Pioneer Woman Chicken and Dumplings Recipe
You sauté seasoned chicken, then combine it with savory vegetables and aromatic herbs, creating a flavorful base.Make sure to brown the chicken well, as this step enriches the broth with deep, delicious flavors.The dough for the dumplings comes together quickly with basic ingredients.I love how the dumplings soak up all the goodness, becoming tender and plump as they cook.Using a bit of cornmeal in the dumpling mix can add a subtle texture that complements the creamy broth beautifully!
Ingredients
- 2 lbs. Chicken bone-in
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Flour
- 1/2 cup Butter
- 1 Onion diced
- 2 Carrots diced
- 2 ribs Celery diced
- 1 tsp Ground Thyme
- 1/2 tsp Turmeric
- 6 cups Chicken Broth
- 1 cup Heavy Cream
- 1 1/2 cups All-purpose Flour
- 1 tbsp Parsley chopped
- 1/4 cup Cornmeal
- 2 tbsp Chives chopped
- 1 tbsp Baking Powder
- 1 tsp Salt
- 3/4 cup Milk
Instructions
- Sprinkle salt and pepper over the chicken pieces, then dredge them in flour.
- Melt butter in a large pot over medium-high heat.
- Brown the chicken in batches on both sides and set aside on a clean plate.
- In the same pot, add the onion, carrots, and celery.
- Cook over medium-low heat for about 3 to 4 minutes.
- Stir in the ground thyme and turmeric.
- Pour in the chicken broth, stirring to combine.
- Return the browned chicken to the pot and cover.
- Simmer the mixture until the chicken is cooked through.
- Remove the chicken from the pot, shred the meat, and return it to the broth.
- Stir in the heavy cream.
- For the dumplings, whisk the flour, parsley, cornmeal, chives, baking powder, and salt together in a bowl.
- Add milk and stir to form a batter.
- Drop spoonfuls of the dumpling batter onto the simmering chicken mixture.
- Partially cover with a lid and simmer for 15 minutes.
- Let sit for another 10 minutes off the heat for finishing touches!
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