Chicken and Dumplings is a wonderful comfort food, and one that to be honest… I’ve been intimidated to make! I finally put all reservations aside and took the plunge! I looked at a variety of recipes and choose a recipe to cook Rachael Ray’s version which incorporated veggies into the meal. I realize traditional Chicken and Dumplings are just what the title is. After I made this super easy and very tasty meal all I could do is laugh at how easy it was. Why was I so intimidated by making this amazing dumplings!?!??!
Chicken and Dumplings
Chicken and Dumplings is a wonderful comfort food, and one that to be honest… I’ve been intimidated to make! I finally put all reservations aside and took the plunge!
Print Pin RateServings: 4
Calories: 398kcal
Ingredients
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon olive oil 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato peeled and diced
- 2 medium carrots peeled and diced or thinly sliced
- 1 medium onion chopped
- 1 rib celery diced
- 1 bay leaf fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning 1/3 palm full
- 2 tablespoons flour a handful
- 1 quart chicken broth or stock canned or paper container, preferred brand Kitchen Basics
- 1 small box biscuit mix preferred brand Jiffy Mix
- 1/2 cup warm water
- Handful flat-leaf parsley chopped
- 1 cup frozen green peas
Instructions
- Dice tenders into bite size pieces and set aside. Wash hands.
- Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
- Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes.
- Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Nutrition
Calories: 398kcal | Carbohydrates: 25g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 1146mg | Potassium: 1267mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5612IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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