Irish Chicken And Dumplings Recipes

IRISH CHICKEN AND DUMPLINGS

Steps:

• 1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• 2. Add potatoes and carrots; cover and cook another 30 minutes.
• 3. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• 4. Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

IRISH CHICKEN AND DUMPLINGS

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.
• Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot.
• Add peas and cook only 5 minutes longer.
• Add dumplings.
• To make dumplings: Mix baking mix and milk until a soft dough forms.
• Drop by tablespoonfuls onto BOILING stew.
• Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

IRISH CHICKEN AND DUMPLINGS

Steps:

• In large saucepan, add condensed soup, chicken broth, water, celery, onions, garlic, poultry seasoning, pepper, chicken breast, potatoes and carrots.
• Bring to a boil, reduce heat to simmer and cover pan.
• Simmer on low for about 30 minutes.
• Remove chicken from the saucepan, shred into bite-sized pieces.
• Return chicken to pan and stir in peas.
• Mix bisquick, buttermilk, and fat free half-and-half or low-fat milk in medium size bowl and blend to make a soft dough (if runny, add a little more bisquick).
• Drop by tablespoonfuls into the simmering stew.
• Cover pan and simmer on low for 20 minutes.
• Uncover pan and simmer 10 minutes longer. Serve hot.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.