Chicken and Dumplings

Chicken and Dumplings
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Creamed chicken (or 3 cups of Cream sauce along with 4 cups diced or shredded chicken)
2 TBSP butter
1 medium onion, chopped
3 medium carrots, peeled and sliced
3 celery sticks, chopped
¾ cup frozen peas, thawed
3 TBSP fresh parsley, minced
Prepared dough for: Basic Rolled Biscuits

Prepare creamed chicken and dough for basic rolled biscuits. While creamed chicken is simmering, heat 2 TBSP of butter in a large skillet over medium high heat. Add onions, carrots and celery and cook until onions are transparent. Stir vegetables into creamed chicken along with frozen peas, fresh parsley and season to taste (this mixture should look pretty soupy, it will thicken as it bakes and the biscuits will soak up some sauce as well. If your mixture looks too thick, just add a little more milk at this point).

Pour chicken mixture into a greased 9x13 pan, then arrange cut biscuits on top of chicken. Bake at 400° F for 25-35 minutes or until biscuits are golden brown.


*****
We love this dish! I love how simple it is to use a basic cream sauce, add some sautéed vegetables, then top with biscuits and bake! We make this several times a year for the past few years and have never gotten tired of it. It makes a great leftover and freezes okay (not my favorite to eat from the freezer but it does reheat okay).

Proportions are very adaptable, just make sure the sauce isn’t too thick. Enjoy! Recipe courtesy of Joy of Cooking.