Southern Buttermilk Chicken and Dumplings

Southern Buttermilk Chicken and Dumplings

Although it is April, we are still having cold weather and over the past two days we have had severe thunder and lightning storms (which are pretty unusual for California!). When the weather is cold and icky outside, I love to make comfort food, and I love to use recipes that incorporate things that my mom cooked. One of my favorite recipes that my mom used to make is Chicken and Dumplings. They were quite tasty, but I decided to experiment a few days ago and that is when I came up with my Southern Buttermilk Chicken and Dumplings recipe!

As part of the Swanson Blogging Enthusiast program, I was asked to make a winter warmer recipe using Swanson Premium Chunk Chicken. I wanted to come up with a recipe that would make my family happy, but also make me happy because I spent less time in the kitchen while using chicken that was already cooked (this is a huge time saver!). In fact, I also use Swanson canned chicken when I made my Good for You Chicken Wraps, and they were super easy.

I knew I wanted to make some time of stew or soup. I love chicken and dumplings but I wanted this to be my own recipe. I got to thinking how neat it would be to use an old family recipe for the topping (dumplings), and decided on my mom’s southern buttermilk biscuits. These were always a favorite on weekend mornings when I was growing up, and mom would be proud that I made this recipe using her recipe. The stew itself is all mine. I thought about what I wanted to add to make it creamy and delicious, and wow…just wow.

Chicken Stew:
1 10 3/4 oz. can Cream of Chicken with herbs soup
1 32 oz. carton Chicken Broth
2 cans Swanson Premium White Chunk Chicken (drained)
1/2 bag of baby carrots (or more if desired), cut in half
1/2 bag of frozen baby peas
1/2 tsp. black pepper
1/2 pint heavy whipping cream

Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes)

Look how beautiful the chicken is!

While waiting, you can begin preparing the dumplings.

Dumplings (Mom’s Southern Buttermilk Biscuits):

2 cups flour
1 tsp. salt
2 tsp. baking powder (rounded)
4 tablespoons shortening
1 cup buttermilk
1/4 tsp. baking soda

Sift together flour, salt and baking powder:

 

Blend in shortening with fork until crumbly.

 

Mix baking soda into buttermilk

 

Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.

 

Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.

 

After stew has reached a boil, drop spoonfuls of biscuit dough into stew.

 

Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say “yum”!

This chicken and dumplings recipe that I created was AMAZING. Simply amazing. I am quite proud of myself, can you tell? I actually prefer using Swanson canned chicken over regular boiled chicken, as it is much more tender and tasty.

Oh, and my kitty, Jake also enjoyed the Swanson chicken too – he got the juice from the can 🙂

Have you tried Swanson Premium Chunk Chicken yet? How about this Chicken and Southern Buttermilk Biscuit Dumplings recipe? I would love to hear how you use the chicken, or how your meal turned out!

*I will be compensated for creating and posting this original recipe for Swanson’s.