Lisa's Homemaking Corner

Lisa's Homemaking Corner

Thursday, August 13, 2009

Chicken and Dumplings

I made this for dinner last night and it was a huge hit! I took a basic recipe and modified and tweaked it to make it my own.

6 boneless, skinless chicken breast halves
1 can chicken broth
water
1 10-12 oz. bag frozen mixed veggies
1/2 cup (1 stick) butter
1/2 cup flour
1 T chicken broth powder (I have a bucket of the Knorr brand from Sam's Club)
Pepper to taste
4 cups milk (roughly, I didn't measure, but that's my guess)
A recipe of your favorite drop biscuit dough, already made (I just used Bisquick)
*You will not notice any salt in this recipe because between the broth and the broth powder, there's plenty!

1. Place the chicken in a large stock pot and pour the broth over it. Pour in enough water to cover the chicken. Bring to a boil, and boil, covered, about 18-20 minutes, or until chicken is cooked all the way through. Dump in the bag of frozen veggies about halfway through.

2. Meanwhile, melt the butter in a saucepan. Stir in the flour, broth powder, and pepper; cook for 1-2 minutes over medium heat, stirring constantly. Slowly stir in the milk, using a whisk to make it smooth. Turn up the heat to medium-high and bring to a boil, stirring constantly. Cook about 2 minutes until thick, then take off the heat.

3. Back to the chicken...when it's done, leave the broth simmering and remove the chicken to shred roughly. Carefully put the shredded chicken back into the pot and bring back to a boil. Stir in the milk mixture and bring it back to a gentle boil. Gently drop spoonfuls of the biscuit dough onto the top of the stew. Keep it at a very gentle boil (almost a simmer), cover, and cook about 15-20 minutes. Do not stir! When it is done, the dumplings will look wet on the outside, but when you stick a fork in them and lift a piece out, it will looked as though it was baked (like a biscuit) inside.

This is basically a one-pot meal, so I just served it hot in bowls, and everyone ate it up. ;)

Lisa

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