Easy Chicken and Dumplings ala ~DKBB~

 Easy Chicken and Dumplings ala ~DKBB~

(original recipe “Slow Cooker Chicken and Dumplings” from www.thepioneerwoman.com)

photo from www.thepioneerwoman.com

2 Tbsp. butter
4 cloves garlic, minced
3 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 large onion, sliced (or diced – your preference)
2 cans cream of chicken soup
2 cans cream of mushroom soup
2 c. chicken broth
1.5 lbs. chicken (you can use leftover rotisserie chicken or canned shredded chicken)
1 c. frozen peas
Dried basil and thyme to taste
Salt and pepper to taste
1 can buttermilk biscuits
1 c. shredded white cheddar cheese
2 Tbsp. minced chives

• In a stock pot, melt the butter and sauté the celery, carrots, and onions.
• Add soups and broth and mix well, then add the chicken, herbs, and salt and pepper to taste, mixing all in well; cook over medium-low heat for about ½ hour, then add the peas and continue simmering for another ¼ hour.
• Lay out the biscuits on a clean work surface; sprinkle the biscuits with the shredded cheese and minced chives, lightly pressing into the biscuits to adhere; cut biscuits into fourths and place them on the surface of the soup (you might not need all the biscuits, so cut and place biscuits individually so you can leave unused biscuits intact).
• Cover and continuing simmering until the biscuits are cooked through (20 to 30 minutes).
• If you don’t need all the biscuits for the soup, bake the extras according to package directions.

You can cut this recipe in half if desired.

Easy Skillet Scalloped Potatoes Au Gratin ala ~DKBB~

Easy Skillet Scalloped Potatoes Au Gratin ala ~DKBB~

(original recipes from www.thereciperebel.com)

2 Tbsp. butter

½ medium onion, diced
1 tsp. minced garlic
3 Tbsp. flour
1 c. chicken broth
½ c. heavy cream
½ c. milk
1 c. + ½ c. shredded cheese (your preference – I use smoked gouda or gruyere)
2 tsp. chopped chives
Salt and pepper to taste
1.5 lb. potatoes, sliced

• Heat oven to 375°F.
• Peel and slice the potatoes; if you want, you can brine the potato slices, but be sure to drain them well and pat dry before cooking them.
• In a medium cast iron or oven-safe skillet (10 to 12 inches), melt the butter; add onion and cook until softened (2-4 minutes); add garlic and cook 1 minute.
• Stir in flour until smooth and combined; add the chicken broth, heavy cream, and milk and cook, stirring often until the sauce thickens considerably.
• Stir in 1 cup of shredded cheese and the chives until smooth; salt and pepper to taste.
• Stir in the sliced potatoes and coat them all well; place a lid on the skillet and cook over medium heat for 15 minutes, stirring occasionally.
• Remove lid from skillet, sprinkle remaining ½ c. shredded cheese over the top of the potatoes, and cook in the oven for 15-20 minutes, or until it is bubbly and the potatoes are tender.