Chicken And Dumplings Recipe

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Chicken and Dumplings

Kitchen Crew


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2 lb
whole chicken
2 c
black peppercorns, whole
bay leaves
2 tsp
3 medium
carrots, peeled
6 Tbsp
3/4 c
cold water
1 tsp
dried rubbed sage
1 c
biscuit mix
1/3 c
2 Tbsp
parsley flakes
4 oz
button mushrooms, drained
10 oz
peas, frozen, thawed


1Wash chicken and pat dry.
2Place chicken, the 2 cups water, peppercorns, bay leaves and salt in a deep, 2 1/2 to 3-quart, heat-resistant, non-metallic casserole.
3Heat, covered, in microwave oven 10 minutes. Stir, then heat, covered, in microwave oven an additional 5 minutes.
4Add carrot slices and heat, covered, in microwave 5 minutes longer.
5Remove chicken pieces from broth and set chicken aside until cool enough to handle. Reserve broth.
6Remove chicken from bone: and cut into bite-sized pieces.
7Return chicken to casserole.
8In a small bowl combine flour, the 3/4 cup cold water and the sage until smooth.
9Gradually stir flour mixture into chicken mixture.
10Heat, covered, in microwave 5 minutes or until gravy is thickened and smooth, stir occasionally.
11Prepare dumpling dough in a small bowl by combining biscuit mix, milk and parsley flakes; stir with a fork until just blended.
12Add mushrooms and peas to chicken and gravy mixture.
13Drop dumpling dough by spoonfuls onto hot chicken mixture to form 6 dumplings and heat, covered, in microwave 4 minutes.
14Uncover casserole and heat an additional 2 to 4 minutes or until dumplings are no longer doughy on the underside.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy