Comfort Food Classics: Creamy Chicken & Biscuit Dumplings {#SundaySupper}

My mom didn't cook much when I was growing up.  When she did, it was usually outside on the grill.  But every once and a while she'd surprise me with what to this day remains to be my all-time favorite dish ever...Chicken & Dumplings.  Whenever I saw my mom take out a can of Cream of Chicken soup and the box of Bisquick, I knew I was in for a treat.

When I grew up and got married, I continued to make Chicken & Dumplings the same way my mom did.  But then we moved to Mexico.  No canned cream of chicken soup to be found here.  And no Bisquick either.  So, I was forced to learn to make Chicken & Dumplings from scratch.  This was before there was internet access in our small town.  And without the help of a cookbook.  Remember, I gave away all of my cookbooks before we moved down here.

The most important part of any Chicken & Dumplings recipe is of course the actual dumplings.  There are two kinds of dumplings that can be used for Chicken & Dumplings: fluffy biscuit dumplings that puff up once they hit the broth, and the flatter noodle-like dumplings that are rolled out with a rolling pin before adding them to the hot broth.  Both are quite delicious, but I'm partial to the biscuit dumplings, because that's the kind my mom made.

Before I share the recipe, there are a few things I need to point out.  The first thing you might notice is the celery.  It's on the ingredient list and in the directions, but you won't see it in the bowl.  For some strange reason, my Hubby and kiddies do NOT like celery at all!  I love the stuff and use it anyway, because it's what gives the broth it's great flavor.  I cut the celery ribs in half, which makes it easier to fish them out of the broth before serving.  (I remove the onion too!)  But if you love celery, you can thinly slice it or chop it.

Another little thing I do differently from the more traditional Chicken & Dumpling recipes is that I don't use canned cream soup, nor do I use a roux to thicken my broth.  My secret to a silky smooth and creamy chicken broth is Mexican crema!  If you can't find Mexican crema at your local grocery store, you can substitute sour cream or heavy cream.

I've told you mine, now tell me yours.  What is your favorite Comfort Food?

Creamy Chicken & Biscuit Dumplings 


Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut in bite-size pieces
• 5 to 6 medium carrots, peeled and sliced in 1/4-in diagonal pieces
• 2 ribs celery, cut in half or thinly sliced
• 1 medium onion, cut in half
• 6 to 8 cups water 
• 3/4 cup Mexican crema (or sour cream) 

For the Dumplings: 

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter
• 3/4 cup milk

Directions:

1. In a large (4 to 6-quart) stockpot, combine the chicken, carrots, celery, and onion with 6 to 8 cups of water, depending on how much broth you want/like.  Season with salt and pepper.  Cover stockpot and bring to a boil over high heat.  Reduce heat to medium-low and let chicken soup simmer for 45 to 60 minutes, until the chicken is fully cooked and the carrots are tender.
2. While the chicken is cooking, combine the flour, baking powder and salt in a large mixing bowl; set aside.
3. Once the chicken is fully cooked, stir the Mexican crema into the broth. (Important note: If you have picky eaters like I do, remove the celery and onion BEFORE adding the Mexican crema.)  
4. Finish making the dumplings, by mixing the butter into the flour mixture using a potato masher or a fork, until no large pieces of butter are visible.  Add the milk to the flour mixture and stir to combine.  Drop rounded tablespoonfuls of the dumpling dough into the hot broth.  DO NOT STIR!  Let the dumplings cook uncovered for about 10 minutes, then cover and cook for an additional 10 minutes.  Ladle into bowls.  Enjoy!!!

For more Comfort Food recipes, be sure to check out what my #SundaySupper friends are serving up in their kitchens!

