One Pot Chicken and Dumplings
To be honest, before making this, I didn’t even know what a dumpling was. I received a suggestion from my reader Sherry to post a bangin’ one-pot Chicken and Dumpling recipe! (Okay, not her exact words….)…. before I could commit to this tasty idea, I had to google what a dumpling was. I’ve eaten them before, but didn’t know what they were exactly… I just knew that they were DELISH. Turns out, it’s just a blob of dough really. So okay, I okay, I can handle that. Especially when you really just need a box of Bisquick and some milk on hand. (Or, you could use one of those tubes of Pillsbury dough biscuits!)
I actually didn’t even have to go to the store to maake this. In fact, Sherry’s request saved me a trip to the store and the effort of thinking about what recipe I should make that Sunday. So thank you Sherry, I owe you big time! Shall I ship you some of this meal? (Just kidding. we ate it all. Shoot.)
One Pot meals will spoil you real quick… when you seriously only have one pot to wash at the end of the night, it’s pretty STINKIN’ awesome. My one pot chicken marsala recipe recently reminded me of this, and these chicken and dumplings serve as another example of what you can do with a single kick-ass POT!
- 1 large boneless skinless chicken breast, cut into cubes
- 6 Tablespoons flour, separated
- 1 Tablespoons Olive Oil
- 2 Tablespoons butter, separated
- 1 small yellow onion, diced
- 2 Tablespoons minced garlic
- ¾ cup white wine (Chardonnay or Pino Grigio work well)
- 1 cup chicken stock
- 1 ½ cups water
- 1 cup frozen peas & carrots
- ½ cup frozen green beans
- ½ cup heavy cream
- 1 pinch Thyme
- 1 pinch Rosemary
- Salt/pepper to taste
- 1 ½ cups Bisquick mix
- ½ cup milk
- 2 teaspoons dried chives
- 2 teaspoons dried parsley
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- Sprinkle the cubed chicken with salt and pepper and toss & cover evenly with 3 Tablespoons flour.
- Heat the oil and one Tablespoon of the butter over medium heat in a high-walled sauté pan, then add chicken, cooking until golden, about 10-15 minutes. Stir occasionally so each side of the chicken gets cooked.
- Remove the chicken and set aside. Melt the second Tablespoon of butter and add the diced onions. Cook until translucent and soft. Add the garlic and remaining 3 Tablespoons of flour and mix.
- Add the white wine, chicken broth, water, carrots, peas, and string beans. Cook for another 15 minutes or so.
- Add in the cream, return the chicken to the pan, and mix in the seasonings. Add additional salt/pepper to taste if desired and bring to a light bubble.
- Combine all dumpling ingredients thoroughly. Drop Tablespoon-sized balls into the bubbling pot.
- Reduce the heat to low and cook, uncovered, for about 10 minutes, delicately turning over the dumplings so that they cook on each side.
- Once the pot has thickened and the liquid has reduced, you’re ready to eat!