Chicken & Dumplings

It’s been awhile since I did a recipe post, so I figured it was due.

The other night I made one of my favorite semi-homemade meals – chicken & dumplings. Now, please don’t make fun of the recipe – it is definitely a quick weeknight meal and it shows in the ingredients.

What I start with is the basics to my chicken pot pie recipe, and then adapt it to fit my needs. Here’s that recipe:

Easy Chicken Pot Pie:
1 pound skinless, boneless chicken breast halves – cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch)  unbaked pie crusts
Directions
 
Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Now for the chicken & dumplings, the ingredient list looks a little bit different:

Chicken & Dumplings
One roasted chicken from the grocery store (pick the “savory” one – NOT one of those BBQ things), bones and skin removed, torn into small pieces
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
At least 2 1/2 cups chicken broth
2/3 cup milk
One package of refrigerated biscuit dough

Start off with a 1/3 c. of butter (unsalted, please) and melt in a large pot. Add in 1/3 c. chopped onion, 1/2 c. chopped celery, and 1 c. carrots. Let these cook for a bit – usually until the onions become translucent.

Once that happens, mix together the flour, salt, pepper, and celery seed – add to the pot to create a roux. It’s important to let the flour cook a little bit – it helps develop the flavor so your final dish doesn’t taste like flour, but don’t burn it. Then, add your broth and milk slowly, allowing the mixture to “grow”. You want to add some liquid – usually about 1/3 to 2/3 cups at a time – and stir it into the roux. Too fast and you may break the sauce – which is kind of hard to do with this recipe, but may happen. (Don’t fret, it will still taste awesome!)

Once you’ve added the liquids, make sure you have enough room to add your biscuits. Feel free to add more milk or broth if needed. Add in your chicken and peas at this point, and stir.

Then, take your biscuit dough and cut each biscuit into very small pieces. I usually cut them in half, and then at least each half into 4 pieces. Once your chicken mixture gets hot again, just short of boiling, start adding your biscuit pieces. I usually drop them in one at a time, otherwise they have a tendency to stick.

Once they are all in, let the mix cook for 10 – 15 minutes and serve!

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One Response to Chicken & Dumplings

  1. I never though I’d say this, but I’m so glad my wordpress app crashed while perusing the reader! When I opened it back up, I instantly saw your chicken and dumplings recipe! This is one of my all-time favorites! Yum yum yum. Thank you!

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