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Chicken and dumplings in a white bowl with spoon on red check tablecloth
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Chicken and Dumplings

Course Main Course
Cuisine American
Keyword Carrot, Carrots, Celery, Chicken, Cream of Chicken Soup, Onion, Onions, Pancake Mix, Pancakes
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 94kcal
Author Recipe from: Sarah Skovran

Equipment

  • Stovetop
  • Large Pot with Lid
  • Small Bowl

Ingredients

  • 1 Tablespoon Oil
  • 2 Celery Stalks Diced
  • 1 Onion Diced
  • 1 can Carrots Drained and rinsed
  • 2 cans Chicken Drained
  • 1 can Cream of Chicken Soup Condensed
  • 1½ cups Water Divided
  • Ground Black Pepper To taste
  • 1 package Pancake Mix

Instructions

  • Heat oil in a large pot over medium heat. Add onion, celery, and carrots. Cover and sauté for 5 minutes, stirring often.
  • Add chicken, soup, ½ cup water, and pepper. Stir to combine.
  • Cover and cook on low heat for 20 minutes.
  • In a small bowl, stir together pancake mix and remaining cup of water.
  • Drop by tablespoons onto stew mixture. Cover and cook for 10 minutes, then uncover and cook for 10 minutes more, or until dumplings are cooked through.

Notes

  • Canned carrots can be replaced with fresh carrots, peas, or green beans.

Nutrition

Calories: 94kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 261mg | Potassium: 509mg | Fiber: 1g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg