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!


Featured Pinch Tips Video

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

Step 1 Direction Photo

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.

Step 2 Direction Photo

2Remove chicken from pot to cool. After cool enough to touch, pull apart into desired sized pieces.

Step 3 Direction Photo

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.

Step 4 Direction Photo

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.

Step 5 Direction Photo

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.

Step 6 Direction Photo

6I then taste the broth and add more seasoning if needed.

Step 7 Direction Photo

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