Tuesday, October 7, 2014

Chicken and Dumplings (the super fast easy way!)

It's been a while since I've posted on here! Not that we've not done anything worth sharing, it's just that life has been way too crazy to sit at my computer long enough to type anything that makes sense. 

It's fall again, which means pumpkin flavored everything and wonderful comfort food. There is nothing better than a big bowl of awesome chicken and dumplings. I'm a person who loves to make everything from scratch. For years, I've painstakingly cooked a whole chicken and rolled out made from scratch dumplings. Recently, I was feeling lazy....and I cheated....a lot. I hate to admit it, but this super fast version is just as good as my two hour made from scratch version. 
1 Rotisserie chicken from the deli section of your grocery store
2 cans of Pillsbury buttermilk biscuits
1 box of chicken stock
1 can of cream of chicken soup
1 1/2 cups of milk
1/2 stick of butter
1 tsp Lawrys seasoned pepper
1/4 cup flour
3/4 cup milk

Go ahead and pull the chicken apart. Set aside.

Take your biscuits and tear into pieces. I roll each biscuit into a tube and break into four pieces. Set aside.

Over medium heat, whisk together chicken stock, soup, and 1.5 cups of milk until soup is dissolved. Add seasoned pepper. Bring to a boil. 

Add butter, stir occasionally. Once the butter is melted, add dumplings a couple at a time. Let simmer while you mix up the thickener. 

In a small bowl, mix together the 1/4 cup flour and 3/4 cup of milk until flour is dissolved. Slowly pour this into your dumplings, stirring constantly. Once the liquid is thickened slightly, add the chicken to the pot. 

Cover and let simmer on medium low heat for 20 minutes, stirring occasionally. 

Seriously. That's it :)

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