Chicken and Dumplings

1 Tablespoon Butter

1/2 Cup White Onion, diced

1/4 Cup Celery, diced

1 Teaspoon Garlic, minced

1 Cup Chicken, cooked and diced

1/2 Teaspoon Poultry Seasoning

1 Tablespoon Flour

1 Can Creamed Corn

1/2 Cup Corn Kernals

1 Cup Potatoes, diced and par-boiled

1 Cup Chicken Stock

1/4 Cup Heavy Cream

Salt and Pepper, to taste

1 Can Pillsbury Grands! Southern Homestyle Biscuits, cut into quarters and rounded into dumplings

Olive Oil for brushing onto the top of the biscuits

1. Preheat oven to 350F.
2. In a pot over medium heat, sauté onions, celery and garlic in butter.
3. Add chicken and cook for 1 minute.
4. Stir in flour and poultry seasoning. Cook for another minute
5. Add corn and potatoes, then stir. Add in chicken stock and bring to a simmer.
6. Simmer over medium-low heat until potatoes are tender.
7. Add heavy cream and bring back to a simmer.
8. Remove from heat and transfer into an oven safe dish.
9. Top with dumplings. Brush dumplings with olive oil and sprinkle with a little more poultry seasoning (optional).
10. Bake for 25 – 30 minutes or until dumplings are golden brown.
11. Remove from oven and et sit for 5 minutes before servings.

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