Few things are as comforting and delicious as Chicken and Dumplings on a cold winter’s day. I modified this d’lish little number from the Pioneer Woman. Not only was it wonderfully satisfying, I only had to use one pot for the whole meal! That is so nice when it comes to clean up. I’ll definitely be making this dish from now until late spring.
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- ½ cup Flour (optional)
- 3 large boneless skinless Chicken Breasts
- Salt & Pepper
- ½ cup diced Carrots
- ½ cup diced Celery
- 1 medium Onion, diced
- ½ teaspoon Thyme
- ¼ teaspoon Turmeric
- 6 cups Chicken Broth
- ½ cup Apple Cider (I used Louisburg 100% apple cider)
- ½ cup Heavy Cream
- ½ cup frozen Peas
- Chopped Parsley (for garnish)
For the Dumplings:
- 2 cups Bisquick (use the recipe on the side of the box, you could use the gluten free kind as well)
- 2/3 cup Milk
- Salt and pepper both sides of the chicken breasts and dredge through flour. In a large pot, or dutch oven melt the butter and oil. Add chicken breasts and brown both sides of the chicken breasts. You’re not trying to cook them, just brown the outside. Remove chicken from pot and set aside.
- In the same pot, add carrots, celery, and onion. Cook stirring occasionally for three minutes over medium heat.
- Stir in Thyme and Turmeric, then pour in chicken broth and apple cider. Stir to combine.
- Add Chicken breasts back to the pot and cover. Simmer for 20 minutes.
- While Chicken is Simmering, make the dumplings by following the directions on the side of the box. Simply mix Bisquick and Milk to form dough.
- Remove Chicken from the pot and shred using two forks to pull apart the meat. It should easily shred apart. Add shredded chicken back to the pot.
- Pour heavy cream and frozen peas to the pot and stir to combine.
- Drop Tablespoons of the dumpling dough into the simmering pot. The dough should nearly fill the top of the pot. Simmer for ten minutes.
- Cover and simmer for ten more minutes.
- Ladle into bowls and garnish with parsley. Enjoy!