Enjoy this easy to make classic chicken and dumplings when you need something warming, cozy, and comforting for dinner. So simple and delicious and ready to enjoy in an hour.
* Dairy Free Option ** Gluten Free Option
Ingredients
Dumplings
- 2 cups cooked chicken, shredded
- 2 carrots – thinly sliced
- 2 celery stalks, chopped
- 1 yellow onion, diced
- 1 lb potatoes, diced in 1 inch cubes
- 1/2 cup frozen peas, thawed
- 4 cups low sodium chicken broth
- 1/2 cup half & half or *coconut cream
- 1/4 tsp sage
- 1/2 tsp thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp flour or **GF flour
- 1/4 cup water
- 1 1/2 cups flour or **GF flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk or *almond milk
- 2 eggs
Garnish
- chopped fresh parsley
- additional salt & pepper to taste
Instructions
Begin by baking the chicken. I like to use fresh boneless chicken breasts and thighs for this recipe (store rotisserie chicken can be substituted, if you prefer). Place the chicken on a parchment lined pan, drizzle with a little olive oil and season with a pinch of salt & pepper, then bake at 350 degrees for about 30 minutes. Remove from oven and let cool. Shred the cooled chicken into bite size pieces. While chicken is baking, prepare the vegetables. Chop the onion, carrots, celery, potatoes, and thaw the peas.
In a 5 qt Dutch oven add the butter and melt on medium heat. Add in the chopped onion, carrots, and celery and saute for about 10 minutes until they become somewhat tender and the onions are translucent.
Add chicken broth, sage, thyme, bay leaf, salt, pepper, and half & half(or coconut cream) to the pot and bring to a boil. In a small bowl whisk together 1/4 cup water with 2 Tbsp flour or gluten free flour (like a slurry). Add this mixture to the broth in the Dutch oven and stir to incorporate. This helps to thicken the broth. Cook uncovered for about 2 minutes, then add in the cooked chicken, potatoes, and peas. Reduce the heart to medium low, cover and continue to cook for 5 minutes.
Meanwhile, prepare the dumpling batter. In a small bowl sift together the dry ingredients: flour, salt and baking powder. set aside. In a medium bowl whisk together eggs and milk then slowly add the sifted flour mixture till it forms a slightly lumpy batter (do NOT over mix). This helps to keep the dumplings light and fluffy.
After the vegetables, chicken, and spices have cooked for five minutes uncover, turn down the heat down to a simmer and add the dumplings. Using a small ice cream scoop (ore using two spoons), drop rounds on top. This should make several small dumplings. Continue to simmer uncovered for 10 minutes. Then cover the dutch oven and simmer for another 10 minutes.
Serve in bowls and garnish with parsley and additional salt & pepper as desired. Enjoy this warming comfort food especially during the cooler months. It is so delicious!
