Let’s eat! But first, let’s chat about how this chicken and mashed potato dumplings recipe came to be.
It’s during the holidays that people bring out their favorite family recipes, and it’s so fun to see the different twists and versions everyone has on classic, holiday comfort meals. Like most people I have oodles of favorites, but one of those favorite recipe traditions comes from a good and bad childhood memory.
When I was little, I hated when my parents went on vacation without us because they would go for two and sometimes three weeks at a time, and we had to have a babysitter named Virginia stay at our house. She was nice, but she liked to tease us, and I despised being teased. Virginia had one redeeming quality though; she made some killer chicken and dumplings. Killer.
So at this point you’d expect me to share her recipe with you. Womp womp.
But, I do make a version of chicken and dumplings that tastes like home, childhood, and warm happiness, and that I can share.
So from my family to yours, I present this new recipe tradition — chicken and mashed potato dumplings. And after Thanksgiving when we have lots of leftover turkey, it’s turkey and mashed potato dumplings. Either way, it’s feel-good food.
Chicken and Mashed Potato Dumplings
At this point, you’re probably like… mashed potato dumplings? The heck?
So lemme ‘splain. Mashed potatoes are more comfort food for me than dumplings could ever be. Plus, they’re buttery, flavorful and so much lighter.
So I started topping my chicken stewed deliciousness with ’em, and I never looked back.
Idaho Spuds come in five downright delicious flavors that make a great plus one for the holidays, and the Country Buttered make a great plus one for this recipe!
Ready to make it?
Chicken and Mashed Potato Dumplings
Enjoy!
Chicken and Mashed Potato Dumplings
Ingredients
- 3 boneless skinless chicken breasts
- 4 cups chicken cooking stock not broth
- ½ tsp celery seed
- 1 tsp poultry seasoning
- 2 bay leaves
- ½ tsp black pepper
- ¼ cup chopped onion
- 1 ½ tsp chopped or dried parsley
- 1 10.5 oz can condensed cream of chicken soup
- 1 tsp Gravymaster
- 8-10 tbsp corn starch + 1 cup water mixed together
- 2 tsp salt
For mashed potato dumplings!
- 2 packages Idaho Spuds Country Buttered Mashed Potatoes
- 4 cups water
Instructions
- Cut chicken breasts in half lengthwise, and then cut each half into three sections. Set aside.
- In large stockpot, add chicken stock, celery seed, poultry seasoning, bay leaves, black pepper, onion and parsley; bring to a low boil. Reduce heat to simmer. Add chicken pieces. Cover and simmer for 1 hour.
- Stir in condensed soup and corn starch/water mixture. Add Gravymaster. Cover and simmer another 30 minutes. Pour into rectangular serving dish.
- Prepare Idaho Spuds according to package directions. Spoon mashed potatoes in dumpling-sized portions over the hot chicken mixture. Serve immediately.
