Quick Chicken And Dumplings

thetipsyhousewife
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An Easier Take on a Southern Classic

Quick Chicken and Dumplings

I already know that I am going to have some people come for me about how this Quick Chicken and Dumplings recipe is NOT authentic.

Before you go there, take a deep breath and relax.

Please understand that I am sharing a quick and easy weeknight meal that everyone can make. This chicken and dumplings uses fresh chicken, lots of seasonings and herbs, and delicious canned biscuit dough to make the “dumplings”.

If you have the time and energy necessary to make authentic chicken and dumplings, I salute you, but if you have a craving and want a quick fix, this will do the job deliciously.

The full, printable recipe is linked below.

In my recipe I do not list carrots or celery. You can add those by dicing them and sautéing them with the onions. You can also add frozen carrots when you add the frozen peas.

A spoon of chicken and dumplings

Full, Printable Recipe

Yield: 8, One Cup Servings

Quick Chicken and Dumplings

Quick Chicken and Dumplings

This easy and quick chicken and dumplings is a perfect weeknight meal. It is special and delicious enough for a Sunday dinner too. Chicken breasts or thighs, simmer in broth with onions and broth and finished with cheater dumplings using a can of biscuits.

Ingredients

  • 2 lbs of boneless chicken breasts or thighs
  • 1 medium yellow onion
  • 3 tablespoons of butter
  • 3 cups of water
  • Approximately 1 tablespoon of Chicken Bouillon , I used Better Than Bouillon, Roasted Chicken Flavor
  • 1 Cup of Frozen Peas
  • 1.5 tablespoons of flour
  • 1 cup of cold water (in addition to the 3 cups of water)
  • 1 can of Pillsbury Grands Flaky Butter Biscuits
  • Seasonings Are Approximate, Add As Much or As Little As You Prefer
  • 1 tablespoon of poultry seasoning
  • 1 teaspoon of black pepper
  • pinch of salt (note the bouillon is salty)
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1 tablespoon of dried parsley
  • 1/4 teaspoon of sage

Instructions

  • Melt your butter in a deep skillet that has a lid. Add the onions and sauté. Pat your chicken dry with a paper towel, then season the chicken on all sides, with the salt, pepper, garlic and onion powder and paprika.
  • Add the chicken to the skillet and sauté on both sides for a few minutes until they are golden brown.
  • Add your chicken bouillon and the three cups of water. Then add the poultry seasoning, nutmeg, dried parsley and sage. Bring to a simmer and simmer about 30 minutes. I use the lid with it slightly askew. You will know the chicken is done when it easily breaks apart. The time will be different for everyone but it takes about 30 minutes. At the end of the 30 minutes, add the frozen peas.
  • Dissolve the flour in the cup of cold water, whisk with a fork until smooth. At this point taste the chicken and see if you need more of any of the seasonings. After you adjust the seasonings, add the flour mixture, bring it to a low boil and whisk the whole time to avoid lumps. The mixture should thicken. Reduce the heat.
  • Cut each of the biscuits into 6 pieces. Add them to the simmering chicken, add the lid back and let the biscuits cook every few minutes, using a spoon to flip them and break them into smaller bits because they will puff up. Cook them for about 15 minutes. You will know the biscuits are done when they are a firm texture and not gluey.
  • I sometimes add cooked egg noodles to this as well. About one cup. But this is carb overload and optional.
    • © thetipsyhousewife
    Chicken cooking in a pot
    The seasonings and herbs are just a suggestion, feel free to adjust them to your preferences.
    Biscuit dough cut into pieces

    Buttery Biscuits

    Use the Pillsbury Grands Refrigerated Biscuits for this recipe, specifically the Flaky Fayers Butter Tastin Biscuits. I find these easily at my local chain grocery store and Walmart.

    I’m sure other brands would work as well, though Pillsbury Biscuits are easy to find, easy to use, and, in my opinion at least, quite delicious. Obviously you’re going to get better results if you’re making your own biscuit dough from scratch but, again, this is a recipe for the nights where you don’t want to put in too much effort.

    A follower also told me that they do not use the flour and water step to thicken the gravy (this is called a slurry). Instead they toss the biscuits in flour before adding them to thicken the gravy. If it works for you, that should make things even more simple.

    Frozen peas being poured into the chicken mixture in the pot
    Frozen Peas Make a great addition, though feel free to use other frozen veggies if you wish.
    Chicken and dumplings cooking in the pot
    Easy Sunday pasta
    Another Easy Dinner, Sunday Pasta

    Easy Meals

    If you’re looking for another easy dinner, try this Easy Sunday Pasta. This is always a fan favorite and it is very affordable to make.

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