The weather decided to take another unexpected turn towards the cold this week, much to my dismay. But when cold weather arises it always makes me turn towards comfort foods!
A favorite of mine is chicken and bisquits – and I’ve had it prepared many ways and cooked it many different ways myself. When I found this simple version from Cosmo.com I had to share!
Recipe from Katie Lee.
I grew up eating chicken and dumplings in my grandma’s kitchen. Making them from scratch can be time consuming, but with a couple adjustments, I managed to turn my favorite comfort food into a one-pot wonder that’s done in a snap…and I think it’s just as good as Grandma’s is (but don’t tell her I said that).
2 c. biscuit mix (such as Bisquick)
2/3 c. reduced-fat milk
6 c. low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1/2 t. salt
1/2 t. freshly ground black pepper
2 T all-purpose flour
1/4 c. water
2 c. cooked chicken, shredded (I use a store-bought rotisserie chicken)
2 c. frozen mixed vegetables (such as peas, carrots, and corn)
2 T fresh flat-leaf parsley, minced
In a small bowl, stir biscuit mix and milk until just combined. Set aside. In a medium pot, combine stock, thyme, bay leaf, salt, and pepper, and bring to a boil. In a small dish, whisk flour with water, and stir into chicken stock. Add chicken and mixed vegetables. Using a tablespoon or an ice-cream scoop, drop dumpling batter into boiling stock. Reduce heat to a simmer, and cook uncovered for 10 minutes. Cover and cook an additional 10 minutes. Garnish each serving with fresh parsley.