Best 30 Minute Shortcut Chicken And Dumplings Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds 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 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
1 cup frozen green peas
Handful flat-leaf parsley, chopped

Steps:

  • 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.

30-MINUTE SHORTCUT CHICKEN AND DUMPLINGS



30-Minute Shortcut Chicken and Dumplings image

This creamy chicken and dumplings recipe is quick and easy to make. In 30 minutes you'll have a thick, creamy soup packed with chicken, peas, carrots and dumplings.

Provided by Donna Elick

Categories     Dinner

Time 15m

Yield 8 cups

Number Of Ingredients 19

4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cup all-purpose flour
3 cup milk
2 cup frozen peas and carrots
2 cup flour
1 Tbsp baking powder
½ tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

Steps:

  • In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

Nutrition Facts :

SHORTCUT FRIED CHICKEN AND DUMPLINGS



Shortcut Fried Chicken and Dumplings image

Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
5 teaspoons baking powder
2 1/4 teaspoons sugar
Kosher salt
9 tablespoons unsalted butter, cut into small pieces and frozen
3/4 cup buttermilk
4 cups low-sodium chicken broth
2 cups prepared mashed potatoes with gravy
3 cups chopped fried chicken, bones removed and discarded (from about 1 pound of bone-in chicken)
One 10-ounce bag frozen peas and carrots, thawed

Steps:

  • Preheat the oven to 450 degrees F.
  • Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
  • Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
  • Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.

30-MINUTE SHORTCUT CHICKEN AND DUMPLING RECIPE - (4.3/5)



30-Minute Shortcut Chicken and Dumpling Recipe - (4.3/5) image

Provided by rrxing

Number Of Ingredients 19

DUMPLINGS:
4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
1/2 tsp black pepper
1 lb boneless, skinless chicken breast, cooked
1 cup all-purpose flour
3 cup milk
2 cup flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

Steps:

  • In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

SLOW COOKER CHICKEN AND DUMPLINGS



Slow Cooker Chicken and Dumplings image

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Provided by Janiece Mason

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 6h10m

Yield 8

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Steps:

  • Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
  • Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g

30 MINUTE CHICKEN AND DUMPLINGS



30 Minute Chicken and Dumplings image

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.

Provided by AZRT8871

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Related Topics