Sunday, September 12, 2010

Chicken & Dumplings

  • 1 roasted (rotisserie) chicken, deboned and shredded
  • 1 T vegetable oil
  • 1 T butter
  • 1½ cups chopped carrots
  • 1½ cups chopped celery
  • 1 cup chopped onion
  • 4 cups water
  • 1 32-oz carton chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 12-oz jar turkey gravy
  • ¼ cup frozen peas
  • 1 12-oz tube refrigerated buttermilk biscuits
To Freeze:
Mix all the ingredients, except the biscuits, in a large bowl. Pour into a 1-gallon labeled freezer bag & freeze. Store biscuits in the fridge.

To Serve:
Place all of the ingredients, except the biscuits, into a large sauce or stew pan, with a lid.

Warm over medium heat until hot and bubbling.

While the chicken mixture is heating, unroll the biscuits and cut each biscuit into four pieces.

Push the biscuit pieces into the hot bubbling liquid with a wooden spoon, a few at a time, until they are all in.

Cover and simmer for 10 minutes.

Serves 6 - 10

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