PILLSBURY CHICKEN AND DUMPLINGS

This is a great Chicken and Dumplings hack for using leftover cooked chicken, like a rotisserie chicken. And, using Pillsbury Grande Biscuits for the dumplings makes it even easier. The dumplings are old-fashioned “roll dumplings” that cook up in the sauce in about 18 minutes. They puff up and become light and tender, not heavy.

It’s a cut down recipe for 2-3 people. It was perfect for the two of us…with leftovers!

Ingredients:

For the sauce:

• 1 cup carrots, 1/4 inch dice

• 1 cup onions, 1/4 inch diced

• 1 cup celery, 1/4 inch bias slice

• 1 cup sliced mushrooms (optional)

• 1 clove garlic, thin sliced

• 1 tsp olive oil

• 1 tbsp unsalted butter

• Kosher salt and black pepper

• 1 cup low-sodium chicken stock

• 1 cup half and half

• 1/2 cup dry sherry

• 1 bay leaf

• 1 sprig fresh thyme

• 2 tbsp cornstarch

• 1 1/2 cups cooked chicken, diced

• 1/2 cup frozen peas (optional)

For the dumplings:

• 1 can of Pillsbury Grands Biscuits

• 2 tbsp chopped chopped parsley

Directions:

• Place a medium skillet over medium low heat and add the olive oil and the butter. Then add the carrots, onions, mushrooms, and celery and saute, stirring, for about 6 minutes until the onions begin to get soft. Add the garlic and stir for another minute. Season with salt and pepper.

• Add the stock and sherry and bring to a simmer. Add the bay leaf and thyme sprig. Cover, turn heat to low, and simmer for 20 minutes.

• Meanwhile, remove the biscuits from the can and separate into the 8 biscuits. Reserve 4 to cook per package instructions, and save for breakfast. Or, if doubling the recipe, use all of them as follows. With a roller, roll out the biscuits on a floured surface to 1/8 of an inch. Then, cut them into 1 inch wide pieces. Set aside.

• After the vegetables have cooked, mix 2 tbsp of cornstarch into the cup of half and half. Make sure the sauce is simmering, as stir in the half and half with the cornstarch and stir as it cooks and thickens, about 3 minutes.

• Add the cooked, diced chicken and peas to sauce and stir in. Add the biscuit pieces and make sure they are submerged in the sauce. Adjust the heat so the sauce just simmers. Cover and cook for about 16 minutes.

• When the dumplings are cooked, they puff out to about 1/2 inch thick. Sprinkle the sauce with the chopped parsley and serve in bowls.