Want chicken and dumplings in less than one hour? Here’s your recipe!
Quick Comfort Food
Nothing spells “comfort food” better than chicken and dumplings.
I remember my mom making this years ago. First she’d start with a stewing chicken (can you still get these?) and would let it simmer for a few hours so the liquid would get very tasty. Since stewing hens are somewhat tough, the long cooking was necessary to make it tender. This was one of those cook-all-day meals.
Nowadays, I don’t think anyone has the time to cook something all day. We all have hectic schedules plus, as I said before, I don’t think stewing hens are stocked in stores anymore. That’s where this recipe comes in handy. It was originally found by my late husband about 30 years ago in an old cookbook. It became a family favorite and I’ve been making it for many years now.
Use Good Stock
Since the chicken we get today is young and because of the relatively short cooking time, you have to use a very tasty stock so the gravy gets good flavor.
I personally prefer Better Than Bouillon roasted chicken–and I use the low-sodium variety–because it has a wonderful flavor because it’s real chicken. I use about 1/2 tablespoon per cup of water. Any good chicken “base” will be good so if you have a favorite brand, use that. “Base” is very concentrated liquid stock, FYI.
While I’ve made genuine southern-style dumplings–and I love them–this recipe uses the standard baking mix ones. I give the recipe in the recipe card below which was on the side of my store-brand baking mix. Other mix’s recipes may vary, so use the one that is on your brand for the best results.
Just a word about the gravy–we preferred a thinner gravy with this so the dumplings would absorb a lot of it after it was plated. But if you like a thicker gravy, add an additional tablespoon of flour to the water.
- 1 whole chicken cut up -OR- equivalent parts
- 2 tbs butter
- 4 stalks celery, cut into 1-inch pieces
- 2 cups baby carrots
- ¼ cup chopped onion
- 1 bay leaf
- 2 cups chicken stock
- 3 tbs flour
- ½ cup water
- 1⅔ cup baking mix (like Jiffy or Bisquick)
- ⅓ cup milk
- 1 tbs butter, melted
- Heat a large, deep skillet or saute pan over medium heat. Add butter and when butter begins to sizzle, add the chicken, skin side down, and brown well. Turn chicken and brown on the other side.
- Add the stock, onion, celery, carrots and bay leaf. Bring to a boil, reduce heat, cover and simmer for 35 minutes.
- Remove chicken & bay leaf. Mix the 3 tbs flour with the ½ cup water making sure there are no lumps. Stir into hot liquid and stir until thickened. Add the chicken back to the pan. Raise the heat to medium-high so the liquid boils.
- To make dumplings: Mix the baking mix, milk and melted butter in a small bowl. Drop by tablespoons full onto boiling chicken & liquid. Cook uncovered for 10 minutes. Cover and cook an additional 10 minutes.