Skip Nav
Food Video
This Pizza Pot Pie Is Like Personal-Size Deep Dish
Food Video
Curb Your Cereal Cravings With This Fruity Pebbles No-Bake Cheesecake
Food Video
Japanese Hotcakes Instantly Make Mornings Happier

Fast & Easy Recipe For Chicken and Dumplings

Monday's Leftovers: Chicken and Dumplings

The start of the week can often be so harried that I don't have time to stop somewhere for takeout or go shopping for groceries. My saving grace? Leftover chicken thighs from yesterday's lightened-up cassoulet.

With the poultry I've got remaining and only a few other pantry staples like onions, dried herbs, and frozen vegetables, I can create a shockingly pulled-together dinner presentation of down-home chicken and dumplings. See how it all comes together after the jump.

Chicken and Dumplings

Chicken and Dumplings

Fast & Easy Recipe for Chicken and Dumplings 2009-09-29 21:11:45

Ingredients

  1. 3 tablespoons butter
  2. 1 medium onion, cut into 1-inch pieces
  3. 5 medium carrots, cut crosswise into 1 1/2-inch pieces
  4. 1/2 teaspoon dried thyme
  5. 1 cup (spooned and leveled) all-purpose flour
  6. 1 can (14.5 ounces) reduced-sodium chicken broth
  7. Coarse salt and freshly ground pepper
  8. 1-1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  9. 2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
  10. 1-3/4 teaspoons baking powder
  11. 1/2 cup plus 2 tablespoons milk
  12. 1 package (10 ounces) frozen peas

Directions

  1. In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.

Serves 4.

Around The Web
Join The Conversation
suziryder suziryder 7 years
That sounds yummy! I haven't had chicken and dumplings since my college days when I'd make one of those meals-in-a-box things that has a can of chicken and veggies and a bisquick-type mix. Probably full of all sorts of awesome chemicals, preservatives and such. I don't know why I've never tried to make it from scratch, because I did enjoy the chicken-and-dumplings combo...
Burrito Bowl Recipes
Microwaveable Oreo Mug Cake
Avocado Smoothie Recipes
Broccoli Soup Recipe
Spicy Tomato Soup With Grilled Cheese Croutons
Homemade Kraft-Style Stove-Top Mac and Cheese Recipe
Chicken Spaghetti Casserole Recipe

POPSUGAR, the #1 independent media and technology company for women. Where more than 75 million women go for original, inspirational content that feeds their passions and interests.

From Our Partners
Latest Food
All the Latest From Ryan Reynolds