After I finally recorded my chicken and dumplings recipe, I went around reading a couple other recipes to see what they had in theirs. You never know what will spark inspiration for your next recipe. As I was searching, I came across a couple that were called “Old Fashioned.” What does that mean? Does a certain type of dumpling go out of fashion? I wonder what my dumplings must feel like with all that pressure to stay up-to-date and not become a passing fad. I suppose I gave them a fighting chance because they’re pretty flavorful...and homemade. You guys will have to tell me which category these dumplings fit into once you try them. Are they the leisure suit of the dumpling world, or that little black dress that never goes out of style. I think I’ll stick to calling these “chicken and dumplings.” I could always add an “&” to keep it modern...or an extra “n.” How does “Chickenn & Dumplings” look? Just kidding. No need for a gimmick. “Chicken and Dumplings" it is (although I’d use the “&” if it didn’t screw with my URL and SEO).
Follow along with the companion video as I make this recipe.
The first thing I do is chop all my veggies and chicken...get that prep out of the way so you can focus on the real stuff, and by that I mean, the cooking. I toss a couple tablespoons of butter in the stock pot, and cook the veggies until translucent. Then, I add in the chicken to the veggies and cook it completely. Don’t want any pink chicken, now do we? The chicken only takes about ten minutes if it’s cut into small pieces. Once that’s done, I add the flour which is what thickens the sauce. That only takes about a minute to cook, then it’s time to slowly add in the chicken broth. The rest is easy...just add in the season and frozen veggies and bring to a low boil.
While I’m waiting for the chicken and broth to come to a boil I get to work on my dumpling dough. It’s pretty straight forward. Mix everything together. Roll it out. Cut it. Done. (I said that in an a very short, Brooklyn accent...go ahead and imagine that, even though I’m from Indiana. You might want to add “bodda bing, bodda boom” to the end of it.)
I use a pizza cutter to cut the dough, but half the time I forget, so a non-serrated knife will work too. Once you have them cut to your liking, toss them in and cover. I like to turn the heat down a little once I put the lid on. It usually takes about 15-20 minutes for my dumplings to be done. The thicker they are, the longer they will need, so adjust your time accordingly. It’s okay to taste test too. I won’t tell.
This was gone in less than 10 minutes once I put it on the table. I am glad I “taste-tested” it. The kids ate that shyte like I forgot to feed them lunch, which I didn’t.
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Chicken And Dumplings
- Clean and cut the chicken into small, bite size pieces. Set aside.
- Clean and chop the celery, onion, and garlic.
- In a large stock pot, melt 4 tbsp of butter on medium heat. Toss in the celery, onion, and garlic. Cook until softened and translucent.
- Add the chicken to the stock pot and continue cooking until the chicken is almost completely cooked (five minutes).
- Toss in the 3 tbsp of flour and cook for 30 seconds. Then, slowly add in the chicken broth
- Turn the heat up a little in order to bring the contents of the pot to a low boil, and add in the poultry seasoning, salt, pepper, and bay leaf. Allow to boil for 15 minutes.
- While boiling, begin making the dumplings: in a large mixing bowl add 1.5 cups flour, 3 tbsp butter, 1.5 tsp baking powder, 1 tsp parsley, 1/2 tsp salt.
- Mix the dumpling ingredients, making sure to break up the butter. I squish the butter between my fingers in the flour until it’s all the size of peas.
- Slowly add the milk, while mixing. Be sure not to over mix.
- Turn the dough onto a floured, flat surface. Cover with enough flour as to not be sticky, and roll the dough out to 1/4 thickness using a rolling pin.
- Using a pizza or pastry cutter, cut the dough into bite size rectangles. (Be careful not not to ruin your counter if you’re like me and don’t use a cutting board for this step).
- Gently add the dough pieces to the chicken, and allow to boil covered for another 15 minutes.
- Once the dumplings are cooked, remove the bay leaf and serve warm.
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