Rachel's Chicken 'n' Dumplings
This was a crock pot recipe that I modified. Okay, it's pretty much a completely different recipe than the one I started with, but it's so good!
This was a crock pot recipe that I modified. Okay, it's pretty much a completely different recipe than the one I started with, but it's so good!
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon flour
- 1/2 cup onion chopped
- 1 cup celery chopped
- 1 cup frozen peas
- 1 cup carrot chopped
- 1 envelope chicken gravy mix (.87-1.2 oz)
- 1 can (10.5 oz.) chicken broth
- 2 cups chicken cooked, cubed
- 1 medium potato chopped
- 1 1/2 cup bisquick
- 3 green onion chopped
- optional veggie substitutions/additions
- 1 4-oz can mushroom drained
- Carbohydrate 82.2396718734881 g
- Cholesterol 98.8325 mg
- Fat 35.3365437499806 g
- Fiber 7.222781181878 g
- Protein 33.6977093747953 g
- Saturated Fat 11.0170021874969 g
- Serving Size 1 1 Serving (431g)
- Sodium 1652.60812499996 mg
- Sugar 75.0168906916101 g
- Trans Fat 2.80887718749356 g
- Calories 784 calories
Step-by-step
- Cut chicken and vegetables into 1 inch peices.
- Mix gravy and broth in a large casserole dish until smooth.
- Add chicken and vegetables (except green onions).
- Mix sour cream and flour together, then stir the mixture into the chicken and veggies.
- Cover and bake at 350? for 50-60 minutes.
- Mix baking mix and green onions.
- Stir in milk just until moistened.
- Drop golf ball sized balls of dough onto the chicken and vegetables (after it has finished cooking).
- Turn oven up to 400? and bake uncovered for an additional 10-15 minutes, until dumpings are done.
Sour cream does the heaviest lifting in this dish. Whisking it with flour before introducing it to the broth prevents the dairy from breaking under high heat. Raw starches clump instantly in boiling liquid, so integrating the flour directly into the fat-rich sour cream coats those starch molecules and ensures a smooth thickening process at 350 degrees Fahrenheit. Slow cooker origins haunt the text, but a conventional oven yields far superior results because radiant heat cooks the pastry evenly. Use a heavy ceramic casserole dish rather than thin metal to prevent the bottom vegetables from scorching during the initial fifty-minute bake. Cut all root vegetables to uniform one-inch dice so they soften at the same rate as the cubed poultry. When the timer hits fifty minutes, pull the dish from the oven before dropping the biscuit dough. Mixing the baking mix, green onions, and milk requires a light hand; overworking the batter develops gluten and turns the dumplings rubbery. Drop golf-ball-sized portions onto the bubbling surface without pressing them down, then increase the oven temperature to 400 degrees Fahrenheit. Bake uncovered for ten to fifteen minutes until the biscuit tops turn golden brown and a toothpick inserted into the center emerges clean.
