One of the first meals I ever prepared for myself was the recipe for Chicken and Dumplings on the Bisquick box. Over the years I made adaptations, first adding thyme and then other spices, and eventually making my dumplings from scratch with whole wheat flour. It is still one of my all time favorite comfort foods and I'd like to think that I have come up with a recipe that never fails, but the truth is that no matter how many times I make it its always slightly different! I still can't figure out if the dumplings are supposed to be chewy and gummy or biscuit-y. I have given up trying to achieve either one because I love them both ways.
A friend recommended this recipe, which is pretty different from the way I would normally make my chicken and dumplings so I decided to give it a shot. My one-year old seemed to really like it, so it scored bonus points there! I, on the other hand, thought it could use a little work. I do plan to make it again, but next time will add a bay leaf to my simmering vegetables and will try boiling my dumplings in the broth instead of baking them, which is how I'd normally make them. I may try to bake them again, but in the future I would add a few tablespoons of flour to the milk before adding it to the filling to thicken it and make it more gravy-like. It doesn't seem like that should be called chicken and dumplings though, that seems a lot more like chicken pot pie. Whatever it will be called, I'm sure it will be good.
Chicken and Dumplings
Adapted from Passionate Homemaking
Note: Except for the dumplings, there is really no need to be exact in your measurements. Just eyeball it and save yourself the dishes!
Ingredients for filling -
4 carrots, chopped
1 onion, chopped
3 celery stocks, chopped
1 cup peas
2 cups chicken broth
2 tbsp butter
2 boneless skinless chicken breasts
1 1/2 tsp garlic powder
1 1/2 tsp thyme
1 tsp sage
2 tsp salt
1 cup milk
Ingredients for dumplings -
2 1/4 cups flour (I used 1 cup hard white wheat, 1 cup soft white wheat and 1/4 cup barley flour)
1 cup cultured buttermilk
3 Tbsp butter
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Instructions
A friend recommended this recipe, which is pretty different from the way I would normally make my chicken and dumplings so I decided to give it a shot. My one-year old seemed to really like it, so it scored bonus points there! I, on the other hand, thought it could use a little work. I do plan to make it again, but next time will add a bay leaf to my simmering vegetables and will try boiling my dumplings in the broth instead of baking them, which is how I'd normally make them. I may try to bake them again, but in the future I would add a few tablespoons of flour to the milk before adding it to the filling to thicken it and make it more gravy-like. It doesn't seem like that should be called chicken and dumplings though, that seems a lot more like chicken pot pie. Whatever it will be called, I'm sure it will be good.
Chicken and Dumplings
Adapted from Passionate Homemaking
Note: Except for the dumplings, there is really no need to be exact in your measurements. Just eyeball it and save yourself the dishes!
Ingredients for filling -
4 carrots, chopped
1 onion, chopped
3 celery stocks, chopped
1 cup peas
2 cups chicken broth
2 tbsp butter
2 boneless skinless chicken breasts
1 1/2 tsp garlic powder
1 1/2 tsp thyme
1 tsp sage
2 tsp salt
1 cup milk
Ingredients for dumplings -
2 1/4 cups flour (I used 1 cup hard white wheat, 1 cup soft white wheat and 1/4 cup barley flour)
1 cup cultured buttermilk
3 Tbsp butter
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Instructions
- Combine flour, buttermilk, and melted butter. Cover and soak overnight or approximately 12-24 hours.
- Saute all vegetables excluding peas in butter and spices for approximately 5 minutes. Add broth and heat to a boil. Add two chicken breast and simmer until cooked, about 15 minutes. Remove chicken and chop.
- Add milk, chicken and peas to skillet. Stir to combine. Pour into a 13×9 baking dish.
- Add remaining ingredients to soaked flour. Scoop dumplings by rounded tablespoon onto the top.
- Cook for about 18 minutes at 425 degrees.
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