I looked in my cookbooks for an easy Chicken and Dumpling recipe. When I was younger, I loved eating chicken and dumpling soup. We would have it from a restaurant named Mary's in Appleton when visiting my grandparents, and I would have it up north during the summer as well at all the different restaurants we would go to. It is one of my favorite soups.
The recipe I found was not quite a soup - almost more so a stew! But it was delish and easy!
I found teh recipe in my cookbook "Biggest Book of Slow Cooker Recipes" - this recipe happened to actually fall in it's "One-Dish Dinner" chapter. The slow cooker is not needed.
Here is the recipe:
Creamy Chicken & Dumplings
1 Tbsp all-purpose flour
12 oz skinless, boneless chicken breast halves, cut into 1-in pieces
2 Tbsp butter
1 Stalk Celery, sliced
1 Medium Carrot, chopped
1 Onion, cut into wedges
1 1/4 cups Chicken Broth
1 10 3/4 ox can condensed cream of chicken with herbs soup
1/8 tsp pepper
1 4.5 oz package of buttermilk biscuits (6)
1 cup frozen peas
1) Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery, carrot and onion in hot butter for 2 to 3 minutes or until chicken is brown. Stir in broth, condensed soup, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken and veggies are tendered.
2) Meanwhile, separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture; return to boiling. Place biscuit pieces on top of chicken mixture Simmer, covered, over medium-low heat 10 to 15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
** Side Notes; I used one of our Le Creusets for the cooking of this dish and it turned out awesome. Also the biscuits will expand when they are placed in the liquid and boil - so don't worry - they are done and delicious!
This was a really great dinner and Zachary loved it! It was perfect for a cold winter day!