Easy Chicken and Dumplings |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Cobbled together from several recipes found on Recipezaar. Celery is optional because I hate it, but it is very traditional for chicken and dumplings. Ingredients:
3 tablespoons butter |
1 large onion, diced |
1 cup diced carrot |
1 bell pepper, diced (red or green) |
2 stalks celery, diced (optional) |
3 tablespoons flour |
1 tablespoon poultry seasoning |
3 (15 ounce) cans low sodium chicken broth or 6 cups homemade chicken broth |
1/2 cup heavy cream |
1 cup frozen peas |
1 lb cooked chicken, diced (from a rotisserie chicken, or canned) |
1 (10 count) can buttermilk biscuits |
Directions:
1. Melt butter in a large saucepan. Add onion, carrot, bell pepper and celery (if using). Saute until onion and pepper are soft, 4-5 minutes.
2. Sprinkle flour and poultry seasoning over, stirring until flour is slightly cooked, 1-2 minutes.
3. Add broth, cream, peas and chicken. Stir well. Bring to a heavy simmer.
4. Cut each biscuit in quarters. Drop biscuit pieces into pot without stirring. Simmer 5 minutes uncovered, then lower heat, cover and simmer an additional 10 minutes, or until dumplings are cooked. Stir GENTLY to distribute dumplings before serving.
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