Chicken and Dumplings – The Cozy Cook

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This Chicken and Dumplings recipe adapted from Stephanie over at The Cozy Cook is loaded with tender, fluffy dumplings, and tender chicken. It’s creamy, satisfying, and delicious! You can learn more about Stephanie here. Her recipes are fabulous, and she even has an awesome cookbook available!!  Please do go and check out her blog and recipes – amazing!!

I used my 6-Qt. (5.7 L) Enameled Dutch Oven for this recipe, along with the Medium Scoop to make the dumplings:

Enameled Cast Iron Dutch Oven

This beautiful 6-qt. (5.7-L) pot is ready to go directly from your stove (including induction) or oven to your table. You’ll reach for it again and again because it’s low maintenance and versatile. The lid has a sturdy handle that makes it easy to manage even with an oven mitt. And the inside of the lid is covered with bumps that redirect the condensation in the pot to drip back onto the food, making it a self-basting pot. This makes your food juicy, tender, and more flavorful.

Do More With a Dutch Oven

Dutch ovens are known for low-and-slow braises and special-occasion meals. But they can do much more. Heat-safe up to 500°F (260°C), this pot is ideal for simmering sauces and cooking pasta and grains. And, they can even make a delicious loaf of bread.

About Enameled Cast Iron

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. The light enameled exterior means you can start using it right away—no seasoning required—and you can see food browning, so you can avoid scorching it. The beautifully enameled exterior lets you bring this cookware right from the stove or oven to the table and cast iron’s excellent heat retention means food stays hot and delicious—even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

For a limited time the Dutch Oven also comes in a beautiful Red color!

Medium Scoop

Get the scoop! This heavy-duty stainless steel scoop is great for evenly portioning batters, doughs, fillings and salads. Squeeze-action handles allow for convenient one-handed use. Approximately 2 tbsp. Dishwasher-safe.

Get your Medium Scoop and the 6-Qt. (5.7 L) Enameled Dutch Oven– in Red if you like – today. You’ll be glad you did.

Let’s jump right in!!

Please note that the recipe below is slightly adapted from the original to add more vegetables and a bit more broth for my family’s preferences. Click here to see the original amounts.

Ingredients

For the Soup

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breast
  • 5 tablespoons unsalted butter
  • 1 cup sweet onion diced
  • 1 cup carrots sliced or diced
  • 2 celery sticks diced
  • 3 cloves garlic cloves, chopped
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon onion powder
  • ½ teaspoon basil
  • ½ teaspoon parsley
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon mustard powder
  • ¼ teaspoon sage
  • 1/8 teaspoon black pepper
  • ⅓ cup all-purpose flour
  • 5 cups chicken broth
  • 2 teaspoons Better Than Bouillon Chicken Base optional
  • 1 ½ cup half and Half
  • 1 cup frozen peas

For the Dumplings

  • 2 cups cake flour or all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 2 teaspoons sugar
  • ¼ cup milk
  • ¾ cup sour cream
  • 4 tablespoons butter melted
  • Flat parsley chopped for topping optional

Instructions

For the Soup

Prep your onion, carrots, celery, and garlic; set aside.

Heat oil over medium heat in Dutch Oven and add chicken one oil is hot.  Sear chicken 3-4 minutes per side, until golden.  Remove from pan.

Add in the butter and when foamy, add in the onion, carrots, and celery. Sauté for five minutes, or until begins to soften. Add garlic, Worcestershire sauce, hot sauce, and spices, stir and cook for one minute until combined and garlic is fragrant.

Add in the flour to the vegetable mixture.  Stir constantly to fully incorporate the flour with the butter, vegetables and spices. Cook for 2-3 minutes, until the flour turns a light brown and has a nutty aroma.

Slowly add in the chicken broth and then the half and half, then the Better Than Bouillon, stirring to incorporate.

Add the peas, stir, and bring to a boil. Reduce heat and simmer uncovered for 8 minutes.

For the Dumplings

In a small bowl, mix the flour, baking powder, baking soda, salt, garlic powder, and sugar, whisking well.

Pour in the milk, add the sour cream and melted butter, and gently fold together just until the dough has pulled together.

Use the Medium Scoop to form the dumplings, and place them on top of the soup evenly.  Keep heat at a low simmer, then cover and cook for 15 minutes.

To check if the dumplings are cooked, you can insert a toothpick into the middle of one and it should come out clean.

