Chicken & Dumplings

By michelle1026

Ingredients

• Stew:
• 4 chicken breasts or 4 cups of shredded leftover chicken or turkey
• 6 cups water
• 2 chicken bouillon cubes
• 4 TBS unsalted butter
• 4 carrots (sliced 1/4-inch thick)
• 2 ribs celery (sliced 1/4-inch thick)
• 1/2 medium yellow onion (minced)
• 1/4 cup flour
• 1/4 sherry
• 1/4 tsp salt
• 1/2 cup all purpose flour (optional)
• 1/2 cup cold water (optional)
• Dumplings:
• 2 cups biscuit mix
• 2/3 cup milk

Details

Servings 4

Preparation

Step 1

Stew:
In large stock pot on medium heat add water, bouillon cubes, and chicken, and simmer until chicken is no longer pink. Remove chicken and set aside to cool; shred or dice.

In a medium skillet, melt butter and add the celery, carrots, and onion. Saute for about 7 minutes, or until soft. Mix sherry and flour in a cup. Pour onto vegetables, mix well.

Add the vegetables and diced chicken into the stock pot and simmer on medium heat.

If the stew is not thick enough, the optional flour and water can be used as a thickening agent.

Dumplings:
In a large mixing bowl combine the biscuit mix and milk until blended.

Drop the mix by tablespoon into the stew. Cook for 5 minutes and carefully turn the dumplings. Cook for another 5 - 10 minutes.