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CHICKEN DUMPLING WITH HOMEMADE BISCUIT

Ingredients

BISCUIT RECIPE:

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup shortening butter flavor
  • 2/3 cup milk

FOR THE SOUP

  • 1 lb ground chicken
  • 1/2 of large onion
  • 2 cups frozen mixed vegetables
  • 1 cup chicken stock
  • 4 tablespoons cornstarch mixed with 1/2 cup chicken stock
  • slat pepper to taste
  • 2 tablespoons utter or canola oil

Instructions

  • Using your hand or a spatula,Mix the 6 ingredient in a medium sized bowl until the you form a coarse crumb.
  • Transfer dough in a lightly floured flat surface and continue to mix the shortening with the flour and then form a circle about 1/2 inch thick and cut biscuit using 2 inch biscuit cutter. Form the remaining dough into round 1/2 thick dough and cut again using a biscuit cutter. Put biscuits on top of the pre made soup and bake in pre heated oven at 350 F 25 minutes.

FOR THE SOUP

  • Heat canola oil in a mediun sized pan and saute' onion until transparent.
  • Add ground chicken and cook until it changes color.
  • Add the stock and mix veggies let the chicken cook and veggies tender. Add chicken stock as needed.
  • Now pour the cornstarch mixture and let simmer for 3 more minutes or until soup is thick.
  • When done, pour the soup in a large baking pan and put the biscuits of top. Bake casserole in the pre-heated oven for 25 minutes.