Katie Lee’s Chicken & Dumplings Recipe | Family Meal in Minutes | ShopRite Grocery Stores

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Shred the rotisserie chicken into a bowl, discarding the skin and bones.

Use two forks to shred the chicken into bite-sized pieces.

In a large bowl, measure out the bowl and basket baking mix and add it.

Pour in the milk, add garlic powder, salt, and pepper.

Stir until it forms a wet biscuit-like dough, adding more milk if too thick.

In a big pot, bring chicken broth to a gentle simmer.

Add sprigs of thyme, a bay leaf, and season with salt and pepper.

Drop in a few tablespoons of butter and cover to let flavors meld.

In a small bowl, whisk flour and water together until smooth to create a slurry.

Slowly stir the slurry into the simmering broth until it thickens.

Add the shredded chicken and frozen mixed vegetables to the pot.

Stir everything together and remove the thyme sprigs and bay leaf.

Using two spoons, scoop and drop the dumpling dough into the broth, about a tablespoon at a time.

Cover and simmer for 10 minutes.

After 10 minutes, carefully flip the dumplings, cover again, and cook for another 10 minutes.

Thinly slice fresh chives for garnish.

Ladle the chicken and dumplings into a bowl, add cracked black pepper, and sprinkle with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens