Christy Jordan’s Chicken and Dumpling Recipe
After a run of warm weather winter has arrived in North Florida. It has been downright freezing at night, and barely scraped into the 50s during the day. In short, it has been perfect weather for chicken and dumplings. Becky found a recipe she wanted to try in Christy Jordan’s cookbook, Southern Plate. Instead of making the dumplings from scratch it called for a can of biscuits. I was skeptical. However, I decided to keep my thoughts to myself and see how it turned out. In a word, this recipe is tasty. Very tasty. Using the canned biscuits cut down on the amount of time it took, and also kept our kitchen from turning into a flour pit! I am very happy we gave this recipe a try, and think it has earned a spot in our cool weather recipe rotation.
The ingredients: 3 (bone in, skin on) chicken breast, 10.5 oz can of cream of chicken soup, small can of Pillsbury Grands biscuits, 32.5 oz of chicken stock, flour, salt and pepper.
Cover the chicken breast with water and boil in a large pot until cooked through (somewhere between 45 mins and an hour depending on the size of the chicken breast).
Remove chicken from pot, remove the skin and shred the meat into small pieces.
I could bring myself to throw out the stock I made from the chicken breast, so I separated the fat and put it all back in the pot. This is a deviation from Christy’s recipe, but as they say, waste not, want not!*
Add the box of stock and can of cream of chicken soup to the pot.
Place about a cup of flour in a bowl. Pop open the biscuits and separate each on into three individual layers. Dredge each layer in the flour.
Break each biscuit layer into three smaller pieces…
…and drop them into the pot. Repeat with all of the remaining biscuit layers.
After 10 minutes or so the dumplings will start to puff up and rise to surface. Nudge them down with a spoon and cook until no longer doughy, about 5 minutes or so. Add the chicken and gently mix together.
Spoon into a bowl and enjoy!
*The extra stock I made and added to the pot allowed us to stretch out this recipe, and we ate off it for three days!