Stovetop Chicken and Dumplings In 30 Minutes

Course Main Course

Cuisine American, Southern

Keyword stovetop-chicken-and-dumplings, stovetop-chicken-and-dumplings-in-30-minutes

Prep Time 10

Cook Time 25

Resting time 5

Total Time 40

Servings servings

Calories 412kcal

Author Melissa Sperka

Ingredients

1 medium sweet onion finely diced
1 cup sliced carrots (1/4 inch thick)
2 medium ribs celery thinly sliced
4 Tbsp butter
salt and black pepper to taste
1 large bay leaf
1/4 cup all-purpose flour
1 10.75 oz can cream of chicken with herbs soup
3 14.5 oz cans low sodium chicken stock or broth
3 cups rotisserie chicken, roughly chopped
2 tsp poultry seasoning
1 tsp granulated garlic or garlic powder
1 tsp onion powder
1/2 tsp dried tarragon
2 1/2 cups buttermilk baking mix [i.e. Bisquick or similar]
1 1/2 cups buttermilk

Instructions

In the bottom of a large heavy bottomed pot or Dutch oven, melt the butter. Add diced onion, sliced carrots and celery. Season with salt and black pepper to your taste. Cook for 5-8 minutes over medium-high heat, until the vegetables are beginning to soften and brown.
Add 1/4 cup all-purpose flour stirring to coat the vegetables.
To the pot add bay leaf, canned soup, chicken stock or broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. Taste and adjust the salt and black pepper to your taste. Stir well.
Increase the burner temperature and bring to a boil.
Meanwhile, in a medium sized mixing bowl, mix together the buttermilk baking mix and buttermilk until a sift dough forms.
Using a Tablespoon or 1 1/2 ounce (medium) ice cream scoop divide the dumpling dough dropping into the boiling broth.
After all of the dumpling dough has been added, place the lid on top and turn the heat to low. Cook simmering gently. Do not lift the lid for 20 minutes.
After 20 minutes, uncover the pot and use a large spoon to gently press the dumplings into the broth.
Remove from the heat. Allow to rest uncovered for 5 minutes before serving.
Stir the dumplings through the broth just before serving. (This will naturally thicken the broth.)
Special Note: To thicken the broth further, remove the dumplings to a platter and keep warm. Bring broth to a simmer. Dissolve 2-3 Tbsp flour in cold water or milk, and whisk into the broth. Repeat until you reach your desired consistency. Return the dumplings to the pot and stir before serving.

Notes

- Vegetables: When making this dish, if it's your preference to leave out the vegetables, you can. This recipe is designed to be a one pot meal so, veggies are a must when I make this for my family.

- Alternate Vegetables: You may opt to add a handful of frozen petite peas to the pot in place of carrots and celery. Of course, you can always serve vegetables on the side.

- Broth: You can use chicken stock or chicken broth.

- Chicken: You can use any cooked leftover chicken or shredded chicken for this recipe. You can use chicken breasts, chicken thighs, roasted chicken or cook your own chicken in the stock.

- Alternate Protein: You can also use turkey in this recipe. It's a fantastic way to reinvent Thanksgiving leftovers.

- Herbs: You can replace the tarragon with thyme or fresh parsley. You could also omit it altogether.

Nutrition