Chicken and Biscuit Dumplings
I saw this recipe pinned on Pinterest a few days ago and decided to try it out.
It is an original Rachel Ray 30-minute dish (that took me closer to 60 minutes!) and it was really good.
Truthfully, my 3 boys prefer the Chicken and Tortellini Soup I make, but this was a good alternative.
I especially liked it.
You start by peeling and dicing a large russet potato, carrots and celery and heating it in olive oil along with a bay leaf.
After 5 minutes you season with salt, pepper, and poultry seasoning and a little flour, stirring well for 2 minutes.
Then add a quart of chicken stock and diced chicken tenders and bring to a boil.
I think next time I will cook the chicken ahead of time and shred it - David's preference.
Then in a bowl you add your small box of Jiffy Mix biscuit mix, 1/2 c warm water and parsley and combine it well.
Then drop tablespoonfuls in the soup and cover with a lid and reduce the heat to medium low to cook for 10 minutes. This will steam the dumplings and thicken the sauce.
I didn't realize Jiffy Mix made biscuit mix - just corn muffin mix.
But Rachel Ray recommended the brand and it worked well in this recipe.
Once the dumplings are well cooked, add the frozen peas and remove from heat and serve.
Double click to print as a 5x7 recipe card.