Chicken n’ Dumplings


– Boneless, skinless chicken thighs (8 of them)

– 1 pkg of carrot chips or baby carrots

– 1/2 white onion, diced

– 1 can of peas

– 4 diced celery stalks

– 9 cups of chicken broth (1 cup for the pressure cooker, and 8 cups to boil for the dumplings)

– 2 tbsp minced garlic

For the dumplings:

– 2 cups of flour

– 1 tbsp baking powder

– 2 tbsp of room temp butter

– About 1 cup of milk (you will add this in slowly and may not use all of it)

– Salt and pepper to taste


I use a Ninja Foodi, but you can use any method you like to cook the chicken. Just make sure it shreds well. For my chicken, I threw the chicken thighs, 1 cup of chicken broth, carrots, celery, onion, and garlic into the Foodi. It cooks in 18 mins on high.

While the chicken is cooking I used my stand mixer for the dumplings. Combine the flour, butter, baking powder, and a little pepper/salt and mix on low with a dough hook attachment. Once the butter is mixed in, slowly add your milk until you have the right consistency.

Use a heavily floured surface, roll the dough out with a rolling pin. I use a pizza cutter and cut my dumplings into 2×2 pieces. Some of them will be misshapen and a little different (totally fine!).

In a large pot, bring the 8 cups of chicken stock or broth to a boil. Drop the dumplings in one by one. Stir them every few mins so they don’t stick to each other. You want to keep a rolling boil going with the lid off the pot. The dumplings take 15-20 mins to cook.

After the chicken is done, add in your can of peas and shred your chicken.

Add the chicken mixture to your dumplings and taste test it. Add more salt, pepper, or garlic if you wish.

Trick: Sometimes I don’t want the flat dumplings. So instead of rolling out the dough and cutting them, I have added a little instant yeast. Let the dough rest and then pinch off large chunks of it and drop them in. Those are more fluffy dumplings!

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