Quick and Easy Chicken and Dumplings

Recipe - Price Rite of York

Prep Time15 Minutes

Servings4

Cook Time40 Minutes

Ingredients

2 cups baking mix

2/3 cup reduced-fat milk

1/2 teaspoon garlic powder

6 cups low-sodium chicken stock

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 sprigs fresh thyme

1 bay leaf

2 tablespoons all-purpose flour

2 cups shredded cooked chicken (or store-bought rotisserie chicken)

2 cups frozen mixed vegetables (such as peas, carrots and corn)

2 tablespoons chopped fresh parsley

Directions

To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.

15 minutes

Prep Time

40 minutes

Cook Time

Servings

Directions

To make the dumpling batter, combine the baking mix, milk and garlic powder in a medium bowl. Stir until just combined. Set aside.
In a medium pot, combine the stock, salt, pepper, thyme and bay leaf and bring to a boil. In a small dish, whisk the flour with 1/4 cup water and stir into the chicken stock. Add the chicken and mixed vegetables. Using a tablespoon or an ice cream scoop, drop scoops of the dumpling batter into the boiling stock. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.