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Chicken Stew with Dumplings is a class darling meal that is both hearty and comfort. This easy recipe was created to takes advantage of a grocery shop rotisserie chicken and tube of refrigerator biscuits so you can get this homestyle dinner on the postpone fast .

This is a great recipe to have in your back pouch, the fill up is incredibly versatile, you can use it in chicken pot pies, or with biscuits for chicken and biscuits or with dumplings like we have hera. once you have to basics down, like any other soup or stew it is easy to customize and tweak to suit your syndicate ’ sulfur preferences and tastes. I occasionally add in unlike veggies. sometimes I will add a can of slice potatoes or frozen peas and carrots with green beans, I just make any I have on handwriting sour. in truth, there is no correct or wrong way to make soup or grizzle ????
I love using rotisserie chickens for recipes like this, it is a great shortcut on busy nights. If I were baking the chicken myself there would be no way I could serve this on a weeknight .
Canned refrigerator biscuits are besides a time-saving alternate to homemade dumplings. You can add astir to 2 of the smaller tube in this recipe, I prefer 1 tube, but I know lots of people like a dumpling arduous dish, if that is the character go ahead and add two .

A tip for cooking dumplings : smaller dumplings cook bettor. The dough will expand once it is placed in the strong broth .

Chicken Stew with Dumplings

yield :

8 servings

homework time :

40 minutes

full time :

40 minutes

The ultimate comfort food made easy with two shortcuts : a rotisserie chicken and refrigerator biscuits .

Ingredients

Chicken Stew

• 1 whole rotisserie chicken, *see note
• 4 cups chicken stock
• 1 tsp chicken base
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1/2 cup flour
• 1 1/2 cups frozen peas and carrots
• salt and freshly ground black pepper, to taste
• 1/2 cup minced fresh parsley

For the dumplings

• 1 7.5-ounce can refrigerator biscuits
• 1 cup chicken stock, if desired

Instructions

1.  In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.  Add 2 teaspoons salt, 1/2 teaspoon pepper. 
2. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick.
3. Add the shredded chicken, carrots, peas, and parsley. Stir well. 

To Make the Dumplings

1. On a lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into quarters.
3. Drop cut biscuits, one at a time, into boiling chicken mixture. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.
4. If after the dumplings have cooked the stew seems to thick add up to an additional cup of chicken stock to thin. 

Notes

*One rotisserie chicken will give you about 4 cups of shred wimp, both white and black kernel ( no skin ) .
Additional chicken stock may be desired to adjust the consistency of the stew.

Recipe Adapted from Ina Garten ’ s Chicken Stew with Biscuits Found in Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family