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Chicken and Dumplings

Yields6 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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

 2 pouches - San Antonio River Mill Brand® Champagne Chicken Gravy Mix*, prepared
 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
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.

Nutrition Facts

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Serving size

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