Garnish with freshly chopped parsley or your favorite herbs, serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Chicken and Dumplings – The Cozy Cook

This Chicken and Dumplings recipe adapted from is loaded with tender, fluffy dumplings, and tender chicken. It’s creamy, satisfying, and delicious!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Course dinner, Main Course, Soup
Cuisine American
Servings 6 servings
Calories 732 kcal

Ingredients
 
 

For the Soup

  • 1 tbsp olive oil
  • 2 lb boneless skinless chicken breasts
  • 5 tbsp butter
  • 1 cup onion diced
  • 1 cup carrots diced or sliced
  • 2 stalks celery diced
  • 3 cloves garlic chopped
  • 1 tsp Worcestershire Sauce
  • 1 tsp hot sauce
  • ½ tsp basil
  • ½ tsp parsley
  • ½ tsp thyme
  • ½ tsp rosemary
  • ½ tsp mustard powder
  • ¼ tsp sage
  • tsp black pepper
  • cup all-purpose flour
  • 5 cups chicken broth
  • 2 tsp Better than Bouillon Chicken Base optional
  • 1 ½ cups half and half can sub light cream
  • 1 cup frozen peas

For the Dumplings

  • 2 cups all-purpose flour or cake flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ tsp garlic powder
  • 2 tsp sugar
  • ¼ cup milk
  • ¾ cup sour cream
  • 4 tbsp butter melted
  • Flat Leaf parsley chopped, for topping

Instructions
 

For the Soup

  • Prep your onion, carrots, celery, and garlic; set aside.
    1 cup onion, 1 cup carrots, 2 stalks celery, 3 cloves garlic
  • Heat oil over medium heat in Dutch Oven and add chicken one oil is hot. Sear chicken 3-4 minutes per side, until golden.  Remove from pan.
    1 tbsp olive oil, 2 lb boneless skinless chicken breasts
  • Add in the butter and when foamy, add in the onion, carrots, and celery. Sauté for five minutes, or until begins to soften. Add garlic, Worcestershire sauce, hot sauce, and spices, stir and cook for one minute until combined and garlic is fragrant.
    5 tbsp butter, 1 cup onion, 1 cup carrots, 2 stalks celery, 3 cloves garlic, 1 tsp Worcestershire Sauce, 1 tsp hot sauce, ½ tsp basil, ½ tsp parsley, ½ tsp thyme, ½ tsp rosemary, ½ tsp mustard powder, ¼ tsp sage, ⅛ tsp black pepper
  • Add in the flour to the vegetable mixture.  Stir constantly to fully incorporate the flour with the butter, vegetables and spices. Cook for 2-3 minutes, until the flour turns a light brown and has a nutty aroma.
    ⅓ cup all-purpose flour
  • Slowly add in the chicken broth and then the half and half, then the Better Than Bouillon, stirring to incorporate.
    5 cups chicken broth, 2 tsp Better than Bouillon Chicken Base, 1 ½ cups half and half
  • Add the peas, stir, and bring to a boil. Reduce heat and simmer uncovered for 8 minutes.
    1 cup frozen peas

For the Dumplings

  • In a small bowl, mix the flour, baking powder, baking soda, salt, garlic powder, and sugar, whisking well.
    2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 tsp garlic powder, 2 tsp sugar
  • Pour in the milk, add the sour cream and melted butter, and gently fold together just until the dough has pulled together.
    1/4 cup milk, ¾ cup sour cream, 4 tbsp butter
  • Use the Medium Scoop to form the dumplings, and place them on top of the soup evenly.  Keep heat at a low simmer, then cover and cook for 15 minutes. To check if the dumplings are cooked, you can insert a toothpick into the middle of one and it should come out clean.
  • Garnish with freshly chopped parsley or your favorite herbs, serve immediately.
    Flat Leaf parsley

Notes

Store in refrigerator up to three days, or you can freeze in an airtight container up to three months.  You can remove the dumplings and freeze them separately if you prefer. 

Nutrition Estimate

Calories: 732kcalCarbohydrates: 53gProtein: 44gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 185mgSodium: 1925mgPotassium: 1001mgFiber: 4gSugar: 11gVitamin A: 4805IUVitamin C: 17mgCalcium: 242mgIron: 4mg
Keyword chicken and dumplings, dutch oven, pampered chef
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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