Chicken and Dumplings Pot Pie

Hey dumplin’!

The other day a friend asked me if chicken and dumplings could be made like a pot pie. I said, why not. I had made a few other pot pies so I thought about it for a couple of days and made it for dinner tonight.

The recipe is really just a breakdown of simple chicken and dumplings, but instead of dropping the dumplings in, they sit on top and make a thick and fluffy crust with just enough chicken and broth below. It makes a great one-pot meal and serves 4-6 easily. It also takes less than an hour from start to finish, so a hot and filling meal can be on the table pretty quickly.

Yield

6

Author

The Appalachian Tale Jimmy Proffitt

Prep time

15 Min

Cook time

40 Min

Total time

55 Min

Print

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Chicken & Dumplings Pot Pie

All the flavor of chicken and dumplins in less than an hour, and from scratch!

Ingredients

For pot pie filling

• 2 boneless chicken breasts, cubed
• 1 cup diced carrot
• 1/2 cup diced onion
• 1/2 teaspoon garlic
• Salt & pepper to taste
• 4 cups chicken broth
• 1/2 cup whole milk
• 2 teaspoons flour

For Dumpling topping

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup shortening
• 3/4 cups whole milk
• Extra flour to bring dough together and for rolling

Instructions

1. In a 12 inch cast iron skillet bring chicken, carrots, onion, garlic, broth, and salt & pepper to a boil. Reduce to a simmer and cook for 25 min.
2. Preheat oven to 350*.
3. While simmering, prepare dumpling dough. Sift together flour, baking powder, and salt. Cut in shortening until the flour resembles coarse cornmeal. Make a well and pour in the milk. Mix dough, adding any extra flour needed to bring the dough together so that it pulls away from the bowl. Turn out onto a well-floured surface and roll out into a 12-inch diameter.
4. Reserve 1/2 cup of simmering broth and set aside. Bring the chicken back up to a boil. Blend the 2 tablespoons flour into the 1/2 cup milk and stir it into boiling chicken mixture, cooking for 1-2 minutes, and then remove from heat.
5. Carefully lift dough and place on top of chicken mixture. Cut crisscross lines in the dough, making squares about 2 inches in size. Pour reserved broth all over the dough. Place on a cookie sheet into the oven and bake for 15-18 minutes.

Nutrition Facts

Calories

451.72

Fat (grams)

21.99

Sat. Fat (grams)

8.52

Carbs (grams)

44.02

Fiber (grams)

2.34

Net carbs

41.68

Sugar (grams)

5.12

Protein (grams)

18.92

Sodium (milligrams)

1485.07

Cholesterol (grams)

47.19

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