Mmmm! Who doesn’t love comfort foods when the weather turns cold and dreary!! Bring out the books and cozy blankets! And make some Stovetop chicken and dumplings!
The Best Stovetop Chicken And Dumplings
I decided to hop on here and share this recipe with you all. It seems like a good time of year to indulge in comfort food. I have a small confession to make…. I actually do not have a photo of the finished product, because, I, Uh, Forgot to take one! And that is what happens when you’re trying to be a good host, a good mom and a food blogger at the same time. Not everyone is going to get all of my attention.
Oh well! My guests loved these stovetop chicken and dumplings, and that is what really mattered to me, anyway.
Start by either cooking the whole chicken breasts or if you prefer you can dice and then cook them.
Set these aside while you dice and cook the veggies in the chicken broth.( Minus the peas, these almost get overcooked. It’s better to wait till you add the chicken.) Add the seasonings to the veggies as you simmer them.
I like to use a 6 quart kettle to make this recipe. I think a Dutch oven would work just as well if not better.
Once the veggies are tender add the rest of the ingredients. Chicken, Milk, more seasoning if needed. Add a bit of water or milk to the cornstarch and stir quickly into the simmering veggie, chicken mixture. If 3 Tbsp. of cornstarch doesn’t thicken it to a gravy-like consistency, add another tbsp. Again, mixed with water or milk before you stir it into the hot stew.
If you have the biscuits mixed, at this point, you can drop them by tablespoonsful on top of the stew. If you got distracted and don’t have them done, scoot the stew to the back of the stove, covered, so it stays hot. Mix the biscuit dough, and then turn the burner to low as you drop the biscuits into the kettle.
By the way, if you want to make the biscuits a little healthier. You could totally use this sourdough biscuit recipe.
Cook for an additional 20 minutes, covered, on low, until biscuits are nice and flaky. They won’t be browned on the top like they will be in the oven, but they taste just as good!
If they don’t seem quite done, and you have plenty of time, you can turn out the burner and let them set on the back of the stove for an additional 15-20 min.
And there you have it! The Best Stovetop Chicken and Dumplings! My version, of course! Super creamy chicken stew, and melt in your mouth biscuits. It doesn’t get much better than that.
If you decide you want that crispy top on the biscuits, it would be super simple to pour your chicken and veggie mixture into a deep dish 9 by 13 pan, put your biscuit dough on top, and pop it into the oven for approximately 20 min. at 375 degrees.
Also Please be sure to check out the recipe notes for a few more tips, you won’t want to miss them!
The Best Stovetop Chicken and Dumplings
Comfort food at it's best! Creamy delicious chicken stew topped with soft, fluffy, made from scratch, biscuits !
Ingredients
- 1 1/2 pounds chicken breast*
- 1 tbsp. olive oil
- 1 c. celery (diced)
- 1 med. onion (diced)
- 1 c. carrots (diced)
- 3-4 medium potatoes ( diced)*
- 1 c. fresh or frozen peas
- 2 c. chicken broth*
- 1 1/2 c. milk + 1/2 c. ( divided)
- 1/2 c. nonfat Greek yogurt
- 1 tsp. Italian seasoning
- 1 tsp. dried oregano
- 1 tsp. garlic pwd
- 2 tsp. dried minced garlic
- 2 tbsp. dried minced onion.
- 1 chicken bouillon cube
- 3 tbsp. cornstarch*
- BISCUITS:
- 2 c. flour
- 4 tsp. baking powder
- 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 1 tbsp. sugar (Mix all dry ingredients!)
- 1/2 c. butter ( add butter and blend together)*
- 1 egg (unbeaten)
- 2/3 c. buttermilk* (Stir just until mixed, do not overmix.)
Instructions
- Cook chicken breast until tender
- Cool slightly and dice or shred chicken
- In a large kettle or pan saute diced veggies with olive oil
- Add chicken broth, chicken breast and peas
- Add the rest of the ingredients except cornstarch
- Simmer till veggies are tender
- While your veggies are simmering mix up the biscuit dough
- When veggies are almost tender. mix together cornstarch and 1/2 c. milk
- Slowly pour cornstarch mixture into chicken and veggie mixture, stirring quickly to avoid lumps
- Drop biscuits by spoonsful on top of chicken stew, as evenly as possible
- Simmer for 20 more min. on low with lid on
Notes
- you can substitute chicken breast for thighs or for a mixture of breast and thighs
- If you don't have chicken broth on hand just use water and chicken bouillon
- I use a 6 quart kettle to make this recipe ( I'm sure a dutch oven would work even better)
- I used a quart of canned potatoes that I canned from my garden this summer.
- Also I thickened it with glucomannan instead of cornstarch. You only need about a tsp. of glucomannan. you can substitute flour if you prefer but use the same amount as cornstarch.
- For the biscuits: I like to mix them up in my ninja blender bowl. Cut cold butter into slices and add to your dry ingredients and pulse for 10-15 sec. add buttermilk and egg and pulse just till mixed. But if you do it by hand , just cut butter in with a fork or pastry blender. Then add the rest of you ingredients and mix lightly.
- I rarely have buttermilk on hand. You can substitute by adding 1 tsp. apple cider vinegar to the milk.
- If biscuits aren't quite done after 20 min. simmer for an additional 5-10 min or leave tightly covered on the back of the stove with the burner off for 15-20 min. and it will finish cooking.
Nutrition Information
Yield 12 Serving Size 1 1/2 cupsAmount Per Serving Calories 363Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 87mgSodium 627mgCarbohydrates 39gFiber 3gSugar 6gProtein 25g
Nutritional information is not always accurate. Use your own Judgement.
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