Quick Chicken And Dumplings

About This Recipe

This recipe provides a streamlined method for preparing chicken and dumplings, a classic comfort food dish. It utilizes pre-cooked chicken and a simplified dumpling dough to significantly reduce the overall cooking time compared to traditional, from-scratch versions. The result is a hearty, brothy stew with tender, fluffy dumplings.

Why You’ll Love This Recipe

This version of chicken and dumplings is designed for efficiency, making it an accessible weeknight meal. It delivers the familiar, comforting taste of the classic dish with a fraction of the active cooking time. The process is straightforward and relies on common pantry and refrigerator staples.

Ingredients

For the Stew:

• 2 tablespoons butter or oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups shredded cooked chicken (from a rotisserie chicken or leftover cooked chicken)
• Salt and black pepper to taste

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 tablespoons butter, melted, or vegetable oil

Step by Step Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
2. Add the minced garlic and cook for one additional minute until fragrant.
3. Pour in the chicken broth and add the dried thyme and bay leaf. Increase the heat to high and bring the broth to a boil.
4. Once boiling, reduce the heat to a steady simmer. Add the shredded cooked chicken and season the stew with salt and pepper to taste. Allow it to simmer while you prepare the dumpling dough.
5. In a medium bowl, whisk together the flour, baking powder, and salt for the dumplings.
6. In a separate small bowl or measuring cup, combine the milk and melted butter (or oil).
7. Pour the wet ingredients into the dry ingredients. Stir with a fork or spoon until just combined. The dough will be thick and shaggy; do not overmix.
8. Drop large spoonfuls of the dumpling dough (about 2 tablespoons each) directly onto the surface of the simmering stew. Space them slightly apart.
9. Cover the pot tightly with a lid. Let the dumplings steam and cook for 15-18 minutes. Do not lift the lid during this time.
10. After 15 minutes, check a dumpling. They should be puffed up and cooked through. A toothpick inserted into the center of a dumpling should come out clean.
11. Remove the pot from the heat. Discard the bay leaf. Ladle the stew and dumplings into bowls and serve immediately.

FAQ

Can I use raw chicken instead of pre-cooked?
Yes. Dice 1 to 1.5 pounds of raw, boneless chicken breasts or thighs. Add it to the pot after sautéing the vegetables and cook until no longer pink, about 5-7 minutes, before adding the broth.

Why are my dumplings gummy or dense?
Dense dumplings are typically caused by overmixing the dough. Mix the wet and dry ingredients until they are just combined; lumps are acceptable. Also, ensure your baking powder is fresh for proper rise.

Can I add other vegetables?
Yes. Peas, corn, or green beans are common additions. Add frozen peas or corn in the last 5 minutes of cooking. For green beans, add them with the carrots and celery.

You Must Know

It is critical to keep the pot covered for the entire dumpling cooking time. Lifting the lid releases steam, which is essential for cooking the dumplings properly and will result in undercooked, doughy dumplings. The stew should be at a gentle simmer, not a rolling boil, when the dumplings are added to prevent them from breaking apart.

Storage Tips

Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb broth upon standing. Reheat gently in a pot on the stove over low heat, adding a small amount of additional chicken broth or water to loosen the soup if it becomes too thick. This dish does not freeze well, as the dumplings will become mushy and disintegrate upon thawing and reheating.