The dumplings in this classic dish are typically made with flour, but with recipes like shortcut chicken and dumplings that rely on gnocchi, potato flakes can definitely be used for chicken and dumplings. Using potato flakes for the dumplings rather than the stew itself keeps the aromatic flavor intact while creating luscious balls of dough akin to mini potatoes floating around in creamy chicken soup.
Adding potato flakes to the dumpling batter follows the same steps as how regular dumplings are made. Simply add flour, baking powder, and potato flakes to a bowl and whisk milk and oil into it until it produces dough. The dumplings will still take around the same time to rise — about 10 to 15 minutes. Just like potato flakes transform the broth, the spud brings a hearty flavor to the soup.
A mix of flour and potato flakes shouldn’t taste overwhelmingly like the latter ingredient, but if it does, spruce up the dumplings with your favorite herbs and spices. Before adding the milk and oil to the mix, add dried herbs like parsley, sage, rosemary, or oregano to enhance the dumplings while lightening the potatoes’ rich taste.