american

Skillet Chicken and Dumplings with Thyme Peas and Carrots

This baked dish pairs chicken broth with cooked chicken thigh meat, carrots and frozen peas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

71 g Carbohydrates

20 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

312g chicken broth (low sodium) 19 kcal
121g cooked chicken thigh meat (shredded) 146 kcal
104g carrots (sliced) 43 kcal
78g frozen peas 63 kcal
56g all-purpose flour 204 kcal
5g baking powder 5 kcal
104g milk 52 kcal
16g unsalted butter (melted) 115 kcal
0.65 tsp (1g) dried thyme 1 kcal
1g kosher salt and black pepper 2 kcal

Cooking instructions

chicken broth (low sodium)carrots (sliced)
In a saucepan, bring chicken broth to a gentle simmer. Add carrots and cook 4 minutes.
frozen peasdried thymekosher salt and black pepper
Stir in cooked chicken and peas, then season with thyme, black pepper, and a pinch of salt.
all-purpose flourbaking powdermilkunsalted butter (melted)kosher salt and black pepper
In a bowl, mix flour, baking powder, and a pinch of salt. Stir in milk and melted butter just until a shaggy dough forms.
Drop spoonfuls of dumpling dough onto the simmering stew. Cover and cook 10 minutes without lifting the lid.
Uncover and cook 2 more minutes to set the tops. Taste and adjust seasoning, then serve hot.