Name: Creamy Chicken and Dumplings
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs; 2 tbsp avocado oil; salt, to taste; black pepper, to taste; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt-free Creole seasoning; 1 tsp smoked paprika; 2 tbsp olive oil; 1 medium onion, diced; 2 stalks celery, diced; 2 medium carrots, diced; 1 tsp dried rosemary, chopped; 1 tsp dried thyme; 4 cloves garlic, minced; 2 tbsp unsalted butter; 1/4 cup all-purpose flour; 1 can (10.5 oz) cream of chicken soup; 4 cups chicken broth; 2 cups biscuit mix; 1 cup milk; 1/2 cup warm milk, for thinning; 1 tbsp fresh parsley, chopped for garnish

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Creamy Chicken and Dumplings | CookOS

Ingredients

2 lbs boneless, skinless chicken thighs
2 tbsp avocado oil
salt, to taste
black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp salt-free Creole seasoning
1 tsp smoked paprika
2 tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
1 tsp dried rosemary, chopped
1 tsp dried thyme
4 cloves garlic, minced
2 tbsp unsalted butter
1/4 cup all-purpose flour
1 can (10.5 oz) cream of chicken soup
4 cups chicken broth
2 cups biscuit mix
1 cup milk
1/2 cup warm milk, for thinningoptional
1 tbsp fresh parsley, chopped for garnishoptional

23 Ingredients

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Instructions

1
In a large bowl, coat chicken thighs with avocado oil. Season with salt, pepper, garlic powder, onion powder, salt-free Creole seasoning, and smoked paprika. Mix well to combine.
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown.
3
Remove the chicken from the pot and set aside.
4
In the same pot, add the diced onion, celery, and carrots. Sauté until softened, about 5 minutes.
5
Stir in the chopped rosemary and thyme, followed by the minced garlic. Cook until fragrant, about 30 seconds.
6
Melt the butter in the pot, then stir in the all-purpose flour to create a roux. Cook for 1 minute.
7
Stir in the cream of chicken soup, then gradually whisk in the chicken broth until smooth.
8
Return the seared chicken to the pot. Taste and adjust seasoning if needed. Bring to a simmer, then cover and cook for 15 minutes.
9
While the stew simmers, prepare the dumplings by mixing the biscuit mix and milk in a bowl until a sticky dough forms.
10
Remove the chicken from the pot again. Shred the meat using two forks, then return the shredded chicken to the pot.
11
Stir in the warm milk to slightly thin the gravy, as the dumplings will thicken it further.
12
Drop spoonfuls of the dumpling dough into the simmering stew.
13
Cover the pot and let the dumplings steam for 15 minutes without lifting the lid.
14
Gently stir, garnish with fresh parsley, and serve hot.

Creamy Chicken and Dumplings

Ingredients

23 Ingredients

Instructions

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