EASY CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.COM
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
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
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
Steps:
- 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.
- 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.
- 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.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- 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.
- 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.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- 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.
- 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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