Yesterday I made Chicken and Dumplings for my 90-year old Mom. Allen and I had them too, because who can resist this dish? I can’t! They are delicious any time of the year. Mom made delicious dumplings growing up. These are a little different because they seem to be juicer, and I have the finished dumplings with peas and carrots. Not only are you getting added vegetables but look how pretty they are? I added a lot of fresh cracked black pepper because I love it on dumplings!
Some like drop dumplings so I’ve included a recipe from Food Network for those, but I honestly love this recipe for dumplings. They hold together yet they are so tender. If you are in a pinch for time Bisquick has a recipe for drop biscuits that is quick and you’d do everything else the same…but try my dumplings! they are the best! https://www.bettycrocker.com/…/bisquick-recipes/bisquick-dumpling-recipes
I cooked the chicken in my instant pot by cutting it into maybe 5 or 6 pieces, you don’t have to be precise, just as long as they are small enough for you to brown them before you add water and the other ingredients and start your pressure cooking. To add even more flavor, instead of water I used chicken stock with a carrot, onion, celery.
Chicken and Dumplings, The Perfect Comfort Food
You honestly don’t ned anything with this dish, but if you want something else I think a nice vegetable like asparagus would be great. https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/
Chicken and Dumplings – the Perfect Comfort Food
Ingredients
For the Chicken (I cooked the chicken in my instant pot)
- 1 whole chicken pieces (cut into 5 or 6 pieces
- onion, cut in chunks (does not have to be peeled), stalk of celery and one carrot for cooking the chicken, along with enough chicken stock to cover
For the Dumplings
- 2 1/4 cups flour
- 4 1/2 tsps baking powder
- 1 1/2 to 2 Cups milk
- 3 tbsp butter
- 1/4 tsp salt
For the Chicken and Dumplings
- 1/2 onion, chopped
- 1 carrot, thinly sliced
- 1 stalk celery, thinkly sliced
- 4 tbsp unsalted butter
- 8 tbsp flour
- chicken broth from cooking your chicken
- Cooked chicken, diced or shredded
- 1/2 cup english peas
- 1/4 cup fresh parsley, chopped
Instructions
For the Chicken
- Brown the chicken pieces in a little oil in the instant pot or a stock pot. When browned add 1/2 onion, 1 carrot, 1 celery stalk. Cover with water or chicken stock and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour or about 30 minutes in the instant pot. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use.
For the Dumplings
- Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
- Combine the mixture and form into a disc.
- Roll the dough on a floured surface as think as possible.
- Cut the rolled out dough into strips, then pieces.
For the Chicken and Dumplings
- Strain your broth and return to the pan you cooked your chicken in and heat to medium high. Mix the butter and flour together with two cups of warm stock and add to your other chicken stock whisking to insure no lumps. This is your thickener. Add the chopped vegetables and cook until crisp tender.
- Add the shredded chicken and the peas.
- Add the dumpling strips one at a time. I use a table knife to just clear an opening, then add more until all used. Cook uncovered until for about 20 minutes until done. You want to not disturb as much as you can until they are cooked but I just shake my pan a little while they are cooking.
- Spoon the dumplings into serving bowls and enjoy!!
