This recipe was inspired by one by Ree Drummond but I have used several shortcuts and amped up the seasoning. There is no question that the flavor of this dish is monumentally enhanced with homemade stock but stock made with Better Than Bouillon at slightly stronger strength is great too. For the fresh herbs, look for a poultry seasoning blend in the fresh herb area. It will have plenty of the thyme, rosemary and sage for the job. This is serious comfort food and is very easily scaled for a crowd and makes even better leftovers. The photo is served in my largest dutch oven and is a double batch.
Ingredients
- 1 or 2 large rotisserie chicken shredded
- 6 tbsp butter, divided
- 2 tbsp olive oil
- 1/2 cup finely diced, carrots
- 1/2 cup finely diced, celery
- 1 medium onion, finely diced
- 1 tsp fresh thyme leaves, minced
- 1/4 tsp turmeric optional
- 1/2 tsp paprika
- 2 tsp poultry, seasoning
- 1 tsp fresh rosemary, minced (or 1/2 tsp. dried)
- 1 tsp fresh sage, minced (or 1/2 tsp. dried)
- 1/2 tsp pepper
- 6 cups chicken stock (preferably homemade)
- 1/2 cup heavy whipping cream
- 4 tbsp all-purpose flour
- 1 package refrigerated biscuits cut into 6 pieces per biscuit, I prefer Grands Homestyle Buttermilk (not the flakey layer variety)
- 2 tbsp minced fresh parsley
- salt as needed
Instructions
- Melt 2 tablespoons of the butter in a pot over medium-high heat and add the olive oil. Cook the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium heat. Stir in the seasonings and sauté until fragrant. Pour in the chicken stock, bring pot to a boil, reduce to simmer, and simmer for 20 minutes.In a separate small saucepan, make a roux by melting remaining 4 tablespoons of butter, add flour and cook whisking constantly until it starts to change color, about 8 minutes.Add the whipping cream to the stock and vegetables, whisk to combine then slowly pour in the roux, whisking constantly until combined. Continue to cook at low boil for another 20 minutes or so, stirring occasionally until sauce reaches desired thickness. Adjust seasonings as needed. Once gravy is complete top with raw biscuit pieces. Cover and cook about 15-25 minutes until "dumplings" are not longer sticky and cooked through. Add the cooked chicken and stir to combine. Sprinkle with parsley and enjoy.HAPPY EATING!!
