30 Minute Chicken and Dumplings

Submitted by AZRT8871

"This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly."

Download

photo by SharonChen

photo by <script>alert(document.domain)</script>

Ready In:: 25mins
Ingredients:: 16
Serves:: 4-6

ingredients

1 ¹⁄₂ lbs chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 stalk celery, diced
1 bay leaf, fresh or dried
salt & freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or 1 quart chicken stock, canned or paper container,preferred brand kitchen basics
1 (8 ounce) box biscuit mix (preferred brand Jiffy Mix)
¹⁄₂ cup warm water
2 tablespoons flat leaf parsley, handful,chopped
1 cup frozen green pea

directions

Dice tenders into bite size pieces and set aside.
Wash hands.
Place a large pot on stove over medium high heat.
Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
Season mixture with salt, pepper and poultry seasoning.
Add flour to the pan and cook 2 minutes.
Stir broth or stock to the pot and bring to a boil.
Add chicken to the broth and stir.
Place biscuit mix in a bowl.
Combine with 1/2 cup warm water and parsley.
Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
Cover pot tightly and reduce heat to medium low.
Steam dumplings 8 to 10 minutes.
Remove cover and stir chicken and dumplings to thicken sauce a bit.
Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

Questions & Replies

Thanks

betito
24 hour fruit salad

Ann Marie F
Just need the recipe!!!

madelonbc88k
Could someone tell me how to get a recipe off here?

Johnny C.
Do you cook the chicken tenders first

ladyejlb

Reviews

It's a great recipe no matter how you make it, but there is just one problem. Once you cook the dumplings, they pretty much cover the top of the pot and you really can't stir in anything else without messing them up. I add whatever I'm going to add and thicken it all before putting in the dumplings, then it's all ready to spoon out when the dumplings are done. By the way, to make dumplings from a larger box of Bisquick, follow the recipe for biscuits but add a little more milk, enough so the dough is sticky, and drop them in the hot chicken mixture.

rlandre
Liked all the reviews the contributor mentioned using canned biscuits and she’s right. My mother taught me to make it that way years ago. Just cut each biscuit into 4 pieces and drop them in no fuss no mess. My mother was a great cook who learned to cook smart. Enjoy!

droidmail54
I'll try any Chicken with Dumpling recipe and usually like or love it. Simple comfort food. This was okay. A little bland, so would add more seasoning and salt (or better-hot sauce) next time. Though I doubt I'll do again - too much chopping and preparing vegetables. But I had all the ingredients, so thought I'd give it a go. However, my biggest complaint with this is the dumpling part. I had Jiffy mix, but never used for dumplings and it didn't work for me. Followed directions to the letter, and they looked great when all was done, but as soon as time came to ladle and serve, they completely dissolved and as a result I lost half of the recipe's title. I've used Bisquick's dumpling recipe in past recipes and they always set firm and never dissolve. I recommend using Bisquick.

Eric M.
I've been making this recipe for years. Quick, easy and DELICIOUS! I can't find Jiffy Biscuit Mix in the small boxes anymore, but their large box of "Baking Mix" is similar and just as tasty. Don't leave the fresh parsley out of the dumplings - it makes the whole dish!

Sara L.
My husband loves this recipe. I follow the recipe pretty closely, and instead of using the jiffy mix, make my own using flour, salt, baking soda and milk. The first time I made this, I ended up with some really hard dumplings because I didn't use a wide pot. So the next time, I made just enough dumplings to cover the top of the pot. Then, in another pan, I made the rest of the batch (I just used additional two cans of chicken broth mixed with some poultry seasoning so the dumplings could cook in it). It came out wonderful and we ended up with light fluffy dumplings.

EasyCooking

see 62 more reviews

Tweaks

Just one tweak, Instead of red sauce use white sauce
<script>alert(document.domain)</script>
This definately took longer than 30 minutes (more like an hour total.) I used biscuits from scratch with whole wheat flour, one large chicken breast which I cut in small cubes and put in with the vegetables instead of after, and celery salt in place of the salt because I had no celery. Overall it was delicious and easy, and even the baby liked it! Next time I'm going to use more chicken stock because it was a little too dry.

Kate1M
The Only reason this gets 4 stars is because it was a bit too runny for us. Maybe it was my own fault, but it just didn't quite thicken up...have to wait till the next day for that I guess. The taste was good, I added a bit of Rosemary and Thyme, and used corn instead of peas, because I didn't have any, I also used a basic flour, baking powder, milk and salt dumpling recipe instead. This recipe took me 30 min to make, which was wonderful because all I had was about an hour to find a recipe with ingredients I had on hand and completly make it...and well This was the It...Will definitly make this recipe again when in a pinch for time

Sweet Sami
I must admit this was the first time I'd made chicken and dumplings without the help of my grandmother... plus I only had sodium free chicken broth, no frozen peas, and no FRESH parsley... Also I made my dumplings from scrath, adding a bit of Itlaian Seasoning and substituting the warm water for cool/luke warm buttermilk (f0r flavor)... The finished product was ok on taste and textur...the chicken bits and dumplings weren't as tender as I would have liked but the veggies had just the right amt of crunch left to them...once I came back fofr a second taste the dumplings and chicken had cooled to warm...the flavor was a bit more intense versus the blandness I'd experienced on the first test...so I agree with the other lady...once you let the dish sit and let all the flavor meld... it tastes a whole lot better :) I recommend this for beginners cuz it was SO easy for me...took about 40-50 minutes cuz I was sharing the kitchen with my roommates at the time.

nyrdchef
OMG, OMG, OMG!!!!! We BOTH LOVED this recipe! I omitted the potatoes, substituted 1/2 tsp oregano for the poultry seasoning and used a small can of biscuits, cut up. I'd be afraid to make it any other way since this was SOOOO good! Easy too!

Stephie B.