Does anyone have a good chicken and dumpling recipe?

I have only made it once a long time ago, but do not have a recipe anymore.

TIA!

Lisa

BUMPING UP...

anyone have any??

Thx!

Do you mean dumplings like noodles or dumplings that are more like biscuits? I've eaten both...it's probably a regional thing.

We're not really fans of noodle like dumplings, so I make chicken with biscuits, the biscuits are steamed on top of the chicken, the chicken is kinda like chicken stew. It's really tasty!

If you're looking for something else, you might try Food Network : Cooking, Recipe Collections, Party Ideas, Quick & Easy Recipes, Cooking Videos or Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides and look for recipes there. I really like those sites because folks who have made the recipe often post their review and I find that information really helpful.

Good luck!

Chicken with Biscuits

3 Whole (6 split) Chicken Breasts (bone in, skin on)
3 T Olive Oil
Kosher Salt and Black Pepper (freshly ground)
5 C Chicken Stock (preferably homemade)
2 Chicken Bouillon Cubes
12 T Unsalted Butter
2 C Yellow Onions (chopped)
3/4 C Flour
1/4 C Heavy Cream (optional, I sometimes use milk or nothing at all)
2 C Carrots (med dice/blanched)
1 10oz Pkg Frozen Peas
1 1/2 C Frozen Small Whole Onions
1/2 C Fresh Parsley (minced)

Note: I often add corn and any other veggies I have around...

Biscuits
2 C Flour
1 T Baking Powder
1 tsp Kosher Salt
1 tsp Sugar
1/4 lb Unsalted Butter (cold/diced)
3/4 C Half/Half
1/2 C Fresh Parsley (chopped)
1 Egg mixed with 1 T Water (egg wash)

Preheat the oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.

In a sm saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over med/low heat for 10 to 15 minutes, until translucent.

Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 tsps salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix Well

Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half/half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 or so min, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Thanks!

I like the biscuit kind not the noodle kind..

Thanks for the recipe.. I can't look up the other websites right now, but will.

Thanks!

Chicken & Dumplings was my favorite meal as a child.
This recipe is from scratch, but honestly I use the bisquik recipe for dumplings and no one knows the difference. I even serve this in a crockpot for parties.

*1 small chicken
* Water

* Pinch of salt
* 2 cups of all-purpose flour
* 3 Tbsp. butter shortening
* 1/2 cup buttermilk
* 1 egg


Boil chicken, adding salt to taste. When tender, pull chicken from the bone and return to the broth.

Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.

Allow the dumplings to thicken the broth until it is a creamy consistency.

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"Before I was a Mom I didn't know the feeling of having my heart outside my body." ~Anonymous

Here is a super easy one that I make all the time...

Chicken and Dumplings

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The few times I've made C&D, I made a simple version like Tonya has. I just cooked the chicken, although I might add some carrots, onions and celery also, then shred the chicken and return to broth, add whatever seasoning you want, and then put on the bisquick dumplings. I'm into "easy" food The dumplings will thicken the broth as they cook, but if you wanted it thicker you could add a bit of flour. HTH

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Kelli, you posted while I was typing. That sounds good too!!

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They all sound yummy. I think I'll have to try the one Kelli posted sounds super easy and can be put in the crock pot

Thanks

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My recipe is simple. Boil chicken, I prefer a pack of legs (like 4 or 5). Remove chicken when done. Turn boiling broth down to medium and add a little butter to the broth (a tablespoon would probably work). Cut the chicken off the bone, removing skin. Put the chicken back in the pot. Cook 1 pack of biscuits at a time. You can make several biscuits with the broth. I use the pillsbury dough biscuits. Drop the biscuits in the broth and turn when they are no longer sticky. Serve biscuits with chicken and a little broth in a bowl. Add pepper if you like.

You can also make your own biscuits and drop them in. Whatever