Creamy Chicken and Dumplings
Time: 1 hr 15 mins
Serves 3-4
Ingredients:
Chicken broth:
- [ ] 2 lb of bone-in chicken
- [ ] 2 carrot
- [ ] 2 celery stalk
- [ ] 1 onion
- [ ] 2 bay leaves
- [ ] 1 sprig of rosemary
- [ ] 1 sprig thyme
- [ ] 1 tbsp of butter
- [ ] 3 tbsp of flour
- [ ] 1 tbsp of Worcestershire sauce
- [ ] 1/2 cup evaporated milk
- [ ] Peas (optional)
- [ ] Parsley (Garnish)
Dumplings:
- [ ] 1 cup of all purpose flour
- [ ] 1 tsp of salt
- [ ] 1 tsp of baking powder
- [ ] 2 tbsp + 2 tsp of shortening
- [ ] 1/3 cup of prepared broth broth
1. Dice onions and carrots and slice celery. Mince garlic.
2. Season chicken with salt and pepper and lightly dust with flour.
3. Heat large pot or dutch oven to medium heat and add oil. Brown chicken on both sides and then remove and set aside.
4. Add half of prepared onions, celery, and carrots. Sauté about 3-5 minutes until onions are translucent. Mix well so that the veggies don’t stick. Add seasonings to veggies as desired.
5. Add chicken back into pot. Add in water, just enough to cover the chicken.
6. Simmer chicken for about 30-35 minutes covered.
7. Remove chicken from heat and let cool. Then shred chicken into pieces. Strain prepared broth and set aside.
8. Combine all dry ingredients + shortening for dumplings in a large bowl. Cut through ingredients with a pastry cutter.
9. Add chicken broth to dry ingredients. Mix until well combined. Dust hands with flour then knead until uniform. Do not over knead.
10. Add a little bit of flour to a pastry mat. Then roll out dough till thinly about 1/8” thickness. Then cut dough to desired size.
11. In now empty pot, melt butter. Add remaining half of onion, carrot, celery, garlic. Sprinkle with flour stirring constantly until veggies are evenly coated and flour sticks to bottom of the pot.
12. Whisk in chicken stock, evaporated milk, and Worcestershire sauce. Bringing it to a simmer on medium low heat. Season as desired and keep to a simmer while preparing the dumplings.
13. Then add dumplings & chicken back into broth. Cover and simmer for 20 minutes. Do not open until time is up!
14. (Optional: I added frozen peas at the end cause I like vegetables)
15. Garnish with parsley and enjoy!
Chicken and dumplings is a classic comfort food that combines tender pieces of chicken with soft, fluffy dumplings in a savory broth. The key to achieving the rich, creamy texture lies in making a homemade chicken broth using bone-in chicken, aromatic vegetables like carrots, celery, and onions, and herbs such as rosemary, thyme, and bay leaves. Simmering the chicken slowly develops deep flavors that form the foundation of this dish. In this recipe, the broth is not only strained for clarity but also enhanced with butter, flour, Worcestershire sauce, and evaporated milk, which adds a smooth, velvety finish to the sauce. Using a roux (butter and flour mixture) helps thicken the broth into a luscious gravy that coats both the chicken and dumplings perfectly. The dumplings here are made from a simple dough of all-purpose flour, salt, baking powder, shortening, and prepared broth for moisture. The dough is rolled thin and cut into pieces before being simmered directly in the broth. This cooking method ensures the dumplings absorb the savory flavors while maintaining a soft yet slightly chewy texture. For an added touch of nutrition and color, peas can be stirred in towards the end of cooking, while fresh parsley as a garnish brightens the final presentation. This recipe serves 3-4 people and can be prepared in approximately 1 hour and 15 minutes, making it an excellent option for a weekend meal or when craving traditional homemade comfort food. Whether you're new to cooking chicken and dumplings or looking to perfect your technique, this detailed guide and ingredient list will help you create a wholesome and delicious dish that’s sure to please.