Wednesday, February 15, 2017

Chicken and Dumplings (one pot and 30 minute meal!)



Comfort food made easy! This one pot hearty chicken and vegetable stew is topped with tender biscuits and done in a flash. Family friendly and perfect for busy weeknights!

While Charlotte has seen some warm days here lately, I know many of you are dealing with snow and cold still! Cold = comfort food and this is a winner!

Many of us love the depth and flavor that comfort food brings but don't have the time to always cook them the traditional way. On a typical weeknight, I need a shortcut version ;) Thanks to a store-bought rotisserie chicken, a carton of chicken stock, and drop biscuits, you can still have a flavorful comfort food dish for dinner any night of the week. All done in one pot!

One of the best things about this recipe is that you can easily adjust it, both by adding in veggies you have on hand or switching out the seasonings and herbs to match your family's preference and what you have readily available.  

Stay warm, friends!


Chicken and Dumplings
1 tablespoon olive oil
2 tablespoons butter
2 russet potatoes, peeled and diced
3 medium carrots, peeled and diced
1 medium onion, diced
2 ribs celery, diced
1 bay leaf
1 teaspoon poultry seasoning
2 tablespoons flour
1 quart chicken stock
1 rotisserie chicken, meat pulled off and set aside
1 cup frozen corn

2 cups baking mix, such as Bisquick
2/3 cup milk
1/4 cup minced flat leaf parsley

salt and pepper, to taste

Drizzle the oil in a large Dutch oven and place over medium-high heat. Once hot, add the butter, potatoes, carrots, onion, celery, and bay leaf. Cook 5 minutes, stirring often. Season with salt, pepper, and poultry seasoning. Sprinkle the flour over the vegetables and stir to coat. Cook 2 minutes and then stir in the stock. Bring to a boil and stir in the shredded chicken and frozen corn.

In a medium bowl, stir together the baking mix, milk, and parsley until well combined. Drop tablespoonfuls of the dough into the pot, spacing them evenly. Cover the pot with a lid, reduce heat to medium-low, and steam the dumplings 8-10 minutes. Remove cover and gently stir to thicken the sauce slightly. Remove from and heat and serve.

Source: adapted from Rachael Ray


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