#SundaySupper Comfort Food |Soups

• Cream of Broccoli Cheese Soup by Damn Delicious
• Loaded Baked Potato Soup by Supper for a Steal
• Kalbi Tang or Korean Short Rib Soup by Kimchi MOM
• Korean mandoo (dumpling) soup by Crispy Bits & Burnt Ends
• Chicken Noodle Soup by My Catholic Kitchen
• Thai’d up chicken noodle soup by I Run For Wine
• Ditalini Italian Soup by Mangiamo!
• Spicy Black Bean Soup by Mama’s Blissful Bites
• Chicken Chowder by Pippis in the Kitchen Again

#SundaySupper Comfort Food  | Main Dish

• Sausage Gravy and Biscuits by Big Bears Wife
• Comforting Down-Home Shrimp and Grits by The Weekend Gourmet
• Pumpkin Alfredo Tortellini Bake by The Meltaways
• Old Fashioned Mac and Cheese by Flour on My Face
• Lasagna Roll Ups by Cindy’s Recipes and Writings
• Green Plantain Hash by Basic n Delicious
• Venison Chili by The Messy Baker Blog
• Spinach and Ricotta Stuffed Pasta Shells by That Skinny Chick can Bake
• Winter Chicken Stew by Mrs. Mama Hen
• Quinoa, Spinach, and Kale Lasagna by Hezzi-D’s Books and Cooks
• Baked Oysters and Apples by Pescetarian Journal
• Individual Chicken Pot Pies by Noshing With The Nolands
• Kaesespaetzle {Baked Cheese Spaetzle} by Galactosemia in PDX
• Jalapeno and Bacon Mac N’ Cheese by Dinners, Dishes and Desserts
• Quiche aux Champignons {Mushroom Quiche} by An Appealing Plan
• Mini Mac n Cheese Cups with Pork Shoulder Ragù by Hip Foodie Mom
• Chicken a la King by Girlichef
• Creamy Chicken & Dumplings by La Cocina de Leslie
• Spaghetti Squash Gratins by She likes ruffles, he likes truffles
• Creamy Chicken Enchiladas by Home Cooking Memories
• Savory Slow-Cooked Pork Stew by Daddy Knows Less
• Chicken Roasted with White Wine and Garlic by Webicurean
• Shepherd’s Pie by Small Wallet Big Appetite
• One Skillet Pumpkin Lasagna by The Realistic Nutritionist
• Chicken “Pot Pie” by Diabetic Foodie
• Gluten Free Cornish Pasty by Maroc Mama
• Warm Oven Baked Samosas Stuffed With Sweet Potato & Peas by Sue’s Nutrition Buzz
• Caramelized Onion-Challah Stuffing Muffins by Comfy Cuisine
• Comforting Mashed Potatoes by Momma’s Meals
• Chunky Chili Beans by Mama Mommy Mom
• Rustic Cauliflower and Tomato Gratin by The Wimpy Vegetarian 
• Feijoada Portuguese Bean Stew by Family Foodie

#SundaySupper Comfort Food | Desserts

• Biscuits and Chocolate Gravy by Juanita’s Cocina
• Chocolate Fudge Brownie Ice Cream by Cravings of a Lunatic
• Sour Cream Pound Cake by Mom’s Test Kitchen
• Chocolate Layer Cake by Magnolia Days
• Cinnamon Rice Pudding by Vintage Kitchen Notes
• Smores Hot Cocoa by Chocolate Moosey
• Sweet Red Bean Pie by What Smells So Good
• Pistachio Cake Cookies by The Cookie A Day Challenge
• Gluten Free Pumpkin Cheesecake by No One Likes Crumbly Cookies
• Dark Chocolate Caramel Brownies by Daily Dish Recipes
• Nutella Shortbread Bars by Baker Street

Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 

Don't forget to join us tonight at 7pm (Eastern) for our weekly #SundaySupper Twitter chat.  This week, we have a very special guest: Lee Woodruff, CBS This Morning contributor and  founder of ReMIND.org.   If you join us, you could win one of five copies of Lee Woodruff's book, Those We Love Most.