Quick Chicken And Dumplings
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”.
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.
Full, Printable Recipe
- 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 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
- 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.
Use the Pillsbury Grands Refrigerated Biscuits for this recipe. the ones I use the Flaky layers Butter Tastin Biscuits. I find these easily at my local chain grocery store and Walmart.
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 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.