Pepper Belly Pete Chicken and Dumplings Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 3 cups cooked chicken shredded or chopped
- 4½ cups chicken broth low sodium
- 1 cup whole milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- Dumplings
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 2 tablespoons butter melted
- Optional
- ¼ teaspoon poultry seasoning
- Pinch of white pepper
- Chopped parsley for garnish
Instructions
- Melt butter and olive oil in a large pot over medium heat
- Add onion and cook until soft and translucent, about 4–5 minutes
- Stir in garlic and cook for 30 seconds until fragrant
- Sprinkle flour over onions and stir constantly for 1–2 minutes
- Slowly whisk in chicken broth until smooth
- Add cooked chicken, milk, and heavy cream
- Season with salt, pepper, and optional poultry seasoning
- Bring to a gentle simmer and cook for 10 minutes
- In a bowl, mix dumpling flour, baking powder, and salt
- Stir in milk and melted butter until just combined
- Drop spoonfuls of dumpling dough into simmering broth
- Cover the pot, reduce heat to low, and cook for 12–15 minutes
- Gently stir once dumplings are cooked through
- Taste and adjust seasoning if needed
Notes
Keep the broth at a gentle simmer, not a boil
Do not lift the lid while dumplings cook
Dumplings should steam to stay light and fluffy
Add a splash of broth or milk if thickened after resting