Company Chicken Trisha Yearwood Recipes

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LIZZIE'S CHICKEN AND DUMPLINGS FROM TRISHA YEARWOOD RECIPE - (4/5)



Lizzie's Chicken and Dumplings from Trisha Yearwood Recipe - (4/5) image

Provided by á-46334

Number Of Ingredients 7

Chicken:
5 lb chicken
1 T salt
1 t pepper
Dumplings:
2 cups unsifted all-purpose flour, plus more for dusting
Salt and pepper (I doubled the dumplings, with three grandsons - it was called for:)

Steps:

  • For the chicken: put the hen, breast side down, in an 8-quart stockpot and add water to within 2 inches of the top (you want the chicken to float clear of the bottom of the pot and be covered. Add salt and pepper. Bring water to boil, reduce heat to simmer. Cover pot and cook for 2 hour, or till chicken is tender (drumstick twists easily. Allow to cool slightly and remove hen. Strain broth. Remove chicken from bones and cut or shred into small pieces. Set aside 2 C of broth and freeze for another use. Dumplings: Heat 2 quarts of the broth in a 3 quart pan. While it heats, put flour in a medium bowl. Dissolve 1 t. in 3/4 C water and stir to make a stiff dough. Turn dough onto heavily floured surface and knead until smooth, 1 to 2 minutes. heavily flour a rolling pin and roll out dough very thing (if you have small counter space, I highly recommend dividing the dough into 4 portions and roll each portion separately to give you thinner dumplings. With pizza cutter, cut dough into 2 by 4 inch strips. When broth reaches rolling boil, add some of the strips of dough. Reduce heat to a simmer, cover pot and bring back to boil. Continue to add dough strips in batches, always raising heat to bring broth back to rolling boil before dropping in more dough strips and reducing heat to simmer before covering pot again. Sprinkle in salt and pepper to taste. Add the cooked chicken and serve.

TRISHA YEARWOOD'S CHICKEN PIE



Trisha Yearwood's Chicken Pie image

This is the very first recipe I tried from Trisha Yearwood's first cookbook. When it went in the oven, I wasn't sure it looked "right" and was nervous I had messed it up somehow, but when it came out it was DELICIOUS! When I watched her make it on her show, I was reassured about the pre-cooked appearance.

Provided by BatonRougePhoenix

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups chicken
2 cups chicken broth
10 ounces cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup butter
1 cup buttermilk

Steps:

  • Start with cooked, shredded chicken. You can either boil and shred it yourself or use canned chicken. I always have canned chicken on hand so that this recipe can be made on a whim.
  • Preheat the oven to 425 degrees F.
  • Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
  • Make sure the butter is melted and buttermilk well shaken before continuing.
  • In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

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