Creamy Chicken and Biscuit Dumplings Recipe

Creamy Chicken and Biscuit Dumplings Recipe

Salt
1 Tbsp of veggie oil
1 pc of onion; minced
1 Tbsp of parsley; minced
1/2 tsp of allspice; ground
1 c of white wine (dry)
1 canned refrigerated biscuits; quartered
2 Tbsps of flour
1/2 c of heavy cream
1 tsp of ground black pepper
2 cloves of garlic; minced
2 pcs of carrots; skinned & chopped
2 c of broth of chicken
2 ribs of celery
3 lb of your choice chicken cuts; chopped
4 Tbsps of butter

Place a large nonstick skillet with oil and butter over medium heat. When the butter melts and the oil is hot, saute the garlic and onions for about 2 minutes. Add the chicken, saute ’til light brown. Remove from heat and transfer all to a crockpot (6 quarts).

Stir in the chicken broth, celery, parsley, carrots, ground black pepper, allspice, white wine and a dash of salt, to taste. Mix well.

Cover with lid. Set heat to low. Cook for 5-7 hours, stirring occasionally. Remove the chicken and transfer to a platter to detach meat from bones. Discard chicken bones.

Combine the flour with cream in a small bowl. Mix well ’til smooth. Stir it well into the broth. Turn heat to high. Toss the biscuits into the crockpot.

Cover and cook for half an hour (’til biscuits are firm). Reduce the heat to low. Return the chicken to the crockpot. Cover and continue cooking for another half hour.

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