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kelli's chicken & dumplings

(1 rating)
KelliCooks2 avatar
Recipe by
Kelli P
@KelliCooks2
Longwood, FL

I love to cook so spending time in the kitchen making this one on an unusually cold Florida Saturday afternoon was all good with me. I took the time to roast my own chickens, but you can certainly buy the chickens already made from your local grocery store. Believe me when I tell you, roasting the chickens yourself and then using that homemade stock from the pan takes this recipe to a whole other level! But in the end, it all boils down to how much time you have. Enjoy!

(1 rating)
method Stove Top

Ingredients For kelli's chicken & dumplings

  • 1 lg
    roaster or
  • 2
    whole fryer chickens
  • 1 sm
    bag frozen green peas
  • 1 sm
    bag of fresh not frozen sliced carrots
  • 1 sm
    bag frozen onion, green/red pepper, celery mix
  • 2 qt
    water
  • 2 Tbsp
    olive oil, extra virgin
  • 1 1/2 tsp
    salt
  • 1 1/2 tsp
    black pepper
  • 1 1/2 tsp
    onion powder
  • 1 1/2 tsp
    garlic powder
  • 1 tsp
    dried parsley
  • THE DUMPLINGS
  • 3 c
    all purpose flour (if using bisquick, leave out the flour, baking soda & salt)
  • 1 pt
    heavy cream
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried basil

How To Make kelli's chicken & dumplings

  • 1
    PREHEAT OVEN TO 350. WASH & SEASON CHICKEN(s) AS YOU LIKE THEN ROAST. LET CHICKENS REST FOR ABOUT AN HOUR TO COOL & SO THE JUICES CAN FLOW THROUGH THE MEAT. RESERVE THE DRIPPINGS. ONCE COOL ENOUGH TO HANDLE, BREAK CHICKEN APART, DISCARDING THE SKIN & BONES, USING WHITE & DARK MEAT, CUTTING IT INTO LARGE BITE SIZE PIECES. PUT INTO A BOWL. TAKE THE DRIPPINGS FROM THE ROASTING PAN & POUR THROUGH A STRAINER INTO A SEPARATE BOWL. DRIZZLE A COUPLE SPOONS OF THE STOCK OVER THE CHICKEN AND MIX WELL UNTIL EVERY PIECE IS WELL COATED IN STOCK. SET ASIDE.
  • 2
    IN A LARGE POT HEAT OLIVE OIL UNTIL PIPING HOT. ADD CARROTS, ONION, GREEN/RED PEPPER, & CELERY MIX. SEASON WITH ONION POWDER, SALT, BLACK PEPPER, GARLIC POWDER & DRIED PARSLEY. WHEN CARROTS ARE A BIT TENDER, POUR IN RESERVED STOCK PLUS 2 QUARTS OF WATER. BRING TO A ROLLING BOIL THEN REDUCE HEAT TO SIMMER. RE-SEASON IF NEEDED.
  • 3
    IN A BOWL MIX FLOUR, SALT, BAKING SODA, BASIL AND OREGANO WITH HEAVY CREAM. DROP BY TABLESPOON FULL INTO THE POT. DO THIS QUICKLY SO YOU CAN PUT THE LID ON YOUR POT AND COOK THE DUMPLINGS EVENLY FOR ABOUT 15 MINS. DO NOT UNCOVER THE POT DURING THESE 15 MINS. WHEN DUMPLINGS ARE DONE, TURN OFF THE STOVE THEN GENTLY ADD YOUR CHICKEN TO THE POT AND CAREFULLY STIR UNTIL WELL INCORPORATED. POUR IN FROZEN PEAS, GENTLY MIX THOSE IN THEN LET CHICKEN AND DUMPLINGS SIT FOR ABOUT 15 - 20 MINS BEFORE SERVING. Note: the dumplings will help thicken the stock so you will not need to add thickening agents like cornstarch or flour.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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