I love comfort food and especially the kind that my mama used to make. Whenever I got to request a meal, it was always chicken and dumplings. I loved the cloud like dumplings, and the chicken, and the gravy…..YUM! My mom’s standard way of making chicken and dumplings is to take a whole chicken, cut it into pieces, cook it with some veggies, thicken the gravy, cook the dumplings, etc. It’s time consuming. Delicious, but time consuming.
A couple of months ago I was in a time crunch for dinner, but I really had a hankering for chicken and dumplings. So I did what I do best and improvised. That experiment has become one of my go to meals! The family loves it, and it goes together very quickly. I don’t have specific measurements for this, so you’ll have to improvise a bit too. 🙂
First things first: Make a roux in a big pot with butter and flour. I usually use a stick of butter and 1/2 cup of flour. If I have onions on hand, I’ll chop one up and saute it in the butter before adding the flour.
Next, stir in chicken broth. I kind of eye ball this depending on how much gravy I want. I think I normally use about 4-6 cups, maybe more. Chicken base and water are my friends for this part!
Once the roux and the broth have been incorporated and thickened, throw in whatever veggies you might have laying around in your fridge and freezer and some cooked chicken or turkey. Whenever I make a turkey, I freeze most of the meat to use in meals such as this. For the vegetables, I’ll throw in any leftovers and whatever sounds good from the freezer. This is typically peas, squash, beans, and maybe corn. I don’t necessarily use every type of vegetable I can find, but I do throw in at least two different kinds. Let this cook for a bit, until the frozen things are no longer frozen.
Now it’s dumpling time! This is my mom’s recipe for dumplings. I’m not entirely sure where she got it, but I do know that I will never be without it!
- 1 cup flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 2 Tbs. oil
Mix the flour, baking powder, and salt together. Combine milk and oil; add to dry ingredients, stirring just until moistened.
Drop spoonfuls of batter atop bubbling stew. Cover tightly; let mixture return to boiling. Reduce heat (don’t lift cover); simmer 12-15 minutes.
We love dumplings so much that I usually double the dumplings! So there you have a quick, easy one dish meal that everyone will love.