Dumplin’ Magic Chicken and Dumplings Stove Top

posted Jan 18, 2018, 9:11 PM by Jimmy Babin   [ updated Apr 24, 2018, 8:54 AM by outdoorkitchenshow ]

Chicken & Dumplins

Chicken & Dumplins


1 pack of Creative Cajun Cooking’s Dumplin’ Magic

5 Cups water

4 pounds of boneless / skinless chicken thighs

1 cup Green Onion Tops and 1 cup Bottoms kept separate

4-5 cups heavy cream or half and half (1 quart will do, add extra if you want)

1-1/4 cup all-purpose flour

1 can of biscuits (about 1 pound)

Optional: 15 ounces drained Green Peas and Sliced Carrots, sliced green onions for garnish

Stove Top Directions:

1--- In a 6 quart or larger pot, mix chicken, water, and Creative Cajun Cooking’s Dumplin’ Magic

2--- Bring to a slow boil and cook until chicken gets tender.

3--- While chicken is cooking, break out a large cutting board and spread out flour, then pile most of it in the corner, leaving a thin coating on the cutting board.

Open the can of biscuits and one at a time roll each one out to about 1/8 inch thickness using a light sprinkle of flour to keep them from sticking.

Cut the flat biscuits into 6-8 pieces pending size of dumplings you want.

Pile the cut biscuits in one corner of cutting board for placing in pot at later time.

4--- Scrape up the extra flour and place in a bowl, then pour the cream into it and whisk until smooth.

5--- After chicken is tender, pour in the cream and flour mixture making sure it is stirred frequently by scraping the bottom so it doesn’t stick.

6--- Once the liquid thickens up, and has a slow bubbling, add in the biscuit pieces a few at a time, stirring softly until they swell up.

7--- Once the dumplings are cooked and no longer doughy (Taste them---It’s to the cooks advantage---LOL)

Then add in, if you would like, a few Green Peas and or Carrots (frozen or canned). Stir and cook just until heated through.

Once the Chicken and Dumplings are placed in a bowl, you can sprinkle some finely chopped Green Onion tops for added color.