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Deep Dish Chicken With Dumplings Recipe

by CookEatShare Cookbook

Ingredients

1 tbsp. butter 1 c. each thinly sliced carrot and mushrooms 1/2 c. each diced onion and celery 1 tbsp. plus 1 teaspoon all purpose flour 2 packets instant chicken broth and seasoning mix

1 1/3 c. water 8 ounce. skinned and boned cooked chicken, diced 1/8 teaspoon each poultry seasoning and pepper 2 ready to bake refrigerated buttermilk flaky biscuits (1 ounce. each), each cut into 6 wedges

Directions

1. Preheat oven to 375 degrees. Spray two 1 3/4 c. casseroles with non-stick cooking spray; set aside.
2. In 1 qt saucepan heat butter till bubbly and warm; add in vegetables, stirring to coat with butter. Cover pan and cook over medium heat till vegetables are tender. Sprinkle vegetables with flour and broth mix and stir quickly to combine; cook, uncovered, for 1 minute. Gradually stir in water and, stirring constantly, bring to a boil. Reduce heat and cook, stirring till mix thickens; add in chicken and seasonings and stir to combine. Pour half of mix into each sprayed casserole; top each portion with 6 biscuit wedges and bake till thoroughly heated and dumplings are browned, 10-15 min.

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