Chicken & Dumplings

20 mins
Serves 1
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Directions

  1. 1Heat the olive oil in a large saucepan over medium heat.
  2. 2Heat the olive oil in a large saucepan over medium heat.
  3. 3Heat the olive oil in a large saucepan over medium heat.
  4. 4Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
  5. 5Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
  6. 6Add the minced rosemary and stir for 30 seconds before adding the onions, carrots, and celery.
  7. 7Once the onions are translucent, add the garlic, salt, and pepper.
  8. 8Once the onions are translucent, add the garlic, salt, and pepper.
  9. 9Once the onions are translucent, add the garlic, salt, and pepper.
  10. 10Cook and stir until garlic is fragrant.
  11. 11Cook and stir until garlic is fragrant.
  12. 12Cook and stir until garlic is fragrant.
  13. 13Add in the butter.
  14. 14Add in the butter.
  15. 15Add in the butter.
  16. 16Once melted, stir in the flour.
  17. 17Once melted, stir in the flour.
  18. 18Once melted, stir in the flour.
  19. 19Keep stirring until the flour turns golden brown and the mixture has thickened.
  20. 20Keep stirring until the flour turns golden brown and the mixture has thickened.
  21. 21Keep stirring until the flour turns golden brown and the mixture has thickened.
  22. 22Slowly pour in the evaporated milk and stir to combine.
  23. 23Slowly pour in the evaporated milk and stir to combine.
  24. 24Slowly pour in the evaporated milk and stir to combine.
  25. 25Once thickened, pour in the chicken broth.
  26. 26Once thickened, pour in the chicken broth.
  27. 27Once thickened, pour in the chicken broth.
  28. 28Add the chicken, seasonings, and rosemary stalks.
  29. 29Add the chicken, seasonings, and rosemary stalks.
  30. 30Add the chicken, seasonings, and rosemary stalks.
  31. 31Cover and simmer for 10 minutes.
  32. 32Cover and simmer for 10 minutes.
  33. 33Cover and simmer for 10 minutes.
  34. 34Remove the rosemary stalks.
  35. 35Remove the rosemary stalks.
  36. 36Remove the rosemary stalks.
  37. 37Add in the biscuits.
  38. 38Add in the biscuits.
  39. 39Add in the biscuits.
  40. 40Cover and simmer for 10 minutes or until biscuits are fully cooked.
  41. 41Cover and simmer for 10 minutes or until biscuits are fully cooked.
  42. 42Cover and simmer for 10 minutes or until biscuits are fully cooked.

Ingredients

  • 1 chopped onion
  • 1 chopped onion
  • 1 chopped onion
  • 3 chopped carrots
  • 3 chopped carrots
  • 3 chopped carrots
  • 4 chopped celery stalks
  • 4 chopped celery stalks
  • 4 chopped celery stalks
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp minced fresh rosemary
  • 3 Tbsp olive oil
  • 3 Tbsp olive oil
  • 3 Tbsp olive oil
  • 8 cloves minced garlic
  • 8 cloves minced garlic
  • 8 cloves minced garlic
  • 0.25 tsp each salt & pepper
  • 0.25 tsp each salt & pepper
  • 0.25 tsp each salt & pepper
  • 4 Tbsp unsalted butter
  • 4 Tbsp unsalted butter
  • 4 Tbsp unsalted butter
  • 4 Tbsp all purpose flour
  • 4 Tbsp all purpose flour
  • 4 Tbsp all purpose flour
  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 12 oz evaporated milk
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 6 cups chicken broth
  • 3 stalks fresh rosemary
  • 3 stalks fresh rosemary
  • 3 stalks fresh rosemary
  • 2 cooked, shredded chicken breasts
  • 2 cooked, shredded chicken breasts
  • 2 cooked, shredded chicken breasts
  • 1 tsp each bouillon, pepper, and paprika
  • 1 tsp each bouillon, pepper, and paprika
  • 1 tsp each bouillon, pepper, and paprika
  • 8 Pillsbury butter biscuits, quartered
  • 8 Pillsbury butter biscuits, quartered
  • 8 Pillsbury butter biscuits, quartered

Equipment

large saucepanwooden spoonknifecutting boardtongslid