Chicken and Dumplings is the perfect dish for leftover chicken. I roast a lot of chicken and if i am not roasting a whole chicken or some chicken parts, I’ll pick up a rotisserie chicken. These Chicken and Dumplings were from a whole chicken I had roasted. Here’s the link for my roasted chicken: https://the2spoons.com/lemon-and-garlic-roast-chicken/
What about the pan drippings from that roasted chicken or those chicken parts? I use all of of it in this Chicken and Dumplings recipe; the drippings, the broth…the best part of roasting a chicken!
I really needed some comfort food today! What better comfort food than Chicken and Dumplings?
Chicken and Dumplings – Ultimate Comfort Food
These are a little different from the Chicken and Dumplings I grew up with. I start a base of onions, celery and carrots and in the end I add a little english peas. I really like the addition of carrots and peas because they add color to the dish!
I love the history of foods from my Southern roots. https://www.southernkitchen.com/articles/eat/the-true-history-of-southern-chicken-and-dumplings-isnt-what-we-thought
Here’s my recipe! I hope you like it!
Chicken and Dumplings – the Ultimate Comfort Food
Ingredients
For the Chicken
- 2-3 chicken pieces (I used a leg quarter this time)
- salt and pepper
For the Dumplings
- 1 cup flour
- 2 tsp baking powder
- 3/4 Cup milk
- 2 tbsp butter
- 1/4 tsp salt
For the Chicken and Dumplings
- 1/2 onion, chopped
- 1 carrot, thinly sliced
- 1 stalk celery, thinkly sliced
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 3 tbsp flour
- 5 cups chicken broth More if needed
- 2 Cups Cooked chicken, diced or shredded
- 1/2 cup english peas
Instructions
For the Chicken
- Roast a whole chicken or a few pieces of chicken, legs, thighs or the breast seasoned with salt and pepper on a sheet pan until browned and internal temperature reaches 165. When the chicken is cool, shred into pieces and set aside. Alternative 1:Place a whole chicken or pieces in a stock pot with 1/2 onion, 1 carrot, 1 celery stalk. Cover with water and bring to a boil. Simmer until chicken begins to fall off the bone..45 minutes to 1 hour. Remove from the stock pot and after it has cooled, shred the pieces you want to use and save the remainder for another use. Alternative 2: If you have a store bought rotisserie chicken, pick and shred a couple of pieces.This is a small recipe, if you double you want to add more chicken
For the Dumplings
- Combine the flour, baking powder and salt in a medium bowl. Heat the milk and butter in a small sauce pan to a scald. Pour the milk mixture over the flour, baking powder and salt mixture.
- Combine the mixture and form into a disc.
- Roll the dough on a floured surface as think as possible.
- Cut the rolled out dough into strips, then pieces.
For the Chicken and Dumplings
- In a medium saucepan melt the butter and heat with the oil. Add the onions, celery and carrots and sauté until the onions are translucent. Add the flour, stir and cook about 1 minute or so.
- Add the chicken broth, whisking to combine and bring back to a boil. Continue cooking until the carrots and celery are tender. Add the shredded chicken and the peas.
- Add the dumpling strips punching down as you add them. Cook uncovered until for about 10 minutes until done.
- Spoon the dumplings into serving bowls and enjoy!!
