From the recipe box
chicken and dumplings
Shopping list
Ingredients
0 of 19 gathered
Step by step
Method
4 steps
- 1
Melt 2 tablespoons butter in a wide Dutch oven over medium. Cook 1 diced onion, 2 diced carrots, and 2 diced celery stalks for 6–8 minutes until softened, then stir in 2 minced garlic cloves for 30 seconds.
- 2
Sprinkle in 3 tablespoons flour and stir for 1 minute. Whisk in 5 cups chicken broth, 1 cup milk, ½ teaspoon dried sage, and ¼ teaspoon black pepper until smooth.
- 3
Add 1½ pounds boneless chicken breasts and bring to a gentle simmer. Cover and cook 16–20 minutes, until the chicken reaches 165°F; remove, shred, and return it to the pot.
- 4
Stir together 1½ cups biscuit mix and ½ cup milk. Drop 10 small mounds over the simmering stew, cover, and cook 12–15 minutes until the dumplings are firm in the center. Rest 5 minutes before serving.