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Dutch Oven Chicken and Dumplings Recipe

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This recipe for Dutch Oven Chicken and Dumplings is from The Hardin Barga Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken breasts, skinless boneless
2 15oz. cans chicken broth
1 medium potato, diced
1 small onion, diced
1 carrot, sliced
1 stalk celery, sliced
1 c peas
1/2 tsp garlic salt
1 tsp thyme
1 tsp salt
1 tsp black pepper
2 bay leaves
3 tsp flour
1 can of 5 refrigerator biscuits
2 tsp vegetable oil
2 tsp butter
Directions:
Directions:
Use a cast-iron Dutch oven, a stove top Dutch oven, or a large pot with a lid. Add oil to pot and heat to medium. Saute the chicken breasts for about 20 minutes, turning after 10 minutes. Remove chicken to a cutting board. Add butter to pot. Saute onions for about 5 minutes. Add flour and stir to moisten and make a rue. Add one can of broth and stir until the gravy is smooth. Add remaining vegetables, diced chicken, spices and 2nd can of broth. Stir well, bring to a boil and then reduce to a simmer. Take biscuits, cut each into 4 pieces, and place them on top of the stew. Put a lid on the pot and simmer for about 10 minutes. Remove the bay leaves before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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