Chicken and Dumplings

Hello my darlings,

With the colder weather starting to rear it’s ugly head, I’ve been in the mood for some serious comfort food! Some of my favorites include things like soups, anything with mashed potatoes or buttered noodles. So dinner was Chicken and Dumplings!

Now I’m going to include a recipe here for dumplings, but the dumpling recipe on the back (side?) of a bisquick box is just as good.

So here’s what you’ll need:

Chicken Stew:
1 lb of chicken (boneless, skinless)
1 – 2 cups of veggies (I use carrots and celery)
Chicken seasoning
Chicken broth (3 cans or 3 cups of homemade)

2 cups flour
1 tsp salt
1 Tbsp baking power
2 Tbsp vegetable oil
1 cup warm water

1. Cut up veggies. If you are using carrots, put those in the pot first so they have a little extra time to cook.

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2. Once you’ve added the veggies, then throw in the chicken and season with whatever seasoning you like. Mr. B and I both like this Montreal Chicken blend so that’s what I use.


3. After you’ve seasoned the chicken and let it cook a bit (normally when the outside is white and the inside is still pink), pull it out and cut into cubes. (This can also be done before adding to the veggies, but my veggies were already cooking so I just threw it in.)



4. This step is only if using homemade FROZEN broth: If you make your own broth and freeze it like I do, then I just pull it out and put it into the stew still frozen once the chicken is cooked. You can defrost it if you like, but this is if it’s frozen. Put it into the pot and turn the temp up to high and put a lid on the pot.



5. Once the chicken is cooked, and the carrots are pretty well cooked, add your broth (either store bought or homemade). Turn the heat up high and bring to a heavy boil.



6. Well you are waiting for it to come to a boil, this is where I prepare my dumplings. In a bowl, mix together the flour, the salt, the baking powder and the vegetable oil. Once you have it decently mixed, slowly start to add the water. You want everything mixed together, but yet still sticky (or damp).



7. By now your dumplings should be done and your stew should be at a heavy boil. Reduce heat and let simmer until carrots are done. Then drop your dumpling mixture by spoonful into the pot.



8. Place the lid and let simmer for about 4 to 6 minutes. Then serve!



Hope that you enjoy this dish just as much as I do. It’s a great dish when it’s cold outside.

Until next time,



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