Great for Fall: Chicken and Dumplings

I wish I would of put peas in this because it sure is not pretty to look at but do not let that stop you from trying this yummy dish. I have always wanted to make chicken and dumplings but every recipe I ever look seems long and tedious. I found this recipe in cookbook by Sandra Lee who does the Semi-Homemade show on Food Network. All the recipes I have tried from her cookbook have really surprised me because they truly are simple to make and good to eat. I modified it a little but used the method. I like to use fresh carrots, celery and onions since I usually always have them on hand in my fridge. I also used a uncooked whole chicken instead of a store-bought ready made because they are usually cheaper. So you can choose what you want to use, either way I'm sure it will come out great.

Ingredients

• 1-2 (depending on the size) store-bought deli roasted chickens
• 2 tablespoons vegetable oil
• 1 package (7 ounce) chopped onions
• 1 container (14 ounce) carrot sticks, chopped
• 1 container (14 ounce) celery sticks, chopped
• 6 cans (14 ounces each) low-sodium chicken broth
• 2 tablespoons poultry seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• All-purpose flour, for dusting
• 1 container (16.3 ounce) refrigerated buttermilk biscuit dough
• 1 can (10.5 ounce) condensed chicken gravy or cream of chicken soup

Directions

1. Remove skin and bones from chickens, shred meat into large pieces. Set aside. (If you choose to use an uncooked chicken, boil it in water for about 45 minutes).
2. In a large heavy pot or Dutch oven, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.
3. Add broth, poultry seasoning, salt, pepper, and chicken. Bring to a boil. Reduce heat and simmer for 30 minutes.
4. While stew simmers, prepare dumplings. On a flour-dusted surface, roll each bisquit 1/4 inch thick. With a pizza cutter, cut biscuits into 1-inch-wide strips. Set aside.
5. Skim off any scum that has risen to the surface of the soup. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitting lid and simmer for 10 minutes more. Ladle into bowls and enjoy!!!