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Country Style Chicken and Dumplings Recipe

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This recipe for Country Style Chicken and Dumplings, by , is from The Bayer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Audra Bayer


1 tbsp vegetable oil
2 large whole boneless, skinless chicken breasts, cut into 1 inch pieces
2 large cloves garlic, crushed
1 16 oz jar whole onions drained
1 cp quartered medium size fresh mushrooms (4 oz)
1/4 cp butter
1/4 cp all purpose flour
1 envelope instant chicken broth
1 16 oz can whole baby carrots drained
1 9 oz package frozen peas
1 3/4 cps buttermilk baking mix
1/4 cp fresh parsley
1/2 cp milk

In 12 inch skillet over medium high heat, heat vegetable oil; add chicken; cook about 5 minutes, stirring frequently until golden brown. Add garlic, onions and mushrooms; cook about 5 min. stirring frequently until vegetables are tender. Remove mixture to bowl & keep warm.

In same skillet over medium heat, melt butter; add flour; cook 5 min., stirring constantly until mixture is golden brown. Add instant chicken broth; gradually stir in 3 cps water; cook about 10 min. stirring constantly until mixture is smooth and slightly thickened. Add carrots and peas to skillet along with chicken and vegetables; bring to boil, covered.

In medium-size bowl combine baking mix and parsley. Using fork, stir in milk until just blended. Divide mixture into 8 equal round dumplings. Uncover skillet; using a tablespoon & fork, crop dumplings into boiling liquid; return to boil. Reduce heat to low; simmer, covered, 10 min until dumplings are light and fluffy and gently firm to the touch.

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