Chicken Pot Pie Dumplings Recipes

Steps:

• Heat oven to 375°F. Stir Dumpling Mix and 1/2 cup milk in small bowl until soft dough forms. Set aside.
• Melt margarine in 10-inch skillet over high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outside turns white. Stir in water, 1/2 cup milk, Gravy Mix, frozen vegetables and frozen potatoes. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. Drop dumpling dough by spoonfuls onto chicken mixture; sprinkle with parsley flakes.
• Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes before serving.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.
• Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.
• Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.
• Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.
• Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.
• (Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

Steps:

• In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. , For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 8-in. square baking dish. Pour filling into crust. Roll remaining dough into 9-in. square; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 425° for 30-35 minutes or until crust is golden brown and filling is bubbly.

Steps:

• Combine the chicken, peas and carrots, 1 can of the chicken gravy, salt, pepper, and 1 tsp of the thyme and mix until incorporated. Divide the mixture evenly among 6 cups of a 12-cup muffin pan. Cover the pan with plastic wrap and freeze overnight, or until you're ready to bake the muffins. Preheat the oven to 400°F. Coat a 6-cup Texas-size muffin pan with cooking spray. Mix together the all-purpose baking mix, buttermilk, milk, and remaining thyme in a medium-size bowl until smooth. Fill each muffin pan cup approximately 1/3 of the way full with the dumpling dough. Remove the chicken filling from the freezer and run the bottom side of the muffin pan under warm water for 30 seconds, just to loosen the filling from the pan. Using a fork, pop the frozen fillings out and place one in the center of each dough cup. Divide the remaining dough over the top of each chicken filling, making sure the top layer of dough covers the filling entirely and connects to the bottom layer of dough. Bake for 45 minutes. While the muffins are baking, heat the remaining can of chicken gravy and serve it with the finished muffins.

Steps:

• In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
• Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Steps:

• In a large pot combine chicken, carrots, onion, celery, peppercorns, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for 1 to 1 1/2 hours. When meat is falling off the bone, remove the chicken from the pot and set aside to cool. Strain and reserve to remove vegetables and reserve stock. When chicken is cool, remove all meat from the bones and shred.
• In a large heavy pot, heat oil over medium high heat. Stir in onion and cook for 1 minute. Stir in carrots, celery and potatoes and toss to coat. Cook vegetables for 3 minutes. Stir in flour and cook for 2 minutes. Add reserved stock and stir until it thickens. Add an additional cup of water if more liquid is needed. Simmer for 30 minutes or until vegetables are tender. Stir in chicken and parsley and season with salt and pepper.
• For the dumplings: In a large bowl, stir together the flour, baking powder and salt. Using a pastry blender, two knives or your fingertips cut the butter into the flour. Stir in the milk and parsley. Drop by the spoonful into the simmering stew. Simmer for 8 minutes or until firm.

Steps:

• Preheat oven to 425°F.
• Place chicken in baking dish, fill with enough water to cover chicken. Bake for 45 minutes. Let chicken cool. Using two forks, shred chicken. Set aside.
• Place mixed veggies on a cookie sheet and broil for 5-7 minutes. Stirring halfway through to avoid burning the veggies.
• Meantime, in a saucepan over low to medium heat, pour in the gravy and add the chicken. Allow chicken to simmer in the gravy and absorb the flavor while veggies are cooking.
• Once veggies are done, add to the chicken and gravy over low heat.
• Roll dough out thin into 8 inch discs.
• Repeat 12 times.
• Place the dough discs into each section of two large coated 6 cupcake pans. The dough will overlap, you will need it.
• Fill each cup with the chicken gravy mixture.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed.
• Repeat for all 12 dumplings.
• Lower oven to 350°F.
• Bake for 10-12 minutes.
• Let sit for 10 minutes.
• Extract dumplings and serve.

Steps:

• Melt margarine in large saucepan. Add mushrooms and cook a few minutes.
• Sprinkle with flour and cook 5 minutes, but do not brown. Whisk in stock and milk and bring to a boil.
• Reduce heat. Add seasonings and salt and pepper to taste. Simmer gently, stirring occasionally, 10 minutes.
• Add chicken/turkey and vegetables.
• Preheat oven to 400°F and grease a 3 quart casserole dish.
• Prepare dumpling crust by combining flour with baking powder, parsley, dill, and salt.
• Cut in margarine until it's in tiny bits. Sprinkle mixture with 1/2 cup milk and gather together to form dough.
• Roll dough on floured surface to fit the top of the casserole dish.
• Spoon poultry mixture into casserole and place dough directly on top.
• Cut steam slits through dough and brush with remaining 2 tablespoons milk.
• Bake 30-35 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.