This recipe for Cider & Squash Chicken & Dumplings is comfort food at it’s best. It’s warm, just the right amount of creamy, hearty and ever-so slightly sweet from the apple cider and butternut squash. This take on a timeless classic is one I think will have you won over.
And as we approach Thanksgiving, I think the timing couldn’t be more perfect as this would be a wonderful recipe to use up some of that leftover turkey. Turkey and dumplings? Why not.
The first time I made this, I was sorely disappointed. Did it not come out as delicious as I had hoped? Nope, that wasn’t it. The problem was, I wished I had made a double batch. Everyone loved it so much, kids, hubs and visiting brother included, that the leftovers for a second night’s dinner I had hoped for didn’t happen. It was devoured. And to think, said bro, thought he didn’t like chicken and dumplings. We changed that with this version.
There’s really nothing not to love here. Soft, fluffy, succulent dumplings, shredded bits of satisfying chicken and a beautiful medley of veggies amongst it all in creamy, brothy bliss.
And you know what, this is really quick to put together. You can poach or roast some easy chicken breasts or thighs or take a short-cut as I like to sometimes and use a store-bought rotisserie. Easy peasy.
To make it……
- Saute some onion, celery and garlic and make the quick dumpling batter while that happens.
- Then you add some broth or stock, cider, half and half and aromatics, followed by a flour slurry and bring that up to a boil, then adjust to a simmer.
- Add the shredded chicken, cubed butternut squash and some frozen mixed veggies.
- That will all get brought back up to just a boil, the dumpling batter gets dropped in then it all simmers harmoniously together about 20 minutes, (Uncovered for 10 and covered for 10.)
- Serve it up and garnish with some fresh chopped parsley. Voila.
I hope you’ll give this a try as I’m sure it will become a family favorite. And if you do, give a holler here or on Instagram to let me know how it goes.
Here’s to a beautiful and delicious week!
Cider & Squash Chicken & Dumplings
Ingredients
- 1 tbsp evoo
- 1/2 yellow onion, finely chopped
- 2 ribs celery, finely chopped
- 1 clove garlic, minced
- 6 cups chicken stock or broth
- 1 sprig fresh thyme
- 1 bay leaf
- 1 cup half & half
- 1/2 cup apple cider
- 1 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 3 tbsps all-purpose flour
- 1/4 cup water or broth
- 3 cups shredded chicken
- 2 cups cubed butternut squash
- 2 1/2 cups frozen mixed vegetables
- fresh chopped parsley (to garnish)
For the dumplings:
- 1 1/2 cups (192g) all-purpose flour
- 1 tsp kosher salt
- pinch fresh ground pepper
- 2 tsps baking powder
- 1/2 cup milk
- 1 lg egg, lightly whisked
- 2 tbsps (28g) butter, melted
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the onion and celery and saute until the onion is translucent, about 10 minutes.
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While the onion and celery saute, make the dumplings by mixing together the flour, salt, pepper and baking powder in a medium bowl. In a liquid measuring cup, whisk together the milk and egg then add that to the dry ingredients with the melted butter. Mix until combined, being careful not to overmix. Set the dumpling batter aside.
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Once the onions are translucent, add the garlic and cook for about a minute more until fragrant.
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Then add the chicken stock, the thyme and the next 5 ingredients ending with the pepper. stirring constantly, and bring to a simmer over low heat.
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In a small bowl, whisk together the flour and water or broth together to create a slurry then whisk that into the chicken broth mixture and bring up to just a boil until it thickens slightly. Then add the shredded chicken, cubed butternut squash and frozen mixed vegetables and return to a boil, then adjust to a simmer.
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Using a tablespoon or a small ice cream scoop, drop scoops of the dumpling batter into the boiling liquid. Reduce the heat, if necessary, to a simmer and cook, uncovered, for 10 minutes. Then cover and cook about an additional 10 minutes until the dumplings are cooked and the squash is tender.
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Garnish each serving with fresh parsley and enjoy.
Recipe Notes
*I like to use a cooked rotisserie chicken from the grocery store when I want to make this a super quick dinner.
*If you happen to have leftover evaporated milk or cream, you can use that in place of the half & half.
*Store any leftovers in an airtight container in the refrigerator for up to 4 days. To re-heat, you can add a splash of chicken stock to loosen it up a bit.
*This can be frozen for up to 3 months. Thaw in the refrigerator overnight, then reheat over the stove on low heat adding extra liquid as needed.
*Recipe adapted from Katie Lee
