A tasty chicken and dumplings is pure comfort to me.
It snowed here in Portland yesterday morning, only for an hour but it was snow.
Snow always puts me in the mood for some good old comfort food.
Today I am sharing one of my favorite comfort foods. Some days just require comfort food.
I had one of those days this week. But everything just seemed better after a bowl of Chicken and Dumplings.
I never had had Chicken & Dumplings until about 6 years ago when we were visiting a friend in California and she made a great big pot of it or dinner. I fell in love right there. For me, the best part was the big, fluffy, light dumplings. Fortunately for me, my friend shared with me her secret. She used the recipe for dumplings on the side of the Bisquick box but she added her own secret ingredient – sour cream. The sour cream makes the dumpling so light and moist. Yum. You can get creative with whatever vegetables you would like to add in. Our family likes fresh carrots and celery but my friend used a bag of frozen vegetables that contained peas, carrots and corn. After you have sauteed the vegetables, added the broth, chicken and seasonings you are ready to add the dumplings. The important thing is that you make sure liquid is hot (it has just simmered) The dumpling batter is very wet and moist (not like biscuits) Then you just plop spoonfuls of the batter onto of the simmering broth. The more biscuits the better as far as I’m concerned. Then put the top on the pot and let it simmer (don’t peek). The steam will cause the dumplings to cook – nice and light and fluffy! See it worked! Then just dish it up and you are ready to eat – goodness!
Just a few words of caution. It will be hot, very hot and you will want to eat it right away but trust me, let it cool a bit or at least blow on it! Chicken and Dumplings – the perfect solution when only comfort food will do.
- 1 Tbsp butter
- 3-4 celery stalks chopped
- 1 1/2 C carrots peeled and sliced
- 6 C of chicken broth
- 1/2 tsp poultry seasoning
- 1/4 tsp pepper
- 2 chicken breasts cooked and cubed
- 2 1/4 C Bisquick
- 2/3 C milk
- 1/2 C sour cream
- In a large, heavy pan saute celery and carrots in butter for about 5 minutes
- Add in the broth and seasonings and bring to a boil
- Reduce heat and simmer for 5-10 minutes
- Add in chicken
- Make dumplings: Combine Bisquick milk and sour cream
- Drop dumplings by the spoonful onto simmering broth
- Cover pan and simmer for 10-15 minutes or until the dumplings are cooked through (insert a toothpick)
- Do not lift cover while cooking
Recipe originally shared over to Portland Mama
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