My momma taught me how to do these dumplings. They taste just as good as homemade but without the mess!
Let me preface by stating tonight I didn't have any celery and added carrots instead. I made my own chicken stock from this recipe from last night's roasted chicken in the crock pot. It made 4 cups of chicken stock pictured below. I had about 2 cups of chicken leftover from last night's meal and used it in the meal tonight.
Easy Chicken & Dumplings
1 Tbsp vegetable oil
1 Tbsp butter
1 cup finely diced onion
1 cup finely diced celery
1 Rotisserie chicken (or 2 Pre-cooked chicken breasts, chopped)
1 Tbsp poultry seasoning
1 tsp dried cilantro (or 1 Tbsp fresh)
1 tsp dried marjoram leaves
6 cups chicken broth
1 can 16 oz butter flavored Pillsbury Grands! biscuits
1/4 cup all purpose flour
In 5 quart dutch oven, heat oil & butter on medium heat. Add onions & celery and saute for 10-15 minutes. In the meantime, remove chicken from bones all except the wings. Add chicken and both wings to the pot. Heat thoroughly for 1-2 minutes. Add seasonings and chicken broth. Bring to simmer.
Remove biscuits from tube, separating them as you go. Cut them into 6 equal pieces (like a pie), roll each piece into a ball and toss in flour. Before you drop the dough balls into the pot, remove the wings with tongs and set aside.
Drop the the flour-coated dough balls into the lightly simmering broth (YOU DO NOT WANT THE BROTH TO BE A ROLLING BOIL OR THE DUMPLINGS WILL FALL APART.) Simmer for 30 minutes, stirring (more like pushing them back down into the broth with a spoon or spatula) every 10 minutes to get broth on both sides of dumplings.
They will puff up really big and then shrink back to normal. Serve hot!
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