Chef Scott's Old Fashioned Chicken 'N' Dumplings


2lbs of pulled roasted chicken meat (white and dark)

2{}yellow onions (medium diced)

1/2lb carrots (medium diced)

1 bunch of celery (medium Diced)

1/2 gallon of chicken stock

1/2lb unsalted butter

1 cup AP flour

1qt heavy whipping cream

4 {}7.5oz cans of biscuit dough

Salt and pepper to taste


Roast chicken in oven for about 45 minutes. then remove all the meat from bones. Add the butter and the vegetables to a large stock pot cooking on medium high and cook for 5 minutes. Season with salt and pepper and then add the flour and mix well. Then add the chicken stock and cook for about 20 minutes. Add the whipping cream and let simmer for 10 minutes before adding the biscuit dough. Tear the dough into small pieces{}and add{}to the liquid and let cook for about 5-7 minutes or until dumplings are tender{}stirring often. Add the cooked chicken and heat through. Adjust seasoning as needed

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