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Quick & Easy Meals: Chicken & Dumplings

October 03, 2015


Chicken and Dumplings that are quick, easy and made all in one-pot!

This is one of my favorite ways to use up leftover chicken during the cool fall and winter months.  It's a super-easy and economical comfort food that only utilizes one pot.  That means dinner is on the table quickly and there's only a few dishes to do.  A win-win!



Use whatever veggies you have on hand and/or whatever veggies your family will eat.  It's a very flexible meal.  I ran out of carrots making this last night but I had tons of zucchini so I swapped them out.  I also had some mushrooms that were on the verge of going bad so I chopped them up and threw them in as well.


Chicken & Dumplings

4 Tablespoons butter
3 Carrots, peeled and sliced 1/4" thick
2 ribs Celery, sliced 1/4" thick
1 small Onion, minced
2 Garlic Cloves, minced
1/2 teaspoon dried Thyme
1/3 cup Flour
4 1/4 cups Chicken Broth
1 Chicken Bouillon cube, optional
5 small potatoes, washed and cut into 1" chunks
3 Boneless, Skinless Chicken Breasts, cut into 1" cubes -or- 1 1/2 - 2 cups leftover cooked chicken, shredded or chopped
1/4 cup milk
salt & pepper to taste

Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt

1 cup milk
3 Tablespoons butter, melted

For the dumplings:
In a medium or large bowl, stir together the flour, baking powder, and salt.  Microwave the milk and butter, in a microwave-safe bowl or cup, until just warm, 30-50 seconds.  Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.  Set aside.

For the chicken stew:
Melt the butter in a large dutch oven over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook until softened, about 7 minutes.

Stir in the garlic and thyme and cook about 15 seconds. Stir in the flour. Slowly whisk in the broth, scraping up any browned bits and season with salt and pepper. Add the bouillon, potatoes and chicken. Bring to a simmer and drop the dumpling mixture into the pot in gold-sized balls, about 1/4 inch apart.  Cover the pot, turn the burner to low, and simmer for 15-18 minutes, until doubled in size.  Uncover, carefully stir in milk.

Cool slightly and serve.



chicken & dumplings that are quick, easy, and made in one-pot!






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