Creamy Chicken and Dumplings
Jay is a dumplings man. I’m not a dumplings girl. My first encounter with dumplings was when he dumped them out of a can and microwaved them for me on a date.
AND we still ended up married! In his defense he had a marvelous date planned to surprise me with tickets to A Christmas Carol, and we didn’t have spare time (or money) to hit a restaurant on the way.
Anywhoo, I’ve always remembered that and vowed to make him a decent dumpling one day. These are quick mix dumplings, but then came together beautifully with the creamy chicken recipe that I’d seen earlier as a chicken and biscuit bake.
Creamy Chicken and Dumplings
- 2 lbs chicken, trimmed of fat and gristle, cut to bite sized pieces
- ½ tsp salt
- ½ tsp pepper
- ¼ c. flour
- 1 (12 oz) can fat-free evaporated milk
- 1 c. chicken broth (with ¼ c set aside)
- ½ c. finely chopped onion
- 1 ½ c frozen peas and carrots, thawed
- Dumpling mix, such as Bisquick
- paprika
Using a little cooking spray, sauté chicken and onions until chicken is no longer pink. Mix together flour and ¾ c chicken broth until there are no lumps. Prepare dumpling mix as directed on package – I tripled the recipe to have LOTS of dumplings, but you can do as you like.
Drain chicken of excess moisture then add broth/flour mixture, evaporated milk, salt, pepper, and veggies. Drop dumpling batter onto the chicken mixture, and cook according to the dumpling directions. Keep an eye on the moisture and add additional broth if needed. Sprinkle with paprika before serving.
Kim’s note: Don’t cook this dish too hot! It is hard to stir the creamy chicken around the dumplings and I had a couple of blackened spots.
Happy Cooking!
