30 Minute Chicken And Dumplings Recipe

Ingredients for 30 Minute Chicken And Dumplings

• Chicken Breast Tenders
• Olive Oil
• 2 tbsp butter
• Russet Potato
• Carrots
• Onion
• Celery
• 1 bay leaf
• Salt & Freshly Ground Black Pepper
• 1/2 tsp poultry seasoning
• 1/4 cup all-purpose flour (for roux), 2 cups all-purpose flour (for dumplings)
• Chicken Broth
• See instructions step 9 for homemade biscuit recipe
• Warm Water
• Flat Leaf Parsley
• Frozen Green Pea

How to Make 30 Minute Chicken And Dumplings

1. Dice 1 lb boneless, skinless chicken tenders into bite-sized pieces and set aside.
2. Wash hands thoroughly.
3. Heat 2 tbsp olive oil and 2 tbsp butter in a large pot over medium-high heat.
4. Add 1 cup chopped carrots, 1 cup chopped celery, and 1 bay leaf. Cook for 5 minutes, stirring frequently, until slightly softened.
5. Season the vegetable mixture with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp poultry seasoning.
6. Add 1/4 cup all-purpose flour to the pot and cook for 2 minutes, stirring constantly, to create a roux.
7. Gradually whisk in 4 cups chicken broth (or stock) into the pot, ensuring no lumps form. Bring to a boil.
8. Add the diced chicken to the broth and stir to combine.
9. In a separate bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 cup cold butter (cut into small pieces).
10. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
11. Gradually add 1/2 cup warm milk and 1 tbsp chopped fresh parsley to the dry ingredients, mixing until just combined. Do not overmix.
12. Drop rounded tablespoons of the biscuit dough into the simmering chicken broth, spacing them evenly.
13. Cover the pot tightly and reduce heat to medium-low.
14. Steam the dumplings for 8-10 minutes, or until cooked through and fluffy.
15. Remove the lid, stir gently to thicken the sauce slightly. Stir in 1 cup frozen peas.
16. Remove from heat and serve immediately in shallow bowls.