Chicken and Dumplings

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Storyboard Description

2 tbsp unsalted butter, 2 large carrots quartered and chopped, 2 cups white mushrooms quartered and chopped, 1 large onion chopped, 2 cloves garlic chopped, 1 tbsp finely chopped fresh sage, 3 tbsp all-purpose gluten-free flour mix, 4 skinless, boneless chicken breasts chopped, 1 quart chicken stock, 1 recipe Gluten-Free Biscuit dough mix

Storyboard Text

  • Melt butter in dutch oven over medium-high heat Add carrots and mushrooms until cooked about 5 minutes Add onion and garlic to the pot and cook about 5 minutes
  • Toss in the sage and cook until it releases it's scent about 1 minute Sprinkle flour over the softened vegetables. Stir to coat. Cook, stirring until the flour has cooked, about 3 minutes
  • Add chicken to the dutch oven and stir to coat with vegetables Pour in chicken stock, bring to a slight boil, and turn down the heat to medium-low Simmer the stew until the chicken is tender and cooked through about 7 to 8 minutes
  • Using an ice cream scoop, spoon out 8 equal balls of biscuit dough Plop them on top of the chicken, distributing evenly. Cover the dutch oven with a lid and simmer until the dumplings have steamed evenly about 15 minutes
  • Turn on the broiler and put the chicken and dumplings under the hot broiler until the tops of the dumplings turn brown
  • Serve and enjoy!
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