Monday, January 25, 2010

Chicken and Dumplings, Updated

Here again is basically the same Chicken and Dumplings recipe (also from Stephanie) that I've already published. The main differences are using ThickenThin/NotStarch, almond milk, and arrowroot, plus I used my Grain-Free Biscuits to make the dumplings and they WORKED! I was really craving some Chicken and Dumplings and was so glad to find out that I can make it grain-free and casein free!


2 T arrowroot
1 cup almond milk
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen vegetables

Plus one batch of drop biscuits: I used the grain-free biscuits recipe.


In a medium saucepan, mix the milk and broth with the arrowroot powder while whisking constantly, and cook until thickened; stir in the salt, pepper and poultry seasoning. If necessary, add the ThickenThin one teaspoon at a time (whisking well!!) until the sauce is thick enough.

Any Crockpot with a capacity of 4 quarts or more will work. Put the chicken and vegetables into the bottom of the Crockpot. Add the milk-broth mixture. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and mix up the biscuit dough. Drop the dough in large spoonfuls on top of the hot chicken stew and replace the lid.

Cover and cook on high for another 45 minutes - 1 hour. The dumplings are done when you can insert a knife and it comes out clean. They will be spongy but firm to the touch.

Serve in bowls, with a dumpling or two per person.

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