Prep time: 20 mins| Cook time: 40 mins | Total time: 1 hr | Servings: 8
Make this tasty recipe in 3 ways: Stovetop, Crock-Pot, and in the Instant Pot. Enjoy a hot bowl of this homemade goodness tonight with your family.
3 lbs boneless chicken thighs and breasts
1/4 c butter
1 large onion, peeled and chopped
1 1/2 c chopped celery
1 1/2 c chopped carrots
1 tbsp fresh thyme leaves (1 tsp dried)
1 whole bay leaf
8 c chicken stock
3 tbsp chopped parsley
2 c all-purpose flour
1/2 c vegetable shortening (I like the butter flavoured)
1 tsp salt
1/2 tsp baking powder
3/4 c buttermilk
How to make Homemade Chicken and Dumplings
Step 1: Place the butter and onions in a large 6 to 8-quart pot. Saute for about 3 to 4 minutes over medium heat. Add the celery and saute for 2 to 3 minutes more.
Step 2: Add the pieces of chicken into the pot with onions and celery. Stir in the thyme, bay leaf, and broth, then season with a tsp salt and half tsp ground pepper. Bring to a boil. Decrease the heat to simmer and cover the pot. Continue to cook for another 20 to 25 minutes.
Ready the Dumpling:
Step 3: Add the flour, shortening, salt, and baking powder in a medium mixing bowl. Mash the mixture with a pastry blender or large fork until it resembles oatmeal. Add in the buttermilk and mix until almost smooth.
Step 4: Onto a floured work surface, place the dough, and roll into an even sheet to about 1/8 to 1/4-inch thickness. Cut the dough with a pizza cutter or knife into 1 x 1 1/2 pieces.
Chicken and Dumplings:
Step 1: Use tongs to take the pieces of chicken out of the broth.
Step 2: In a handful at a time, add the dumpling to the broth. Gently stir in between to make sure that the dumplings don’t stick to each other. But be careful to not stir too much or they will break apart. Simmer the dumplings, uncovered for about 8 to 10 minutes.
Step 3: Meanwhile, shred the pieces of chicken using two forks. Add back to the pot along with the parsley. Stir and adjust the seasoning according to taste. Continue cooking until the gravy has thickened. When done, remove from the heat and serve.
Step 1: Saute the onions in butter on the stovetop.
Step 2: In a large 6-quart crockpot, transfer the sauteed onions, then add the vegetables, all herbs, chicken pieces, broth, a tsp salt, and half tsp ground pepper. Set on high and cook for 5 to 6 hours or 8 to 10 hours on low, covered.
Step 3: Take the chicken pieces out of the broth about 30 minutes before serving.
Step 4: Ready the dumplings as directed above. Add them to the simmering broth, stir, and cover. Cook for about 10 to 15 minutes.
Step 5: In the meantime, shred the pieces of chicken with two forks and add back to the pot. Stir and season according to taste.
Step 6: Continue to cook until the broth has thickened.
Step 7: Remove from the heat and serve.
Step 1: Ready a 6-quart IP or if using small pots, adjust the recipe to half.
Step 2: Set the Instant Pot on Saute. Add the butter and onions and saute for about 2 to 3 minutes. Now, add in the pieces of chicken along with celery, carrots, thyme, bay leaf, and broth. Season with a tsp salt and half a tsp ground pepper. Seal the pot and pressure cook for about 8 minutes on high.
Step 3: In the meantime, ready the dumplings as directed above.
Step 4: When the IP timer beeps, do a quick release. After the steam valve button drops, open the lid. Take the chicken pieces out using tongs.
Step 5: Back on Saute, add the dumpling to the pot. Stir and allow to simmer for about 8 to 10 minutes.
Step 6: Meanwhile, shred the chicken using two forks. Add back to the pot with the parsley. Stir into the dumplings and season according to taste.
Serving: 1.25cups, Calories: 401kcal | Carbohydrates: 39g | Protein: 11g | Fat: 23g | Saturated fat: 8g | Cholesterol: 25mg | Sodium: 743mg | Potassium: 508mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4492IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 2mg
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