Here’s a Healthier Chicken and Dumplings Recipe to try out sometime soon. I adapted this recipe from the 30 Minute Meals recipe to make the biscuits from scratch (with a couple other minor changes). It’s really just as easy as using the boxed stuff without the unnecessary added yucky ingredients. Don’t skip the parsley. It’s so good for you and high in vitamin C. Try using whole grains for the biscuit mix to take the health factor up a notch. I really like using spelt flour because the texture is pretty fluffy for a whole grain flour.
- 1 to 1 1/2 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
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt), plus more to taste
- 1/4 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
- 1/3 cup flat-leaf parsley, chopped
- 1 cup frozen green peas
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cubed
- 1/2 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 1/4 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!
Sometimes it’s hard to find 1 1/2 pounds of chicken at the grocery store. I find that anywhere between 1 and 1 1/2 pounds works okay. You’ll just have a lot more of the veggies and biscuits if you go towards the lower amount of chicken, but you can still make it work.