FOR CHICKEN AND DUMPLINGS RECIPES

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EASY CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.COM



Easy Chicken and Dumplings Recipe - Pillsbury.com image

Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You’ll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 7

1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped

Steps:

  • In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
  • On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
  • Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Nutrition Facts : Calories 640 , CarbohydrateContent 62 g, CholesterolContent 100 mg, FatContent 4 1/2 , FiberContent 2 g, ProteinContent 38 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 2090 mg, SugarContent 10 g, TransFatContent 0 g

HUMBLE CHICKEN STEW & DUMPLINGS - JAMIE OLIVER



Humble chicken stew & dumplings - Jamie Oliver image

A simple delicious chicken stew done one of my favourite ways – with leftover chicken and fluffy dumplings. Enjoy!

Total Time 1 hours 40 minutes

Yield 4

Number Of Ingredients 12

4 rashers of higher-welfare smoked streaky bacon
olive oil
2 onions
3 large carrots
2 potatoes or 250g celeriac
a few sprigs of fresh thyme
2 fresh bay leaves
200 g button mushrooms
1 heaped tablespoon of plain flour
250 g self-raising flour
125 g cold unsalted butter
1 leftover chicken carcass plus up to 300g leftover cooked chicken

Steps:

    1. For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
    2. Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
    3. Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
    4. Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
    5. Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
    6. Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
    7. Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
    8. Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
    9. When the time’s up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
    10. Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.

Nutrition Facts : Calories 768 calories, FatContent 37.6 g fat, SaturatedFatContent 19.2 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 79.8 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 1.6 g salt, FiberContent 6.8 g fibre

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Using Progresso™ broth and Pillsbury™ Grands!™ biscuits in this homemade chicken and dumplings recipe streamlines your prep time to just 30 minutes. You’ll be rewarded with a savory, steamy chicken in broth with light, fluffy dumplings as the topping.
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    1. For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
    2. Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
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