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bowl of chicken and dumplings

Chicken and Dumplings

Food Network
This recipe has been scaled from 8 servings to 4 We use rotisserie chicken (quick & easy). *If you don’t have pearl onions - substitute 1 small onion chopped fine (about 3/4 cup) and saute chopped onion with carrots & celery.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 10-12 oz. cooked chicken

DUMPLINGS:

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • ½ tsp. salt
  • 1 eggs
  • 3 Tbls. chopped chives reserve 1 tbls. for garnish
  • 3/8 to 1/2 cup buttermilk

SAUCE:

  • 1 Tbls. butter
  • 1 Tbls. oil
  • 1 carrots diced
  • 1 stalks celery diced
  • 1 cloves garlic minced
  • 1 bay leaves
  • 2 Tbls. all-purpose flour
  • 1/4 cup dry sherry
  • 3 cups chicken stock
  • ½ cup frozen peas
  • ½ cup frozen pearl onions*
  • 2 Tbls. heavy cream
  • Freshly ground black pepper for garnish

Instructions
 

Cooked Chicken:

  • As I mentioned we like to use Costco Pre Shredded Rotisserie Chicken. We pre-package this in 2 cup increments and freeze for use on the rig. So with that said, pull out your 2 cup bag and off you go. Or you can poach some some chicken breasts and shred. 
    packaged chicken

Dumplings:

  • Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

Sauce:

  • In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.
  • Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.
  • Stir in sherry scraping up brown bits cook until dry, about 1 minute.
  • Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
  • Add frozen peas and pearl onions.
  • Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
  • Fold the reserved shredded chicken into the sauce and bring up to a simmer.

Cooking Dumplings

  • Using 2 spoons, carefully drop heaping tables. of dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.
  • Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
  • Remove and discard the bay leaves. Season with salt and pepper and garnish with chopped chives before serving. 
Keyword Chicken, Comfort Food, Dumplings