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Quick and Easy Chicken and Dumplings

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Ingredients

  • 7 Tablespoons of Challenge Unsalted Butter, divided

  • 2 cups of precut and blended carrots, celery, and onions (mirepoix mix)

  • 1/3 cup of flour

  • ¼ cup of sherry or white wine (optional, can replace with chicken broth)

  • 4 cups of low-sodium chicken broth

  • 1 cup of half and half

  • 2 teaspoons of onion powder

  • 1 teaspoon of garlic

  • Salt and pepper to taste

  • 2 cups of frozen peas and carrots

  • 2 cups of precooked or rotisserie chicken, cut into bite-size pieces

  • 1 cup of milk

  • 1 ½ teaspoons of salt

  • 1 Tablespoon of baking powder

  • 1 ¾ cup of flour

  • ¼ cup of minced assorted fresh herbs

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Directions

  1. Place 4 Tablespoons of Challenge Butter and mirepoix mix in a large stock pot. Cook until veggies are softened, about 4-5 minutes, over medium-high heat. Stir in flour, constantly stirring for 2-3 minutes. Add sherry and chicken broth while stirring. Simmer broth to slightly reduce for 10 minutes.

  2. Stir in half and half. Season with onion powder, garlic powder, and salt and pepper to taste. Add frozen vegetables and chicken. Simmer for 10 minutes to cook vegetables.

  3. Add the remaining 3 Tablespoons of butter and milk to a medium-sized bowl. Place in the microwave to warm milk and melt butter for about 1 minute. Combine baking powder, salt, and flour. Stir mixture into warm milk and butter. Using a spoon, place golf ball size pieces of dough into the simmering liquid.

  4. Cook for 10 minutes without the lid. Then place the lid on the pot and continue cooking for 5 minutes.

  5. To serve, add Chicken Dumplings to a serving bowl. Sprinkle with fresh herbs before serving.

Yield: 6 servings

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Chef Tips:

  • If you prefer to dice your own veggies, feel free to cut one small onion, 2 carrots, and 2 stalks of celery to replace the mirepoix mix.

  • If you don’t have half n half on hand, substitute with any milk you have available.

  • In the past, I have never added fresh herbs to this recipe, and I found that this adds such a burst of flavor I now won’t make it any other way. This simple touch turns this traditional comfort recipe into a gourmet dinner! I suggest a blend of parsley, thyme, and dill for the perfect touch.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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