One pot Chicken and Dumplings is one of my favorite go-to comfort food recipes!
I originally posted this recipe in January of 2010 but I like to think that both my content and pictures have improved somewhat, so I’m re-posting it. It deserves a decent post; it’s one of my favorite recipes.
So remember how I whined about having a cold last week? I’m still really congested and it’s chilly out so I thought chicken and dumplings sounded perfect. A little tidbit about me – I can hardly smell. Anything.
People hold things out for me to smell (candles, lotions, flowers, etc.) and I get nothing. I go to Scentsy parties and have to have my cousin pick out the bars for me. Scratch & sniff stickers were lost on me. For the most part, I just can’t smell. I blame it on allergies.
It has its advantages – when people are disgusted by the smell of something, say a skunk, I’m blissfully unaware. But when it comes to cooking, I would love to get a whiff of cookies or a cake (I also can’t smell when things are burning…). For whatever reason, when I get a cold or congested, I seem to be able to smell more things. While cooking the potatoes, onion, carrots & bay leaf for this dish, I wanted to stick my head in the pot it smelled so amazing. Rarely do I get to experience that.
I really love this dish. It is so flavorful and filling. I could eat the sauce/gravy on its own.
Chicken and Dumplings
- 1 1/2 pounds boneless skinless chicken breasts or tenders
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3-4 red skin potatoes peeled & diced
- 2 medium carrots peeled and diced or thinly sliced
- 1 medium onion chopped
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons flour
- 1 quart chicken broth or stock
- 1 small box Jiffy mix
- 1/2 cup warm water
- parsley I usually only have dried on hand
- 1 cup frozen green peas
- Dice tenders into bite size pieces, season with salt & pepper, and set aside.
- Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook for 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning.
- Add flour to the pan and cook 2 minutes.
- Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
- Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
- Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes.
- Remove cover and stir chicken and dumplings to thicken sauce a bit.
- Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.