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cast iron skillet of chicken and dumplings with two white plates with brown rims and servings of meal next to taupe linen towel
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Creamy Chicken and Dumplings

Soft, fluffy dumplings served in a thick and creamy chicken soup with thick cut country vegetables and herbs.
Prep Time30 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Servings: 5 servings
Author: Erin

Ingredients

  • 2 chicken breasts cut into bite size chunks
  • 2 tablespoon butter
  • ½ medium onion diced
  • 5 medium carrots peeled and diced
  • 3 stalks celery optional (diced)
  • 2 cloves garlic peeled and minced
  • 1 ½ cup green peas fresh or frozen
  • 6 cups chicken stock
  • 2 teaspoon white wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup all purpose flour whisked in ¾ cup water until smooth and lump free
  • 1 tablespoon fresh or dried thyme
  • 4 bay leaves
  • salt and pepper to taste

Dumplings

  • 2 ¼ cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • ½ cup shortening
  • 1 cup buttermilk or milk

Instructions

  • Preheat or set oven temperature to 400 degrees.
  • In a skillet, on medium high heat saute carrots, onion, celery and garlic in butter until they soften, between 5 and 10 minutes.
  • Whisk together flour and ¾ cup of water until smooth and lump free.
    a glass pyrex liquid measuring cup with flour and water whisked together until smooth
  • Add stock, vinegar, garlic and onion powders, sugar and herbs to the skillet
  • Simmer on medium high for 10 minutes until slightly reduced, whisking in the flour/water mixture during the last couple of minutes. Salt and pepper to taste
    cast iron skillet with vegetables and chicken broth pour in with fresh herbs and wooden spatula and liquid has been reduced
  • While the skillet is simmering, mix up the biscuit dough. Combine dumpling ingredients by mixing flour, baking powder, soda, sugar and salt; cut in the shortening until mixture resembles fine crumbs.
    stainless steel mixing bowl with flour and shortening cut into it for biscuit dough
  • Add buttermilk and mix until sticky dough is formed.
    stainless steel bowl full of sticky biscuit dough and wooden spoon
  • Remove skillet from heat. Mix in chicken pieces and peas.
    Skillet of creamy chicken and vegetable soup base for chicken and dumplings with raw diced chicken and peas added to be mixed
  • Drop dollops of biscuit dough evenly into the skillet
    raw biscuit dumpling dough dropped into creamy chicken and vegetable soup in cast iron skillet for chicken and dumplings
  • Bake in a 400 degree oven for 20-25 minutes, until tops are golden brown and crispy.

Notes

For best results, use only fresh or frozen peas, not canned.
If using chicken broth instead of chicken stock, be aware of salt. Often times chicken broth has more added sodium, therefore you may not want to add any salt at all.