Best 30 Minute Shortcut Chicken And Dumpling Recipe 435 Recipes

30-Minute Shortcut Chicken and Dumpling Recipe - (4.3/5) image

Provided by rrxing

Number Of Ingredients 19

DUMPLINGS:
4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
1/2 tsp black pepper
1 lb boneless, skinless chicken breast, cooked
1 cup all-purpose flour
3 cup milk
2 cup flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

Steps:

In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

30-Minute Shortcut Chicken and Dumplings image

Provided by Donna Elick

Categories Dinner

Time 15m

Yield 8 cups

Number Of Ingredients 19

4 cup chicken broth
1 cup water
2 Tbsp unsalted butter
2 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1 tsp dried parsley
1 tsp dried basil
½ tsp black pepper
1 lb boneless, skinless chicken breast
1 cup all-purpose flour
3 cup milk
2 cup frozen peas and carrots
2 cup flour
1 Tbsp baking powder
½ tsp kosher salt
1 Tbsp butter (softened)
1 cup milk

Steps:

In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add frozen vegetables. Cover. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

Nutrition Facts :

30 Minute Chicken and Dumplings image

Provided by AZRT8871

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 lbs chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 stalk celery, diced
1 bay leaf, fresh or dried
salt & freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or 1 quart chicken stock, canned or paper container,preferred brand kitchen basics
1 (8 ounce) box biscuit mix (preferred brand Jiffy Mix)
1/2 cup warm water
2 tablespoons flat leaf parsley, handful,chopped
1 cup frozen green pea

Steps:

Dice tenders into bite size pieces and set aside.
Wash hands.
Place a large pot on stove over medium high heat.
Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
Season mixture with salt, pepper and poultry seasoning.
Add flour to the pan and cook 2 minutes.
Stir broth or stock to the pot and bring to a boil.
Add chicken to the broth and stir.
Place biscuit mix in a bowl.
Combine with 1/2 cup warm water and parsley.
Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
Cover pot tightly and reduce heat to medium low.
Steam dumplings 8 to 10 minutes.
Remove cover and stir chicken and dumplings to thicken sauce a bit.
Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.