©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken and Dumplings

I am making this for dinner tonight.  I have made this a ton of times in the past and the recipe is on Miss V's blog with pictures.

1.5 pounds boneless chicken breasts, cut into bite size pieces

1 tbs olive oil
2 tbs butter
3 large russet potatoes peeled and diced
3 large carrots peeled and diced
1 large sweet onion
3 ribs of celery
3 bay leaf, fresh or dried
kosher salt and black pepper
2 or 3 tsp poultry seasoning
2 tbs flour or wondra flour
1 box of Kitchen Basic chicken stock
1 box of Jiffy biscuit mix
1/2 cup of warm water
2 tbs flat leaf parsley chopped
1 1/2 cup of frozen peas

Cut chicken breasts into bite size pieces and put aside.
Heat a large pot over medium high heat and add oil, butter, veggies and bay leaf and cook -10 minutes stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pot and cook for another 2 minutes. Stir in stock and bring to a boil. Add chicken and stir.

Mix the biscuit mix with water and parsley. Drop tablespoonful of mix into the pot spacing the dumplings evenly. Cover pot and reduce heat to medium low. Steam dumplings for about 10 minutes. I like to turn my dumplins over at 5 minutes. Stir in frozen peas and cook for a few more minutes.

Remove pot from heat and serve in shallow bowls.

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