Chicken & Dumplings w/ Food Storage

This recipe is a staple for our family. And I like to keep all the ingredients on hand, and in my fridge, pantry for #foodstorage. Chicken and Dumplings- it’s great comfort food that feeds your heart, soul and body in times like these. This recipe is filling, so there’s usually some leftovers.

Dehydrated vegetables, canned or frozen vegetables can be substituted for fresh. Canned chicken can be substituted for fresh or frozen. Really, my motto of #usewhatyouhave in all the things, applies here too.

Chicken and Dumplings

3 carrots, peeled and sliced thin

3 celery stalks, sliced

1 white onion, diced

1 tablespoon tarragon

1 tablespoon rosemary

2 tablespoon vegetable oil

4 cups chicken stock

½ cup heavy cream

1 cup frozen peas

1 recipe Buttermilk Biscuits (below) or 1 pkg. ready made biscuits

¼ cup flour (or a cornstarch slurry)

Salt and pepper

1 garlic clove, minced

3 chicken breasts, cooked and diced

In a large stock pot, sauté onion, carrots, celery, and garlic until tender in vegetable oil. Add seasonings. Sprinkle flour on vegetables and cook for 1 minute. Add chicken stock and cream. Simmer for 10-15 minutes. Sauce will thicken. Add peas and chicken to heat thru. Simmer. Add Biscuits on top of mixture and cover, simmering on medium heat for 15 minutes. Remove cover and simmer another 10-12 minutes until biscuits are done.

Buttermilk Biscuits

4 cups flour

1 cup buttermilk

1 cup milk

1 tablespoon baking powder

1 teaspoon salt

1 cube butter (cold)

Mix flour, salt and baking powder in a large bowl. But butter into small ½” slices. Add and cut into flour mix with two knives or a pastry cutter. Look for butter to be in small pea sized balls. Add milk and stir until combined. Flour counter surface and pour out biscuit mix. Knead for 1-2 minutes. Flatten dough to ¾” thickness. Cut with round biscuit/cookie cutter. Place on an un-greased baking sheet and bake at 400 degrees for 18-20 minutes or until golden on edges.