Not only had I never made chicken and dumplings before last week, I’m not entirely certain I had ever even eaten them before, either! (I have a feeling my Southern sister-in-law’s jaw is firmly fixed on the floor right now.) I kept seeing ‘chicken and dumplings’ pop up on your weekly menus, and, a few months ago, my grandmother gave me a recipe for dumplings that she simply gushed over. I figured the fates were urging me to try my hand at this dish.
Every person in our little family gobbled up their dinner, which is the true measure of success in my book! The chicken was flavorful, tender and moist, and the sauce reminded me of a delicious pot pie. And the dumplings were definitely yummy and provided a great texture and flavor balance. Thanks for the recipe, Grandma! We’ll definitely be making this for dinner again sometime.
Chicken and Dumplings
Adapted from a recipe given to me by my grandma and another recipe in the Fresh Flavors Fast cookbook
- 7 tablespoons butter (divided into 3 tablespoons and 4 tablespoons)
- 1/2 – 1 onion, diced
- 5 carrots, peeled and cut into 1-inch pieces
- 1/2 tsp dried thyme
- 3/4 cups flour (divided into 1/4 cup and 1/2 cup)
- 1 can (14-1/2 oz) low-sodium chicken broth
- Coarse salt, and pepper, to taste
- 1 1/2 pounds boneless, skinless chicken thighs cut into 2-inch pieces
- 1/2 cup milk
- 1/2 tsp salt
- 2 eggs
- 1 package (10 ounces) frozen peas
In a dutch oven or heavy 5-quart pot with a tight-fitting lid, melt 3 tablespoons butter over medium heat. Add onion, carrots and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add 1/4 cup flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, sitrring constantly; season with salt and pepper to taste. Add chicken to pot, reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.
While the chicken is cooking, melt 4 tablespoons butter in a heavy skillet. Add milk and bring to a boil. Add 1/2 cup flour and 1/2 tsp salt, whisk well. (The mixture will be pasty and sort of difficult to whisk, just mix it the best you can so the butter and flour are incorporated.) Remove from heat and let sit for 2 minutes. Add 2 eggs, 1 at a time – beat fast and hard.
Once chicken has been cooking for 20 minutes, stir in peas. Raise heat to return to a simmer, then drop dumpling batter into the soup by tablespoonfuls, evenly spaced throughout the pan. (They grow while they cook, so be sure to space them out.) Reduce heat so soup maintains a simmer, cover and simmer for additional 20 minutes, until chicken is tender and dumplings are firm. During this final simmer, the soup and chicken tended to stick to the bottom of the pan, so I would just gently stir occasionally with a small spatula so as not to disturb the dumplings too much, which worked just fine.