Chicken and Dumplings
When the weather turned cool this fall, I was feeling the need for something new. So, I threw some leftover baked chicken, veggies, some broth and coconut milk into my Dutch Oven, I have this one, (I call her "big red" and she's my fav) and let it simmer away. It needed something else, so I made some dumplings and put them into the pot too; you guys, the result was incredible… So creamy, savory, and comforting! I decided to make it again and write things down so I could share it with you and also be able to make it again for us. I’ve tweaked a couple of things since, but the same incredible flavor of that original pot of chicken and dumplings is still there. I’m not too precise about the amount of vegetables I use, so if you want to use more or less, go for it. The dumplings make this dish a little bit more of an effort, but around 45 minutes for prep and cook time isn't too bad. Give it a try, it’s absolutely delicious!
Chicken and Dumplings
2-3 tablespoons butter
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup onion (chopped)
3 cloves garlic (minced)
1 cup button or cremini mushrooms (chopped)
3-4 cups chicken (cooked and chopped)
3 cups broth
1- 13.5 ounce can of full fat coconut milk
1 teaspoon oregano
sea salt (to taste)
pepper (to taste)
½ biscuit dough recipe (here)
In a large pot on the stove, set to medium heat, add your butter and allow it to melt and bubble.
Once the butter is bubbling, add all of the chopped veggies to the pot, stir them around and allow them to simmer and soften (about 5 minutes).
Once the veggies are soft and fragrant, add your cooked chicken, broth, coconut milk, and seasonings to the pot and bring them to a slow simmer. Set your heat so the broth is bubbling but not a rolling boil.
While the pot simmers, make your dumpling dough using this recipe. I make the whole recipe and use half for dumplings (about 20 dumplings) and half for biscuits (which will make 5).
With your dough prepared and using a tablespoon as a guide, scoop out a rounded tablespoon of dough and roll it into a ball using your hands.
Drop the dough ball into the simmering pot and repeat step 5 until all of the dough is used.
Allow all of the dumplings to cook in the simmering pot for about 25 minutes. Give the contents of the pot a stir 2 or 3 times during that 25 minutes to make sure the dumplings cook through and the chicken and veggies don’t stick to the bottom.
After 25 minutes, the dumplings should be thoroughly cooked and dinner is ready!
Leftovers can be stored in the fridge for a day or two.
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