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Chicken And Pea Dumplings Recipe
|Chicken parts||3 Pound|
|Water||3 3⁄4 Cup (60 tbs)|
|Parsley flakes||1 Tablespoon|
|Dried sage||1⁄4 Teaspoon|
|Frozen peas and carrots||10 Ounce, thawed (1 Package)|
|Refrigerated buttermilk biscuits||8 Ounce (1 Package)|
Calories 440 Calories from Fat 75
% Daily Value*
Total Fat 8 g12.7%
Saturated Fat 1.9 g9.3%
Trans Fat 0 g
Cholesterol 158.7 mg
Sodium 876.4 mg36.5%
Total Carbohydrates 37 g12.4%
Dietary Fiber 3.5 g14.2%
Sugars 2.9 g
Protein 53 g106.9%
Vitamin A 97.9% Vitamin C 23%
Calcium 8.3% Iron 34.1%
*Based on a 2000 Calorie diet
Heat, covered with glass lid, at high10 minutes and at medium 20 minutes, or until chicken is tender.
Remove chicken; strain broth into 4-quart casserole dish.
Add parsley, sage, and cornstarch blended with remaining water.
Heat at medium 5 to 6 minutes, or until broth is thickened, stir once.
Meanwhile, remove chicken meat from bone.
Stir into gravy with peas and carrots; place biscuits, halved on top.
Heat, covered, at medium 10 to 12 minutes.