Tuesday, November 30, 2010

Gluten Free Chicken and Dumplings

Chicken and dumplings with mixed veggies

I'm so proud to say that starting this blog has created a fantastic dialogue between my parents and I!  A few weeks ago my mom emailed me a recipe from their dinner, but no picture with it.  Of course this means one thing, I need to make the dinner myself and take pictures!  Yumm!  This was a fabulous way to use up leftover rotisserie chicken, but I think it might be a nice candidate for leftover turkey too.  I'll let you know how that goes.  I also added a huge amount of frozen mixed veggies to make it a one pot meal, it was a little more like a chicken pot pie, but it was amazingly delicious!  The gravy is velvety smooth, and the biscuits on top just make a perfect topping to the dish.  I also used about 3/4 of a roasted chicken instead of the 2 cups Mom used.  This is definitely one of those dinners that you can play with and add all sorts of things and make changes just to see what happens.  And DO NOT open the lid on the pot once the biscuits are in!  Like Ceci says "NO peeking!"

Here is Mom's email to me, I thought it made a nice sort of guest post so I left it unedited.  

Hi Sweetie,
Thought I would share my quick cook Chicken and Dumplings with you.  It took about an hour to put together but could be shorter depending on your stove.  There is no substitute for Little Grandmas or Sue Arndt's versions but it is pretty close considering how fast it went together and I didn't have to man the stove all day while the chicken cooked in the pot.  Your dad loved it!   XOXO Mom


1 C GF Bisquick mix
3 T shortening
1/3 C milk
1  Egg
Cut shortening into mix, using a fork or dough blender till particles are the size of small peas. Stir in remaining ingredients until soft dough forms.  Set aside and start gravy.

Biscuits ready and waiting


4 C water
4 T cornstarch
1 T chicken base "Better Than Bouillon"  (a product I love and get from Costco)
2 C cut up cooked chicken (I used leftover Costco chicken)
3 C frozen mixed veggies
Salt and pepper to taste

Chicken and veggies ready for biscuit topping

Dissolve cornstarch in the water and pour in large deep frying pan as the water is heating stir in the chicken base.  Continue to stir and as the broth thickens add the chicken, and veggies and heat through.
As broth is hot and bubbly take biscuit dough and form into balls and then gently flatten before you lay them on top of your broth/gravy.  Once you have used all the dough cover the pan and let the heat and steam cook the dumplings, about 20 min.  You can tell if they are done by taking a fork and scraping the top of a dumpling and it is no longer doughy inside. 

Finished product in the pot, with a few portions out already