Wednesday, September 24, 2014

Dutch Oven Chicken & Dumplings

When Brad texted me yesterday to tell me he was wanting chicken & dumplings for dinner, my first thought was, "Oh, that takes forever!" My second was, "Damn. That's not going to help me lose weight." But since it was 60 degrees out & the first day of Fall, chicken & dumplings sounded amazing. I instantly started thinking of the fastest way possible that I could make this. I didn't time myself, but I'm pretty sure this took just 30 minutes. 

1 tbsp olive oil
1 small onion, chopped
4 celery stalks, chopped
2 garlic cloves, minced
3c chicken broth
2c water
1/4c milk
1 tsp corn starch
2 bay leaves
1 tbsp salt
1 tsp pepper
1/2 c frozen peas
1 Rotisserie chicken, pulled
1 can of 8 biscuits, torn into small chunks

1. Heat olive oil over medium heat. Add onions & celery, and sauté until onions are translucent, about 4 minutes. Add garlic, and sauté for 1 more minute.
2. Add broth & water. Bring to boil. In separate bowl, mix together milk & corn starch, then add to the dutch oven. (Note: I like a thicker chicken & dumplings. If you like it more like soup, skip the milk & corn starch.) Add bay leaves, salt, pepper, peas, chicken, and chunks of biscuit. Let cook for about 15 minutes until biscuits are cooked through, stirring occasionally. 
3. Remove from heat. Let stand 10 minutes, discarding the bay leaves.

Voila! Comfort food at it's finest. :)

XO Lindsay


  1. Just found you over at DB&DD, this recipe looks delicious perfect chilly day meal.

  2. It looks so good!! I am going to pin it!

    1. Thanks, Katie! You'll love how easy it is. :)