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Chicken Dumplings Using Buttermilk Biscuit Mix Recipe
|Chicken parts||3 Pound|
|Water||3 1⁄2 Cup (56 tbs), divided|
|Parsley flakes||1 Tablespoon|
|Dried sage||1⁄4 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Frozen peas and carrots||10 Ounce, Defrosted (1 Package)|
|Buttermilk biscuit mix||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Fine herbs/Parsley flakes||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2822 Calories from Fat 652
% Daily Value*
Total Fat 73 g111.5%
Saturated Fat 20.7 g103.5%
Trans Fat 6.8 g
Cholesterol 969.1 mg
Sodium 7616.3 mg317.3%
Total Carbohydrates 204 g67.9%
Dietary Fiber 20.4 g81.6%
Sugars 15.4 g
Protein 329 g657.9%
Vitamin A 595.9% Vitamin C 153.2%
Calcium 96.1% Iron 234.8%
*Based on a 2000 Calorie diet
Cook, covered with lid, at HIGH 10 minutes and at MEDIUM 20 minutes, or until chicken is tender; stir twice.
Remove chicken and bay leaves.
Blend flour with remaining 1 cup water until smooth.
Stir into dish.
Cook at HIGH 6 to 8 minutes, or until broth is thickened; stir twice.
Meanwhile, remove chicken from bone and cut into bite-size pieces.
Stir into gravy with peas and carrots.
Cook, covered, at HIGH 8 to 12 minutes, or until hot and bubbly; stir once.
Meanwhile, combine biscuit mix, milk and fine herbs.
Spoon around edge of simmering stew.
Cook, covered, at MEDIUM 6 minutes, or until toothpick inserted in dumpling comes out clean.