Creamy Chicken and Dumplings with Fresh Field Peas and Veggies. Creamy Chicken and Dumplings with Fresh Field Peas and Veggies We had a craving for a hearty, delicious bowl of chicken and dumplings. Rich and Creamy Chicken and Dumplings is a comforting, hearty family dinner that has rightfully earned its spot on the Southern table. This recipe takes the intimidation factor out of the dish, and is made easy with drop dumplings — no rolling pins required!
This, my friends, is comfort food at its finest.
It has all the taste of chicken pot pie without the effort (because who has time to deal with a pie crust on a busy weeknight?).
Between the fluffy dumplings with a biscuit-like texture, the juicy, tender shredded chicken, and the creamy, thick broth, this easy recipe will have you and your whole family literally RUNNING to the dinner table!
You can cook Creamy Chicken and Dumplings with Fresh Field Peas and Veggies using 17 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Creamy Chicken and Dumplings with Fresh Field Peas and Veggies
- Prepare of Chicken and Dumplings.
- Prepare 2 1/2 cup of water or broth.
- You need 2 of sprigs thyme.
- Prepare 2 clove of garlic, crushed.
- It's 3 each of green onion.
- Prepare 1 medium of carrot.
- It's 1 stalk of celery.
- You need 1/2 cup of field peas (shelled and raw, about 4 ounces).
- Prepare 1/2 cup of + flour, all purpose.
- Prepare 1/4 tsp of baking powder.
- Prepare 1/4 tsp of salt.
- Prepare 1/4 cup of + 1 tablespoon water.
- You need 10 of leaves parsley, chopped.
- Prepare 8 oz of cooked chicken.
- Prepare 2 oz of sour cream.
- It's 1 of Kosher salt, to taste.
- Prepare 1 of Black pepper, to taste.
Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Reduce heat; add chicken, cheese and sour cream. Stir together the baking mix and milk to form a biscuit dough.
Creamy Chicken and Dumplings with Fresh Field Peas and Veggies step by step
- Fill a two-quart sauce pot with broth or water (whichever you are using), the thyme sprigs, and garlic. Place over high heat. Trim green onion, carrot, and celery, then halve lengthwise, and add to the pot along with the field peas. Cover the pot. Once the pot has come to a boil, reduce heat to low. Cook for 15-20 minutes, or until all of the vegetables are fully cooked and tender, but not mushy..
- Meanwhile, prepare the dumplings by combining flour, baking powder, and salt. Add water, and mix gently, just to combine. (DO NOT over-mix). Gently roll into a 1” wide snake, and cut into 1/4” thick pieces. Coat cut pieces generously in extra flour and toss gently to separate..
- Once the veggies are cooked to desired doneness, remove from the liquid and set aside. Discard the thyme stems..
- Stir the raw dumplings into the simmering broth, and cover the pot. Cook the dumplings for 10-15 minutes, gently stirring every 5 minutes..
- While the dumplings are cooking, cut the carrots, celery, and green onions into small dice, and chop the herbs..
- Once the dumplings are cooked through and tender, add the chicken, herbs, and cut veggies to the pot. Remove from the heat, and add the sour cream. Season to taste with salt and pepper. Serve and enjoy!.
Drop the dough by tablespoonfuls into the simmering broth. Heat oil in a large skillet over medium-high heat. If the idea of enjoying a warm bowl of homemade chicken and dumplings with less hands-on cooking time sounds like a delicious idea, that means it's time to get out your slow cooker! The base for this easy recipe simmers for six hours in the slow cooker, resulting in tender, irresistible chicken in a stew of Progresso™ chicken broth, cream of celery soup and cream of chicken soup. Stir to combine, then add browned chicken.