Best Chicken Dumplings Pot Pie Recipes

CHICKEN AND DUMPLINGS POT PIE

Steps:

• Heat oven to 375°F. Stir Dumpling Mix and 1/2 cup milk in small bowl until soft dough forms. Set aside.
• Melt margarine in 10-inch skillet over high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outside turns white. Stir in water, 1/2 cup milk, Gravy Mix, frozen vegetables and frozen potatoes. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Drop dumpling dough by spoonfuls onto chicken mixture; sprinkle with parsley flakes.
• Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes before serving.

CROCK POT CHICKEN POT "PIE" & DUMPLINGS

Steps:

• 1. Excluding the biscuits, put all the ingredients in the Crock Pot.
• 2. Set Crock Pot to cook on low for 8 hours.
• 3. At the 7 hour mark, remove the bones from the chicken thighs.
• 4. Tear up the biscuits into bite-sized morsels.
• 5. Put them in the Crock Pot. If the mixture appears to be a bit thin, you can add a few dashes of flour to thicken it. I usually do this at this point.
• 6. Cook the mixture the remaining hour.

REMIX-CHICKEN & DUMPLINGS DEEP DISH POT PIE

Steps:

• 1. I used a deep dish Pie Tin, or use a 9X12X2 inch casserole dish. This is the size pie tin I used. Leave pie crust out of box on counter for about 15 minutes to reach room temperature so it unrolls easily.
• 2. Line bottom of pan with one of The full unrolled pie crust. It covers the entire bottom of the pie tin.PREHEAT OVEN TO 400 DEGREES F.
• 3. Drain canned Chicken breast and add to pie dish.
• 4. Add the frozen peas & carrots to a medium size bowl and heat in microwave for 5 minutes to remove ice crystals, drain any excess liquid.
• 5. Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.
• 6. Sprinkle lemon pepper and thyme over vegetables and chicken in pan.
• 7. Add the left over chicken & dumplings to a large bowl then add the minced onions, and stir to mix with the remaining peas & carrots. The link for my VEGETABLE CHICKEN & DUMPLINGS recipe posted here is https://www.justapinch.com/recipes/main-course/chicken/vegetable-chicken-dumplings.html
• 8. Ladle mixture into pie dish.
• 9. Unroll remaining pie crust and cut into medium size strips.
• 10. Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips
• 11. Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.
• 12. Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.
• 13. Brush top of crust generously with egg wash using a pastry brush.
• 14. Combine about 1 1/2 teaspoon coarse black pepper & 1 teaspoon kosher salt together in a small bowl and sprinkle over the top of crust for added crunch and flavor.
• 15. Place in preheated 400 degrees F oven, & bake for 45 minutes to an hour, or until crust is golden brown and mixture is hot & bubbly. BE SURE TO USE A SHALLOW PAN TO CATCH ANY POTENTIAL DRIPS FROM THE PIE AS IT COOKS. EITHER PLACE PIE IN THE PAN BEFORE COOKING OR BENEATH THE PIE AS IT COOKS.
• 16. Sprinkle top with chopped chive if desired and serve while still hot.
• 17. I made one to give away, using Pillsbury Crescent Rolls because I was out of Pie Crust, and it turned out FANTASTIC. THIS IS THE ONE I GAVE AWAY, to my house keeper, had planned to save it in the freezer for an easy dinner idea the next time. They LOVED IT.

CHICKEN POT PIE DUMPLINGS

Steps:

• Preheat oven to 425°F.
• Place chicken in baking dish, fill with enough water to cover chicken. Bake for 45 minutes. Let chicken cool. Using two forks, shred chicken. Set aside.
• Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
• Meantime, in a saucepan over low to medium heat, pour in the gravy and add the chicken. Allow chicken to simmer in the gravy and absorb the flavor while veggies are cooking.
• Once veggies are done, add to the chicken and gravy over low heat.
• Roll dough out thin into 8 inch discs.
• Repeat 12 times.
• Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it.
• Fill each cup with the chicken gravy mixture.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
• Repeat for all 12 dumplings.
• Lower oven to 350°F.
• Bake for 10-12 minutes.
• Let sit for 10 minutes.
• Extract dumplings and serve.

CHICKEN & DUMPLINGS POT PIE RECIPE - (4.5/5)

Steps:

• Combine the chicken, peas and carrots, 1 can of the chicken gravy, salt, pepper, and 1 tsp of the thyme and mix until incorporated. Divide the mixture evenly among 6 cups of a 12-cup muffin pan. Cover the pan with plastic wrap and freeze overnight, or until you're ready to bake the muffins. Preheat the oven to 400°F. Coat a 6-cup Texas-size muffin pan with cooking spray. Mix together the all-purpose baking mix, buttermilk, milk, and remaining thyme in a medium-size bowl until smooth. Fill each muffin pan cup approximately 1/3 of the way full with the dumpling dough. Remove the chicken filling from the freezer and run the bottom side of the muffin pan under warm water for 30 seconds, just to loosen the filling from the pan. Using a fork, pop the frozen fillings out and place one in the center of each dough cup. Divide the remaining dough over the top of each chicken filling, making sure the top layer of dough covers the filling entirely and connects to the bottom layer of dough. Bake for 45 minutes. While the muffins are baking, heat the remaining can of chicken gravy and serve it with the finished muffins.

GRANDMA STAR'S POT PIE (CHICKEN & DUMPLINGS)

Steps:

• Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water.
• Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit.
• Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours.
• Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl.
• Cut butter into flour mixture using two knives or a pastry blender.
• Add milk 1 tablespoons at a time until a dough forms.
• Turn dough out onto a floured surface and knead lightly just until smooth.
• Roll dough to a thickness of 1/8" using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don't be bashful about adding flour here. It will be used to thicken the broth later.
• Cut rolled dough into strips approximately 1/2" wide. Stack a few strips on top of each other and cut crosswise into 3/4" lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready.
• To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven.
• Return Dutch oven to the stove. Bring broth to a boil.
• Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes.
• Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use.
• Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls.
• *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!