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Chicken and Dumplings Pot Pie

My daughter requests chicken and dumplings just as we finish eating the last of the leftover chicken and dumplings. I am required to make this meal once a week or she goes into withdrawals. It’s actually a great meal, taste and nutrition, and both kids devour it. But it can get a bit redundant so tonight I busted out my mini pie pans and cooked the stew in those. What a hit with kids and adults! I think this is feeding into …

I’ve made this over on Cooking With My Kid and offered up two versions of the recipe, the Slow Cooked and the Shortcut. Below I’ve combined the two and turned it into a pot pie.

Chicken and Dumplings Pot Pie

Ingredients:

1 tablespoon olive oil
1 onion roughly chopped
3 celery ribs cut into ½ inch pieces
2 crushed garlic cloves
4 boneless, skinless chicken breasts (because it’s what I had on hand)
1 32-oz. box organic chicken broth
1 teaspoon dried basil
1 bag of baby carrots
premade biscuits in the tube (I use Trader Joe’s because there’s no hydrogenated oil)
¼ cup flour
½ cup frozen corn
1/2 cup frozen peas
salt and pepper to taste
2 teaspoons dried parsley

Heat oil over medium heat in large pot. Add onions and celery and cook until soft. Add garlic and cook for 1 minute. Place the uncooked, cut-up chicken in the pot, pour in the chicken broth and add enough water to completely cover the chicken. Sprinkle in the basil. Bring to a boil, then reduce heat to medium low and cook until chicken is done, approximately 20 minutes. Meanwhile put 1/4 cup flour into a large bag. Remove the biscuits from the tube and set 4 aside and tear the remaining biscuits into quarters and toss with flour in the bag. Remove the chicken and set on a plate to cool. Add carrots and bring the broth to a boil. Preheat the oven to 350 degrees. When the broth is boiling add the dumplings, reduce heat and simmer for 10 minutes. Shred the chicken and place the remaining whole biscuits on an ungreased baking sheet and cook for 8 minutes. Add the frozen corn and peas, the shredded chicken and parsley and cook for three minutes. Add salt and pepper to taste. To thicken add flour. Remove the biscuits from the oven. Ladle the chicken and dumplings into each pie plate and place a whole, partially cooked dumpling on top. Cook for 8 minutes or until biscuit is slightly browned on top. Serves 4 with plenty of leftovers.

 

Enjoy 15 Low-fat and Healthy, Hearty Winter Recipes, from Oatmeal to Stews!

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