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Make-Ahead Chicken and Dumplings Recipe

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This recipe for Make-Ahead Chicken and Dumplings is from Carmen's Favourite Recipes, 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!



1/4 cup butter
1 medium onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1/4 cup all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 carton (32 oz) chicken broth
1 1/4 lb boneless skinless chicken thighs (5 to 6)
1 1/2 cups Original mix
1/2 cup milk

In 4-quart Dutch oven, heat butter over medium heat. Add onion, carrots and celery; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Add flour, thyme, salt and pepper; cook 1 minute, stirring occasionally. Gradually stir in broth. Heat to boiling, stirring frequently. Boil and stir 1 minute.

Add chicken; reduce heat to medium-low. Simmer uncovered 13 to 18 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer chicken to cutting board. Using two forks, shred into large bite-size pieces, and return to Dutch oven; heat to simmering.

In medium bowl, stir Bisquick™ mix and milk together until soft dough forms. Drop by tablespoonfuls onto simmering stew. Cover and cook over medium-low heat 9 to 11 minutes or until dumplings are completely cooked in center.

To freeze: Cook chicken stew as directed in recipe in steps 1 and 2. Cover and refrigerate chicken stew 30 to 40 minutes. Divide stew between two 1-quart freezer containers; cover and freeze up to 2 months. To finish chicken and dumplings: Place frozen chicken stew containers in large bowl filled with hot water about 5 minutes or until stew can be slid out of containers into 4-quart Dutch oven. Cover and cook over low heat, stirring occasionally, until stew is heated to boiling. Make and cook dumplings as directed.




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