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Chicken and Mushrooms with Herbed Dumplings

Comfort food at its finest! Traditional chicken and dumplings are dressed up with fresh mushrooms, thyme and sugar snap peas.


Recipe Details

  • Yield: Serves 4 (about 1 1/2 cups chicken mixture and 2 dumplings each) Servings
  • Course:
  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; cook and stir 3 minutes or until beginning to soften. Stir in mushrooms; continue cooking 5 minutes or until carrots are tender and mushrooms are cooked. Remove vegetables from Dutch oven.
  3. Melt butter in same Dutch oven; stir in flour, thyme, salt and pepper. Cook over medium-low heat 1 to 2 minutes. Gradually stir in chicken broth; heat to boiling. Stir in chicken, pea pods and reserved mushroom mixture.
  4. Stir milk into prepared dumpling mix; drop dough by spoonfuls onto hot meat or vegetables. Gently simmer uncovered 10 minutes. Cover and simmer 10 minutes longer.

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