One Pot Chicken And Dumplings Recipes

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CHICKEN IN A POT WITH DUMPLINGS



Chicken in a Pot with Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 21

1 (4 pound) whole chicken
2 carrots, scrubbed and halved
1 onion, peeled and halved
1 celery rib, cut in thirds
5 peppercorns
1 bay leaf
Water
3 tablespoons of vegetable oil
1 onion, chopped
2 carrots, peeled and sliced
1 celery rib, sliced
2 potatoes, peeled and chopped
4 tablespoons flour
1/4 cup parsley, chopped
Salt and pepper
1 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter, chilled and cut into small bits
1/2 cup milk
2 tablespoons chopped parsley

Steps:

  • In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
  • In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
  • For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.

ONE-POT CHICKEN AND DUMPLINGS



One-Pot Chicken and Dumplings image

When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

5 tablespoons cold unsalted butter, divided
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1 1/4 cup all-purpose flour, divided
3 cups chicken broth
2 cups diced cooked chicken
1/3 pound green beans, trimmed and cut into 1-inch pieces
Salt and pepper
1 teaspoon baking powder
2 tablespoons chopped fresh parsley, plus more for topping
1/2 cup whole milk

Steps:

  • In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
  • Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g

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