CHICKEN AND DUMPLINGS
This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
- Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
- Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
- Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
LIGHTER CHICKEN AND DUMPLINGS
A lighter version of this classic down-home dish. One of the best comfort foods of all time!
Provided by LINDAHU
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, stir together the cream of chicken soup, chicken broth, and milk. Bring to a simmer over medium heat.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken strips, onion and celery. Sautee until chicken is cooked through, and onions are tender. Transfer the chicken mixture to the soup pot, and mix well. Reduce heat to low, and simmer for 30 to 45 minutes. Season with celery seed and black pepper.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt. In a small bowl, mix together 1/2 cup of milk and 2 tablespoons of oil. Pour into the dry ingredients, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew. Cover pot tightly, and bring to a boil. Simmer for another 12 to 15 minutes - without peeking! Ladle into bowls, and serve hot.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 35.6 g, Cholesterol 62.2 mg, Fat 14.7 g, Fiber 2.4 g, Protein 28.3 g, SaturatedFat 3.1 g, Sodium 1275.9 mg, Sugar 4.2 g
CHICKEN IN A POT WITH DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
- In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
- For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
EASY SLOW COOKER CHICKEN AND DUMPLINGS
Easy, creamy chicken and dumplings made from refrigerator biscuits, slow-cooked to comfort food perfection.
Provided by Erin Krysten
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 5h20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to bowl and turn to coat.
- Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour celery soup and chicken soup over vegetables and sprinkle rosemary on top.
- Cook on High for 3 1/2 to 4 1/2 hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to chicken mixture. Cook on High for 1 1/2 hours.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 27.3 g, Cholesterol 43.9 mg, Fat 10.6 g, Fiber 2.1 g, Protein 16.1 g, SaturatedFat 3.8 g, Sodium 755.3 mg, Sugar 6.1 g
EASY INSTANT POT CHICKEN AND DUMPLINGS RECIPE
You'll love this Easy Instant Pot Chicken and Dumplings Recipe it is some of the best home-cooked creamy chicken dumplings you will have.
Provided by Camille Beckstrand
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Press the SAUTE button on the Instant Pot.
- When the pot is hot, add the olive oil and the butter.
- Add the onion and celery to the pot and saute for a few minutes. Add in the carrots and potatoes, stir.
- Add in the garlic. Cook for 1 minute, scraping the bottom of the pot to get up any brown bits (deglaze).
- Add chicken and 2 cups of chicken broth and continue to scrape the bottom of the pot again (to deglaze it to keep it from burning).
- Season with salt, pepper, poultry seasoning, sage, and thyme. Cook for a few seconds to let the spices become fragrant.
- Place the Instant Pot lid on top, move the valve to SEALING, press the PRESSURE COOK or MANUAL button and set timer for 15 minutes.
- While food is cooking, prepare your biscuits. Roll each canned biscuit flat and cut into 6 equal pieces. Do this to all 6 biscuits and set aside (you can also just cut them and not roll them flat).
- When cooking time is done, do a QUICK RELEASE of the pressure and remove the lid.
- Dump in the remaining 2 cups of chicken broth and then add the sliced biscuits into the pot.
- Carefully place the cut biscuits on top of the liquid in the pot, spreading them out as best as you can. Once all your biscuits are in the pot, DO NOT mix it all together - leave the biscuits sitting on top of the liquid.
- Press the CANCEL button.
- Place the lid on the pot and lock in place. Turn the valve to SEALING. Press the PRESSURE COOK or MANUAL button and set the timer for 10 minutes.
- When the cooking cycle has finished, do a QUICK RELEASE.
- Open the lid and carefully stir in the frozen peas and heavy cream. Let it sit for a minute or two so that it thickens up and then taste and add salt and pepper if needed.
Nutrition Facts : Calories 402 kcal, Carbohydrate 29 g, Protein 30 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1408 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
More about "one pot chicken and dumplings recipes"
ONE POT CHICKEN AND DUMPLINGS - PERSNICKETY PLATES
From persnicketyplates.com
4.3/5 (6)Total Time 30 minsCategory Main CourseCalories 312 per serving
- Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning.
