Kid-Tested Mains Uncategorized

Chicken Pot Pie meets Chicken & Dumplings

2016-01-11_17.03.44I plan a weekly menu of meals every Sunday before I go shopping. For the most part, I know what we’re having for breakfast and dinner every day, and there is no uncertainty. There is no “what are we going to have for dinner? conversation. ” Like the kids, I thrive on routine and organization, and unfortunately, I don’t function well with chaos and unplanned disruptions.

However, even I have been known to call a dinner audible and go off the menu. Usually, when I abandon the menu, it’s in favor of going out to eat or ordering in, especially if I get super busy. But, there are nights when inspiration strikes and a new idea sounds WAAAAY better than what I had on the menu. Tonight was one of those nights.

The plan was to make chicken pot pie. Then, I remembered these her bed dumplings my mom used to make when I was a kid. I don’t remember how she made them beyond the fact that they were similar to drop biscuits and she put them on top of a chicken and gravy dish.

Well, that vague memory was enough to get the ball rolling, and the dinner menu was changed.

Crust – less Chicken Pot Pie with Herbed Dumplings

2 TBSP butter

2 lbs. boneless,  skinless chicken breasts,  cut into small (tiny) pieces

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 medium onion – chopped

1 pkt chicken bouillon

1 c water

2 bay leaves

1 TBSP parsley flakes

1 can cream of chicken soup

2 large carrots – chopped

3 medium red skinned potatoes – chunks

1 parsnip – chopped

1 small turnip – chopped

1/2 c frozen peas

1 1/2 c small broccoli florets

2 c Bisquick baking mix

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1/2 TBSP parsley flakes

1 tsp thyme

1 can chicken broth (1 c for dumplings and the rest poured into chicken)

Melt butter in a large skillet. Coat chicken in salt, pepper, and garlic powder. When butter has melted,  saute chicken for 5 minutes.  Add onion and saute until chicken has browned and bottom of skillet is browned slightly.  Add water and bouillon packet. Deglaze pan and bring to a boil. Add cream of chicken soup, bay leaves, and parsley. Add carrots, potatoes,  parsnip, and turnip. Reduce heat and simmer for 5 minutes. Add peas and continue simmering for an additional 5 minutes. Add broccoli and cover for the last 5 minutes.

Meanwhile, in a medium bowl, combine baking mix, salt, garlic, pepper, parsley, thyme, and 1 c chicken broth. Dough consistency needs to be semi soft, in order to drop by spoonfuls.

Preheat oven to 375 degrees. Drop 2 TBSP dollops on top of chicken mixture.  Bake for 20-30 minutes or until dumplings are golden brown.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Be the first to know when Gourmet Everyday posts new recipes.

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Gourmet Everyday will use the information you provide on this form to be in touch with you and to provide updates and marketing.
%d bloggers like this: