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 Easy Chicken & Dumplings (Josh's Mom's recipe) |
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 maindishes |
 Bridget |
 2010-01-11 20:40:37 |
 Not Rated |
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1 Rotisserie Chicken
4 cups Boxed Chicken Stock
1 chopped Onion
3 chopped Celery Stalks
4 peeled & chopped Carrots
2 Bay Leaves
1 teaspoon Dried Thyme
1/2 tsp. Kosher Salt OR 1/4 tsp. regular salt
Ground Pepper (to taste)
2 cans "Grands" refrigerator biscuits (cut-up into bite sized pieces)
1 tablespoon Dried Parsley
6 tablespoon Flour
4 tablespoon Butter
1/2 cup Heavy Cream
5 teaspoons Chicken Base or Chicken Bouillon
4 cups Cold Water
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<p>In a large Dutch oven bring chicken stock, onion, celery, carrots, bay leaves, thyme, salt and pepper to a low simmer (low simmer = tiny bubbles), cover for 10 minutes. </p><p>In the meantime, tear up chicken into pieces, and add chicken and any liquid to the simmering pot. </p><p>In a <strong>second large pot</strong> add water and chicken base and bring to a low simmer. </p><p>Remove bay leaves from pot #1 and discard. </p><p>Cut up biscuits and set aside.</p><p>In a <strong>sauce pan</strong>, melt butter over medium heat, add flour whisking constantly, until flour turns golden (1 - 2 minutes). Add to pot #1 with the stock, chicken and veggies. Stir until well incorporated and sauce is thickened (about 2 minutes). </p><p>Add 1/2 of the cut-up biscuits to <strong>each low simmering pot</strong>, and <u><strong>cover for 15 minutes (DO NOT PEEK!).</strong></u></p><p>Transfer dumplings from pot #2 to pot #1. Discard liquid from pot #2. Gently stir in heavy cream and parsley. Taste and add more salt / pepper if needed, and serve. </p>
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