Time to fix another meal and this time, it's one of those comfort meals; Chicken and Dumplings. We originally got this recipe from Bisquik, but after reading the ingredients in Bisquik, we decided to make some changes.
Change #1: No more Bisquik biscuits! Now we make them from scratch. We use Sarah Kramer's recipe for Baking Powder Biscuits and have baggies of the dry mix stashed and ready to go.
Change #2: More veggies! Especially because we have a lot of frozen veggies in the freezer that we need to use up.
Change #3: No more chicken! Instead we used Quorn chicken cutlets. Cooked them up on the stovetop, cut into pieces and added to the mixture.
I have to say that I love the changes we have made. The final dish doesn't taste much different than the original and we feel so much better about eating this. Doesn't it look yummy?
Here's the recipe. If you want the biscuit recipe, you'll have to buy Sarah Kramer's book, La Dolce Vegan (or e-mail me).
”Chicken” and Dumplings
1 ½ cups skim milk
2 cups frozen peas and carrots or mixed vegetables
1 cup cooked Quorn chicken cutlets, diced
1 can condensed 98% fat-free cream of chicken soup
1 recipe Baking Powder Biscuits
Preheat oven to 450°. Mix together biscuit ingredients. Separate into eight pieces and place in a lightly greased muffin tin to bake. Bake for approximately 12 to 15 minutes or until lightly browned.
Meanwhile, heat milk, peas and carrots, "chicken" and soup to boiling in a saucepan over medium heat, stirring occasionally. Cook uncovered over low heat for 10 minutes. Place cooked biscuits on top of mixture. Cover and cook 10 minutes longer.