Chicken and Mushrooms with Herbed Dumplings

By Ingrid Gangestad
Comfort food at its finest! Traditional chicken and dumplings are dressed up with fresh mushrooms, thyme and sugar snap peas.
  • Course: Soup


  • All Purpose Flour
  • Baking powder
  • Butter
  • carrots
  • Chicken Broth
  • chopped fresh thyme
  • coarsely chopped assorted fresh mushrooms
  • cut-up cooked chicken
  • For the Chicken
  • For the Thyme-Dumpling Mix:
  • milk
  • olive oil
  • onion
  • pepper
  • Salt
  • sliced sugar snap peas


  1. To make the Thyme-Dumpling Mix: Cut butter into flour, baking powder, thyme and salt with pastry blender or criss-crossing two knives, until mixture resembles fine crumbs. Set aside.
  2. In 5-quart Dutch oven, heat oil over medium heat. Add carrots and onion
  3. Melt butter in same Dutch oven
  4. Stir milk into prepared dumpling mix