The Deen Bros. Lighter Chicken and Dumplings

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The Deen Bros. Lighter Chicken and Dumplings The Deen Bros. Lighter Chicken and Dumplings Recipe Courtesy of

350 Fewer Calories
30 g Less Fat

Servings: 8
Prep Time: 15 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

8 skinless boneless chicken thighs, trimmed of all fat
1/2 teaspoon salt
2 teaspoons canola oil
1 vidalia onion, chopped
1/2 pound cremini mushrooms, sliced
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
1 cup frozen peas
1 2/3 cup reduced-fat buttermilk baking mix (Bisquick)
2/3 cup fat-free milk
1 tablespoon chopped fresh parsley





Sprinkle the chicken with the salt. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes.
Transfer the chicken to a plate.
Add the onion, mushrooms, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables begin to soften and brown lightly, about 8 minutes. Stir in the flour and cook, stirring constantly, 1 minute. Return the chicken and any of its juices to the Dutch oven. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 minutes. Stir in the peas.
Meanwhile, to prepare the dumplings, combine the baking mix, milk, and parsley in a medium bowl until a soft dough forms.
Drop the dough, by tablespoons onto the simmering stew.  Reduce the heat and simmer, uncovered, 10 minutes. Cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer.

Original recipe courtesy Paula Deen: Chicken Dumplings

Nutritional Information: Per Serving: 312 Cal; 30 g Protein; 8 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 28 g Carb; 2 g Fiber; 2 g Sugar; 61 mg Calcium; 3 mg Iron; 1234 mg Sodium; 95 mg Cholesterol

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Reader Comments:


I love all the food you cook. I want to cook lamp chopes

By shirley swearengin on December 13, 2013


The picture of the chicken-n-dumplings with this recipe does not go with the recipe. The recipe calls for making biscuit-mixed "drop" dumplings, and the picture is of rolled dumplings (my grandmother -- who made them all the time -- called them "slick" dumplings). How about a recipe with that type of dumpling instead? My family likes them much better.

By Gail on November 14, 2013


Hey Lady-P! You are the best. We stand with you. Being a southerner, my mom always made grannies dumplins and the recipe you show has a visual that matches her dumplins. But the recipe doesn't. Your recipe online says drop the doe and those shown are rolled out. Mama always said that rolling them out and cooking them without them clumping together was tough. Can you please post the old fashioned recipe for rolling out and dropping in square cut dumplins? God bless you. Your storm will pass and I hope God will be glorified. Amanda

By Amanda Harrill on November 10, 2013

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