Easy Chicken and Dumplings
- In a large pot, heat oil over medium-high heat. Add the onion, carrots and celery. Sauté until vegetables begin to soften. Sprinkle in flour and cook for 2 minutes. Add broth, stirring well.
- Add bay leaf and gravy. Season to taste with salt and pepper; mix well. Add chicken and bring mixture to a soft boil.
- Place biscuits on top of boiling chicken mixture and cover. Cook for 5 minutes, or until the biscuits are cooked through.
Recipe courtesy of Chef Stacey,
ALDI Test Kitchen
1 tablespoon Carlini Vegetable Oil
1 large onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
¼ cup Baker's Corner All Purpose Flour
32 ounces Chef's Cupboard Chicken Broth
1 bay leaf
12 ounces Chef's Cupboard Homestyle Turkey Gravy*
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
2 ½ cups leftover cooked chicken, shredded
2 7.5-ounce packages Bake House creations Buttermilk Biscuits, quartered
*These are Seasonal items that are only in stores for a limited time and may no longer be available.