My boyfriend had never tried chicken and dumplings before and I had a rotisserie chicken I needed to get rid of. I'd never actually made it myself before, but he loved it and I thought it tasted pretty delicious, so I'd call it a success.
It should be noted that I used a combination of a recipe found online (via Feast Ur Eyes) and my knowledge of watching my father make this on occasion to write up this exact recipe. Coincidentally, I didn't have some of the ingredients so I improvised. Here are my changes:
- no celery or peas
- 4 sage leaves instead of bay leaves
- shredded rotisserie chicken instead of making my own
- one carrot because it was absolutely enormous
but if you do have the correct ingredients, either way is fine, obviously (also, if you don't have heavy cream, you can just use milk, whipping cream, light cream, etc). I don't have any pans with lids, nor do I own a dutch oven, so I used the deepest pan we had and used my cutting board as a lid, which worked fine, except I should have added more broth. The dumplings sucked so much of the broth up while cooking that there wasn't very much left and a lot of chicken ended up stuck to the bottom of the pan.
The dumplings turned out HUGE, but that's what I get for eyeballing the size and trying to fit all of them into my tiny, too shallow pan.
Chicken & Dumplings
- 1/2 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 1/4 tsp thyme
- 2 bay leaves
- 4 cups chicken broth (1 cup reserved)
- 1/4 cup all purpose flour
- 1 cup frozen peas, thawed
- 2 cups cooked chicken, shredded
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups heavy cream
- 1 Tbsp dried parsley (can be substituted with rosemary, thyme, basil, etc)
Stir flour, baking powder, parsley, and salt in large bowl. Stir in cream until incorporated (dough will be very thick).
Discard bay leaves and return stew to rapid simmer. Add reserved chicken to stew along with any accumulated juices. Using 2 large soup spoons, a small ice cream scoop, or your hands, drop golf ball-sized dumplings onto stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size (or until a toothpick inserted into them comes out clean), 15 to 18 minutes. Serve.