EASY ONE POT CHICKEN AND HERB DUMPLINGS
From withpeanutbutterontop.com
4.8/5 (26)Total Time 40 minsCategory Main CourseCalories 456 per serving
- In a large, deep pot set over medium heat, add 1 tablespoon of olive oil. Once heated, add the chicken breast. Season with salt and pepper - to taste. Cook on each side 4-5 minutes, until internal temperature reaches 160 degrees F. Remove to plate, shred or cut into cubes and set aside.
- Add 1 tablespoon of olive oil to the pot, followed by onions, carrots, and celery. Stir the mixture together, scraping along the bottom of the pan with a wooden spoon to remove any brown bits left from cooking the chicken. Cook 5-7 minutes. Add the minced garlic and saute for 1 minute.
- Add the flour and cook for one minute, stirring to fully coat the vegetables. Pour in the stock and milk. While the liquid simmers, stir consistently until it starts to thicken.
- Sprinkle in the seasonings: salt, pepper, bay leaves, onion powder, and thyme. Stir to mix. Cover and allow to simmer for 8-10 minutes. Add the chicken back to the pot to warm with the peas and corn. Remove the bay leaves. Give it a good stir and re-cover.
5-INGREDIENT CHICKEN AND DUMPLINGS FOR TWO RECIPE
From pillsbury.com
ONE-POT CLASSIC CHICKEN AND DUMPLINGS | SMELLS LIKE HOME
From smells-like-home.com
ONE POT CHICKEN AND DUMPLINGS | CHEF ELIZABETH REESE
From chefelizabethreese.com
5/5 (1)Servings 6
INSTANT POT CHICKEN AND DUMPLINGS - THE RECIPE REBEL
From thereciperebel.com
BEST LASAGNA SOUP RECIPE - HOW TO MAKE LASAGNA SOUP
From thepioneerwoman.com
HOMEMADE CHICKEN POT PIE | COOKIES AND CUPS
From cookiesandcups.com
CHICKEN AND DUMPLINGS - THE COOKIE ROOKIE®
From thecookierookie.com
30 EASY ONE-POT CHICKEN DINNER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ONE POT CHICKEN AND DUMPLINGS RECIPE - MARTHA STEWART
From youtube.com
15 INSTANT POT RECIPES CHICKEN AND DUMPLINGS - SELECTED RECIPES
From selectedrecipe.com
SAVOR THE FLAVOR OF SLOW-COOKER STEW WITH DUMPLINGS
From bostonherald.com
15+ BEST CHICKEN SOUP RECIPES | EATINGWELL
From eatingwell.com
CROCKPOT CHICKEN AND DUMPLINGS - THE STAY AT HOME CHEF
From thestayathomechef.com
SUPER EASY 4 INGREDIENT CHICKEN AND DUMPLINGS RECIPE WITH BIG …
From thelazykkitchen.com
WHITE CHICKEN CHILI RECIPE | EPICURIOUS
From epicurious.com
INSTANT POT CHICKEN AND DUMPLINGS RECIPE | EPICURIOUS
From aazhar.us.to
EASY SOUTHERN-STYLE CHICKEN & DUMPLINGS RECIPE - PAULA DEEN
From pauladeen.com
THE ULTIMATE CHICKEN DUMPLINGS | CANADIAN LIVING
From canadianliving.com
CRACKER BARREL CHICKEN DUMPLINGS > CALL ME PMC
From callmepmc.com
BUFFALO CHICKEN SPRING ROLLS RECIPE - TODAY.COM
From today.com
ONE-POT CHEESY CHICKEN AND MINI DUMPLINGS RECIPE - PILLSBURY.COM
From pillsbury.com
ONE-POT CHICKEN & "DUMPLINGS" WITH VEGETABLES & FRESH THYME
From
You'll also love