When I first heard of the term “semi-homemade” from Sandra Lee on The Food Network, I thought it was brilliant.
And an accurate description of how I roll.
As much as I adore trying new recipes from scratch, the opportunities for hours to play around in the kitchen are rare (i.e. non-existent). And so, over the years I have become a master at creating tasty dishes that involve shortcuts – a la Sandra Lee.
I was searching for a doable Chicken and Dumplings recipe for this weekend and came across this one by Southern Plate – homemade chicken + ready-made biscuits = score! I also love to combine different recipes and pull the best of each to create my own version. I’m thinking that I’ll pull in some of the steps and ingredients from this Southern Living recipe since I’m really liking the seasonings listed.
I’ll serve it with a crisp cucumber salad to cut the richness of the main dish.
Have a lovely weekend.
Chicken and Dumplings
by Christy Jordan’s Southern Plate
- 3 or 4 chicken breasts
- 32 oz Chicken Broth (feel free to use water with bouillon cubes added)
- 1 can cream of chicken soup
- 1-10 count can Pilsbury layers biscuits
- salt and pepper to taste
- Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.
Classic Chicken and Dumplings
by Southern Living
- 1 (3 3/4-lb.) whole chicken
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1 teaspoon chicken bouillon granules
- 3 cups self-rising flour
- 1/2 teaspoon poultry seasoning
- 1/3 cup shortening
- 2 teaspoons bacon drippings*
- 1 cup milk
- Garnish: chopped fresh parsley
1. Bring chicken, water to cover, garlic powder, thyme, 1 1/2 tsp. salt, and 1/2 tsp. pepper to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour. Remove chicken; reserve broth.
2. Cool chicken 30 minutes; skin, bone, and shred chicken. Skim fat from broth. Add chicken, bouillon, and remaining 1 tsp. salt and 1/4 tsp. pepper to broth. Return to a simmer.
3. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until crumbly. Stir in milk. Turn dough out onto a lightly floured surface. Roll to 1/8-inch thickness; cut into 1-inch pieces.
4. Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes. Garnish, if desired.
*2 tsp. butter plus 1/4 tsp. salt may be substituted.