CHICKEN AND DUMPLINGS

It’s difficult to ignore thoughts of comfort food in these chilly temperatures. Many people told me yesterday, when I shared the recipe preparation process on my Instagram story, that this dish wasn’t the chicken and dumplings they grew up eating. It must depend on where you live, I suppose!

Chicken and dumplings is just another way to use up leftover thin pizza crust! These portions are enormous, satiating, and quite cosy.

yield: 4

Prepare in five minutes.

Cook for fifteen minutes.

total: twenty minutes

INGREDIENTS FOR CHICKEN AND DUMPLINGS

1. One pound of cooked, chopped or shredded chicken breast
2. Four cups of chicken stock
3. Half a cup self-rising flour (you may use regular flour too; it will only make the dish seem prettier overall)
4. One sixteen-oz bag of frozen peas and carrots, defrosted on the counter (approximately twenty minutes)
5. I can’t believe it’s not butter—one spoonful
6. Two tsp of Italian seasoning
7. One tsp powdered onion
8. To taste, add salt and pepper.
9. Eight ounces of thin pizza dough
10. Two tsp of dried parsley, topped
11. Two tsp of dried parsley, topped

INSTRUCTIONS FOR CHICKEN AND DUMPLINGS

1. Butter should be melted in a big skillet. After adding the carrots and peas, simmer for one minute. Coat the vegetables in the flour mixture after adding the flour. One cup of chicken broth at a time, gradually add it to the vegetable combination. Add the seasoning and cooked chicken once the sauce has thickened once more after combining.
2. Butter should be melted in a big skillet. After adding the carrots and peas, simmer for one minute. Coat the vegetables in the flour mixture after adding the flour. One cup of chicken broth at a time, gradually add it to the vegetable combination. Add the seasoning and cooked chicken once the sauce has thickened once more after combining.