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Shortcut Fried Chicken and Dumplings

Shortcut Fried Chicken and Dumplings
PREP TIME
1h 20 min
YIELDS
6 servings

Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It’s like chicken and dumplings meets pot pie.

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Ingredients

2
cups all-purpose flour, plus more for dusting (see Cook's Note)
5
tsp baking powder
2 ¼
tsp sugar
Kosher salt
9
Tbsp unsalted butter, cut into small pieces and frozen
¾
cup buttermilk
4
cups low-sodium chicken broth
2
cups prepared mashed potatoes with gravy
3
cups chopped fried chicken, bones removed and discarded (from about 1 pound of bone-in chicken)
1 10-oz
bag frozen peas and carrots, thawed
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Directions

Notes

Cook's NoteWhen measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Step 1

Preheat the oven to 450ºF.

Step 2

Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.

Step 3

Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.

Step 4

Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.

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