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–+ servings
A skillet with a chicken gravy below and biscuits on top. Celery and carrots in the backdrop.
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Chicken and Dumplings

Prep Time30 minutes
Cook Time13 minutes
Total Time43 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: biscuit, carrots, chicken and dumplings, dumplings, vegetable
Servings: 6

Equipment

  • 1 large cast iron skillet or oven safe pan (I love like GreenPan Spectra)

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 ½ lb boneless skinless chicken breast (cubed)
  • 1 onion  (finely chopped)
  • 2 celery  (finely chopped)
  • 2 carrots cleaned and sliced thin
  • 1 organic potato peeled and cubed
  • 2 tsp M Salt or your favorite salt, garlic, pepper blend
  • 1 tsp organic onion powder
  • ½ tsp Italian seasoning
  • 2 tbsp einkorn flour can sub regular flour
  • 1 cup whole milk
  • 2 cup organic chicken broth
  • 1 cup frozen peas
  • 8 buttermilk biscuits (see recipe below) or use clean store bought

Instructions

  • Preheat oven to 425℉.
  • In a large skillet (I use a 15 inch) over medium heat pour in 2 tbsp extra virgin olive oil. Add in 1 ½ lb boneless skinless chicken breast (cubed) 1 onion , 2 carrots, 2 celery ,1 organic potato cubed, ½ tsp dried thyme, ½ tsp rosemary 1 tsp pink Himalayan salt, 2 tsp M Salt,1 tsp organic onion powderand ½ tsp Italian seasoning. 1 tsp organic garlic powder, ¼ tsp black pepper.
  • Cook until the meat is cooked through and the vegetables are tender.
  • Stir in 2 tbsp einkorn flour, 1 cup whole milk, 2 cup organic chicken broth and 1 cup frozen peas. Cook until bubbling. Stirring frequently.
  • Top with 8 buttermilk biscuits (raw dough) and place in the preheated oven for about 12-14 minutes until the biscuits are golden brown.
  • Serve immediately.

Notes

BEFORE YOU MAKE
  • If you want homemade biscuits, use the biscuit recipe below