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Chicken and Dumplings

easy chicken and dumplings
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5 from 1 review

This Chicken and Dumplings recipe requires just one pot and a few simple ingredients. Easy to make gluten-free and the perfect comfort food on a cold night. 

Ingredients

Scale

For the Soup:

  • 1.5 pounds chicken (if breasts are thick, slice in half lengthwise to make thinner)

  • 1 tsp salt and pepper, divided

  • 2 Tbsp butter, divided

  • 3 cloves garlic, minced

  • 1 cup sliced leeks (or ¾ cup diced onions)

  • 1 bag mixed frozen vegetables (I used a peas and carrots mix)

  • 6 cups chicken broth 

  • 1/4 cup white wine or additional chicken broth

  • 1 tsp paprika

  • ½ tsp thyme or poultry seasoning (optional)

  • 3/4 cup milk (at least 2%) or heavy cream

  • 2 tsp cornstarch

  • 1 Tbsp water

  • 2 Tbsp fresh minced parsley (or more to taste)

For the dumplings:

  • 4 Tbsp butter, melted

  • 1 egg

  • ¾ cup milk (at least 2% – whole milk or heavy cream)

  • 1.5 cups flour

  • 1 Tbsp baking powder

  • ½ tsp salt

Instructions

  1. In a large Dutch oven, melt 1 Tbsp butter over medium heat.

  2. Add chicken and ½ tsp each salt and pepper and brown on each side for 3 minutes. 

  3. Remove chicken from pan. 

  4. Add remaining 1 Tbsp butter and 1/4 cup white wine or broth, plus garlic, leeks or onions, and frozen veggies and stir and saute for about 4 minutes, scraping the bottom of the pan to deglaze it.

  5. Return chicken to the pot along with broth, paprika, remaining ½ tsp salt and pepper and thyme or poultry seasoning if using.

  6. Bring to a boil, then reduce heat and let simmer uncovered for 20 minutes.

  7. Shred chicken and add ¾ cup milk or cream plus cornstarch slurry (mix cornstarch and water in a small bowl before adding to the pot), stirring to combine.

  8. Meanwhile, make dumplings. Combine melted butter, egg and ¾ cup milk or cream. Add flour, baking powder and salt and mix until just combined. Don’t overmix.

  9. Bring chicken mixture to a boil and drop dumplings in using a small cookie scoop or Tablespoon. I usually get about 20 dumplings.

  10. Reduce heat to simmer, cover with lid and let cook for 12 minutes. (Don’t open the lid). 

  11. Remove lid, taste and adjust seasoning and garnish with fresh parsley.

Notes

You could add some fresh chives to the dumpling dough if you want to!

To make this recipe gluten-free, use 1:1 gluten-free flour mix for the dumplings and make sure your cornstarch is certified gluten-free if needed.

Find it online: https://dietplan.cc/chicken-and-dumplings/