Best Chicken N Dumplings With Sour Cream Gravy Recipes

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ONE-POT CHICKEN AND DUMPLINGS



One-Pot Chicken and Dumplings image

When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

5 tablespoons cold unsalted butter, divided
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1 1/4 cup all-purpose flour, divided
3 cups chicken broth
2 cups diced cooked chicken
1/3 pound green beans, trimmed and cut into 1-inch pieces
Salt and pepper
1 teaspoon baking powder
2 tablespoons chopped fresh parsley, plus more for topping
1/2 cup whole milk

Steps:

  • In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
  • Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g

CHICKEN STEW WITH SOUR CREAM DUMPLINGS



Chicken Stew With Sour Cream Dumplings image

I combined several recipes many years ago to come up with this one. I love savory foods, and both the stew and the dumplings fit that bill!

Provided by davianng

Categories     One Dish Meal

Time 3h30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 17

1 large chicken, cut up
6 carrots, cut in 1-inch pieces
6 celery ribs, cut in 1-inch pieces
1/2 cup onion, coarsely chopped
2 chicken bouillon cubes or 2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 cup milk
1/2 teaspoon Kitchen Bouquet
1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon thyme
3/4 cup sour cream
3/4 cup milk
2 tablespoons oil

Steps:

  • Place chicken, carrots, celery,onion, boullion cubes or granules, salt, and pepper in stock pot or dutch oven with enough water to cover.
  • Bring to boil, lower heat, simmer 3 hours covered.
  • Remove chicken, cool enough to handle, then strip meat from bones.
  • Remove veggies.
  • At this point, make dumplings:.
  • Mix 1 1/2 cups flour,baking powder,3/4 t. salt, and thyme together.
  • Mix sour cream, 3/4 cup milk and oil together.
  • Fold sour cream mix into flour mix. Beat by hand until thoroughly mixed. Set aside.
  • Bring broth to boil.
  • Mix 1/2 cup flour, 1 cup milk and Kitchen Bouquet; add to boiling broth.,.
  • Cook, whisking constantly, until thick and bubbly.
  • Return chicken meat and veggies to broth.
  • Drop dumpling mix by serving-spoonfuls on simmering stew.
  • Cover tightly, cook 20 minutes without lifting cover.
  • Pick will come out clean when dumplings are done.

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

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

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

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