Chicken and Dumplings for a One Pot Recipes #SundaySupper
Fall is here!
This is one of my most favorite times of the year. The air is cooler and crisp, apples are in season, we start making pumpkin bread at my house like every week, we visit a pumpkin patch. .
And the sweaters come out and comfort food is on the brain.
When I was a kid, I loved dumplings, biscuits, basically anything that was a carbohydrate, I ate. The only Chicken and Dumplings I had as a kid, was from a can with the Campbell’s label – and I loved it! So I’ve been wanting to actually make Chicken and Dumplings from scratch for a while now. And now with only a few weeks left before we move to the Midwest and face our upcoming winter, it’s the perfect time to get this recipe down to a tee.
Chicken and dumplings for me= comfort in a bowl.
This dish was extremely easy to make and next time, I want to go a little smaller on the size of dumplings. It was delicious and flavorful and smelled wonderful. Surprisingly, Madeline, my younger daughter, asked for a second helping. She gobbled up the chicken, carrots and peas and loved it. So what if I tell my girls eating carrots will make their eyes shiny and pretty and mushrooms will give them beautiful, shiny skin. They are still in the “princess” phase, especially Madeline so anything that relates to a princess or being princess-like, they like. And yes, they have watched way too many Disney princess movies.
But hey, it seems to be working so I’m going to leverage this for as long as I can.
If you like Chicken and Dumplings, you’ve got to give this recipe a try. Remember, if you want shiny, pretty eyes, this is the dish for you.
- 3 tablespoons butter
- 1 medium onion, cut into 1-inch pieces
- 5 medium carrots, cut crosswise into 1½-inch pieces
- ½ teaspoon dried thyme
- 1 cup all-purpose flour; split
- 1-2 cans or containers (up to 29 ounces) reduced-sodium chicken broth + more if desired
- ½ cup cremini mushrooms; chopped
- Coarse salt and freshly ground pepper
- 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 2 tablespoons chopped fresh dill
- 1¾ teaspoons baking powder
- ½ cup plus 2 tablespoons milk
- 1 package (10 ounces) frozen peas
- In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium-high heat. Add the onions, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, for about 5 minutes.
- Add ¼ cup flour and cook, stirring, for 30 seconds. Add the chicken broth and mushrooms and bring to a boil, stirring constantly; season with salt and pepper. Nestle the chicken in the pot; reduce heat to medium-low. Cover and cook, stirring occasionally for 20 minutes.
- Meanwhile, make the dumplings: In a medium sized bowl, whisk together the remaining ¾ cup flour, chopped dill, baking powder, and ½ teaspoon salt. With a fork, gradually stir in ½ cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter; you can add an additional 2 tablespoons of milk if too thick. Set aside.
- Pour the peas into the pot. And using a cookie scooper or spoon, drop the batter in the simmering liquid in 10 heaping tablespoonfuls (or smaller if desired), keeping them spaced apart. The dumplings will swell as they cook. Flip the dumplings to ensure even cooking. Cover and simmer until chicken is cooked through and tender and the dumplings are firm, for about 20-25 minutes. Serve.
Recipe adapted from MarthaStewart.com.
Today’s Sunday Supper is all about One Pot Recipes! I think this theme is coming at the perfect time. Kids are in school so you want dinner on the table with as little to clean up as possible. And today, the lovely Amy from KimChi Mom is hosting! I love Amy so much! If you’re looking for Korean food, look no further. So, check out the one-pot dishes below. There are enough recipes to get you through this Fall and Winter! Enjoy!
“Take the chill off” Chilis, Soups, and Starters
- Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
- Eggplant Parmesan Soup by The Texan New Yorker
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Chicken Tortilla Soup by What Smells So Good?
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Lasagna Soup by The ROXX Box
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- German Onion Soup by Kudos Kitchen By Renee
- White Bean and Spinach Soup by Ruffles & Truffles
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Fall Squash Chili by Pescetarian Journal
- Sweet Potato Black Bean Chili by Alida’s Kitchen
“Put meat on your bones” Stews
- Brew Stewed Beef by The Foodie Army Wife
- Dr. Pepper Shredded Chicken (slow cooker) by girlichef
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Fabulous French Cassoulet by Webicurean
- Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
- Claypot Braised Tofu by My Trials in the Kitchen
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Chicken and Dumplings by Hip Foodie Mom
- Spicy Tomato Pasta by Supper for a Steal
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
- Jambalaya by Country Girl in the Village
- Easy Oven Sweet & Sour Chicken by Momma’s Meals
- Asian Chicken Rice Pot by a distinguished palate
- Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Beef and Quince Tajine by MarocMama
- Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
- Sunday Supper Pork and Chorizo by Family Foodie
- Mediterranean Chicken Bake by The Dinner-Mom
- Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
- Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
- One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzzz
- One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
- Busy-Day S’mores Cake by Treats & Trinkets
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma’s Kitchen Chaos
- Flourless Almond Butter Cookies by Pies and Plots
Join the #SundaySupper conversation on Twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.