Name: Homestyle Chicken & Dumplings
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Schnucks rotisserie chicken, shredded, bones reserved, skin discarded; 1 carrot, peeled and chopped; 1 stalk celery, chopped; 1 bay leaf; 1 medium yellow onion, diced and divided; 6 tbsp. Schnucks unsalted butter, divided; 1/2 (12 oz.) pkg. Schnucks freshly frozen peas and carrots; 1 1/3 cup Gold Medal flour, divided; 1/2 tbsp. chicken seasoning; 1 tsp. baking powder; 3/4 cup Schnucks 2% milk; chopped fresh parsley, to serve (if desired)

Homestyle Chicken & Dumplings

Nothing says comfort quite like a big pot of chicken and dumplings. In this easy, economical recipe, our fresh-made rotisserie chicken works double-duty—not only as the main protein but also as the base for a simple stock that adds tons of extra flavor with little added cost. Served with dumplings made from a few pantry staples, this meal is all about stretching your dollar in the most delicious way possible.

1H 30M

4

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Ingredients

1 Schnucks rotisserie chicken, shredded, bones reserved, skin discarded
1 carrot, peeled and chopped
1 stalk celery, chopped
1 bay leaf
1 medium yellow onion, diced and divided
6 tbsp. Schnucks unsalted butter, divided
1/2 (12 oz.) pkg. Schnucks freshly frozen peas and carrots
1 1/3 cup Gold Medal flour, divided
1/2 tbsp. chicken seasoning
1 tsp. baking powder
3/4 cup Schnucks 2% milk
chopped fresh parsley, to serve (if desired)

Instructions

In a large pot combine chicken bones, carrot, celery, bay leaf, half of onion and 5 cups water. Bring to a boil, reduce heat to low and simmer at least 1 hour. Pour through a strainer to remove and discard solids; set stock aside.
Wipe pot clean and return to range over medium heat. Melt 5 tablespoons butter; add onion and sauté 4–5 minutes or until softened. Stir in 1/3 cup flour; cook 1 minute, stirring constantly. Return stock to pot along with chicken seasoning; cook, stirring frequently, 5–6 minutes or until thickened. Stir in chicken and frozen vegetables. Reduce heat to low and cover.
In a medium bowl combine remaining flour and baking powder. Cut remaining butter into the mixture with a fork or pastry blender. Add milk and stir to combine.
Drop 4 heaping spoonfuls of dough into the pot and cover; cook 8–10 minutes or until dumplings are cooked through. Discard any leftover dough or make additional dumplings. Serve topped with chopped parsley, if using.