This is the time of year that I really start to crave comfort food and what says comfort food more than chicken and dumplings? A chilly fall day, a cozy sweater and big steaming bowl of chicken and dumplings…..YUM!
The really great thing about this recipe is that it’s made with everyday ingredients that you probably already have on hand. That means you can easily make this anytime the craving hits you. You don’t have to feel guilty about eating this either. Instead of cream to thicken the sauce, it’s thickened with milk and a little flour. The dumplings are made with fat-free buttermilk and a minimum of butter. But you won’t miss the cream or extra butter, this dish is rich and creamy and the dumplings are perfect!
So the next time you crave some old fashioned comfort food, make yourself a big pot of this chicken and dumplings!
Chicken and Dumplings.
- 3 medium carrots, peeled and sliced
- 3 medium ribs celery, sliced
- 1 medium onion, chopped
- 2 medium pototatoes, cut into small chunks (I used several small fingerling potatoes)
- 1 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh dill, minced or 1 tsp dried
- 1 tsp dried poultry seasoning
- 4 cups low sodium chicken stock (homemade or store bought)
- 1 lb boneless chicken breast, cut into bite size pieces
- 3 tbsp flour
- 1 cup milk (I used 1%)
- 1/2 tsp salt
- 1/2 tsp pepper
- minced chives for garnish, if desired
For Dumplings (adapted from Cooking Light):
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp chilled butter
- 3/4 cup buttermilk
Chop veggies and herbs.
Heat oil in a large pot over medium heat.
Add veggies and saute for 5-7 minutes until veggies are starting to soften. Stir in poultry seasoning and dill.
Stir in chicken stock and chopped chicken. Add salt and pepper. Increase heat, bring mixture to a simmer. Cook, uncovered, for at least 10 minutes or up to 20 minutes to allow chicken to cook and flavors to develop.
Meanwhile, combine flour, baking powder and salt in a medium mixing bowl. Cut chilled butter into small pieces. Add to flour mixture.
Cut butter into flour with a pastry blender or 2 knives until a course meal forms.
Add buttermilk and stir until just combined.
Turn dough out onto a floured surface and knead until dough forms a ball. If dough is too dry (which mine was), knead in a couple drops of buttermilk at a time until it’s the right consistency.
Cut dough into 32 equal size dumplings. I found the easiest way to do this was to stretch the dough into a long piece and cut it into half. Then cut those two pieces in half. Stretch those pieces out and cut them each in half. Continue doing this until you have 32 pieces.
Add dumplings to pot. Cover and cook for about 10 minutes, stirring gently, occasionally.
Whisk together 3 tbsp flour with milk in a measuring cup or small bowl. Add to pot. Bring to a boil and cook for a few minutes until mixture thickens.
Taste for seasoning and add more salt and pepper if necessary. Ladle into bowls and garnish with chives, if desired.
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