Chicken and Dumplings is one of our favorite comfort food to enjoy plus it’s a one-pot meal!
Who doesn’t love comfort food? Chicken and Dumplings are delicious plus it’s a one-pot meal. It has been raining here lately so I needed to warm us up with some comfort food. An important part when making it is making sure you have a decent sized pot. No one likes when food boils over especially when you are the one that has to clean it up.
As a precursor to Good Cook’s Build Your Kitchen Drawer Sweepstakes, I was sent 5 kitchen drawer gadgets to try out (Smart Scoop Ice Cream Scoop, Double-Sided Flip Measuring Spoon, Safecut 4-1 Can Opener, Egg Separator, Utensil Pot Clip). I used the measuring spoon first to add olive oil to my pot. I really liked the convenience of having a 4-in-1 measuring spoon. One side is 1 tablespoon and when inverted turns into 1 teaspoon. The other side is a 1/2 teaspoon and when inverted is 1/4 teaspoon. After I cooked my chicken and onions in the olive oil, I opened up two cans of chicken broth with my can opener. It’s pretty neat since it takes off the whole top of the can instead of just cutting out the inside of the lid. It seems like it’s safer because of having no sharp edges and not having to dig out the lid from the can. After I opened my cans, I added the chicken broth, cream of chicken, milk, and vegetables to the pot. I mixed the ingredients together and used my handy pot clip to hold my spoon after I mixed. I’m all about no added mess so I love using pot clips when cooking. Instead of placing your spoon down somewhere and it making a mess, you can just hang your spoon over the pot and everything drips back into the pot. Once it was mixed, I left it simmer on the stove-top.
The chicken stew was done simmering so it was onto the dumplings. I dropped my dumpling mixture into the chicken stew. I covered the pot and brought it to a boil then left it simmer. My Chicken and Dumplings were ready to eat then. They are, of course, piping hot so I would wait a little to eat them or blow on each spoonful like we did.
- 1½ lb. boneless chicken breasts, cubed
- Poultry seasoning
- 1 Tbs. olive oil
- ½ cup chopped onion
- 2 (14.5 oz) cans of chicken broth
- 2 (10.75 oz) cans of cream of chicken soup
- 1 cup milk
- 16 oz. frozen peas & carrots
- 1 tsp. minced garlic
- 2 cups flour
- 4 tsp. baking powder
- ½ tsp. salt
- 1 tsp. parsley flakes
- 1 cup milk
- ¼ cup vegetable oil
- Sprinkle chicken breast pieces with poultry seasoning.
- In a large pot, heat olive oil over medium-high heat. Add chicken and onions. Cook mixture until chicken is cooked through.
- Stir in chicken broth, cream of chicken soup, milk, peas & carrots, and garlic. Bring the mixture to a simmer. Then reduce the heat to low and allow to cook for 40 minutes.
- In a bowl, stir together flour, baking powder, salt and parsley. Add the milk and vegetable oil. Stir mixture just until moistened.
- Drop tablespoons of the dumpling mixture into the chicken stew. Cover the pot and bring to a boil. Then simmer for an additional 15 minutes.