1/3 cup stick butter
1 tsp salt
1/2 tsp pepper
4 cups chicken broth, divided
3/4 cup milk (we like to use evaporated milk)
Either 1 Tbs corn starch or 1 Tbs flour - because the corn starch is a stronger thickener, it makes the end result much thicker. For a soupier batch of dumplin's either reduce the corn starch to one tsp or use the flour.
2 cups pulled or diced chicken or turkey, cooked (When we buy a chicken or turkey, we cook the whole thing, pull the meat off the bone, and freeze it in two-cup portions to make recipes like this super easy!)
1 batch biscuit dough*
1 cup frozen edamame (shelled) or peas (optional)
Seasonings - we loved Cabela's Blackened Seasoning in ours!
- Melt butter in a pot. Add flour, salt and pepper and whisk until smooth and lightly browned.
- Slowly add 2 cups broth to make a sauce. Cook until thick.
- Remove from heat and add milk.
- Pour sauce and remaining broth in slow cooker.
- Whisk in corn starch or flour.
- Add chicken and veggies (if desired) and stir.
- Top with biscuit dough. Stir very lightly. Cover, and cook 3-4 hours on high or 6 on low. (Note: Our slow cooker cooks hot, so we can usually start this on high for a few minutes, then turn it down to low and have it done in four hours.)
Serves 6-8, depending on appetites!
*There are so many options for the biscuit dough. You can use canned biscuits, cut in thirds. Or, whip up a homemade batch and either roll/cut or scoop it. It's all based on your personal preference!!
We have determined that our favorite is Bisquick, prepared as a normal sized batch (2 1/4 cup Bisquick and 2/3 cup milk). We then use a 1-inch scoop to add the dough to the liquid.