This is a delicious, flavorful and hearty meal for a cold fall or winter night using all those root vegetables that are in season. This recipe provides the option to soak your dumplings if desired to break down the phytates (as described in more detail here). You can also eliminate the chicken for a more frugal vegetarian option. This recipe makes one 13×9 pan. My hubby absolutely loved this dish! He said it was even better the second day after all the flavors messed together!
2 cups carrots, chopped (about 4 carrots)
1/2 onion, chopped
2 potatoes, chopped
2 celery stocks, chopped
1 green pepper, chopped
2 cups water or chicken broth
2-3 cups shredded or cubed cooked chicken
1 1/2 tsp garlic powder
1 1/2 tsp thyme
1 tsp sage
2 tsp sea salt
1 cup milk or further water
Other vegetable additions, if desired: green beans, peas, corn
Dumplings:
2 1/4 cups whole grain flour (spelt, kamut or millet work well -kamut is our favorite!)
1 cup milk, kefir or cultured buttermilk (use kefir or buttermilk if you desire to soak. You may also use water and lemon juice if you are dairy intolerant)
3 Tbsp coconut oil (or you can do all butter or all coconut oil as well)
2 Tbsp butter
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
For Dumplings:
Soak flour and kefir or your choice of acid medium, and melted coconut oil/butter. Cover and soak overnight or approximately 12-24 hours. After soaking, add remaining ingredients. You may need to add a little more liquid to keep it moist. If you do not soak, simply combine all ingredients.
For Filling:
Saute chopped vegetables in coconut oil and spices for approximately 5 minutes. Add water/broth and heat to a boil and then simmer for about 10 minutes. Add cooked chicken and milk in the last 5 minutes. Pour into a 13×9 baking dish. I top it off with a dash of each of the spices again (sage, thyme & garlic powder). Scoop dumplings by rounded tablespoon onto the top. Cook for about 18 minutes at 425 degrees.
For the Freezer:
This recipe works very well as a freezer meal, but best if you bake completely before freezing, otherwise the biscuits will become hard and dried out. So follow instructions above completely, bake, and then place in your freezer covered with aluminum paper and/or freezer paper. Thaw in your refrigerator and reheat (covered) on a low temperature 300 degrees for approximately 30-45 minutes. Keep an eye on it and add further liquids if necessary to prevent it from drying out.
I made this last night and wow the prep work took forever, but it came out pretty good! Only thing I wasn’t thrilled about was I only have 100% whole wheat flour on hand and the dumplings was massive amounts- and a bit hard- but I guess I’ll have to get what the recipe calls for next time. The other issue I had was there wasn’t much sauce and because I read comments beforehand I even added an extra 1/2 cup of chicken broth- so it must have simmered off too much because I have a crappy pot/ lid. Thank you for the recipe, It’s definitely perfect for fall/ winter comfort food and staying on track health wise- I left the salt out of the recipe as well.
I used white whole wheat flour (winter wheat) and they came out delicious.
I know this is an older post, but I just wanted to ask a quick question. I roasted my chicken and made stock with great success. I just finished up the chicken and dumplings but my dumplings did not turn out at all. They did not rise much at all, so they are very very dense. I used whole wheat-would this have something to do with it, or did I do something wrong?? Thanks for your recipes and tips.
They do not rise all that much on this dish…but the key with dumplings is keeping them very wet when mixing. You want to just plop them on the top and bake right away.
Just made this last night – I’d been craving something like it for a couple weeks and it totally hit the spot! I used spelt for the dumplings – they were so light and delicious! I took the suggestion of another reader and added some flour (about 2 T) to the milk before adding. Also, to simplify on dishes I baked it right in a large oven safe skillet – so the whole thing gets cooked in one pot. Thanks for the recipe!
We made this last night and loved it!! Only thing I noticed that I was wondering about… is the “sauce” supposed to be pretty runny and thin? It kinda ended up like a stew rather than what I was expecting as more of a casserole. Either way it was delicious and we’re definitely making this again as part of our regular meal plans! Thanks!!
