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Chicken & Dumplings

Smoking Egg

Ingredients

  • 1 lb chicken breasts or thighs, boneless and skinless
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup butter
  • 1/2 cup milk

Instructions

Method: Stove-top & Simmering

  1. In a large pot, cook chicken over medium heat until browned. Remove and set aside.
  2. In the same pot, sauté onion, carrots, and celery for about 5 minutes, until softened.
  3. Add chicken broth and bring to a simmer. Return the chicken to the pot, cooking until fully cooked through.
  4. To make the dumplings: in a separate bowl, mix flour, baking powder, salt, and pepper. Stir in butter and milk until a dough forms.
  5. Drop spoonfuls of the dumpling dough into the simmering broth and cook for 10-15 minutes, until dumplings are cooked through.
  6. Add peas and heavy cream. Simmer for another 5 minutes and serve hot.

Recipes

Butter Basted Rotisserie Chicken

Butter Basted Rotisserie Chicken

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onions cook down and take on a deep, smoky richness that elevates every bite. As...

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Rotisserie Picanha

Rotisserie Picanha

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onionscook down and take on a deep, smoky richness that elevates every bite. As they...

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Rotisserie St. Louis Ribs

Rotisserie St. Louis Ribs

These Rotisserie Ribs are a bold twist on a classic, featuring a tangy mustard rub and a smoky spice blend that delivers deep flavor. Slow-cooked over charcoal and finished with...

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