This hearty chicken and dumplings recipe is the kind of classic comfort food that warms you from the inside out. Tender chicken slowly simmers in a rich, creamy broth alongside wholesome vegetables like carrots, potatoes, celery, and sweet green peas. The result is a thick, flavorful stew that tastes like it has been passed down through generations.
Fluffy drop dumplings cook right on top of the bubbling stew, soaking up all that savory flavor while becoming light and pillowy. It’s an easy, satisfying meal that fills the kitchen with incredible aromas and brings everyone to the table for a comforting bowl of homemade goodness.
Ingredients
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 3 cups water
- 1 cup chopped celery
- 2 onions, quartered
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 ounce) package frozen green peas
- 4 potatoes, quartered
- 3 cups baking mix
- 1 1/3 cups milk
Directions
- In a large heavy pot, combine the cream of chicken soup, water, celery, onions, salt, poultry seasoning, and black pepper. Add the chicken breasts and stir to combine.
- Cover and cook over low heat for about 1 1/2 hours, allowing the chicken to become tender and the broth to develop flavor.
- Add the sliced carrots and quartered potatoes. Cover again and cook for another 30 minutes, or until the vegetables begin to soften.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the stew.
- Stir in the frozen green peas and cook for about 5 minutes.
- To prepare the dumplings, mix the baking mix and milk in a bowl until a soft dough forms.
- Drop spoonfuls of the dumpling dough onto the boiling stew.
- Cover the pot and simmer for 10 minutes.
- Uncover and continue simmering for another 10 minutes, allowing the dumplings to cook through and become fluffy.
- Serve hot and enjoy this comforting chicken and dumplings meal.