Chicken and Dumplings night comes with a house divided in the Munson household. Big Daddy, Natalie, Ethan and I look forward to these rare nights, while the twins and Jeanne scour the cabinets for anything else to eat. Chicken and Dumplings is one of Natalie’s favorite meals and is often used as a weapon to coax her home on those nights when mama is missing her oldest baby. If you enjoy Chicken and Dumplings, you will love this speedy take on the hearty classic!
Speedy Chicken and Dumplings
Ingredients
- 2 pounds boneless and skinless chicken I like to use chicken thighs.
- 2 tbsp Tony Chachere's Creole Seasoning You can use your favorite brand of cajun seasoning.
- 1 tbsp garlic pepper
- 2 bay leaves
- 3 tbsp dried basil
- 1 10.5 oz can of cream of mushroom soup
- 2 quarts Chicken broth or stock
- 2 cups chopped onion, celery, and bell pepper mix
- 2 cups all purpose flour
- 4 tbsp cold butter cut into small cubes
- 1 cup milk
- 1 teaspoon baking powder
Instructions
- In a Dutch oven, bring chicken stock and cut up vegetables to a boil.
- Add cream of mushroom to chicken stock and return to a boil.
- In an Instapot, cook chicken seasoned with Tony's, garlic pepper, basil and bay leaves on high pressure for 20 minutes. Note: If you do not have an instant pot, you can boil the chicken and seasonings in the chicken stock mixture until chicken shreds easily.
- In a separate bowl, combine flour, baking powder, and cubed butter.
- Using your hands or a pastry knife, mash the butter into the flour until mixed in well.
- Add the milk to the flour mixture, stir to mix until mixture becomes a thick dough.
- Roll dough out on a floured surface until 1/4 inch thick and cut into bite size pieces.
- When chicken is done in the Instapot, add entire contents to the chicken stock mixture.
- Drop dumplings into pot one at a time to avoid sticking.
- Once all the dumplings are added to the pot, cook an additional 20 minutes, stirring frequently, or until dumplings are no longer doughy in the middle.
Tried this recipe?Let us know how it was!