A Twist on Chicken and Dumplings

We found the perfect twist on the classic chicken and dumplings from Chef Thomas Boemer of Revival and Corner Table in Minneapolis. It's like a pot pie with a biscuit on top - and you will never look at either dish the same again. Watch the video above or follow the recipe below!


Chicken n dumplings


8ea boneless skinless chicken thighs
1ea small onion
½ carrot
1 stalk celery
1/4cup butter
4tbl butter
1 1/2qt chicken stock

2 cup bread flour
1cup butter
1tbl salt
1tbl baking powder
1tsp baking soda
2cup buttermilk

Dice onion, carrot, and celery.  Sweat in 4qt pot with butter in med heat.  When the vegetables soften add the flour to form a roux.  Add chicken stock slowly to make sure not to form lumps.  Season chicken thighs and add to the pot.  Cook for 45min until the chicken is tender.  Season tt with salt and pepper.

For the Biscuit: Add all dry ingredients into a food processor and pulse to combine.  Add butter and pulse.  Slowly add buttermilk while pulsing until fully combine.  Roll on parchment heavily floured to ¾ in and chill for an hour.

Pour chicken in serving containers and top with biscuit.  Finish in 400 oven until golden brown on top and bubbling around the sides.