Chicken and Dumplings

  • Currently 4/5
This is a tasty way to use leftover chicken.  Always a hit on my dinner table!

I consider "Chicken and Dumplings" a northern version of the dish, and "Chicken and Dumplins'" a souther version.  Dumplings are fluffly, large balls, whereas dumplins' are dense, bite-sized, and flat.
4 tablespoons butter
1 cup onions, diced
4 tablespoons flour
4 cups water
4 teaspoons chicken base (Better Than Bouillon)
2 cups cooked, shredded chicken
1 cup frozen peas
1 cup frozen crinkle cut carrots
1 cup Bisquick
1/3 cup milk
1 teaspoon dried tarragon leaves
1. In a large pot with a lid, melt butter and saute onions until translucent.  Add flour and cook for about 30 seconds to a minute.  Add water and chicken base and cook over medium-high heat until thickened and bubbly.
2. When mixture has thickened nicely, add the chicken, frozen peas, and frozen carrots.  Stir gently to mix and bring back to a boil.
3. In a separate bowl, stir dumpling ingredients together until soft dough forms.  Drop by spoonfuls onto boiling stew; reduce heat.  Cook uncovered for 10 minutes.  Cover and cook for 10 minutes.
4. Makes 5 servings.
Meal   DinnerDish   Main Dish
Main Ingredient   Poultry

Dawn Knowlton

Member since Jan 2010

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