Chicken and dumplings is a meal that brings back memories of childhood. And it is easier than you may think to make! When it’s cold outside chicken and dumplings warms you up like no other meal.
This meal is very budget friendly and can feed 4-6 people. Every time I fix it, I get tons of compliments. So tonight warm up from the inside with some chicken and dumplings!
2 lbs. chicken breast tenders cut into 2-inch pieces
1 lb. petite red potatoes cut into quarters
16 oz. bag of frozen mixed vegetables
½ small onion chopped
Clove garlic, minced
2 quarts of chicken stock
2 tbsp. olive oil
½ tsp. poultry seasoning
Salt and pepper to taste
3 tbsps. Flour (optional)
¼ milk (optional)
2 cups buttermilk biscuit mix
½ teaspoon parsley
Add olive oil in a large Dutch oven pot. Heat the oil, and add the chicken pieces. Cook on medium heat until the chicken is slightly brown stirring occasionally. While the chicken is cooking chop the onions and cut up the potatoes.
Next, add the chopped onion to the chicken and cook an additional 5 minutes. Add the salt, pepper, garlic, and poultry seasoning and stir well.
Now, add the chicken stock, potatoes, and frozen mixed vegetables. Cook on medium-high heat until the potatoes are done.
Mix the dumplings. In a medium bowl add 2 cups buttermilk biscuit mix, 2/3-cup milk and ½ tsp. parsley.
Check the chicken and vegetables for doneness. If you like a thicker stew in a small bowl, whisk together 2-3 teaspoons flour and cold milk. Add to the stew, stirring well, and cook for five more minutes till you reach the thickness you want. Please note that the dumplings will also thicken the stew slightly when you add them.
Now add the dumplings. Drop the biscuit mix by teaspoonful onto the boiling stew. Reduce heat and cook uncovered for 10 minutes. Cover and cook an additional 10 minutes.
Serve in bowls. Serves 4-6
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