I had Chicken and Dumplings for the first time when I went to Disney’s Food & Wine Festival and always wanted to try my own. I found this recipe from Rachael Ray that is not only yummy but easy to put together on a weeknight. It’s thick and hearty and perfect for the chilly fall nights we have right now.
One problem I had was finding biscuit mix; my local grocery stores did not have them! Instead, I bought Bisquick mix and added as much water as they said on the package in order to make biscuits. It turned out great. I also find that using chicken breast tenders (instead of chicken breasts) really makes a big difference. My husband bought just chicken breasts by accident once and the chicken got really tough. Meanwhile, the tenders were perfect.
I’ve pasted the recipe below for convenience.
- 1 1/2 lb chicken breast tenders
- 1 tbsp olive oil
- 2 tbsp butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- 1 celery stalk, diced
- 1 bay leaf
- 1 tsp poultry seasoning
- 2 tbsp flour
- 1 quart chicken stock or broth (I used stock)
- 1 cup biscuit mix (like Jiffy or Bisquick)
- 1/2 cup warm water
- Small handful of parsley, chopped
- 1 cup frozen green peas
- salt and pepper
- Dice chicken breast tenders into bite sized pieces.
- Put a large pot on the stove over medium heat. Add oil, butter, vegetables, and bay leaf and cook for 5 minutes, stirring frequently.
- Season with salt, pepper and poultry seasoning.
- Add flour to the pan and cook for 2 more minutes.
- Stir in broth or stock and bring to a boil.
- Add chicken to broth and stir.
- Place biscuit mix in a bowl and combine with water and parsley.
- Drop 1 tbsp balls of dough into the pot, spaced evenly.
- Cover pot and reduce heat to medium-low. Steam for 8-10 minutes.
- Remove cover and stir to thicken. Stir in peas.