Chicken and Dumplings. For me, it is in my top 10 comfort foods. Since moving 50 miles out of the Big City and into the Country, comfort food has taken on a whole new significance. Meaning that we are eating a lot more of it. My version was inspired by this recipe on tablespoon.com. Not only is this recipe great tasting, it is also quick and easy to make. Sweet Lady Wife also remarked on how light and fluffy the dumplings were.
This recipe also leverages a recent find: Kirkland (Costco brand) canned Premium Chunk Chicken Breast in the 12.5oz can. It’s really high quality, tastes great, and I’m not afraid to serve it to others. I’ve begun keeping several cans in the pantry in case I need to whip up something quickly.
1/2 Stick unsalted butter
1 Onion, diced or chopped
3 Tblsp flour
4 Cups chicken broth
2 cans Kirkland Premium Chicken Breast (1.2oz cans)
4 Carrots peeled and sliced
3 Stalks celery, cut into 1/4 inch pieces
1/2 cup frozen peas
1/2 cup Heavy whipping cream
2 teasp chopped fresh thyme
Sale & Pepper
Ingredients for the Dumplings
2 Cups Bisquick
2/3 Cup whole milk
1-1/2 teasp chopped fresh thyme
2 Tblsp chopped fresh parsley
In a large deep pot (I used my Dutch oven) melt the butter over medium-low heat. Add the onions. Stir occasionally and cook until softened. Stir in the flour and allow to cook for about 2 minutes.
Add 1/2 cup of the chicken broth and wick so that the broth and flour have combined with no lumps. Add the remaining chicken broth. Add the chicken, peas, carrots, celery whipping cream, 2 tblsp thyme. bring to a boil, then reduce the heat and simmer for 10-15 minutes. Add salt and pepper to taste.
In a medium bowl, combine the dumpling ingredients into a dough. Use a tablespoon to scoop out a rounded spoonful of dough and gently place it into the simmering chicken mixture. Repeat with the rest of the dough.
Cook uncovered for 10 minutes, then cover and cook for another 10 minutes. Check the dumplings using a toothpick. If the toothpick comes out clean the dumplings are done. Remove from heat and serve.
Note: Photo courtesy of tablespoon.com