Chicken and Dumplings Recipe

Name: Chicken and Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds chicken leg quarters; Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 1/4 cup canola oil; 4 carrots, sliced; 3 celery stalks, sliced; 1 medium onion, chopped; 1/2 (8-ounce) package sliced mushrooms; 1 cup frozen corn; 2 (14-ounce) cans chicken broth; Water; 1 cup baking mix; 1 teaspoon poultry seasoning; 1/3 cup milk

Servings: persons

4 pounds chicken leg quarters
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup canola oil
4 carrots, sliced
3 celery stalks, sliced
1 medium onion, chopped
1/2 (8-ounce) package sliced mushrooms
1 cup frozen corn
2 (14-ounce) cans chicken broth
Water
1 cup baking mix
1 teaspoon poultry seasoning
1/3 cup milk

1
Separate the chicken legs from the thighs, and season with salt and pepper, to taste.
2
Coat the pieces with the flour, shaking off any excess and reserve the leftover flour.
3
Put the oil into a heavy bottomed skillet and heat it over medium-high heat.
4
Add the chicken and brown it on all sides, about 5 minutes per side.
5
Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn.
6
Sprinkle with the reserved flour, and give it a good stir.
7
Add chicken broth and stir.
8
Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken.
9
Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
10
Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl.
11
Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings.
12
Cover and simmer for 20 minutes.
13
Serve hot.

1146

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pounds chicken leg quarters, Kosher salt and freshly ground black pepper, 1/2 cup all-purpose flour, 1/4 cup canola oil, and more.

Yes, Chicken and Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions