Chicken - N - Biscuit Dumplings

Cassie *

By
@1lovetocook1x

Long story short, we planned to go out to eat today, being my kids don't care for the usual pork n kraut, and the fact that I deserved a break...lol! Well, snowy, bad roads changed our plans...so, not being prepared to cook today...luckily, I had some cans of biscuits and a chicken in the freezer. This is what I prepared... It ended up being quite delicious and had my house smelling wonderful!!

Enjoy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

1 - 5 -6 lb
whole chicken, cleaned
1/2 tsp
dried sage
1/2 tsp
poultry seasoning
1 Tbsp
dried thyme
2 - 3
bay leaves
salt and pepper
3/4 c
carrots, sliced
1 large
onion, chopped
3/4 c
celery sliced
water
to cover chicken
chicken buillon
2 can(s)
grands biscuits
flour for biscuits

Step-By-Step

1In a large stock pot, place chicken and next 8 ingredients. Cover chicken with water, by about 2 inches.

Bring to a boil, and poach chicken till juices run clear. About 1 - 1 1/2 hours.
2Remove chicken from pot to cool. After cool enough to touch, pull apart into desired sized pieces.
3Strain chicken stock. Return stock and veggies to pot. Should be about 10 cups. I then added another 4 cups of water. Seasoned with 2 tablespoons chicken or turkey buillon paste.
4Bring the broth back to a boil.

While broth is coming to a boil. Pull your biscuits apart into pieces about the size of a quarter. Toss in flour to keep from sticking together.
5When broth is boiling, add the biscuit pieces a few at a time... and any remaining flour. Once all biscuits are in the broth, gently stir to make sure they aren't sticking together. ( I also take the back of spoon and keep pushing them under the broth until they are firming up and plainly separated from each other).
Keep boiling for another 5 - 10 minutes until they lose their puffiness and resemble thick noodles and no longer gooey.
6I then taste the broth and add more seasoning if needed.
7Return the chicken pieces to the broth, cook until heated through. If you like a thicker broth. Make a slurry of corn starch and water. Making sure broth is boiling, stir in the corn starch. I used about 2 tablespoons and 1/2 cup water.

Enjoy!!

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: American