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Editors' Pick

30 Minute Chicken and Dumplings

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“This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Dice tenders into bite size pieces and set aside.
  2. Wash hands.
  3. Place a large pot on stove over medium high heat.
  4. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
  5. Season mixture with salt, pepper and poultry seasoning.
  6. Add flour to the pan and cook 2 minutes.
  7. Stir broth or stock to the pot and bring to a boil.
  8. Add chicken to the broth and stir.
  9. Place biscuit mix in a bowl.
  10. Combine with 1/2 cup warm water and parsley.
  11. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly.
  12. Cover pot tightly and reduce heat to medium low.
  13. Steam dumplings 8 to 10 minutes.
  14. Remove cover and stir chicken and dumplings to thicken sauce a bit.
  15. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

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