Chicken and Dumplings

Irish Chicken and Dumplings

Oh so good on a cold, windy day!

  • 2 cans (10.75 ounces each) cream of chicken soup, condensed
  • 3 cups Pale Ale
  • 1 cup  chopped celery
  • 2 medium  chopped onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 4 skinless, boneless Chicken Breast halves
  • 4 sliced carrots (about 4 cups)
  • 1/2 cup frozen green peas
  • 2 large potatoes, cut into 1/2-inch slices, then quartered
  • 1 1/2 cups  baking mix, like bisquick
  • 1/3 cup  buttermilk
  • 1/3 cup  half-and-half, or  milk
    1. In large saucepan, Brown onions in a little oil, add condensed soup, Beer, celery, salt, poultry seasoning, pepper, chicken breasts potatoes and carrots. Bring to boil, reduce heat to simmer and cover pan. Simmer over low heat about 30 minutes.
    2. Remove chicken from the saucepan, shred it into bite-sized pieces and return to saucepan and stir in the peas.
    3. Add baking mix, buttermilk, and half and half to medium-sized bowl and blend to make a soft dough. Drop dough by tablespoonfuls into the simmering stew. Cover pan and simmer about 20 minutes. Uncover pan and simmer 10 minutes more. Serve hot!


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