Chicken and Dumplings INGREDIENTS Shopping List (for 6) Cost 4-5 chicken breasts, skinless boneless 4-5 chicken breasts 7.00 3 15-ounce cans chicken broth Bouillon Chicken Flavor 5.00 3 medium potatoes, diced Fresh Potatoes Yukon Yellow - 5lb 4.00 2 small onions, diced Bag of Onions 4.00 10 baby carrots, sliced ShopRite Baby Carrot bag 4.00 1 can of peas 15oz cans of peas 2.00 1/2 teaspoon garlic salt (in cabinet) 1 teaspoon thyme (in cabinet) 1 teaspoon salt (in cabinet) 1/2 teaspoon black pepper (in cabinet) 2 bay leaves (home) 4 tablespoons flour (home) 2 cans of refrigerator biscuits Pillsbury Biscuits - 4pack 4.00 2 tablespoons vegetable oil (in cabinet) 2 tablespoons butter (home) ($5 per person) $30.00 At home: Sauté Chicken breasts and cut into 1-inch chunks Sauté onions, let cool and pack separately Pack small container of flour Prepare spice bag with ½ teaspoon garlic salt, 1-teaspoon thyme, 1-tsp salt, ½ teaspoon pepper, 2 bay leaves. At Campsite: Use a cast-iron Dutch oven, a stove top Dutch oven, or a large pot with a lid. Add oil to pot and heat to medium. Saute the chicken breasts for about 20 minutes, turning after 10 minutes. Remove chicken to a cutting board. Add butter to pot. Add onions, flour and stir to moisten and make a rue. Add one can of broth and stir until the gravy is smooth. Add remaining vegetables, diced chicken, spices and 2nd can of broth. Stir well, bring to a boil and then reduce to a simmer. Take biscuits, and place them on top of the stew. Put a lid on the pot and simmer for about 10 minutes. Remove the bay leaves before serving.
Chicken and Dumplings INGREDIENTS Shopping List (for 6) Cost 4-5 chicken breasts, skinless boneless 4-5 chicken breasts 7.00 3 15-ounce cans chicken broth Bouillon Chicken Flavor 5.00 3 medium potatoes, diced Fresh Potatoes Yukon Yellow - 5lb 4.00 2 small onions, diced Bag of Onions 4.00 10 baby carrots, sliced ShopRite Baby Carrot bag 4.00 1 can of peas 15oz cans of peas 2.00 1/2 teaspoon garlic salt (in cabinet) 1 teaspoon thyme (in cabinet) 1 teaspoon salt (in cabinet) 1/2 teaspoon black pepper (in cabinet) 2 bay leaves (home) 4 tablespoons flour (home) 2 cans of refrigerator biscuits Pillsbury Biscuits - 4pack 4.00 2 tablespoons vegetable oil (in cabinet) 2 tablespoons butter (home) ($5 per person) $30.00 At home: Sauté Chicken breasts and cut into 1-inch chunks Sauté onions, let cool and pack separately Pack small container of flour Prepare spice bag with ½ teaspoon garlic salt, 1-teaspoon thyme, 1-tsp salt, ½ teaspoon pepper, 2 bay leaves. At Campsite: Use a cast-iron Dutch oven, a stove top Dutch oven, or a large pot with a lid. Add oil to pot and heat to medium. Saute the chicken breasts for about 20 minutes, turning after 10 minutes. Remove chicken to a cutting board. Add butter to pot. Add onions, flour and stir to moisten and make a rue. Add one can of broth and stir until the gravy is smooth. Add remaining vegetables, diced chicken, spices and 2nd can of broth. Stir well, bring to a boil and then reduce to a simmer. Take biscuits, and place them on top of the stew. Put a lid on the pot and simmer for about 10 minutes. Remove the bay leaves before serving.
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