Now this is amazing. Although we did make one modification the second time around– I made a “can” of cream of chicken soup and added that in with the chicken and milk to make more of a sauce. The first time I made it I did it as is, and the flavor was amazing, but there wasn’t much sauce to soak up the biscuits with, and we are DEFINITELY sauce people. So it’s in the oven right now with the “can” of soup added to it, and from what I can tell, it’s going to be amazing! Thanks for the delicious recipe!
This was delicious as well. I’ve tried four of your recipes so far and all of them have been so good. This is a keeper!
Yum! I made this earlier today. I could not believe how delicious it is! This will definitely be going into rotation! Thanks for sharing.
Just found your intriguing website, as I’m considering soaking flour. For this recipe (which as I’m on a gluten free diet, I could actually eat using millet!) how much lemon would you add to soak with water/lemon?
Thanks so much, and thank you for sharing your heart for God with us!
Laura
We make this all the time! It’s a favorite in our house! Thank you for sharing it with us…
I don’t understand how you leave the milk out so it doesn’t get heated? How do you add it after the biscuits are cooked on top?
I simply pour it over the top of the dish or over each individual serving. I don’t mind getting my biscuits a little more moistened but you can simply pour it around the edges of the pan as well.
Ok sorry I’m kinda confused. Do you add milk when you are adding the chicken and more milk after it is baked? Or all the milk after it is baked?
Sorry about that. Go ahead and add the milk with the chicken as described originally prior to being baked.
We had this for dinner tonight and it was wonderful! It had a great flavor and was pretty easy to make. Thank you so much for sharing this recipe. I was so glad to find a nutritious and yummy option for dinner.
This *is* delicious! We all enjoyed it for dinner tonight – especially my husband. I did add a bit of flour in with the milk in order to thicken the sauce, and that worked perfectly. Looking forward to leftovers for dinner tomorrow night!
I just made this dish yesterday and it is (in Rachel Ray’s words) yumm-o!!!! And, as your husband said, it was even better the next day!!! thanks so much!
This sounds delicious! Can’t wait to try it out! Thanks for your wonderful blog (I read daily) – it is such an inspiration to me! And I am old enough to be your mother:-)
Erica
Hey Linds! We made this for dinner today too.
Very similiar recipe. Delicious.
Now see, we would call that chicken pot pie. Chicken and dumplings to us is a pot of thickened chicken soup with dropped biscuit-type dough in it. And then there is something entirely different with square noodles. Interesting…Wonder if it’s all regional. Anyways, your above recipe is my favorite out off all the chicken-whatchamacallits. Thanks for posting your recipe!
I always thought of chicken pot pie as one in a pie dish with a crust…that is why I choose to call this chicken and dumplings!
It must be regional. I call a chicken pie with a crust chicken pot pit, thickened chicken soup with drop dumplings chicken and biscuits and I’d call this chicken and biscuits. But whatever you call it, it looks delicious.
Thanks for sharing! I’ve been wanting to make chicken and dumplings, but most of the recipes I’ve found are time consuming. This looks easy to make!
This is my first visit to your blog. Nice to meet you. Thank you for sharing your chicken and dumpling recipe. I would love to make this sometime!
Blessings,
Gina
Interesting! I’ve never seen chicken and dumplings that you bake. I’ve always made it in a pot- the dumplings cook on top of the filling(w/ the lid on).
This recipe looks really yummy and healthy, too. I may have to try it!
I am so excited to try this recipe! I have tried many of your recipes and have not found one I haven’t loved! I just purchased my NutriMill this week and I will have so much fun grinding and soaking my flour for the dumplings!
Would you use hard or soft wheat for these as I don’t have any kamut or spelt on hand?
I would recommend using soft wheat as that will give them a lighter texture.
Oh, don’t tempt me with another pot pie style recipe to try! I already have two that I love and feel torn between, and now I’m just going to have to try this yummy sounding one!
I really enjoyed reading your courtship story. My husband and I courted as well and it’s always so encouraging to hear about others living a holy life. I was so surprised to read that your sister in law is named Larissa. My name is Laryssa and my sister’s name is Lindsey! How funny is that?!
Thanks for posting the Chicken and Dumplings, I’m looking forward to trying it, looks yummy!
thanks for sharing – looks excellent! we’ll have to give it a try.