I ate chicken and dumplins a lot as a child. I found this recipe several years ago in a cookbook by Sandra Lee from the Food Network show, Semi-Homemade. It's not like my mom's, but I love it. This is one of my son's favorite dinners I make. Any time it's cold outside, he says "it's a perfect chicken and dumplins day." It's a great meal any time of the year, actually.
It's a simple recipe because of all the premade ingredients like the store bought roasted chicken and canned biscuits for the dumplings. The original recipe calls for the frozen, prechopped vegetables so you could definitely use those.
Chicken and Dumplings
(adapted from Sandra Lee)
1 whole store bought deli roasted chicken
2 tbsp vegetable oil
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
6 cans (14 ounces each) chicken broth
2 tsp poultry seasoning
1 tsp salt
1/2 tsp black pepper
All pepper flour, for dusting
1 container refrigerated buttermilk biscuit dough (I like Pillsbury Grands)
1 can (10.5 ounce) condensed chicken gravy
Remove skin and bones from chicken; shred meat into large pieces. Set aside.
In a large heavy pot or Dutch oven, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.
Add broth, poultry seasoning, salt, pepper, and chicken. Bring to boil. Reduce heat and simmer for 30 minutes.
While stew simmers, prepare dumplings. On a flour-dusted surface, roll each biscuit 1/4 in thick. (I just stretch them out with my hands.) With a pizza cutter or sharp knife, cut biscuits into 1 inch wide strips. Set aside.
Skim off any scum that has risen to surface of soup. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitting lid and simmer for 10 minutes more. Ladle into bowls and serve piping hot.