Best 5 Chicken And Dumplings Non Dairy Recipes

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Indulge in the comforting goodness of Chicken and Dumplings, a classic dish made even better with a creamy, non-dairy sauce. This hearty and flavorful meal is perfect for a cozy family dinner or a comforting lunch. With three delicious variations to choose from, you'll find the perfect recipe to suit your taste.

1. **Classic Chicken and Dumplings with Non-Dairy Milk**: Experience the timeless flavors of this classic dish made with tender chicken, fluffy dumplings, and a creamy non-dairy sauce. This comforting and satisfying recipe is sure to become a family favorite.

2. **Vegetable-Packed Chicken and Dumplings**: For a healthier twist, this recipe incorporates a variety of vegetables, such as carrots, celery, and peas, into the savory non-dairy sauce. Enjoy a wholesome and flavorful meal that's packed with nutrients.

3. **Cheesy Chicken and Dumplings with Non-Dairy Cheese**: Take your comfort food to the next level with this cheesy version of Chicken and Dumplings. A creamy non-dairy cheese sauce envelops the tender chicken and fluffy dumplings, creating a rich and indulgent dish that's sure to satisfy.

Whether you prefer a classic recipe, a veggie-packed option, or a cheesy delight, these Chicken and Dumplings recipes with non-dairy sauce offer something for everyone. Get ready to enjoy a delicious and comforting meal that's perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

OLD FASHIONED CHICKEN AND DUMPLINGS



Old Fashioned Chicken and Dumplings image

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

SUPER EASY CHICKEN AND DUMPLINGS



Super Easy Chicken and Dumplings image

This could not be easier and it tastes great too!

Provided by ALLIE101

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 8

Number Of Ingredients 4

2 (10.5 ounce) cans cream of chicken soup
3 (14 ounce) cans chicken broth
3 cups shredded cooked chicken meat
2 (10 ounce) cans refrigerated biscuit dough

Steps:

  • Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 36.4 g, Cholesterol 49.7 mg, Fat 18.1 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 4.7 g, Sodium 1923.9 mg, Sugar 6.3 g

CHICKEN AND DUMPLINGS - NON-DAIRY



Chicken and Dumplings - Non-Dairy image

Make and share this Chicken and Dumplings - Non-Dairy recipe from Food.com.

Provided by Zombie Order

Categories     One Dish Meal

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1/4 cup flour
2 tablespoons margarine
2 cups cooked chicken (rotisserie is best)
1 (16 ounce) bag frozen mixed vegetables
32 ounces chicken broth (one carton, I use low sodium)
1/2 cup soymilk (optional)
2 teaspoons poultry seasoning (or to taste)
1 teaspoon McCormick's Montreal Brand steak seasoning (or to taste)
1/2 teaspoon onion powder (or to taste)
1/4 teaspoon garlic powder (or to taste)
2 cups Bisquick
3/4 cup soymilk
paprika

Steps:

  • Over medium low heat, melt margarine in the pan, and slowly add flour, creating a rouÈ.
  • After the flour and margarine are combined and starting to turn golden, slowly add 2 cups of the chicken broth, and stir to combine as you pour.
  • The sauce should be fairly thick at this point.
  • Add the frozen vegetables and the chicken. Add more broth if needed. Bring to a simmer.
  • Add 1/2 cup soy milk if desired.
  • Season with Chicken seasoning, Montreal Steak seasoning, onion powder and garlic powder.
  • Simmer for about 5 minutes.
  • In the meantime, make the dumplings. Combine 2 cups of Bisquick with 3/4 cups of soymilk and paprika until mixed. Do not overmix.
  • Drop spoonfuls of the dumpling mix into the simmering pot. Do not let the dumplings touch. You'll probably wind up with extra dumpling mix, depending on how much chicken broth you used. The dumplings will expand, so don't pack the pot too tight!
  • Add chicken broth at this point to ensure that the dumplings are submerged.
  • Cover and cook for 20 minutes on low heat (simmer).

Tips:

  • To make your dumplings light and fluffy, be sure to use cold milk and butter. Cold ingredients will help to create a flaky crust.
  • Don't overmix the dumpling dough. Overmixing will make the dumplings tough.
  • Drop the dumplings into the boiling chicken broth one at a time. This will help to prevent them from sticking together.
  • Cook the dumplings until they are cooked through. This will take about 10-12 minutes.
  • Serve the chicken and dumplings with your favorite sides, such as mashed potatoes, green beans, or corn.

Conclusion:

Chicken and dumplings is a classic comfort food that is sure to warm your soul. This non-dairy version of the dish is just as delicious as the traditional version, and it is perfect for those who are lactose-intolerant or vegan. With a few simple ingredients, you can make a delicious and satisfying meal that the whole family will enjoy.

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