Comfort foods are a popular choice this time of year, but many of the popular favorites take a while to make.
When you have plenty of time, make some crockpot beef stew. It's perfect for a Sunday afternoon meal.
Or, make your family the best meatloaf ever (seriously, it IS!). The balsamic glaze is crazy delicious.
But when you're short on time and you want comfort food fast, make this chicken and dumplings recipe. It's our favorite and I am sure it will be yours too!
You’ll love making this from scratch because it tastes so much better.
Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.
The fact that the meal goes from prep to plate in 30 minutes means it's a recipe that you won't mind making either.
This is a delicious thick, rich, and creamy stew. It’s full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.
If you grew up enjoying this chicken dinner, you’ll love this version even more.
After some creative engineering, we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won’t believe how great this tastes.
Ingredient substitutions:
- You can substitute boneless skinless chicken thighs in this recipe if you prefer them.
- You can substitute the chicken breast with rotisserie chicken or leftover chicken or turkey.
EQUIPMENT FOR MAKING THE CHICKEN AND DUMPLINGS RECIPE
- Large Soup Pot or Dutch Oven - when cooking a quick meal it is easier to use a wide pot to get more contact with the stove and a more even cooking temperature.
- 1-tablespoon scoop - One of my favorite kitchen tools, I have had mine for over 10 years. I use it for dumplings, drop biscuits, 2 bite cookies, cocktail meatballs, freezing tomato paste, and so much more!
How to freeze chicken and dumplings
This dish is freezer-friendly! When reheating, defrost and then reheat in a pot over low heat, stirring occasionally until it is warmed through.
- Prepare the recipe as written and allow it to come to room temperature before transferring it to freezer-safe containers.
- Divide the soup into the size containers you will use when defrosting. Leave room at the top. We use 2-cup containers and 4-cup containers.
- Divide the dumplings into the containers.
- Place a piece of plastic wrap over the top of the soup, under the lid, to help prevent freezer burn. Seal and freeze.
- To thaw, allow to defrost in the refrigerator and reheat on the stovetop on low heat adding a little milk or cream as needed.
Best of all, it’s such a simple recipe to prepare, you can make it any day of the week. As a result, you never have to wait until the weekend to enjoy this comfort food!
Enjoy!
With love from our simple kitchen to yours.
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VIDEO - Chicken and Dumplings Recipe
Watch our video to see how easy the recipe is to make! Yield: SERVES 8 (1-cup)
Chicken and Dumplings (30-Minute Recipe) + VIDEO
This dish goes from prep to plate in 30 minutes! A simple one-pot recipe that is packed with chicken, veggies and delicious dumplings, and no canned 'cream of whatever' soup needed.
prep time: 5 MINS cook time: 25 MINS total time: 30 mins
Ingredients
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons unsalted butter
- 2 teaspoons poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 pound boneless, skinless chicken breast
- 1 cup all-purpose flour
- 3 cups milk
- 2 cups frozen peas and carrots
Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon butter (softened)
- 1 cup milk
Instructions
- In a heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings (poultry seasoning, onion powder, garlic powder, salt, parsley, basil, and pepper). Cover and bring to a boil.
- Meanwhile, cut chicken breast into bite sized pieces. Add to the pot. Stir to combine and cover.
- In a sealable container (such as a large mason jar) combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into the pot, stirring constantly. Add frozen vegetables and cover.
- Meanwhile combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from the soup pot and stir well.
- Drop dumplings into the soup one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook until soup is thick enough to coat the back of a spoon, about 10 minutes.
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