Deep Dish Chicken with Dumplings Recipe

Summary

Difficulty LevelVery EasyHealth IndexHealthy++
CuisineCourse
MethodMain Ingredient

Ingredients

 Margarine1 Tablespoon
 1 cup each thinly sliced carrot and mushrooms
 1/2 cup each diced onion and celery
 All purpose flour1 Tablespoon
 2 packets instant chicken broth and seasoning mix
 Water1 1/3 Cup (16 tbs)
 8 ounces 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

Preheat oven to 375°F.
Spray two 1 3/4-cup casseroles with nonstick cooking spray; set aside.
In 1-quart saucepan heat margarine until bubbly and hot; add vegetables, stirring to coat with margarine.
Cover pan and cook over medium heat until 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, until mixture thickens; add chicken and seasonings and stir to combine.
Pour half of mixture into each sprayed casserole; top each portion with 6 biscuit wedges and bake until thoroughly heated and "dumplings" are browned, 10 to 15 minutes.
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