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  • Writer's pictureHerbal Harpy

Chicken and Dumplings

Chicken and Dumplings is a southern classic - just like me!


Prep Time: 15 Minutes | Cook Time: 50 Minutes | Total Time: 65 Minutes

Special Equipment

  • One large Pot

  • Two large mixing bowls

  • One Rubber Spatula

  • One Cutting Board

  • Kitchen Gloves (optional)

Ingredients (US Standard)


  • 2 tbsp Coconut Oil, or cooking oil of choice

  • 2 Carrots

  • 1 medium Onion, yellow or white.

  • 2 Celery Ribs

  • 5 tbsp Unsalted Butter

  • 1 tbsp Minced Garlic

  • 1/3 cup All Purpose Flour

  • 6 cups Low-Sodium Chicken Broth

  • 4 tsp Chicken Bouillon (use Better than Bouillon for no MSG)

  • 1/3 cup All Purpose Flour

  • 1/4 tsp Dried Sage

  • 1/4 tsp Thyme

  • 1/4 tsp Rosemary

  • 1 tsp Salt

  • 1/2 tsp Black Pepper

  • 1 and 1/2 lbs Chicken Breasts

  • (1) 15oz can Sweet Peas

  • (1) 12oz can Evaporated Milk


  • 1 and 2/3 cup All Purpose Flour

  • 1 tbsp Baking Powder

  • 1/2 tsp Salt

  • 2 tbsp Unsalted Butter

  • 1/4 cup Sour Cream

  • 3/4 cup Milk

Prep and Cook

  1. Start prepping by chopping up your veggies (Celery, Carrots, Onion) and placing into a measuring bowl. Measure out your 1/3 cup of flour into a separate bowl. Have your unsalted butter on hand.

  2. In a small bowl or cup, measure out your Thyme, Sage, Rosemary, Salt, and Pepper. Set Aside.

  3. Place a large pot on the stove set to Medium heat. Add the oil. After it has heated for about 30 seconds, pour the bowl of veggies into the pot and stir to combine with the oil. Allow the veggies to cook for 2-3 minutes. Add the garlic, butter, and flour. Whisk for 1 minute.

  4. Add the chicken broth and chicken bouillon, then pour in the spices you measured in Step 2. Stir well, making sure to scrape the bottom of the pot for anything stuck.

  5. Set the pot to High, then add the chicken breasts. Cover with a lid. Once the broth has started to boil, reduce the heat to Medium or Medium-Low, allowing for a steady boil that will not overflow. Cook for 15-20 minutes, or until the Chicken is white in the middle when cut with a knife. To keep the broth warm, set the pot to Low and remove its lid during Steps 6 -9.

  6. Using a large knife or fork, remove the chicken and place in a cutting board. Allow it to cool for approximately 5-10 minutes. While the chicken is cooling, open and drain your can of peas. Also remove the lid from the Evaporated Milk and set aside.

  7. Also prep your dumplings while the Chicken is cooling. In a large mixing bowl, add your flour, baking powder, and salt to the bowl. Stir with a whisk to fully combine.

  8. Place your 2 tablespoons of butter in a microwave safe cup. Microwave covered on High for 20-30 seconds, until butter in melted. Set Aside.

  9. Once chicken is cool, use two forks to shred into small slices. You may also consider putting on kitchen gloves and using your hands to break apart the chicken.

  10. Return the shredded chicken to the pot. Pour the can of Evaporated Milk and the can of Peas into the pot, stirring to combine. Return the heat Medium or High to bring back a boil. Once boiling, set stove back to Low.

  11. Finish your dumplings by returning to the flour mixture. Add the melted butter, milk, and sour cream. Combine with a rubber spatula just until there is no more dry powder remaining.

  12. Use a small spoon to add the dumplings to the pot in dollops. Depending on the size of your pot, they may take up the entirety of the diameter. Once finished, cover the pot again and continue simmering on Low for 15 minutes.

  13. Serve alone or with sides of choice, and enjoy!


Nutritional Data

Servings: 8

Serving Size: about 460g

Calories: 379 | Protein: 27 | Carbs: 32 | Sugar: 4 | Fiber: 2 | Fats: 16


Recipe is derived from "Chicken and Dumplings" by Tastes Better from Scratch. Cooking method was adjusted for ease.


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