Chicken and Dumplings

Tender chunks of chicken breasts and plump homemade dumplings in our San Antonio River Mill Brand Chicken Gravy.

 

Prep Time10 minsCook Time20 minsTotal Time30 minsYields6 ServingsDifficultyIntermediateCategory

Ingredients

 4 cups - water (3 cups boiling, 1 cup cold)
 2 tsp - parsley, finely minced
 ¼ cup - milk
 ½ tsp - whole celery seed
 ½ tsp - white pepper
 ¼ tsp - salt
 ½ cup - water
 1 ¼ cups - Pioneer® Original Biscuit & Baking Mix
 1 pinch - rubbed sage
 1 pinch - poultry seasoning
 1 lb - chicken breast boneless, skinless, cooked and cut into 1/2" cubes
 1 each - egg, large

Instructions

1

Prepare gravy per package instructions. Remove from heat when fully thickened, about 1 minute.

2

Add spices to prepared gravy. Blend well. Simmer on low as the dumplings are being prepared.

3

For the dumplings: In a mixing bowl, combine Biscuit & Baking Mix and minced parsley. Beat together egg and milk. Stir egg and milk into mix until a soft dough forms. Turn onto lightly floured work surface. Gently knead 3-4 times. Roll dough 1/2" thick, cut into 1 X 1 inch squares.

4

Bring gravy to boil before adding dumplings. Drop dumpling squares, one at a time, into gravy. Cover pan tightly. Simmer 12 minutes, or until dumplings are puffed and centers are cooked through. DO NOT LIFT LID WHILE DUMPLINGS ARE STEAMING.

5

Add cubed chicken and 1/2 cup of water, stirring until well blended.

6

To serve, ladle into soup bowls. Garnish with finely minced parsley.

*note: each bag of Champagne Chicken Gravy Mix contains 3 pouches.

Ingredients

 4 cups - water (3 cups boiling, 1 cup cold)
 2 tsp - parsley, finely minced
 ¼ cup - milk
 ½ tsp - whole celery seed
 ½ tsp - white pepper
 ¼ tsp - salt
 ½ cup - water
 1 ¼ cups - Pioneer® Original Biscuit & Baking Mix
 1 pinch - rubbed sage
 1 pinch - poultry seasoning
 1 lb - chicken breast boneless, skinless, cooked and cut into 1/2" cubes
 1 each - egg, large

Directions

1

Prepare gravy per package instructions. Remove from heat when fully thickened, about 1 minute.

2

Add spices to prepared gravy. Blend well. Simmer on low as the dumplings are being prepared.

3

For the dumplings: In a mixing bowl, combine Biscuit & Baking Mix and minced parsley. Beat together egg and milk. Stir egg and milk into mix until a soft dough forms. Turn onto lightly floured work surface. Gently knead 3-4 times. Roll dough 1/2" thick, cut into 1 X 1 inch squares.

4

Bring gravy to boil before adding dumplings. Drop dumpling squares, one at a time, into gravy. Cover pan tightly. Simmer 12 minutes, or until dumplings are puffed and centers are cooked through. DO NOT LIFT LID WHILE DUMPLINGS ARE STEAMING.

5

Add cubed chicken and 1/2 cup of water, stirring until well blended.

6

To serve, ladle into soup bowls. Garnish with finely minced parsley.

Notes

Chicken and Dumplings

Subscribe to our emails!

We invite you to join our email list!

We would like to keep you posted on special offers and upcoming events at the Guenther House!

 

You have Successfully Subscribed!