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Chicken & Dumplings

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Comfort food is back in style! This dish, just like Grandma used to make, features chicken simmered with onions, carrots and celery and then topped with drop biscuits. Yum! Yum!



Quick and easy


Prep Time:

10 minutes

Cook Time:

60 minutes


4 servings


1 1/2 to 2  pounds  boneless, skinless chicken thighs

4  tablespoons (1/2 sti  unsalted butter

1 1/2  cups (1 medium)  chopped onion

1/3  cup  all-purpose flour

2  cups  hot water

1  can (14 1/2 ounce)  chicken broth (1 3/4 cups)

3  each  medium carrots, peeled and sliced

3  stalks  celery, sliced

1  teaspoon  salt

1/2  teaspoon  ground black pepper

1 1/4  cups  Pioneer Low-Fat Biscuit and Baking Mix

1/2  cup  skim or low-fat milk


Remove any skin and trim fat from thigh meat and discard.

Melt butter in a large, deep skillet or Dutch oven over Medium-High heat. Add thighs (as many as will fit comfortably in pan). Season with salt and pepper and brown 2 to 3 minutes per side. Remove to a plate.

Add onion to butter and drippings in pan. Sauté 5 minutes until tender. Add flour to onions and cook 1 minute, stirring continuously, scraping up any bits left in the bottom of the pan

Pour water and chicken broth into skillet slowly, while stirring to combine. Bring to a boil over High heat. Add carrots, celery, salt and pepper. Return chicken thighs and any accumulated juices to the pan. Reduce heat to Low so liquid barely bubbles. Cover and cook 20 minutes. Add salt and pepper to taste.

Remove chicken thighs to a large serving bowl; cover to keep warm.

Combine biscuit mix and milk in a small bowl. Drop by rounded teaspoonfuls into hot liquid in skillet or Dutch oven. Cook uncovered 10 minutes. Cover and cook 5 more minutes. Spoon dumplings over thighs and pour hot stew over chicken and dumplings. Serve immediately.
Nutritional Information
No Nutritional Information Available
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