Chicken Pot Pie, Chicken Noodle Soup, but I've never had Chicken Dumplings. When I saw Debby post this recipe over at A Feast For the Eyes, I just knew I had to make 'em. After reviewing the recipe, I thought, I can make some shortcuts. Why not?
So here's my version of easy Chicken and Dumplings, a thick and rich stew with hearty pieces of rotisserie chicken, chock full of peas and carrots, with a tender dumpling on top...
Butter, is melted, onion powder, dried thyme and parsley are thrown in. Add some all purpose flour,
Stir it all together till it forms a paste.
All at once, add your lovely homemade chicken stock (or from a box/can) and milk. Yes, I use skim milk!
Add some frozen veggies... Yay! No peeling or chopping!
Next, add your scrumptious rotisserie chicken, shredded.
At this point, stir and cook to your desired thickness. I chose to have it thick, like a stew.
While your stew is thickening, start your dumplings by mixing flour, baking powder and salt. I love using Real Salt.
Mash some butter in with a fork, till you can't see any big lumps.
Add milk. Yes, again, it is skim milk....it'll do just fine!
Scoop it up with a cookie scoop and drop it in the bubbling stew. I used a 2T. cookie scoop that made nine dumplings.
Cover with a lid, and turn down the stove to medium-low. Listen carefully.....do not lift the lid for 12 minutes! Don't even peek! The dumplings need their steam bath and can't be bothered!
After 12 minutes, you can lift the lid and use a toothpick to see if the dumplings are done. If the toothpick comes out clean, it's done. If not, give it a couple more minutes.
And there you have it. Chicken Dumplings. Can you believe this is the first time I've ever had them or made them? You will love it.
What a great way to use up your rotisserie chicken! Here's an inside peek of the dumpling:
Light, fluffy, tender and oh, so good! Thanks, Debby, for sharing another great recipe!
Quick Chicken & Dumplings