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Shortcut Fried Chicken and Dumplings

Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.
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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 6 servings
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2 cups all-purpose flour, plus more for dusting (see Cook's Note)

5 teaspoons baking powder

2 1/4 teaspoons sugar

Kosher salt

9 tablespoons unsalted butter, cut into small pieces and frozen

3/4 cup buttermilk

4 cups low-sodium chicken broth

2 cups prepared mashed potatoes with gravy

3 cups chopped fried chicken, bones removed and discarded (from about 1 pound of bone-in chicken)

One 10-ounce bag frozen peas and carrots, thawed


  1. Preheat the oven to 450 degrees F.
  2. Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
  3. Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough. 
  4. Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)