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Chicken and Dumplings Magic

posted Sep 26, 2017, 1:59 PM by Jimmy Babin

It’s so easy and you can throw flour all over yourself
 so everyone thinks it was a hard job---LOL

Serves 10 each 12 ounce bowls


1 pack of Creative Cajun Cooking’s Dumpling Magic (Coming soon to the store)

3 Cups water

8 pounds of boneless skinless chicken thighs

1 cup Green Onion Tops

5 cups heavy cream

1-1/2 cup all-purpose flour

1 can of biscuits about 1 pound

Optional: 15 ounces drained Green Peas and Sliced Carrots


In a 6 quart pot, mix chicken, water, and Creative Cajun Cooking’s Dumpling Magic

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

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.

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

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.

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

Once the dumplings are cooked (Taste them---It’s to the cooks advantage---LOL)

Then add in, if you would like, a few Green Peas and or Carrots from a can.

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


Ooooooohhhh!!! That’s not just Cajun Baby---“That’s Creative Cajun Cooking, Cher”