Chicken and Dumplings2003-11-27
- Course: Main Dishes
- Yield : 5
- Servings : 5
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:5 h
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This is my mom’s shortcut recipe for Chicken and Dumplings. I have absolutely loved this since I was a kid!
- 1/2 small white onion
- 1 green bell pepper
- 1 tbsp olive oil or butter
- 3 - 4 tbsp roux
- 1 cup water
- 1 packet brown gravy mix
- 4 frozen biscuits
- 3 boneless skinless chicken breasts
- Salt, black pepper and red pepper to taste
- 1 tsp garlic powder
- 1 bay leaf
Dice the onion and bell pepper. Sauté until tender with olive oil or butter. While this is cooking, take your 4 frozen biscuits out to thaw. Add 3-4 large tablespoons of roux from the jar or from the homemade roux. You could make your own roux, but I don't to save time. Add about a cup of water to dissolve the roux.
Once the roux is dissolved, add chicken. Cut the breast meat in bite size chunks. You could also use chicken pieces with the bones in if you prefer. Add enough water to cover the chicken. Be careful not to add too much water though or your roux will be too watered down and you will have to add more.
Season with salt, pepper and red pepper to taste along with garlic powder. Add bay leaf. Let this simmer for about 15 minutes or until chicken is cooked. If you are using the chicken pieces with bones this will take longer to cook.
When the chicken is done, it's time to add the gravy mix. Mix gravy mix packet with about 1 cup of warm water and stir until dissolved. Add to the pot. This will thicken the soup. Cut the four biscuits into fours and add the pieces into the pot. Cover and simmer about another 15 minutes. The biscuits will puff up and rise to the top when done. I can taste it already. Serve over rice and enjoy!