CHICKEN & DUMPLINGS

Posted on by eefulton

Hello, all! My, oh my is this recipe in high demand! I’m learning more & more that people are attracted to recipes they know, something they probably had growing up. I love being adventurous with food, but the classics are classics for a reason right?

Aaron says I make weird chicken & dumplings. Not weird in a bad way, just not like your classic, Cracker Barrel version. And to that I say hooray! 

Yes, these are a little different – mainly because I’m 100% infatuated with one-pot meals & if it’s one-pot I need to sneak some veggies in there. Maybe another weird factor is that I use the cheapest biscuit dough you can find. Trust me. I have made so many different versions of this dish & THIS is the best. I don’t know why. Plus this is always what my grandmother used, so I trust her even more than myself. 

Anyway, although it’s different, it’s probably the simplest recipe out there. It’s creamy, savory & completely divine on a cold Sunday night.

xx

ellyn 

TIME: 45 minutes

SERVINGS: 6-8

INGREDIENTS: 

  • 2 tablespoons olive oil
  • 1 yellow onion
  • 3 medium carrots, peeled
  • 2 celery stalks
  • 1 teaspoon pepper – less if you’re serving to kiddos!
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon mustard powder
  • 2 teaspoons salt or more to taste
  • 1 tablespoon flour
  • 2 cups rotisserie chicken
  • 4 cups chicken stock
  • 1 cup half & half
  • 16 oz generic “butter flavored” biscuit dough – the cheaper the better!
  • 3 thyme sprigs
  • ½ a lemon, juiced
  • ½ cup frozen peas

INSTRUCTIONS:

  1. In a large pot or dutch oven, add olive oil to medium high heat. Add in chopped veggies ( onions, carrots & celery ) & cook until tender – about 6-8 minutes. 
  2. Add in seasonings & cook another 30 seconds. * if you are ever using dried oregano, smash it in your hands before adding. This will help to release the oils & give a better flavor!
  3. Lower heat to medium & add flour. Cook for 1-2 minutes while stirring. 
  4. Slowly add in chicken stock while stirring. 
  5. Add half & half & rotisserie chicken. Allow to simmer until beginning to thicken, about 10-12 minutes. 
  6. When the soup has thickened, add in chopped biscuit dough. Usually I will cut the biscuit into about 6 pieces. If you like it heavy on the dumplings do the whole 16 oz, but if you like it to have more of an equal ratio between dumplings & chicken only do 8 oz.
  7. DO NOT STIR BISCUIT DOUGH IN. Once you’ve added all your dumplings, gentle press them down a little so the top is exposed to a little liquid.
  8. Cover & simmer for another 12-15 minutes or until the dough has cooked through.
  9. Add in fresh thyme, lemon juice & frozen peas. Give it a good stir & serve it up!
  10. Enjoy!