Chicken & Dumplings Recipe

15
Ingredients

25m
Prep Time

40m
Cook Time

1h 5m
Ready In

Recipe: #3923

January 07, 2012

Categories: Brunch, Fathers Day, Game/Sports Day, Mothers Day, Refrigerated Dough, more

recipe by:
KittenCal

"I have a few favorites for chicken and dumplings this is another one!"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (170.1 g)
Calories 446.6
Total Fat - 28.6 g
Saturated Fat - 10.3 g
Cholesterol - 63.9 mg
Sodium - 651.2 mg
Total Carbohydrate - 38.6 g
Dietary Fiber - 2.4 g
Sugars - 11.9 g
Protein - 9.5 g
Calcium - 118 mg
Iron - 1.2 mg
Vitamin C - 4.2 mg
Thiamin - 0.2 mg

Step 1

Prepare a large Dutch oven.

Step 2

Cut biscuits into quarters, then place cut up biscuits out on a cookie sheet keeping them separated.

Step 3

In the Dutch oven whisk the milk and heavy cream, chicken stock, cream of chicken soup poultry seasoning, garlic powder and pepper until thoroughly combined and smooth. Bring to a boil mixing constantly. Add the butter mixing until melted and combined. Reduce the heat to medium so that the liquid continues to simmer but not a full heavy boil.

Step 4

Mix in Parmesan cheese. Season with more pepper if you and some salt to taste (keep mixture at a simmer)

Step 5

When the butter has melted, start dropping the biscuits into the boiling liquid gently stirring. Reduce heat to medium or low. Once all of the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener.

Step 6

To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together. Slowly add the thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.

Step 7

Once the liquid is thickened add in the diced chicken; continue to cook, covered for abbout 20 minute, stirring occasionally. When biscuits are no longer doughy but firm it's ready to be served.