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By: Leigh Anne Wilkes
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A rich chicken broth filled with veggies, chicken and topped with light and fluffy dumplings!Chicken and Dumplings for Two is the ultimate comfort food.
Why You’ll Love This Recipe!
One of my favorite comfort foods to make from scratch is chicken and dumplings. My original recipe is a family size recipe and it just makes too much for the two of us. So I took my favorite recipe and reduced it down to make the perfect amount for two. It has the same great flavor as the original recipe.
Ingredients Needed
- Chicken. You can use boneless skinless chicken breast or two boneless skinless chicken thighs. You need about 1 1/2 cups of shredded chicken.
- Chicken Broth or chicken stock.
- Butter. This is for sautéing veggies, could also use olive oil.
- Vegetables. one carrot, one stalk celery and half an onion. You could also add in some peas.
- Seasoning. Poultry seasoning, dried or fresh thyme, salt, black pepper, garlic powder, fresh minced garlic.
- Bisquick. Or some type of pancake baking mix.
- Sour cream. Can also use plain Greek yogurt.
- Milk. 2 percent or whatever you have.
What Kind of Chicken Do I Use?
You can also make your own shredded chicken instead of using a rotisserie chicken.
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time.Find all the details here.
- Slow Cooker.If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way.Find all the details here.
- Instant Pot.This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes.Find all the details here.
Frying Pan Method:
- Pound the chicken breast to an even thickness. This will allow it to cook faster and more evenly.
- Season with salt, pepper and garlic powder.
- Heat up some olive oil in a frying pan. Add in the chicken and cook until it reaches 160-165 degrees F. Allow to cool and then slice or shred.
How to Make Chicken and Dumplings for Two
- In a heavy pan that has a lid, add butter, celery, carrots, onions and minced garlic. Cook until fork tender.
- Add in chicken broth, poultry seasoning and thyme. Salt and pepper to taste. Bring to a boil.
- Add in chicken. Allow to simmer while you mix up dumplings.
Dumplings Recipe
- Combine Bisquick, sour cream and milk. Stir to combine, this will be a very wet, sticky dumpling dough. Add some chopped chives to the mixture if desired.
- Spoon dumplings onto hot chicken broth mixture (be sure it is hot). You will get about four dumplings.
- Don’t worry if the dumplings sink to the bottom, as they cook they will rise to the top.
- Cover the pan and turn to simmer for 10-15 minutes. Try not to peek until the ten minute mark.
- Dumplings will look damp when you remove the lid, that is o.k. – they will dry out as the air hits them. You can garnish the top of the dumplings with some dried or fresh parsley if desired.
How do you Serve Chicken and Dumplings
- Place dumplings in a bowl.
- Add in broth and veggies.
- As you spoon into the dumpling and it begins to break up, it will thicken the broth and it will be delicious!!
Frequently Asked Questions!
I can’t find Bisquick, what can I use?
You can use another brand of pancake/baking mix or you can make your own:
2 cups all-purpose flour
1 tablespoons baking powder
1 tsp salt
1/3 cup vegetable shortening, cubed
Add the flour, baking powder and salt to the bowl of a food processor. Pulse ingredients for about 15 seconds. Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal. Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.
The broth isn’t very thick.
As you bite into the dumpling and it begins to break apart, it will begin to thicken the liquid and it will be perfect!
Can I use chicken thighs?
Definitely! Use whatever cut of chicken you and your family enjoy! You could even purchase a store-bought rotisserie and use a combination of light and dark.
For more delicious recipes try these:
- Slow Cooker Chicken and Dumplings
- Chicken and Dumplings
- Instant Pot Chicken and Dumplings
- 7 Up Biscuits
Be sure and follow me over onYou Tubefor weekly cooking demos.
5 from 11 votes
Chicken and Dumplings for Two
Recipe From: Leigh Anne Wilkes
A rich chicken broth filled with veggies, chicken and topped with light and fluffy dumplings!Chicken and Dumplings for Two is classic comfort food.
serves: 2 servings
Prep:20 minutes minutes
Cook:15 minutes minutes
Total:35 minutes minutes
Rate Recipe
Ingredients
- 1 1/2 cups chicken shredded or diced. About 1 chicken breast
- 1/2 Tbsp butter
- 1/3 cup celery chopped
- 2/3 cup carrots chopped
- 1/4 cup onion chopped
- 1 tsp garlic minced
- 3 cups chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp poutry seasoning
- salt and pepper to taste
Dumplings
- 3/4 cup Bisquick
- 3 Tbsp sour cream or plain greek yogurt
- 3 Tbsp milk more if needed to get right consistency
Instructions
In a heavy pan that has a lid, add butter, celery, carrots, onions and minced garlic. Cook until fork tender.
Add in chicken broth, poultry seasoning and thyme. Salt and pepper to taste. Bring to a boil.
Add in chicken. Allow to simmer while you mix up dumplings.
Dumplings
Mix together Bisquick, sour cream and milk to get a sticky consistency.
Drop dumplings by the spoonful onto the hot chicken broth. They will sink to the bottom.
Place the lid on the pot and turn down to a simmer. Let cook for10-15 minutes. Try not to peek until the 10 minute mark.
Dumplings will look damp when you remove the lid but will dry as the air hits them.
Garnish with some dried parsley if desired.
See AlsoJuicy Steamed Chicken DumplingsServe in a bowl
Tips & Notes:
Bisquick substitute:
2 cups all-purpose flour
1 tablespoons baking powder
1 tsp salt
1/3 cup vegetable shortening, cubed
Add the flour, baking powder and salt to the bowl of a food processor. Pulse ingredients for about 15 seconds. Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal. Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.
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Nutrition Facts:
Calories: 497kcal (25%) Carbohydrates: 39g (13%) Protein: 23g (46%) Fat: 28g (43%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 4g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 84mg (28%) Sodium: 2017mg (88%) Potassium: 788mg (23%) Fiber: 3g (13%) Sugar: 10g (11%) Vitamin A: 7572IU (151%) Vitamin C: 31mg (38%) Calcium: 188mg (19%) Iron: 3mg (17%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Dish
Cuisine:American
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Reader Interactions
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Donna Parlow says
Love this recipe. It is so easy and tasty.
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Diana says
Such a great recipe, made this last night! We loved it. Simple to make and great taste, I added potatoes too!
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Jess says
I absolutely absolutely LOVE this. It’s so good! I hope you post more recipes for two!
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Brenda Gamrat says
It was quick and easy and veryTASTY! Made just enough for hubby and me!
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Dottie Wilkes says
God Bless you. I just stumbled on your site on Pinterest. Thank you for making it easy to cook for me and husband rather than scaling down every recipe. We are elderly 80 and 77 and I have always cooked for a large family and find it hard to stop making large quantities. I will be happy to post comments after trying your smaller quantity recipes for two.
By the way, our last name is Wilkes also from farm country in Pennsylvania now residing on the Eastern Shore of Maryland. Who knows, there could be some distant connection.
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Leigh Anne Wilkes says
I am so glad you found me and I hope you enjoy the recipes. I have a You Tube channel called Small Batch Big Taste where I share lots of small batch recipes. Who knows – we may be related!
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