Photo: Chicken and Dumplings Recipe
Ingredients
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 1 rib celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
- 1 small box biscuit mix(preferred brand Jiffy Mix)
- 1/2 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas
Directions
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 357 reviews
By Hexadecimal
Maza, ND
on May 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Changed 1 tbsp oil + 2 tbsp butter to 3 tbsp olive oil. Turned out fantastic!
By bostonmolly
Rough and Ready, CA
on April 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy to make, I added some fresh thyme from my garden. I also processed the onion and celery in a food processor.
By Geneva D
on April 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I think this was one of my first Rachael Ray Recipes, and I heart it! It has become a staple in our home, I make all kinds of variations to it but most notably I use egg noodles instead of the potato. I too have had problems lately finding the small packages of plan biscuit mix so I had to use a garlic version and it was still good.
Read all 357 reviews