Chicken and Dumplings- Plated

Chicken and Dumplings- Serving Plate

Growing up, my Mom made turkey and dumplings every Thanksgiving weekend and it has always been a favorite comfort food of mine. And since winter has decided not to leave quite yet, it was the perfect meal for a snowy night. I use a rotisserie chicken to save time, so it takes just about an hour to make.

The complete recipe is at the bottom of the post.

Put 2 tablespoons of butter and 1 tablespoon of olive oil into a dutch oven.  Turn the stove to medium heat.  Chop 1 cup of celery, carrot, and onion and add them to the dutch oven once the butter has melted.

Chop 1 teaspoon of fresh rosemary and thyme and add to the pot along with salt and pepper. Stir to combine.  Cook until vegetables are soft.

When vegetables are soft, add 1/3 cup of flour to the pot.  Stir to combine and cook for a couple of minutes to cook out the starch.  Slowly add the chicken stock- about 1 cup at a time.  Allow the sauce to thicken before adding each additional cup.

Add 1/4 cup heavy cream to the pot and stir.  Pull meat from rotisserie chicken and chop.  Add the chicken to the pot.

While the sauce is thickening, peel and chop 3 pounds of yukon gold potatoes.  Add them to a small pot and fill with water just until potatoes are covered.  Add 1/2 teaspoon of salt to the pot.  Cover and boil until the potatoes are fork tender.

To make dumpling batter, combine 2 cups of all purpose flour, 1 tablespoon of baking powder, 2 eggs and 1 cup of buttermilk.  Stir until just combined- batter should be very thick.  Drop spoonfuls of batter on top of the sauce.  The dumplings should cover the top of the sauce, but they should not be touching. Cook over medium low heat until dumpling are cooked through, about 15 minutes.

While the dumplings are cooking, drain the potatoes and add them to a mixing bowl. Top the potatoes with 2 cloves of crushed garlic. The heat from the potatoes with cook the garlic slightly and give the potatoes a milder garlic flavor. Add 1/4 cup of heavy cream, 2 1/2 tablespoons of butter, 2 tablespoons of cream cheese, salt and pepper. Mix until combined and then turn the mixer on high and whip the potatoes for 2-3 minutes to get desired consistency.

When the dumplings are done, top with chopped parsley and black pepper.

To serve, top a spoonful of mashed potatoes with the dumplings and sauce.

Chicken and Dumplings with Garlic Whipped Potatoes Recipe

Chicken and Dumplings
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup carrot, sliced
  • 3 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1/3 cup all purpose flour
  • 8 cups chicken stock
  • 1/4 cup heavy cream
  • 1 rotisserie chicken, chopped
  • 2 teaspoons fresh parsley, chopped
  • Salt and pepper
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup buttermilk
  • 3 pound yukon gold potatoes, peeled and chopped
  • 2 garlic cloves, minced
  • 1/4 cup heavy cream
  • 2 1/2 tablespoons butter
  • 2 tablespoons cream cheese
  • Salt and pepper
Preparation Instructions
  1. Melt butter with olive oil in a dutch oven and add chopped vegetable, minced garlic,rosemary, thyme, salt and pepper to the pot.  Cook over medium heat until veggies are soft.
  2. Sprinkle 1/4 cup of flour over vegetables and stir to combine.  Cook for 2 minutes.
  3. Slowly add the chicken stock, about one cup at a time.  The sauce should thicken before adding additional chicken stock.
  4. When sauce is thickened, add heavy cream and chopped chicken. Stir to combine.
  5. Add chopped potatoes to pot and fill with water just until potatoes are covered.  Add 1/2 teaspoon of salt to the water.  Cover and boil until potatoes are fork tender.
  6. Combine 2 cups flour, baking powder, eggs and buttermilk in small mixing bowl.  Drop spoonfuls of batter on top of sauce.  The dumplings should cover the sauce, but shouldn’t be touching. Cook over medium low heat until dumplings are cooked through, about 15 minutes.
  7. Drain potatoes and top with garlic, cream cheese, butter, cream, salt and pepper.  Combine ingredients on low speed and then whip on high speed to desired consistency.
  8. Top cooked dumplings with parsley and black pepper.
  9. Serve dumplings and sauce over whipped potatoes.

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