Today I made chicken and dumplings for the first time. A crock-pot version of this recipe caught my eye while scrolling through my well-loved Pinterest feed. I didn’t have all the ingredients on hand so I looked up a few more recipes and combined them. The end result: Delish! And this is coming from a person who didn’t think she liked chicken and dumplings.
Chicken and Dumplings
1-2 lbs chicken, cut in bite sized pieces
4-5 ribs of celery, diced
5 medium carrots, peeled and diced
1 medium onion, chopped
2 TBSP flour
2 chicken bouillon cubes
1 tsp salt
¼ tsp pepper
¼ tsp garlic powder
2 quarts water
1 (10 ¾ oz) can cream of chicken
1 cup peas, frozen or canned
2 (8oz) cans refrigerated biscuits
Place celery, carrots, onion and chicken in large pot on medium heat. Dissolve bouillon in a few tablespoons of water, add to pot. Mix in salt, pepper and garlic powder. Add flour and cook for 2 minutes. Stir in 2 quarts (8 cups) of water and let simmer for about 40 minutes, stirring occasionally. Stir in cream of chicken and peas. Simmer. Open the cans of biscuits and cut each biscuit in 2-3 pieces. You will need 1-2 cans depending on pot size. Place cut biscuits in pan to make a full layer. Gently push biscuits in broth to coat. Cook on medium low for 30-40 minutes or until dumplings are cooked through. Stir and serve.
Feel free to use as many or as little vegetables as you want. I used a can of sweet peas and added them later because they were already soft. If using frozen, you may want to add them with the rest of the vegetables.
Recipes I combined: