After I finally wrote 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 recipes that were called “Old Fashioned.” What does that mean? Does a certain type of chicken and dumplings 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. Are they the leisure suit of the dumpling world, or that little black dress that never goes out of style?
Chicken And Dumplings: Recipe Highlights
The first thing I do is chop all my veggies and chicken. I toss a
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 straightforward. Mix everything together. Roll it out. Cut 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 cook. The thicker they are, the longer they will need, so adjust your time accordingly. It’s okay to taste test. 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 the chicken and dumplings like I forgot to feed them lunch, which I didn’t.
Chicken And Dumplings
- 1 1/2 tsp poultry seasoning
- 1 bay leaf
- 1 celery finely chopped
- 1 small onion finely chopped
- 1 tbsp minced garlic
- 1 tsp parsley
- 1 1/2 tsp salt
- 1 3/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp black pepper
- 2 cups mixed vegetables frozen
- 1 stick butter
- 3/4 cup milk
- 5 chicken breasts cut into 1″ pieces
- 6 cups chicken broth
- 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 boiling 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 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.
Follow along with the companion video as I make this recipe.
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.