Thursday, January 31, 2013

Chicken and Mashed Potato Dumplings

How is everyone's week going so far? It's going by incredibly slow for me. I actually though today was Friday. Nope! It's been Thursday all day!

We only have one car at the moment so today was kind of a crazy day. I worked for a few hours then my husband picked me up and then we went straight to his mandatory unemployment meeting. There wasn't anytime to drop me off at home so I stayed in the car and had lunch and read some magazines. Luckily the meeting only lasted a short time. He went to one last week, but this one was to hand in the proof that you are actually looking for work. This is the second time in 6 months he got chosen to go. Poor guy!  My in-laws would have driven him but they don't have a car at the moment because they were in a car accident a few weeks ago. Jacob wasn't feeling good either, so he stayed home from school and shuffled so he stayed at my in-laws house. When we went to pick him up my mother in law gave us some of her famous homemade pasta sauce and some sausages so we didn't have to cook. As much as I love cooking, it is nice not having to cook once in a while.

The other night, though I did cook. We decided on homemade chicken pot pie, but I was sick of the same old thing.  I had some leftover mashed potatoes in the fridge  so I decided to switch it up a bit and make  mashed potato dumplings in place of the crust. 

Anyone like me and not crazy for leftovers? Certain things I like but majority of foods just do not taste that good reheated.  Potatoes though, are one of the few things I do like as leftovers

**Note - I don't add amounts for salt and pepper because everyone has their own preference as to how much they like. Season according to your taste buds. Taste testing is the best part of cooking **

Mashed potato dumplings:

2 cups leftover mashed potatoes.
2 eggs
1 1/4 cups flour
2 tsp. dried chives
Salt and pepper

In a bowl combine ingredients and mix until combined. It should resemble a thick sticky dough. Set aside.


6 TBSP butter
1/2 - 3/4 of a  1lb bag of mixed vegetables (depending on how many veggies you like)
1 medium onion chopped
3 celery ribs sliced
1/4 cup of flour
2 cups cooked chicken
3 tsp dried parsley
1 tsp dried thyme
2 tsp. dried chives
4 cups of chicken broth
1/2 cup milk
Salt and pepper

In a saucepan melt butter and sauté onion and celery until tender. Stir in flour. While still stirring add chicken broth; add parsley, thyme, chives and salt and pepper. Bring to a boil, stirring occasionally. Lower heat and let simmer for 20 minutes to allow the flavors to develop. Stir in milk,  chicken, and vegetables. Pour into a 13x9 pan. Top with Dumpling mix.

*you can use fresh vegetables too just add them in after the broth comes to a boil and simmer until they are tender*

Bake at 350 for about 45 minutes or until it is heated throughout and dumplings are cooked and slightly browned. Let stand for 10 minutes before serving. This tasted even better the next day reheated, too and it thickened up.

Now if I could make all leftovers taste this good, I would probably eat them more often.

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Kitchen fun with my 3 sons 
shaken together life 


  1. I'm with you on leftovers. I'm not a fan, but thankfully my husband will normally take them for lunch. I particularly dislike leftover chicken. Ick.

    But your recipe looks delicious. I never would have thought to change up pot pie like you did.

  2. Sounds delicious... I've pinned it so I can make it too :)


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