I’ve had Rachel Ray’s Chicken and Dumpling Recipe saved on my computer for awhile, and had no idea what to make for dinner so I figured I’d give it a try. Since it’s during lent, and tomorrow we won’t be eating meat, I decided to forget about the chicken (although I used chicken broth). For those who don’t eat meat, you can easily use vegetable broth for this recipe. The ingredients I used made this version lactose free (as there is no dairy in the dumpling mix I buy) as well. I made some more changes, as I didn’t have poultry seasoning or potatoes, however it came out amazing! Below is exactly how I made it:
Chicken and Dumplings (without the chicken)
2 tablespoons olive oil, 1 turn of the pan
2 tablespoons butter (I used dairy free)
2 medium carrots, peeled and diced or thinly sliced
1/2 medium onion, chopped
1 rib celery, diced
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, (I used a sprinkle of French thyme, rosemary, a dash of nutmeg, parsley and onion powder)
2 tablespoons flour (I used wheat)
1 quart chicken broth (you can use vegetable broth)
1 small box biscuit mix (I used 8oz. dairy free pancake/waffle mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
1 1/2 pounds chicken breast tenders (if following the original recipe)
I sauteed the vegetables on medium heat until softened.
I then added the flour to thicken…
…and prepared the dumplings after adding the broth to the vegetables.
I spooned the dumpling mixture into the pot, and covered the pot to steam the dumplings for approximately 9 minutes.
After the dumplings cooked, I added the frozen peas, and let them cook for about a minute or two before removing the pot from the heat.
Directions