Chicken Biscuit Dumplings Food

CHICKEN & BISCUIT DUMPLINGS

Steps:

• Boil thighs in 2 quarts water until done (until juice is clear when you poke it).
• Take chicken pieces out put into separate dish.
• Add your onion, celery, peas and carrots.
• Now add your wine.
• Cook until boiling.
• It's time to add your biscuits by pinching off small pieces of each biscuit and dropping them into boiling water.
• Now you need to give it a good stir to separate the biscuit pieces.
• Let it boil for a couple of minutes, then add your soups.
• Stir until soup is pretty much dissolved.
• The boiling will slow down when you add your soups so let it get to a rapid boil again.
• Now turn your heat down and let simmer for about 20-25 minute until desired texture of your dumplings.
• Tear your chicken into bite size pieces, add back to soup.
• Stir then serve.

SKILLET CHICKEN AND DUMPLINGS

Steps:

• Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside.
• Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot.
• Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.

CHICKEN - N - BISCUIT DUMPLINGS

Steps:

• 1. In a large stock pot, place chicken and next 8 ingredients. Cover chicken with water, by about 2 inches. Bring to a boil, and poach chicken till juices run clear. About 1 - 1 1/2 hours.
• 2. Remove chicken from pot to cool. After cool enough to touch, pull apart into desired sized pieces.
• 3. Strain chicken stock. Return stock and veggies to pot. Should be about 10 cups. I then added another 4 cups of water. Seasoned with 2 tablespoons chicken or turkey buillon paste.
• 4. Bring the broth back to a boil. While broth is coming to a boil. Pull your biscuits apart into pieces about the size of a quarter. Toss in flour to keep from sticking together.
• 5. When broth is boiling, add the biscuit pieces a few at a time... and any remaining flour. Once all biscuits are in the broth, gently stir to make sure they aren't sticking together. ( I also take the back of spoon and keep pushing them under the broth until they are firming up and plainly separated from each other). Keep boiling for another 5 - 10 minutes until they lose their puffiness and resemble thick noodles and no longer gooey.
• 6. I then taste the broth and add more seasoning if needed.
• 7. Return the chicken pieces to the broth, cook until heated through. If you like a thicker broth. Make a slurry of corn starch and water. Making sure broth is boiling, stir in the corn starch. I used about 2 tablespoons and 1/2 cup water. Enjoy!!

EASY CHICKEN & BISCUIT DUMPLINGS

Steps:

• Place chicken broth, cooked chicken (add more for a really hearty meal!) and poultry seasoning in a large dutch oven. Add salt and pepper to taste.
• Bring to a boil, then turn down to medium low. Taste the broth after 5 minutes and see if you need more poultry seasoning. It really depends on how your chicken was cooked initially.
• While the chicken is simmering in the broth, place the flour in the center of a plate.
• Open the biscuits (make sure they are not the "flaky" kind -- more the homestyle or buttermilk type), and flatten each one to about 1/4 to 1/8 inch thick. Then dredge the biscuits through the flour. This will thicken your broth and make for a really good gravy for your chicken and dumplings. You might want to add some salt and pepper and poultry seasoning to your flour. It all depends on how your chicken was initially seasoned.
• Make sure your chicken and broth is boiling. If not, turn the heat up on your stove until it boils.
• Then take each biscuit and tear into bite size pieces and drop into the broth. Stir it occasionally so that the pieces do not stick together.
• Once all the biscuits are torn up and are placed in the dutch oven, lower the heat to a simmer. Cook for about 15 minutes, or until the "dumplings" are tender. Enjoy!

CHICKEN AND DUMPLINGS

Steps:

• For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
• For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
• Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.

EASY CHICKEN AND DUMPLINGS

Steps:

• In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.
• On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
• Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

SLOW COOKER CHICKEN AND DUMPLINGS

Steps:

• Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
• Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

SKILLET CHICKEN AND BISCUIT DUMPLINGS

Steps:

• Sprinkle paprika over chicken.
• Melt butter in large skillet. Add chicken pieces and brown in the butter. Pour off drippings.
• Add enough water to the broth to equal 1 1/2 cups.
• Pour over chicken. Add onion and seasonings.
• Cover and simmer for 25 minutes.
• Add peas and carrots and top with biscuits.
• Simmer, uncovered for 10 minutes.
• Cover and simmer another 10 minutes.

CHICKEN AND DUMPLINGS WITH BISQUICK®

Steps:

• Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
• Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
• Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
• Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.