Cheddar Bay Chicken 'n Dumplings
Cheddar Bay Chicken 'n Dumplings
Ingredients
For the Chicken 'n Dumplings
- 2 tablespoons olive oil, divided
- 5 boneless chicken thighs
- 1/2 onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 12 fluid ounces evaporated milk
- as needed salt
- as needed black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- as needed fresh parsley, for garnish
For the Cheddar Bay Dumplings
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 2 tablespoons butter, cubed
- 1/2 cup mild cheddar cheese, shredded (up to 1 cup for more cheesy flavor)
- 3/4 cup whole milk, (up to 1 cup, as needed)
Instructions
- 1
Season the boneless chicken thighs with 1 tablespoon of olive oil, salt, black pepper, a pinch of smoked paprika, garlic powder, and onion powder. Set aside.
⏱️ 5 min
- 2
Chop the onion, carrots, and celery. Set aside.
⏱️ 5 min
- 3
In a medium bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried parsley.
⏱️ 2 min
- 4
Add 2 tablespoons of cubed butter and 1/2 cup to 1 cup of shredded mild cheddar cheese to the dry ingredients. Mix with your hands or a pastry blender until the butter is incorporated and the mixture resembles coarse crumbs.
⏱️ 3 min
- 5
Pour in 3/4 cup to 1 cup of whole milk, mixing until a shaggy dough forms. Do not overmix. Set the dumpling dough aside.
⏱️ 2 min
- 6
Add the remaining 1 tablespoon of olive oil to a large pot or Dutch oven over medium-high heat. Sear the seasoned chicken thighs for 4 to 5 minutes per side, until nicely browned. Remove the chicken from the pot and set aside.
⏱️ 10 min
- 7
If needed, add a little more olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté for 3 to 4 minutes until slightly softened.
⏱️ 4 min
- 8
Season the vegetables with 1/2 teaspoon of dried thyme and the 4 cloves of minced garlic. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 9
Add 5 tablespoons of butter to the pot with the vegetables. Once melted, add 1/3 cup all-purpose flour and cook for 1 minute, stirring constantly to create a roux.
⏱️ 2 min
- 10
Slowly whisk in the 12 fluid ounces of evaporated milk until the mixture is smooth and lump-free.
⏱️ 2 min
- 11
Pour in the 6 cups of chicken broth. Return the seared chicken thighs back to the pot.
⏱️ 1 min
- 12
Season the mixture with salt and black pepper to taste, along with 1/2 teaspoon each of smoked paprika, garlic powder, onion powder, poultry seasoning, and dried rosemary. Stir to combine.
⏱️ 1 min
- 13
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes.
⏱️ 10 min
- 14
Carefully remove the chicken from the pot. Shred or cube the chicken, then return the shredded chicken to the pot.
⏱️ 3 min
- 15
Drop spoonfuls of the prepared cheddar bay dumpling dough into the simmering pot. Ensure the dumplings are not completely submerged but resting on the surface.
⏱️ 2 min
- 16
Lower the heat to very low, cover the pot tightly, and cook for 15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the dumplings.
⏱️ 15 min
- 17
After 15 minutes, remove the lid. The dumplings should be puffed and cooked through. Simmer uncovered for an additional 5 minutes to allow the soup to thicken slightly.
⏱️ 5 min
- 18
Garnish with fresh parsley and serve hot. Enjoy your Cheddar Bay Chicken 'n Dumplings!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheddar Bay Chicken 'n Dumplings
For the Chicken 'n Dumplings
- 2 tablespoons olive oil, divided
- 5 boneless chicken thighs
- 1/2 onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 5 tablespoons butter
- 1/3 cup all-purpose flour
- 6 cups chicken broth
- 12 fluid ounces evaporated milk
- as needed salt
- as needed black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- as needed fresh parsley, for garnish
For the Cheddar Bay Dumplings
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 2 tablespoons butter, cubed
- 1/2 cup mild cheddar cheese, shredded (up to 1 cup for more cheesy flavor)
- 3/4 cup whole milk, (up to 1 cup, as needed)
Instructions
- 1
Season the boneless chicken thighs with 1 tablespoon of olive oil, salt, black pepper, a pinch of smoked paprika, garlic powder, and onion powder. Set aside.
⏱️ 5 min - 2
Chop the onion, carrots, and celery. Set aside.
⏱️ 5 min - 3
In a medium bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried parsley.
⏱️ 2 min - 4
Add 2 tablespoons of cubed butter and 1/2 cup to 1 cup of shredded mild cheddar cheese to the dry ingredients. Mix with your hands or a pastry blender until the butter is incorporated and the mixture resembles coarse crumbs.
⏱️ 3 min - 5
Pour in 3/4 cup to 1 cup of whole milk, mixing until a shaggy dough forms. Do not overmix. Set the dumpling dough aside.
⏱️ 2 min - 6
Add the remaining 1 tablespoon of olive oil to a large pot or Dutch oven over medium-high heat. Sear the seasoned chicken thighs for 4 to 5 minutes per side, until nicely browned. Remove the chicken from the pot and set aside.
⏱️ 10 min - 7
If needed, add a little more olive oil to the pot. Add the chopped onion, carrots, and celery. Sauté for 3 to 4 minutes until slightly softened.
⏱️ 4 min - 8
Season the vegetables with 1/2 teaspoon of dried thyme and the 4 cloves of minced garlic. Cook for 1 minute more until fragrant.
⏱️ 1 min - 9
Add 5 tablespoons of butter to the pot with the vegetables. Once melted, add 1/3 cup all-purpose flour and cook for 1 minute, stirring constantly to create a roux.
⏱️ 2 min - 10
Slowly whisk in the 12 fluid ounces of evaporated milk until the mixture is smooth and lump-free.
⏱️ 2 min - 11
Pour in the 6 cups of chicken broth. Return the seared chicken thighs back to the pot.
⏱️ 1 min - 12
Season the mixture with salt and black pepper to taste, along with 1/2 teaspoon each of smoked paprika, garlic powder, onion powder, poultry seasoning, and dried rosemary. Stir to combine.
⏱️ 1 min - 13
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10 minutes.
⏱️ 10 min - 14
Carefully remove the chicken from the pot. Shred or cube the chicken, then return the shredded chicken to the pot.
⏱️ 3 min - 15
Drop spoonfuls of the prepared cheddar bay dumpling dough into the simmering pot. Ensure the dumplings are not completely submerged but resting on the surface.
⏱️ 2 min - 16
Lower the heat to very low, cover the pot tightly, and cook for 15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the dumplings.
⏱️ 15 min - 17
After 15 minutes, remove the lid. The dumplings should be puffed and cooked through. Simmer uncovered for an additional 5 minutes to allow the soup to thicken slightly.
⏱️ 5 min - 18
Garnish with fresh parsley and serve hot. Enjoy your Cheddar Bay Chicken 'n Dumplings!
⏱️ 1 min