This is a delicious, flavorful and hearty meal for a cold fall or winter night using all those root vegetables that are in season. This recipe provides the option to soak your dumplings if desired to break down the phytates (as described in more detail here). You can also eliminate the chicken for a more frugal vegetarian option. This recipe makes one 13×9 pan. My hubby absolutely loved this dish! He said it was even better the second day after all the flavors messed together!
2 cups carrots, chopped (about 4 carrots)
1/2 onion, chopped
2 potatoes, chopped
2 celery stocks, chopped
1 green pepper, chopped
2 cups water or chicken broth
2-3 cups shredded or cubed cooked chicken
1 1/2 tsp garlic powder
1 1/2 tsp thyme
1 tsp sage
2 tsp sea salt
1 cup milk or further water
Other vegetable additions, if desired: green beans, peas, corn
Dumplings:
2 1/4 cups whole grain flour (spelt, kamut or millet work well -kamut is our favorite!)
1 cup milk, kefir or cultured buttermilk (use kefir or buttermilk if you desire to soak. You may also use water and lemon juice if you are dairy intolerant)
3 Tbsp coconut oil (or you can do all butter or all coconut oil as well)
2 Tbsp butter
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
For Dumplings:
Soak flour and kefir or your choice of acid medium, and melted coconut oil/butter. Cover and soak overnight or approximately 12-24 hours. After soaking, add remaining ingredients. You may need to add a little more liquid to keep it moist. If you do not soak, simply combine all ingredients.
For Filling:
Saute chopped vegetables in coconut oil and spices for approximately 5 minutes. Add water/broth and heat to a boil and then simmer for about 10 minutes. Add cooked chicken and milk in the last 5 minutes. Pour into a 13×9 baking dish. I top it off with a dash of each of the spices again (sage, thyme & garlic powder). Scoop dumplings by rounded tablespoon onto the top. Cook for about 18 minutes at 425 degrees.
For the Freezer:
This recipe works very well as a freezer meal, but best if you bake completely before freezing, otherwise the biscuits will become hard and dried out. So follow instructions above completely, bake, and then place in your freezer covered with aluminum paper and/or freezer paper. Thaw in your refrigerator and reheat (covered) on a low temperature 300 degrees for approximately 30-45 minutes. Keep an eye on it and add further liquids if necessary to prevent it from drying out.
Related Posts
- Winter Monthly Menu Plan
- Recipe Index
- Nutritious Freezer Meal Carnival
- Chitlin’s & Other Frugal Ways to Use a Whole Chicken
thanks for sharing – looks excellent! we’ll have to give it a try.
I really enjoyed reading your courtship story. My husband and I courted as well and it’s always so encouraging to hear about others living a holy life. I was so surprised to read that your sister in law is named Larissa. My name is Laryssa and my sister’s name is Lindsey! How funny is that?!
Thanks for posting the Chicken and Dumplings, I’m looking forward to trying it, looks yummy!
Oh, don’t tempt me with another pot pie style recipe to try! I already have two that I love and feel torn between, and now I’m just going to have to try this yummy sounding one!
I am so excited to try this recipe! I have tried many of your recipes and have not found one I haven’t loved! I just purchased my NutriMill this week and I will have so much fun grinding and soaking my flour for the dumplings!
Would you use hard or soft wheat for these as I don’t have any kamut or spelt on hand?
I would recommend using soft wheat as that will give them a lighter texture.
Interesting! I’ve never seen chicken and dumplings that you bake. I’ve always made it in a pot- the dumplings cook on top of the filling(w/ the lid on).
This recipe looks really yummy and healthy, too. I may have to try it!
This is my first visit to your blog. Nice to meet you. Thank you for sharing your chicken and dumpling recipe. I would love to make this sometime!
Blessings,
Gina
Thanks for sharing! I’ve been wanting to make chicken and dumplings, but most of the recipes I’ve found are time consuming. This looks easy to make!
Now see, we would call that chicken pot pie. Chicken and dumplings to us is a pot of thickened chicken soup with dropped biscuit-type dough in it. And then there is something entirely different with square noodles. Interesting…Wonder if it’s all regional. Anyways, your above recipe is my favorite out off all the chicken-whatchamacallits. Thanks for posting your recipe!
I always thought of chicken pot pie as one in a pie dish with a crust…that is why I choose to call this chicken and dumplings!
It must be regional. I call a chicken pie with a crust chicken pot pit, thickened chicken soup with drop dumplings chicken and biscuits and I’d call this chicken and biscuits. But whatever you call it, it looks delicious.
Hey Linds! We made this for dinner today too.
Very similiar recipe. Delicious.
This sounds delicious! Can’t wait to try it out! Thanks for your wonderful blog (I read daily) – it is such an inspiration to me! And I am old enough to be your mother:-)
Erica
I just made this dish yesterday and it is (in Rachel Ray’s words) yumm-o!!!! And, as your husband said, it was even better the next day!!! thanks so much!
This *is* delicious! We all enjoyed it for dinner tonight – especially my husband. I did add a bit of flour in with the milk in order to thicken the sauce, and that worked perfectly. Looking forward to leftovers for dinner tomorrow night!
We had this for dinner tonight and it was wonderful! It had a great flavor and was pretty easy to make. Thank you so much for sharing this recipe. I was so glad to find a nutritious and yummy option for dinner.
I don’t understand how you leave the milk out so it doesn’t get heated? How do you add it after the biscuits are cooked on top?
I simply pour it over the top of the dish or over each individual serving. I don’t mind getting my biscuits a little more moistened but you can simply pour it around the edges of the pan as well.
Ok sorry I’m kinda confused. Do you add milk when you are adding the chicken and more milk after it is baked? Or all the milk after it is baked?
Sorry about that. Go ahead and add the milk with the chicken as described originally prior to being baked.
We make this all the time! It’s a favorite in our house! Thank you for sharing it with us…
Just found your intriguing website, as I’m considering soaking flour. For this recipe (which as I’m on a gluten free diet, I could actually eat using millet!) how much lemon would you add to soak with water/lemon?
Thanks so much, and thank you for sharing your heart for God with us!
Laura
Yum! I made this earlier today. I could not believe how delicious it is! This will definitely be going into rotation! Thanks for sharing.