Our mom used to make a version of these chicken and dumplings often when we were kids. She would use less chicken, less vegetables and 2 -3 times as much dumplings, sometimes it was like you were having dumplings with a little bit of chicken broth. I have made changes to the quantities in order for this to be healthy enough for us to have every once in awhile, but I’m not going to pretend this is health food. It took me quite a few attempts to figure out the proper way to thicken the sauce, turns out if you make the dumplings correctly they magically thicken the sauce for you.
I was watching a cooking show once and they were making chicken and dumplings but the dumplings were not fluffy biscuits they looked more like homemade pasta, which may be the Southern style of making them. This is not that kind of dumpling, I’m telling you now in case that is what you were looking for, I would hate for someone to be disappointed in a recipe because they were expecting something else. I have several Southern friends and sometimes I am amazed at the differences in the food that we make.
In a large pot or Dutch oven with a lid add the oil and chopped onion and cook until softened. Add the carrots, cooking until tender then add the celery. Once the vegetables are soft add the chicken, cooking until it is no longer pink in the middle. Add your chicken broth, water and bouillon cube, stir to combine and then bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Meanwhile make your dumplings; you can either use the recipe I have included here for you or can use a baking mix and those directions if that works better for you. To make the dumpling recipe I have here just melt the butter in the microwave then add all the remaining ingredients. The consistency should be soft, almost like a cookie batter, if it seems too dry simple add a tablespoon or two of milk to loosen the dough.
Right before you are ready to add the dumplings, add the peas and stir everything well making sure it’s not sticking to the bottom. Add the dough by the spoonful over the top of the liquid, its not uncommon for them to sink into the broth, don’t worry when they cook they will puff back up the surface. I find it works best to evenly distribute smaller dumplings in the pot, you could also make larger dumplings but you may need to increase the cooking time. Place the lid on top and let sit for 12- 15 minutes. Remove the lid and serve your chicken and dumplings in bowls.
Much Love, Aislinn and Emily