Best Savory Chicken And Dumplings Recipes

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
• In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

SAVORY CHICKEN AND DUMPLINGS # 2 - CASSIES

Steps:

• 1. In a large stock pot; cover chicken with water to half way full. (I used my 12 quart stock pot.) So, with the addition of the chicken, the water came to the half way mark. Add the thyme, sage, bay leaves and vegetables, butter and bring to a full boil. Reduce heat to medium high, and simmer till chicken is cooked; about 1 hour 15 minutes.
• 2. Remove chicken and bay leaves from the broth; set aside to cool. Meanwhile, add more water to the broth if needed to maintain 6 quarts worth of liquid. Now; add the bouillon paste, stirring to dissolve.Taste and add more seasonings if needed. Keep broth hot on low and begin to make your dumplings.
• 3. Dumplings: I used my food processor. If using a processor, add the flour, baking powder, salt...pulse a few times. now add the butter; pulse 5 - 6 times, then add the milk...pulse till forms a ball.
• 4. No processor method: In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
• 5. Heavily flour a work surface. ( I cut dough into fourths.) Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2 x 2 . It's okay for them not to be exact. Some will be bigger, some smaller...
• 6. Use a floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
• 7. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they are not doughy tasting.
• 8. While dumplings are cooking; de-bone the chicken. Chop or I used my fingers to pull the chicken apart, into bite sizes chunks, or whatever you prefer.
• 9. Add the cooked chicken to the pot and you're ready to serve. The chicken and dumplings thicken up as they cool...to reheat, just add a little water. I served mine with corn bread and pinto beans.

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
• In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
• In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

SAVORY CHICKEN AND DUMPLINGS

Steps:

• Place chicken in a clean plastic bag. Add flour, half of the salt and half of the pepper and shake well to coat. Shake off excess flour and set aside. Heat oil in a large pot over medium-high heat. Sauté chicken pieces until golden on all sides, about 5 minutes. Add onion and sauté 3 more minutes. Add broth and scrape to remove any browned bits stuck to the bottom of the pot. Add carrot, celery, lemon juice, bay leaf, thyme and remaining salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer until chicken and vegetables are tender, about 20 mintues. Meanwhile, combine baking mix and milk; mix until smooth and drop from a tablespoon on top of the stew. Cover and simmer until dumplings spring back to the touch, about 15 minutes. Spoon into bowls and serve.