Chicken and dumplings

[SCEtoAUX]

Here are some chicken and dumplings I made. I like to put a lot of pepper on mine. There are some fresh ground white pepper and some garlic pepper from a grinder on it.

After rolling out and cutting the dumplings I coated each one with flour that had garlic powder and fresh ground pepper mixed in. It thickened the liquid real good and added a lot of good flavor.

[Larry R.]

Looks very tasty, Doug

[Texman]

That turned out great

[Vermin_King]

Are we all invited to dinner some night?

[whulsey]

That looks great.

[Philip]

My tongue's hanging out!

[Knife]

I smoked a turkey in honor of Elvis' birthday the past week.

[sgoti]

Do you have a recipe (that you can share)?

[SCEtoAUX]

Glad you folks like it. I used some shortcuts in this batch instead of making everything from scratch.

Chicken and Dumplings

Ingredients
32 oz cold water
1 1/2 pound frozen boneless skinless chicken thighs
1/4 tsp sea salt or kosher salt
1/8 tsp freshly ground black pepper (use more or less for your preference)
1 tsp garlic powder (use more or less for your preference)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 teaspoon poultry seasoning
1 can (16.3 oz) Pillsbury Grands Homestyle refrigerated buttermilk biscuits (8 biscuits)
1/4 cup flour
1/2 tsp freshly ground black pepper
1 tsp garlic powder

1. Place water, chicken, salt, pepper, and garlic powder in a 4 to 5 quart covered pot or saucepan.
Bring to a boil over medium-high heat then reduce to low and simmer until internal temp of chicken is 165°F, approximately 1/2 hour.

2. Remove the chicken and let cool. Strain the broth through a fine mesh strainer then return it to the pot.

3. Shred the cooled chicken using two forks, put back into the pot and add the condensed soup and poultry seasoning.

3. Heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low.
Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

4. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

5. In a large bowl or container add 1/4 cup flour, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder and mix thouroughly.
Add strips to flour mixture as they are cut then toss to coat the strips.

6. Drop strips, one at a time, into boiling chicken mixture. Reduce heat to low.
Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

[whulsey]

Never thought about using canned biscuits as a shortcut. Great idea.