Friday, September 19, 2014

Dad's Chicken And Canned Biscuit Dumplings

Well, what can I say?  This is a timeless classic our family frequently ate, and I totally forgot to add it!  But we always did it our own simple way.  Sometimes we used fresh cut vegetables.  Sometimes we used any old canned veggies we had on hand.   Sometimes we didn't have stock or bouillon, and we compensated the flavor in other ways!  lol.  We were creative folks.   But this is how we preferred to do it.  TIP:  The leftovers can be simmered down thicker and made into an excellent chicken pot pie!

Dad's Chicken And Canned Biscuit Dumplings

2 tablespoons cooking oil
1 large onion (red, yellow or white) coarsely chopped
1 fryer chicken cut up, skin removed (or the equivalent in chicken pieces)
1 tablespoon dried basil flakes
1 tablespoon dried parsley flakes
½ tsp poultry seasoning
1 tablespoon minced garlic
½ tsp ground rosemary
2 bay leaves
6 small cubes (or 3 large cubes) of chicken bouillon crumbled  and dissolved in 6 cups hot water (or use 6 cups chicken stock instead)
1 ½ to 2 cups whole milk
3 tablespoons butter
3 sticks of celery, sliced (optional)
1 can whole kernel corn (with juice)
3 carrots, sliced ¼ inch thick (or canned slices)
1 can sweet peas OR green beans (with juice)
4 tablespoons corn starch or flour
Salt and pepper to taste
¼ cup cold water
1 can of canned biscuits (regular or grand size, any brand you have)


1.        In a large, wide pot, heat the oil over medium heat.   Add the onions and fry until clear, stirring occasionally.   Add the chicken, basil, parsley, poultry seasoning, garlic, rosemary and bay leaves.  Blend well and let the chicken cook in the spices and onions for about 15 minutes, stirring occasionally.
2.       Add bullion / water mixture (or chicken stock). 
3.       Add milk, butter, celery, corn, carrots, peas and blend well.  Then salt and pepper to taste.   Bring to a boil for 5 minutes, then reduce to a simmer for about 45 minutes.  Add more water or chicken stock, if the liquid gets too low (it should always be at least 1 or 2 inches above vegetables).  Stir occasionally. 
4.       In a small bowl, mix together the corn starch (or flour) with the cold water.  Beat out any lumps.   Pour immediately into the soup mixture, while stirring, to prevent clumps.   Simmer about 5 minutes until soup begins to thicken.   Or add more cornstarch (flour) / water mixture, if its not as thick as you like.   If you add more, simmer an additional 5 minutes.   Stir occasionally.
5.       Open the can of biscuits.  Turn the soup pot up to medium-high.    Separate the biscuits and place them in the soup pot at the top.  Dunk each biscuit slightly to moisten the top with soup liquid.   Place a lid over the top of the pot and cook the biscuit/dumplings for about 10 to 15 minutes, until done.   They will puff up to double their size.   Try to separate them carefully.  Soup may also thicken a little more as the dumplings cook. 
6.       Remove soup pot from heat and let soup stand uncovered for 10 minutes.  Serve. 

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