The only chicken and dumplings I’d had before making this were from a Cracker Barrel in Indiana, and they were straight-up gross. (I was able to buy a huge box of Moon Pies there, though, so it was kind of worth it.) I’ve pretty much had some kind of bastard cold/flu/whatever since Christmas, and I was feeling particularly in need of TLC in a bowl. So I swore off karaoke for the night, put on my holey wool sweater, and combined recipes from two TV food personalities of whom I generally have a pretty low opinion but who nevertheless make great recipes on occasion: Bobby Flay (eh) and Rachael Ray (vom).
I followed Rachael’s recipe for the soup part and, lacking in biscuit mix but possessing a shred or two of dignity, made Bobby’s dumplings from scratch. That’s them-to-be in the pot on the lower left. With all the butter. Yeah.
Dudes, this was so fucking good. I’m reduced to crude slang just thinking about those tender, buttery dumplings — like biscuits if they were noodles! I’d also forgotten how great it is to have frozen peas on hand. They’ll make another appearance when I boeuf bourguignon it up soon.