Chickenanddumplingswithpotatodumplings Recipes

CHICKEN AND DUMPLINGS

Steps:

• Melt 2 tablespoons butter over medium heat in a large stockpot or similar sized pan.
• Add in potatoes, onion, celery, carrots, salt, pepper, and garlic powder.
• Cook for 10 minutes, stirring regularly.
• Add in remaining 4 tablespoons butter and let melt.
• Whisk in 4 tablespoons of flour and cook for 1 minute, stirring constantly.
• Slowly whisk in chicken broth, then half and half.
• Stir in rotisserie chicken, then bring to a simmer.
• While the mixture is coming to a simmer, toss quartered biscuits with the remaining 2 tablespoons of flour in a medium sized bowl.
• Once simmering, stir in the flour coated biscuits and peas. Be careful to gently stir in the biscuits to keep them intact.
• Cover and cook (reduce heat to low to keep at a simmer) for about 15- 20 minutes, stirring occasionally.
• Test one of the biscuits to ensure they're not raw in the middle, then serve and enjoy!

CHICKEN AND DUMPLINGS, OVEN BAKED

Steps:

• Preheat oven to 400 degrees.
• FILLING.
• Steam vegetables until just tender. Set aside.
• My favorite vegetable combinations are broccoli, cauliflower and carrots or potatoes, corn, and carrots.
• Melt butter in large frying pan over medium heat.
• Add onion and saute for approximately 8 minutes.
• Stir in flour and cook for an additional 2 minutes.
• Add broth and milk. Stir until sauce has thickened.
• Remove from heat and stir in parmesan cheese. It will become a nice creamy sauce!
• Stir in vegetables and shredded chicken.
• Pour filling into a 9 inch square casserole pan.
• DUMPLINGS:.
• Mix together dry ingredients.
• Cut in shortening with pastry knife until mixture resembles coarse cornmeal.
• Lightly mix in milk until forms a soft dough.
• Drop by tablespoons onto filling.
• Bake for 20 - 25 minutes.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.