Quick Chicken & Dumplings

This quick recipe relies of pre-cooked chicken and homemade baking mix. A great back-to-basic comfort food! 

Quick Chicken & Dumplings    4 servings

For the chicken:

2+ tablespoon olive oil

1/2 large yellow onion, diced in 1/8” pieces

1 medium stalks celery, diced in 1/8” pieces

2 medium carrots, diced in 1/4” pieces

1 medium to large turnip, diced in 1/4” pieces (optional)

1 garlic clove, minced

1 teaspoon kosher salt, divided

1/4 teaspoon black pepper

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

3 to 4 cups chicken broth

1 teaspoons fresh thyme

1 bay leaf

1/2 teaspoon dried Italian seasoning

2 medium potatoes, diced in 1/4” pieces

2 chicken breasts, cooked or poached, cut into chunks

1/3 cup frozen peas

About 2 tablespoons fresh parsley leaves

For the dumplings:

1 cup homemade Baking Mix (or use commercial such as Bisquick®)

1/4 cup milk

1. FOR THE CHICKEN & VEGGIE MIXTURE: Heat olive oil on medium. Add the onion, celery, carrots, turnip and garlic to the pot. Add salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. 
2. Add the butter and flour; stir to coat the veggies and cook for a minute or two to get rid of raw flour taste.  
3. Add the broth, stir and scrape up any browned bits from the bottom of the pot. Bring to a boil.
4. Add the thyme, bay leaf, Italian seasoning, potatoes and cooked & chunked chicken. Return the chicken to the pot and simmer. Reduce the heat to low and simmer uncovered until slightly thickened, about 10 minutes. 
   
5. Bring chicken mixture to a boil, add peas and prepared dumpling and follow directions below for cooking the dumplings. 
   
6. TO PREPARE THE DUMPLINGS: Add milk to the Baking Mix all at once, stirring about 30 strokes. (You can add a little more milk is mix seems dry.)
7. TO COOK THE DUMPLINGS: Drop by tablespoon on top of BOILING stew; add about half of the parsley. COVER and boil gently 12 minutes without removing cover. 
   
8. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more. 
   
9. Dish up chicken and dumplings and garnish with remaining chopped parsley.

Recipe without photos . . .

Quick Chicken & Dumplings    4 servings

For the chicken:

2+ tablespoon olive oil

1/2 large yellow onion, diced in 1/8” pieces

1 medium stalks celery, diced in 1/8” pieces

2 medium carrots, diced in 1/4” pieces

1 medium to large turnip, diced in 1/4” pieces (optional)

1 garlic clove, minced

1 teaspoon kosher salt, divided

1/4 teaspoon black pepper

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

3 to 4 cups chicken broth

1 teaspoons fresh thyme

1 bay leaf

1/2 teaspoon dried Italian seasoning

2 medium potatoes, diced in 1/4” pieces

2 chicken breasts, cooked or poached, cut into chunks

1/3 cup frozen peas

About 2 tablespoons fresh parsley leaves

For the dumplings:

1 cup homemade Baking Mix (or use commercial such as Bisquick®)

1/4 cup milk

1. FOR THE CHICKEN & VEGGIE MIXTURE: Heat olive oil on medium. Add the onion, celery, carrots, turnip and garlic to the pot. Add salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. 
2. Add the butter and flour; stir to coat the veggies and cook for a minute or two to get rid of raw flour taste.  
3. Add the broth, stir and scrape up any browned bits from the bottom of the pot. Bring to a boil.
4. Add the thyme, bay leaf, Italian seasoning, potatoes and cooked & chunked chicken. Return the chicken to the pot and simmer. Reduce the heat to low and simmer uncovered until slightly thickened, about 10 minutes. 
5. Bring chicken mixture to a boil, add peas and prepared dumpling and follow directions below for cooking the dumplings. 
6. TO PREPARE THE DUMPLINGS: Add milk to the Baking Mix all at once, stirring about 30 strokes. (You can add a little more milk is mix seems dry.)
7. TO COOK THE DUMPLINGS: Drop by tablespoon on top of BOILING stew; add about half of the parsley. COVER and boil gently 12 minutes without removing cover. 
8. The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more. 
9. Dish up chicken and dumplings and garnish with remaining chopped parsley.