Monday, July 9, 2012

Chicken and Dumplings

The only time I really remember eating chicken and dumplings as a kid is at Cracker Barrel. I've never even considered making this before. Scott seemed to think the dumplings were under cooked, although I thought they tasted like I remembered. The flavors were awesome and I'd totally make this again!

Chicken and Dumplings

Chicken and Dumplings--Adapted from Sandra Lee's Semi-Homemade Cooking 2
Total Time: 50 Minutes
Serves 8

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 14-ounces chopped carrots
  • 14-ounces chopped celery
  • 8-ounces mushrooms, chopped
  • 2 cloves minced garlic
  • 4-6 cooked chicken breasts, diced
  • 6 cans (14-ounces each) low-sodium chicken broth
  • 2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (at most) flour, for dusting
  • 1 container refrigerated buttermilk biscuit dough
  • 1 jar turkey gravy
In a large heavy Dutch oven, heat oil over medium heat. Add onions, carrots, celery, mushrooms and garlic. Cook until soft, about 10 minutes.

Add broth, poultry seasoning, salt, pepper, and chicken. Bring to a boil. Reduce heat to simmer for 30 minutes.

While stew simmers, prepare dumplings. On a flour-dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut the biscuits into 1-inch wide strips. Set aside.

Stir in chicken gravy into pot. Stir in dumplings a few at a time. Cover with a tight-fitting lid and simmer for 10 minutes. 
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