Yankee Chicken and Dumplings
January 27th, 2010 by katie
Surprisingly when I asked mrChaos if he wanted Chicken and Dumplings for dinner he thought I meant these dumplings, not the dumplings you see above. What I actually meant was southern-style Chick’n Dumplins, but I asked and mrChaos voted for puffy dumplings over flat. Both dishes, although very different, are delicious and comforting. If you like big, fluffy dumplings swimming in your chicken soup this is the chicken and dumplings for you!
This dish can be made with a rotisserie chicken’s worth of meat and store bought chicken stock. For the very best flavor, though, cook a chicken covered in water in the crockpot the day before or the morning of.
Chicken and Dumplings
serves 8, prep 20 min, cook 30 min- 6 tbsp butter or chicken fat
- 6 tbsp flour
- 5 cups chicken stock
- 2 tbsp heavy cream
- 4 cups cooked chicken meat
- 4 carrots, diced
- 1/2 onion, diced
- 4 celery stalks, diced
- 1 tsp chicken base
- salt and pepper, to taste
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup fresh parsley, minced
- 1 cup buttermilk or milk
- 4 tbsp butter, melted
- Melt fat in a deep, wide pot (with a lid) over medium heat.
- Sprinkle with flour and cook, stirring for several minutes, until golden brown.
- Add chicken stock and cream, stirring until mixture comes up to a simmer.
- Add chicken and vegetables. Add chicken base and taste broth. Season with salt and pepper to your liking.
- In a bowl, combine flour, baking powder, salt, and parsley.
- Add milk and melted butter to the flour mixture and stir just until combined.
- Keep chicken mixture at a simmer and use two spoons to drop portions of dough into the pot until surface of chicken mixture is covered.
- Cover pot and cook without disturbing for 15 minutes.
- Check dumplings with a toothpick for done-ness and serve.
Thanks again for your comments, it is my great pleasure to bring you these recipes!
January 28th, 2010 at 2:18 am
Oh, this looks great. I just made a baked version of chicken and dumplings, and I was thinking about making a stovetop version really soon. Thanks for posting what looks like a great recipe. I’ll have to try it out soon. YUM! Great photo!
January 28th, 2010 at 3:34 am
Haha, I would have thought the potstickers too! But these look delicious 🙂
January 28th, 2010 at 10:19 am
I’m definitley going to give this one a go!
January 29th, 2010 at 9:00 pm
Sounds great! So happy to have found your site!
January 31st, 2010 at 3:45 am
yep, as a southern gal, i definitely like my dumplins soft and pillowy. your filling sounds amazing, and i love that you added parsley to those aforementioned pillows. 🙂
February 2nd, 2010 at 4:43 pm
Making this tonight! I’ll let you know how it goes
February 10th, 2010 at 8:46 am
I don’t know what went wrong here but the dumplingsa were dreadful – leaden and gluey. I used fresh baking powder too. Threw it all away this a.m.
I’m sorry the dumplings didn’t work out for you! One thing that can make dumplings tough is if you over work the dough. One tip for this is to stop stirring when the dough looks like it just needs a couple more turns of the spoon. There should be patches of unmoistened flour, let the dough sit for a few minutes rather than continuing to stir. The dry spots will absorb the moisture from the wetter patches. Also be sure to cook the dumplings all in one layer at the top of the stew and with the lid on for at least 15 minutes. If you simply boil the dumplings in the stew you won’t get the airy, fluffy texture of steamed dumplings. I hope this helps! -Katie
February 24th, 2010 at 9:11 am
I’m here to defend! This recipe was quick, easy, DELICIOUS and gave a guest a food memory of his Southern Grandmother’s chicken & dumplings, a recipe that took all day to make. This one is a keeper and those dumplings were easy, light, tender and infinitely flavorful. Thank you!
February 1st, 2016 at 12:59 pm
I made chicken & dumplings with the puffy dumplings, turned out great and puffy. Had a friend for dinner and he said it was ok to him. He said he prefers his bisquits on the outside not the inside and said this must be a southern thing. I’m from NY. He’s from Maine, and said he thought NY was the midwest.