Chicken and Dumplings

My Chunky Chicken Soup freezes well (without the noddles), so I was able to save the leftovers to make another meal. I have never made Chicken and Dumplings, but it did sound like something that would please the crowd I was feeding. This was a weeknight meal and I didn’t have a ton of time, so the Doughboy helped me out with the dumplings. This was such a hit, and I will absolutely make this again. The only change I would make is baking it at a lower temperature for a longer time, so the dumplings brown a little better rather than begin to darken along the edge

Chicken and Dumplings

6 Cups Chunky Chicken Soup

1 Tablespoon Flour

2 Tablespoons Butter

1 Package Pillsbury Grands Southern Homestyle Buttermilk Biscuits

1. Preheat oven to 350°F
2. Strain soup and reserve liquid.
3. Heat liquid to a slow simmer and remove from heat.
4. Melt 1 tablespoon of butter over medium heat in a large pot and whisk in flour until smooth.
5. Ladle in heated liquid while whisking flour/butter mixture. Keep at a strong simmer for 1 minute while whisking constantly.
6. Add in the strained vegetables and chicken to the pot with the “gravy” and transfer into a baking dish
7. Cut the biscuits into quarter and ball them up before placing them on top of the filling.
8. Melt the remaining tablespoon of butter and brush over the dough balls
9. Bake for 25 – 35 minutes or until dumplings are golden brown.

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