EASY CHICKEN AND DUMPLINGS WITH BISCUITS
Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.
Provided by Ed Herro
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
- Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
- Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
- Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
- Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.
Nutrition Facts : Calories 548.2 calories, Carbohydrate 48.2 g, Cholesterol 82.9 mg, Fat 25.8 g, Fiber 3.1 g, Protein 30.8 g, SaturatedFat 8.6 g, Sodium 1954.3 mg, Sugar 6.9 g
CAST-IRON CHICKEN AND DUMPLINGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the chicken and vegetable base: Heat a 12-inch cast-iron skillet over direct heat. Melt the butter. Add the carrots, onions and thyme. Season with salt and pepper and cook until the vegetables begin to soften, 3 to 5 minutes. Stir in the flour, coating the vegetables, and continue to cook for another minute. Whisk in the chicken stock, smoothing out any flour lumps. Simmer until the mixture begins to thicken, 10 to 15 minutes.
- Meanwhile, make the dumplings: Melt the butter with the jalapeno if using and lime juice in a sauce pot over indirect heat, then let cool.
- Whisk together the flour, baking powder, celery seeds, salt and lime zest in a large bowl. Mix in the cheese.
- Slowly pour the melted butter mixture into the cold cream in a small bowl and mix together using a fork. (The butter will bead up as you mix.) Pour the butter-cream mixture into the flour mixture and bring together into a soft dough. Set aside.
- Finish the chicken and vegetable base: Add the chicken, peas and parsley to the skillet with the vegetables. Move the skillet over indirect heat and scoop the biscuit mixture on top, covering the surface of the pan. Cover the grill and cook until the biscuits are golden brown and cooked through, about 20 minutes.
- (Alternatively, you can make the sauce and melt the butter mixture on a stovetop, then bake the biscuits in a 375 degrees F oven for 15 to 20 minutes.)
CHICKEN BISCUIT SKILLET
My mother always made this when we were growing up. Now I make it for my own husband and kids. I use the small biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. -Keri Boffeli, Monticello, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. , In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 861mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
SKILLET CHICKEN AND BISCUIT DUMPLINGS
A very easy skillet adaptation of a great comfort food -- and with almost no clean-up since everything is in a single pan. This is yet another adaptation of a "My Great Recipes" card. The original recipe called for one cut-up chicken, I prefer to use just thighs. You can pick any pieces/parts you want. I'd stay away from boneless, though, I think it would dry out too much. (Please correct me if I'm wrong!)
Provided by SheCooksToConquer
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 662.7, Fat 42.4, SaturatedFat 16, Cholesterol 149.7, Sodium 1315.3, Carbohydrate 36.3, Fiber 3.8, Sugar 0.4, Protein 35.4
SHORTCUT FRIED CHICKEN AND DUMPLINGS
Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce.
- Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
- Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving.
SKILLET CHICKEN AND DUMPLINGS
The secret to this shortcut version of the comfort classic is using rotisserie chicken and prepared biscuit dough: With these two products on hand, a three-hour dish becomes fast enough for a weeknight dinner and easy enough (just one pot!) that you can make it almost anywhere--from a camping trip to a vacation rental.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
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.
SKILLET CHICKEN AND DUMPLINGS
Make and share this Skillet Chicken and Dumplings recipe from Food.com.
Provided by swimmer175
Categories One Dish Meal
Time 40m
Yield 4 dumplings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until chicken starts to brown.
- Stir in soup and frozen vegetables. Heat to boiling, stirring frequently.
- Mix bisquick, milk, and tarragon until soft dough forms. Drop by 4 spoonfuls onto boiling chicken mixture. Reduce heat.
- Cook uncovered 10 minutes, cover, and cook 10 minutes.
Nutrition Facts : Calories 437, Fat 19, SaturatedFat 4.9, Cholesterol 84.1, Sodium 1467.6, Carbohydrate 30.9, Fiber 0.6, Sugar 4.3, Protein 34
CHICKEN AND DUMPLINGS WITH CAN BISCUITS
Make and share this Chicken and Dumplings With Can Biscuits recipe from Food.com.
Provided by mybass02
Categories Chicken Breast
Time 2h
Yield 20 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put Chicken in pot cover with water. add salt,pepper,onion,celery flakes and bullion cubes. Remove bay leaf and chicken. debone chicken dice and put back in pot. Add both can of soups and butter. Roll biscuits out and cut with a pizza cutter. Cut them all at once before putting bake in pot. Bring pot to a boil add biscuits. Don't stir the pot pock them down with a spoon. Cover and cook for about 45 min on med to low. shacking the pot around in a circle to mix them around. uncover about ever 10 min to poke down dumplings. Once the dumpling sink to the bottom their should be about done.
SKILLET CHICKEN & DUMPLINGS
There really is nothing better than homemade Skillet Chicken & Dumplings. Discover it again-or for the first time-with this easy, yet delicious, version.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in large deep skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Transfer to bowl.
- Add broth gradually to flour in small bowl, whisking constantly until blended. Add to skillet; cook and stir on medium heat 2 min. or until thickened. Add cream cheese spread; cook and stir 3 min. or until melted. Remove from heat; stir in chicken and vegetables.
- Stir baking mix, sour cream and milk just until baking mix is moistened. Spoon into 6 mounds over mixture in skillet; cook on medium-high heat 2 min. Cover skillet; cook on low heat 15 min. or until chicken is done and toothpick inserted in dumplings comes out clean.
- Top with Parmesan and parsley.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
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