Chris Hasting's Chicken and Dumplings

Comfort Food at its Best

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Chris Hastings is the chef/owner of Hot and Hot Fish Club.


  • For Filling:
  • 6 Baby Turnips cut into 1/6ths
  • 1 cup Mushrooms cut into bit size pieces
  • 1 cup Carrots peeled, cut into bias ½ inch thick
  • 3 Boiled Eggs (quartered)
  • 1 Red Onion cut into ½ inch wedges
  • 1 Leek- split, washed and cut into 1 inch ½ moons
  • ½ cup cooked Pancetta diced into ¼ inches cooked until crisp
  • For Dumplings:
  • 2 Tablespoons Baking Powder
  • 2 Cups AP Flour
  • ½ Cup Butter diced into pea-size pieces
  • 1.5 Tablespoons Salt
  • 1 Teaspoon Black Pepper
  • 1 Cup Buttermilk
  • 2 Tablespoon Chopped Parsley
  • 1 Teaspoon Thyme- chopped
  • 1 Teaspoon Sage- chopped
  • For Chicken Sauce:
  • 2 Quarts Chicken Broth from Poaching of Chicken
  • 2 Oz. Butter
  • 4 Tablespoons AP Flour
  • For Assembly:
  • Blanched Vegetables
  • Picked Chicken
  • Quartered Eggs
  • 1 Tablespoon Chopped Parsley
  • 1 Tablespoon Chopped Sage
  • 1 Tablespoon Chopped Thyme
  • 1 Tablespoon Salt
  • 1 Teaspoon Pepper
  • Dumpling Mix
  • Chicken Sauce
  • Cooking Directions

    For filling:

    Individually blanch all vegetables until just tender in simmering stock. Chill in refrigerator and hold until ready to assemble.

    For Dumplings:

    Blend Butter, Flour and Baking Powder, Parsley, Sage, Thyme and Salt and Pepper in Robocoup for 5 seconds. Remove into large bowl. Mix in buttermilk until just combined. Do not over mix. Hold in refrigerator until ready to use.

    For Chicken Sauce:

    Melt butter in large heavy bottom stainless stock pot over medium heat. Add flour and cook for 15 minutes stirring often. Add 1/3 of the chicken stock. Bring the heat to high and bring to a boil, stirring often with whisk. Once to a boil, add 1/3 repeat until all stock is added. Once all stock is added, simmer for 15 minutes skimming the top often. Hold warm.

    For Assembly:

    To assemble arrange chicken, vegetables and eggs evenly in a pan. Add herbs to chicken sauce. Pour sauce over vegetables and chicken. Place 1 tbs. size dollops of dumplings on top of chicken, vegetables and stock leaving about ½ inch between dollops and until it is evenly covered.

    Once assembled, place in 350 degree oven and bake for 30 minutes until dumplings are golden brown.

    Recipe courtesy Chris Hastings.

    Recipe Summary

    Main Ingredients: turnips, mushrooms, leek, chicken, pepper, salt, chicken stock

    Course: Dinner

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