I cannot say I have had a lot of chicken and dumplings in my life. But, this is my favorite! I really do not think there is any better comfort food than chicken and dumplings. I believe that there are different variations of dumplings. Perhaps it is regional? I think some are dropped biscuits and some are more like noodles.
This is definitely the dropped biscuit type. If you are a diehard noodle-type chicken and dumplings then this is probably not for you. This is not a dish I grew up eating so I do not have any nostalgia for it prepared a particular way. I will tell you though, this way is delicious.
I love making a huge pot of this on Sunday and eating it while watch the Bears win! And then I get to eat the leftovers for lunch all week. Which is a good thing. I usually don’t like to eat the same thing over and over again but this I will. It doesn’t take too long to make and it reheats wonderfully; even in the microwave.
I have made it a few times and changed a few things to suit my tastes. I add some extra carrots and celery because the vegetables are my favorite part. I also omit the turmeric and herbs. Both Cliff and I crave soup when we are sick. Cliff always wants wonton soup and I always want this or chicken tortilla soup from Mago. Nothing feels better on a sore throat than hot soup. If you are needing comfort food then you should make this. If you are sick you should have someone else make it for you. Regardless, you will want to eat it.
Here is what you’ll need
Coat the chicken in flour
Brown the chicken on both sides.
Brown the veggies
Add the broth and cider to the pot
Throw the chicken back in and bring to a simmer
Make the dumplings
Shred the chicken and return to the pot. Drop the biscuits back in.
Perfect cold Sunday afternoon comfort food.
Pioneer Woman Chicken and Dumplings
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup flour
- 3 lb bone in chicken-I use split breasts
- salt and pepper
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 onion, diced
- 6 cup low sodium chicken broth
- 1/2 cup apple cider
- 1/2 cup heavy cream
- 1 1/2 cup flour
- 1/3 cup cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cup half and half
- Heat the butter and olive oil in a large dutch oven over medium heat.
- Sprinkle the chicken with salt and pepper.
- Coat in flour.
- Brown the chicken on both sides and remove from pot.
- Turn the heat to medium low.
- Add the vegetables.
- Sprinkle with salt and pepper.
- Cook for about 4 minutes or until the onions are translucent.
- Add the chicken broth and the apple cider.
- Add the browned chicken.
- Simmer for 20 minutes.
- Meanwhile prepare the dumplings.
- Combine all dry ingredients for the dumplings and mix well.
- Add the half and half and mix until a dough forms.
- Remove the chicken from the pot.
- Remove the meat from the bone and shred.
- Return the chicken to the pot along with the heavy cream.
- Drop the biscuits into the pot by the spoonful.
- Place the cover over the pot but do not cover completely.
- Allow to simmer for 15 minutes.
- Remove from heat and allow to sit for about 10 minutes.