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Warm Up With Grandma’s Chicken & Dumplings

Grandma's Chicken & Dumplings
Keystone, Getty Images

With today’s forecast of sleet and possible snow along with the temperatures dropping I was trying to figure out what to make for dinner. My youngest son says to me with pleading eyes “PLEASE, lets have Chicken & Dumplings!”.

Though I have been cooking for my kids since forever it was only when we moved to Texas that we found out about the classic “Chicken & Dumplings” recipe. I started off with a recipe that a fellow soccer mom’s mom gave me. I tweaked it to fit the taste buds of my expert ‘foodies”, my children.
Ingredients

* 1 1/2 pounds chicken breast

* 1 tablespoon olive oil, 1 turn of the pan

* 2 tablespoons butter

* 1 russet potato, peeled and diced

* 2 medium carrots, peeled and diced or thinly sliced

* 1 medium onion, chopped (Red Onion is the sweetest)

* 4 rib celery, diced (If you have some of the heart of celery use the leaves and tender heart)

* 1 bay leaf, fresh or dried

* Salt and freshly ground black pepper (to taste)

* 1 teaspoon poultry seasoning, 1/3 palm full

* 1 quart chicken broth or stock.
(I usually make broth when I do a turkey, so I have bags of this in my freeze)

* 2 tubes of Pillsbury Biscuit dough
(Get the kids to help you by rolling the biscuit dough into small “pea size” balls)

* 1/2 cup warm water

* Handful flat-leaf parsley, chopped
(I have a herb garden that I keep growing all year round)

*Two sprigs of Rosemary
(Here in Texas Rosemary can take over your herb garden and become huge push)

*Three sprigs of Dill Weed (When I don’t have fresh I use 2 teaspoons of crushed Dill Weed)

* 1 cup frozen green peas
(I sneak in vegetables whenever I can – my “pea hater” didn’t notice there were peas in this until her older brother pointed it out to her)

Directions:

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth, parsley, rosemary, dill and stir.

Drop pinched/rolled pieces of the Biscuit Dough into the pot. Drop the biscuit dough balls into the broth. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls. YUMMY! If you double this recipe you can freeze half – bring it out next time you want something to warm your soul.Warm Up With Grandma’s Chicken & Dumplings

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