Chicken - N - Biscuit Dumplings

15
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:

★★★★★ 3 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

How to Make Chicken - N - Biscuit Dumplings

Step-by-Step

  1. In 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.
  2. Remove chicken from pot to cool. After cool enough to touch, pull apart into desired sized pieces.
  3. Strain 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.
  4. Bring 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.
  5. When 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.
  6. I then taste the broth and add more seasoning if needed.
  7. Return 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!!

Printable Recipe Card

About Chicken - N - Biscuit Dumplings

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



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