubes
½ cup whole milk
¼ cup fresh parsley ; plus more to garnish

Servings

INSTRUCTIONS

1. Preheat oven to 350° degrees.

2. Heat butter in a large skillet over medium heat. Add the onions to the pan and cook until soft and translucent.

3. Stir in the carrot and celery. Cook for an additional 5 minutes.

4. Add the cubed chicken, chicken stock, fresh thyme, and salt and pepper. Stir and simmer for about 10 minutes. With heat on low, incorporate cream cheese. Add frozen peas and stir.

5. In a small bowl, whisk the cornstarch with 1 tablespoon cold water. Turn off the heat and slowly stir cornstarch mixture into the skillet.

For the dumplings:

6. In a small bowl, combine the flour, baking powder, garlic powder, and salt. Using your fingers, incorporate the butter until course, pea-sized crumbs begin to form. Stir in the milk and combine well until a sticky dough begins to form.

7. Form and drop golf ball-sized dollops of dumplings over the chicken stew in an even layer.

8. Bake uncovered for 40-45 minutes in the center of the oven until dumplings are puffed and golden.

9. Garnish with a flurry of fresh parsley and coarse sea salt to serve.

NOTES

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Quick Rotisserie Chicken and Dumplings

For the chicken stew:
2 tablespoons butter
1 cup onion chopped
½ cup carrot chopped
2 stalks celery diced
2 cups rotisserie chicken cubed
2 cups chicken stock
3-4 sprigs fresh thyme (and/or sage)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup cream cheese cubed
2 tablespoons corn starch plus 1 tablespoon cold water
½ cup frozen peas
 For the dumplings:
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon sea salt
4 tablespoons cold, salted butter cut into cubes
½ cup whole milk
¼ cup fresh parsley plus more to garnish

1. Preheat oven to 350° degrees.

2. Heat butter in a large skillet over medium heat. Add the onions to the pan and cook until soft and translucent.

3. Stir in the carrot and celery. Cook for an additional 5 minutes.

4. Add the cubed chicken, chicken stock, fresh thyme, and salt and pepper. Stir and simmer for about 10 minutes. With heat on low, incorporate cream cheese. Add frozen peas and stir.

5. In a small bowl, whisk the cornstarch with 1 tablespoon cold water. Turn off the heat and slowly stir cornstarch mixture into the skillet.

For the dumplings:

7. Form and drop golf ball-sized dollops of dumplings over the chicken stew in an even layer.

8. Bake uncovered for 40-45 minutes in the center of the oven until dumplings are puffed and golden.

9. Garnish with a flurry of fresh parsley and coarse sea salt to serve.

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Nutrition

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Serving Size: 1 Serving (1632g)
Recipe Makes: 6 Servings

Calories: 2222
Calories from Fat: 1145 (52%)

Amt Per Serving		% DV

	Total Fat 127.2g	170 %
	Saturated Fat 73.9g	370 %
	Monounsaturated Fat 39.2g
	Polyunsanturated Fat 5.8g
Cholesterol 488.3mg		150 %
Sodium 2700mg		93 %
Potassium 4464.7mg		117 %
Total Carbohydrate 160.2g		47 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 159.4g
Protein 112.9g		161 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2222

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