Chicken and Dumplings

I short cut most everything in this recipe except for the gravy. I used the breast from a rotisserie chicken. I use a steam in the bag red potato, but only cook them 1/2 of the recommended time. Pre-cleaned baby carrots.

  • 5 cups chicken stock, preferably homemade
  • 2 chicken bouillon cubes
  • 12 tablespoons (1-1/2 sticks) unsalted butter
  • 3/4 cup all-purpose flour
  • half a chopped onion
  • 8-10 diced baby carrots
  • 4-5 partially cooked red potatoes diced
  • 3/4 cup of frozen peas
  • poultry seasoning
  • chopped rotisserie chicken breast
  • dry sherry
  • 1/4 cup heavy cream


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon of sage
  • 2 tablespoons butter diced
  • 1/2 cup of milk

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions and carrots over medium-low heat for minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce, . Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, poultry seasoning to your taste about 1 tsp, add in the diced chicken, and potatoes and simmer 20 minutes. Make your dumpling dough. Add a dash of sherry, cream and peas to the gravy.

Combine flour, baking powder, 1/8 teaspoon salt, 1/4 teaspoon pepper and sage in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir just until moist. Drop dough, 2 teaspoons at a time, into stock mixture, this makes 12- 16 dumplings. Cover and simmer 7 minutes or until dumplings are cooked through.

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