Skillet Chicken and Dumplings

Name: Skillet Chicken and Dumplings
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-10
Ingredients: 1 rotisserie chicken, pulled from the bone and cubed - discard the skin (about 4 cups); 1 Vidalia Onion, diced; 3 stalks celery, diced; 1 carrot, diced; 1 tsp thyme; Kosher salt; Freshly ground pepper; 4 Tbsp butter; 32 oz chicken stock, homemade or store bought; 1 16.3 oz container of refrigerated biscuit dough; 1/4 cup stone-ground corn meal; 1/3 cup flour; 2 tsp paprika; 1/4 cup fresh parsley, finely chopped

On the menu today – Skillet Chicken and Dumplings!

The last time I made chicken and dumplings, it was a disaster. It was my first attempt and I didn’t let the dumplings cook long enough. As a result, the dumplings were awful. With the weather getting cooler, I decided to try it again. This time I took a shortcut and used biscuits instead of making the dumplings myself.

This dish is a complete success! One bite with the chicken, a bit of dumpling, and of course the thick sauce… it’s like a nice warm hug. YUM!

You get a bonus recipe on this post. I’m also including a recipe for homemade chicken stock. How many times do you buy a rotisserie chicken from the grocery store? I buy them pretty frequently, but I had been throwing away the bones – don’t do that. Use the bones along with the other things I will list in the recipe and make your own chicken stock. It’s really easy and taste so much better than store bought. No judgement if you decide to use store bought stock for your version of chicken and dumplings.

Let me know how your version turns out!

Print Recipe

Skillet Chicken and Dumplings

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By Patrick Dulmage – Serves: 8-10

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

Skillet Chicken and Dumplings

Ingredients

1 rotisserie chicken, pulled from the bone and cubed - discard the skin (about 4 cups)

1 Vidalia Onion, diced

3 stalks celery, diced

1 carrot, diced

1 tsp thyme

Kosher salt

Freshly ground pepper

4 Tbsp butter

32 oz chicken stock, homemade or store bought

1 16.3 oz container of refrigerated biscuit dough

1/4 cup stone-ground corn meal

1/3 cup flour

2 tsp paprika

1/4 cup fresh parsley, finely chopped

Instructions

1

In a medium mixing bowl, mix the corn meal, paprika, and about a half teaspoon of salt

2

Open the tube of biscuits and cut each one into bite sized pieces

3

Toss the biscuit pieces in the corn meal mixture and set aside

4

In a large cast iron skillet, heat the butter

5

Add the onion and cook until translucent, about 5 minutes

6

Add the flour and mix with the onions and let cook another 3-5 minutes

7

Slowly add the chicken stock and stir constantly to thoroughly combine all the ingredients

8

Season with salt and pepper and bring to a boil

9

Reduce the heat to a simmer, then add the chicken, half of the parsley, carrot, and celery

10

Cover the chicken mixture with the biscuit pieces and then cover

11

Cook for about 25 minutes on low

12

The "dumplings" should be light, fluffy, and fully cooked

13

Garnish with the rest of the parsley

14

Let it cool at least 5 minutes before serving