A friend at work makes the most delicious Chicken and Dumplings using canned Bisqcuits.
She shared her recipe with me and I’ve adapted it using homemade Dumplings since I’m trying to avoid preservatives.

So here’s my version of Homemade Chicken and Dumplings.

In a 4 quart pot Sauté 1 small chopped Onion in olive oil til translucent. Add in 4-5 Chicken Thighs and enough water to cover them completely. Boil for 1 hour 20 minutes.

While the chicken is boiling prepare your dumplings. In a bowl combine 2 1/4 Cups AP Flour, salt and 1 Tbsp Baking Powder. Whisk mixture together.

Add 4 Tablespoons of frozen grated salted butter to the flour mixture and toss with fork.
Pour in 1 cup milk and mix using hands until combined. Add more flour as needed until dough is pliable. Place on floured surface and roll out dough to 1/2 inch thickness.

Cut dough into small pieces using a sharp knife or dough scraper.

Sprinkle dumplings with more flour and toss the pieces of dough to coat. The extra flour is what will thicken the dumplings, so don’t skip this step.

Remove the chicken from broth and set aside. Add in about 2 cups water or enough to fill the pot halfway. Add in salt and pepper to taste. Bring it to a boil.

Add in the dumplings to the boiling broth. Do Not Stir!

Lightly press the dumplings into the water to coat them. I Repeat…Do Not Stir!

Cook Dumplings for 40-45 minutes over medium heat. Press down occasionally to cook them evenly.

Shred the Chicken Thighs with two forks or break it up with your fingers.

Add shredded chicken to Dumplings and stir gently.

Add more salt and pepper to taste if necessary making sure to stir gently. Serve warm.

I like to serve the Chicken and Dumplings with Collard Greens (Recipe Here) or Green Beans.

Homemade Chicken and Dumplings

4-5 Boneless/Skinless Chicken Thighs

1 small onion chopped

2 Tablespoons Olive Oil

Salt and Pepper

Dumplings:

2 1/4 Cups AP Flour

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

4 Tbsp Frozen Salted Butter (grated)

1 Cup Milk

In a 4 quart pot Sauté chopped Onion in olive oil til translucent. Add in 4-5 Chicken Thighs and enough water to completely cover them. Cook for 1 hour 20 minutes. (For time saver version See Tips below) While the chicken is boiling prepare your dumplings.

In a bowl combine 2 1/4 Cups AP Flour, salt and 1 Tbsp Baking Powder. Whisk mixture together. Add 4 Tablespoons of frozen grated salted butter to the flour mixture and toss with fork. Pour in 1 cup milk and mix with hands until combined. Add more flour as needed until dough is pliable. Place on floured surface and roll out dough to 1/2 inch thickness. Cut into small pieces using knife or dough scraper. Coat all pieces with flour (Do not skip this step).

Remove chicken from Broth and set aside. To broth, add salt and pepper to taste and bring to a boil. Add in Dumplings and Do Not Stir!! Gently press them into the Broth so they will cook evenly. Cook on medium heat for 40-45 minutes.
Shred chicken using two forks or pull apart with fingers. Add to Dumplings and stir gently. Add more salt and pepper to taste if necessary. Serve Warm.
Copyright@denmarkcottage

Tip 1: To save time. Cook frozen chicken thighs in a crock pot with 3 cups water…sprinkle chicken with onion salt, garlic powder, and pepper… add in a small onion chopped. Cook on high for 6 hours. Remove chicken and debone.
Add chicken broth from crock pot to a stock pot and add more water to at least half way up pan. Bring to boil and add dumplings.

Tip 2: Use two cans of biscuits and cut into 8ths. Add pieces to a bag of flour to coat and drop biscuits a few at a time to boiling broth.

Enjoy!

❤️

Tammy