The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Chicken and dumplings is pure comfort food, and this is the version I come back to every time. It has tender chicken and vegetables in a thick, creamy broth with plenty of big, fluffy dumplings, because the dumplings are obviously the best part.
This is also easier than it looks. I prep everything before I start and use a cookie scoop to drop the dumpling dough straight into the pot, which makes the process quick and keeps the dumplings close to the same size so they cook evenly.
Chicken and Dumplings
Course: DinnerCuisine: AmericanDifficulty: MediumServings
6
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesTender chicken and vegetables in a rich, creamy broth loaded with big, fluffy homemade dumplings. Cozy, hearty comfort food made in one pot.
Ingredients
6 tablespoons butter
1 cup diced yellow onion
1 cup grated carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all-purpose flour
1 (12 oz) can evaporated milk
4 1/2 cups chicken stock
4 cups shredded cooked chicken
1 teaspoon dried thyme
2 teaspoons freshly cracked black pepper, or to taste
Salt, to taste
3 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons freshly cracked black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons dried thyme
1 1/8 cups whole milk
6 tablespoons butter, melted
Directions
- Cook the vegetables. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Add the onion, carrots, and celery and cook for about 5 minutes, until the vegetables begin to soften. Add the garlic and cook for 1 minute more.
- Make the creamy broth. Sprinkle the flour over the vegetables and stir well. Cook for 1 minute, stirring constantly. Slowly pour in the evaporated milk and chicken stock, stirring as you pour to keep the broth smooth and prevent lumps.
- Add the chicken and seasonings. Bring the mixture to a gentle boil, then stir in the shredded chicken, dried thyme, black pepper, and salt to taste. Reduce the heat and let the broth simmer uncovered while you prepare the dumplings.
- Make the dumpling dough. In a medium bowl, whisk together the flour, baking powder, black pepper, salt, and dried thyme. Make a well in the center and pour in the whole milk and melted butter. Stir just until a soft dough forms. Do not overmix. If the dough seems unusually dry, add a small splash of milk.
- Add the dumplings. Keep the broth at a gentle simmer. Using a medium cookie scoop, scoop the dough directly into the pot, spacing the dumplings around the surface as you go. Gently press them down just enough for the broth to wash over the tops.
- Cook the dumplings. Reduce the heat to maintain a low, steady simmer and cover the pot. Cook for 15 minutes. About halfway through, gently press any dumplings that have risen well above the broth back down and carefully separate any that have stuck together.
- Check for doneness. Gently stir and cut one of the larger dumplings in half. It should be fluffy and cooked through in the center with no wet dough. If needed, cover and cook for another 3 to 4 minutes.
- Serve. Ladle the chicken and dumplings into bowls and serve hot with plenty of creamy broth and fluffy dumplings in every serving.
Notes
- I’m firmly in the “more dumplings” camp, so this recipe makes plenty of big, fluffy dumplings for every bowl. The broth stays thick and creamy while giving the dumplings plenty of room to cook.
- A medium cookie scoop makes quick work of adding the dumplings and keeps them close to the same size so they cook evenly. If you don’t have one, two spoons work too.
