Potato Dumplings with Chicken and Vegetables Print

Main Dish,

Potato Bits make quick potato dumplings for a home-spun chicken dinner.

  • Prep Time

  • Cook Time

  • 6



  • 2 cups Idaho® Spuds™ Classic Flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried chives
  • 1/2 teaspoon ground black pepper
  • 2 cups boiling water
  • 1 can (10.5 oz.) regular or reduced fat cream of chicken soup
  • 1 cup milk
  • 1 cup diced cooked chicken
  • 1-1/2 cups frozen mixed vegetables
  • 4 eggs
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder


  1. Combine potato bits, salt, herbs and pepper in a large bowl. Pour 2 cups boiling water into bowl and stir just until potatoes are moistened. Let stand 10 minutes.
  2. Heat a large saucepan of water about 3/4 full to a simmer
  3. Meanwhile, stir soup, milk, chicken and vegetables in a small saucepan over medium heat until heated through. Keep warm while preparing dumplings.
  4. Stir eggs into cooled potatoes. Stir in flour and baking powder to make a thick batter.
  5. Drop batter by large spoonfuls (3-4 tablespoons) several at a time into gently simmering water. Do not overcrowd pan, dumplings will expand. Simmer 3-4 minutes until dumplings rise to the top and are light and fluffy. Remove with slotted spoon to serving dishes. Repeat with remaining batter.
  6. Spoon hot chicken and vegetables over dumplings.

Nutritionals per serving

320 calories, 9g fat, (3g sat. fat), 170mg cholesterol, 18g protein, 42g carbohydrates, 840mg sodium, 4g fiber