Recently we had a potluck with some fellow campers, and I pulled out this recipe from the past.
When I first started making and testing this recipe, I used a 6 inch cast iron skillet. I have since been gifted with an amazing 10 inch (#8) skillet! So I adjusted for that. And it’s actually way easier to make, because it doesn’t insist on bubbling over! Yay! 🙂
It’s kind of like apple pie, without the hassle of making a crust.
It’s great with some ice cream as a dessert. Or with some plain yogurt for breakfast- fruit and granola all in one!
I love chicken and dumplings! I always thought it sounded great. And then when I mastered it (actually not that hard), I was ecstatic!! I made them regularly. Until I went gluten free. Then I didn’t make them for a really long time…
One of the first gluten free recipes I tried was a biscuit recipe. And once I made those a couple times, and got it where I wanted, I knew I could have chicken and dumplings again!
Because it’s that easy! Chicken soup and biscuits. It’s border-line good for you if you aren’t watching your carbs. 😉
I usually make this after I’ve roasted a chicken, with the leftovers. After I cook the chicken for dinner, I usually chop up the rest of the meat and freeze it to use as leftover chicken later on. Since it’s already diced you can throw it in frozen without having to wait for it to thaw enough to cut up!
The really cool thing about gluten free…?
The dumplings never get soggy!!!!!!!!!
For reals… You can make this, and heat it up for lunch the next day. In fact it works GREAT in the Lunch Crock.