chicken and dumplings

I make this in my 7.25 qt Le Creuset Dutch Oven and it fills it. If you use rotisserie chicken instead of chicken thighs, add the chicken in the last 20 minutes of cooking.

ingredients

• 2 16oz chicken stock

• 4 cups water

• 4 lbs. boneless skinless chicken thighs cut into small pieces (or 2 rotisserie chicken)

• 2 cans of pilsbury grands buttermilk homestyle biscuits (NOT FLAKY!)

• 1 medium yellow onion

• Seasonings:

  • 1 tbsp. black pepper, ½ tbsp. white pepper, 1 tsp. sea salt, Cajun seasoning of choice (I always use a salt free one), a bay leaf, ¼ tsp smoked paprika, 2 tsp. thyme, 2 tsp. oregano

instructions

1. Sauté onion in 2 tablespoons of butter until soft & translucent.

2. Add stock and all seasonings. Bring to boil.

3. Add water and chicken thighs, boil until chicken is cooked through and white.

4. Break biscuits into 1 inch pieces and add to pot. Cook for 20-30 min or until biscuits are cooked through and chicken is tender.