Chicken & Dumplins

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Step 1

Measure out your cream, and place in freezer.

Step 2

Mix flour, sugar, baking powder, and salt in a large bowl.

Step 3

Grate in the frozen stick of butter and mix with your hand until butter is incorporated and you have little pebbles of flour and butter mixture. Don’t mix too much, you want the mixture to stay as cold as possible.

Step 4

Add cream a little at a time until the mixture just comes together. You don’t want it too wet or too dry.

Step 5

Dump the mixture out on a clean surface and knead until the mixture just comes to gether. Press out flat to about a ½ inch thickness. Using a pizza cutter or knife cut the dough into one inch by one inch squares.

Step 6

Place on a cookie sheet in the fridge till you are ready to use them.

Step 7

In a large stock pot melt the butter.

Step 8

Add the carrot, celery, and onion and cook it down until soft.

Step 9

Add flour, mix thoroughly, and cook for about a minute until flour is cook down a little.

Step 10

Add about a cup of the boiling liquid, stirring constantly to make sure there are no lumps. Add about 5 cups of liquid and bring to a simmer. As the soup thickens you may need to add more liquid. If you run out of your boiling liquid you can use water or chicken stock.

Step 11

Once the soup comes to a low simmer add in the chicken and stir to heat chicken through.

Step 12

Add in the cup of heavy cream and stir.

Step 13

Add in the dumplings a few at a time, so they don’t stick together, until they are all in the pot. Do not stir the pot at this time. If any of the dumplings are not submerged push down gently with the back of a spoon to get some liquid on them. The dumplings will float.

Step 14

At this point you will cook the chicken and dumplings for 10 mins with the lid on, and 10 mins with the lid off. If you are worried about anything sticking to the bottom of the pan, half way through the first ten mins you can attempt to stir the soup, but be careful, the more you stir the more likely the dumplings are the break up.

Step 15

After you cook for the total of 20 mins you can pull out a dumpling and taste it to test if they are done. They should be light and airy, but not too chewy. If they don’t seem done you can cook for a couple more mins, but the longer they cook the more chewy and tough they will get.

Step 16

Once you are satisfied the chicken and dumplings are done you can remove them from the heat and serve.

Step 17

You can serve them with another batch of the biscuits that you actually baked off. See the recipe for baked biscuits below, or you can serve them with some crusty bread, or the Hawaiian rolls we served them with.

Step 18

Measure out your cream, and place in freezer.

Step 19

Mix flour, sugar, baking powder, and salt in a large bowl.

Step 20

Grate in the frozen stick of butter and mix with your hand until butter is incorporated and you have little pebbles of flour and butter mixture. Don’t mix too much, you want the mixture to stay as cold as possible.

Step 21

Add cream a little at a time until the mixture just comes together. You don’t want it too wet or too dry.

Step 22

Dump the mixture out on a clean surface and knead until the mixture just comes together. Press out flat to about a ½ inch thickness and cut into desired shapes (either square or round). When you cut the dough try to not crimp the sides too much, so the biscuits rise properly in the oven.

Step 23

Bake at 375 for 10 - 12 mins.