Easy Old-Fashioned Chicken and Dumplings

I know a lot of y'all are stuck at home because of the weather. It's actually been warm here but we love chicken and dumplings. This recipe is quick if you have leftover chicken. We use half whole wheat flour and half white. Don't use all whole wheat flour. It makes the dumplings too dense.

Chicken

1 to 2 chicken breast worth of meat, cut into chunks

salt and pepper to taste

3 tbsp canola or olive oil

3 tbsp unsalted butter

1 lg onion, diced

2 handfuls of baby carrots, sliced

2 ribs of celery, sliced

3 tbsp flour

3 c chicken stock, we used homemade that I posted about here

3 tbsp fresh parsley

2 tsp herbes de Provence

1 bay leaf

1 10 oz. pkg frozen peas

Dumplings

1/2 c whole wheat flour

1/2 c white flour

1 1/2 tsps baking powder

pinch of salt

pinch of black pepper

1 tbsp fresh sage, chopped

3 tbsp unsalted butter

1/3 cup milk

If using raw chicken sprinkle it with salt and pepper. Heat oil in dutch oven over medium high heat. Add chicken to pot brown on all sides. Remove chicken from the pot.

Melt the butter in the pot over medium heat. Add carrots, onions, and celery, cook for about 3 minutes. Add flour and cook an additional 2 minutes, stirring the whole time. Add stock, herbs, parsley, and bay leaf to the pot, bring to a boil.

Return chicken to the pot and cook covered for 20 - 30 minutes, less if using leftover cooked chicken.

While the chicken is cooking, prepare dumplings. Combine all the dumpling ingredients, except the milk, using 2 knives or a pastry blender. When it resembles coarse crumbs, add milk and stir to blend. Knead dough on a lightly floured counter, then cut and roll into 12 balls.

Add peas to the pot, remove bay leaf and stir. Top mixture with dumplings. Cover the pot and cook for 15 minutes or until dumplings are cooked through.

This post has been linked to:

Grocery Cart Challenge Recipe Swap

Tempt My Tummy Tuesday