J’s Chicken and Dumplings

Just like with the Chicken Pot Pie, J and his cousin have spent several years perfecting a replica of their grandmother’s famous Chicken and Dumplings. While the made from scratch noodle recipe is lost, they successfully recreated the rest of it. Here’s their recipe.

2 boneless, skinless chicken breasts (Or to be more traditional you can use a whole chicken) boiled and shredded
2 cans cream of chicken soup
32 ounces chicken stock
1/4 tsp pepper
1/2 tsp salt
8 flour tortillas, cut into strips
2 hard-boiled eggs, cut into strips or diced

If the chicken isn’t cooked, boil it. Once it’s cooked, shred it using two forks. Then combine the rest of the ingredients, except the tortillas and eggs, in a large pot. Stir to combine. Bring to a slow boil over medium high heat. Turn to low, add the tortillas and eggs. Cover and let simmer at least 20 minutes.

My opinion:
This is the perfect dish to have right after a taco night or fajita night when you have left over tortillas and don’t want them to go to waste. You can also make this in the slow cooker, so dinner is ready when you get home in the evening.

Easiest Chicken Pot Pie Ever

J’s grandmother is known for her chicken pot pie. He’s spent years trying to recreate the recipe. He finally got one that is just about right with this one from Big Oven.

1 2/3 cup frozen mixed vegetables (we used the ones with pearl onions, carrots. celery and potatoes)
2 chicken breasts; cooked and diced
1 10.75-oz can condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk (we used skim)

Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased glass pie plate. Stir together remaining ingredients (Bisquick and milk) with fork until blended. Pour over chicken mixture. Bake 30 minutes or until golden brown.

Makes 6 servings

My Opinion:
This was the easiest recipe and came out perfectly crisp on top. For a quick meal on a cold winter’s night, this is perfect!