Who says comfort food has to be unhealthy? I think a cozy bowl of this Healthier Chicken and Dumplings recipe is perfect for a cold or rainy day. We definitely make this a few times during the fall and winter seasons. Most recipes I found online recommended boxed biscuit mix. As a clean eater, I try to avoid boxed anything whenever possible. And as it turns out, from-scratch dumplings are pretty darn simple!
The base recipe is actually really great, so I didn’t have to change it too much. It’s simple and fast. Hello, 30 Minute Meals! But, I didn’t love using boxed biscuit mix for the dumplings. Some of those boxed mixes throw in some interesting extras by way of ingredients that Michael Pollan wouldn’t approve.
Speaking of Pollan, I love his straightforward approach to eating as outlined in Food Rules, and it’s probably one of the most influential books I’ve read for my take on healthy eating. His advice is practical and easy to apply, and I thought about it when I adjusted this recipe.
From extra biscuit mix ingredients to straight up biscuit ingredients, I made this a little extra clean-eats.
- 1 to 1½ pounds boneless skinless chicken breasts or tenders, cut into bite-sized pieces (about 1 inch)
- 1 tablespoon olive oil
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 2 rib celery, diced
- 1 bay leaf, fresh or dried
- 1 teaspoon poultry seasoning
- ½ teaspoon kosher salt (or ¼ teaspoon table salt), plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 2 tablespoons, plus 2 tablespoons cold unsalted butter, divided
- 2 tablespoons, plus 1 cup flour of choice, divided (I like spelt or a mix of half whole wheat and half unbleached white)
- 1 quart chicken broth or stock
- ⅓ cup flat-leaf parsley, chopped
- 1 cup frozen green peas
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons cold unsalted butter, cubed
- ½ cup milk (I used 2%)
- Pre-heat a large pot on the stove over medium heat. Add oil, potato, carrots, onion, and celery, and cook until onions are translucent, about 5 minutes. Stir in bay leaf, poultry seasoning, salt, and pepper. Add 2 tablespoons butter and melt, stirring a little. Add 2 tablespoons flour to the pan and cook 2 minutes, stirring with a whisk. Whisk in broth or stock and bring to a boil. Add chicken to the broth and stir.
- In a medium bowl, stir 1 cup flour, baking powder, and salt until evenly combined. Cut 2 tablespoons butter into small cubes. Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk and ¼ cup parsley until the mixture is just evenly combined (be careful to not over mix).
- Drop tablespoonfuls of flour mixture into the pot, spacing dumplings evenly. Cover pot and reduce heat to simmer. Steam dumplings 8 to 10 minutes. Remove cover and stir in peas. Cook until peas are warmed through, about 1 minute. Taste test and add salt and/or pepper, if needed. Serve, garnish with extra parsley, and enjoy!
More Healthy Dinner (and Dessert!) Recipes
- Healthified Beef Stew
- Healthier Chocolate Pumpkin Doughnuts with Chocolate Glaze
- Easy Spiced Oven-Fried Chicken
Thanks for stopping by! Hope you enjoy this clean eating Healthier Chicken and Dumplings Recipe!
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