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Chicken and Dumplings

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Equipment

  • 1 Blender
  • 1 Dutch Oven

Ingredients
  

  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 yellow onion
  • 3 carrots
  • 4 stalks celery
  • 1 cloves garlic chopped
  • 1 12 oz can evaporated milk, or half and half
  • 1 32 oz quart chicken stock
  • 4 cups shredded cooked chicken I like to use a rotisserie chicken
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper or to taste
  • 1 can biscuits sliced into 1/8 pieces
  • salt to taste

Instructions
 

  • In a blender, add your loosely chopped onion, celery, carrots and 1 1/2 cups of your chicken broth. Blend until completely smooth and no chunks are left. Set aside.
  • In your dutch oven add your butter and garlic, and melt completely. Then slowly add 1 tablespoon at a time of flour while constantly whisking to be sure the mixture doesn't become clumpy or burn.
  • Once all flour and butter are combined, slowly stir in your remaining chicken broth while whisking to keep the consistency smooth.
  • Now pour in your blender mixture of veggies, your evaporated milk, and stir to combine.
  • Bring to a boil and add your thyme, black pepper, salt, and chicken and give it another stir.
  • Begin dropping in your sliced biscuits one at a time in different spots of your boiling mixture. Once all biscuit pieces have been dropped in, cover and cook for 15 minutes.
  • Enjoy a delicious bowl of Chicken & Dumplings!

Notes

  • Once you drop the biscuits in, you'll notice them begin to fluff up.  This is totally okay and they won't be that fluffy 15 minutes later. They will begin to sink to the bottom so you really won't be able to see them from the top.
  • Make certain you cover the pot once you drop the biscuits in!
  • I typically don't need to add salt to mine as I don't use low sodium chicken broth.  If I'm feeling like it needs a touch of salt, I typically sprinkle a dash or Lawry's seasoning salt directly into my bowl.