One-Pot Chicken and Dumplings Recipe

5 tablespoons cold unsalted butter, divided

1 small yellow onion, minced

1 stalk celery, thinly sliced

2 carrots, diced medium

1 ¼ cup all-purpose flour, divided

3 cups chicken broth

2 cups diced cooked chicken

⅓ pound green beans, trimmed and cut into 1-inch pieces

Salt and pepper

1 teaspoon baking powder

2 tablespoons chopped fresh parsley, plus more for topping

½ cup whole milk

subheading: Cook vegetables:

In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes.

Add ¼ cup flour and cook, stirring, 1 minute.

Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes.

Stir in chicken and green beans and season with salt and pepper.

subheading: Make dumplings:

Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley.

Cut in 2 tablespoons butter. Stir in milk.

Drop heaping spoonfuls batter on top of chicken mixture.

subheading: Cook dumplings:

Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

From: Mama Kinlock

Page footer