Chicken and Dumplings with Pie Crust 👨‍🍳🍗🍲🥧🐔🥕🌽

My chicken and dumplings with pie crust recipe is easy and delicious! By using a premade pie crust for the dumplings and frozen mixed vegetables for more color and flavor, this version of the old-fashioned southern classic is both simple and flavorful. Simmering chicken leg quarters gave the broth a deep, rich flavor, as did adding a good combination of spices like poultry seasoning, garlic powder, and onion powder. The pie dough dumplings ended up having a texture similar to that of thick noodles, so they made the soup seem very hearty--and best of all, you can use either a homemade or refrigerated crust from the store, whichever you have one hand. Although I still think that the spoon dumpling version is a bit better because more of the butter and flavor melts off the dumplings and into the broth, this is still a respectable dish that's worth a try. If you've ever wondered if you can you make chicken and dumplings with pie crust, this video is for you! 👨‍🍳🍗🍲🥧🐔🥕🌽
Chicken and Dumplings with Pie Crust Ingredients
1.5 lbs chicken leg quarters
about 3 cups of vegetable stock (with extra water, as needed)
1/2 large onion, chopped
1 celery stalk, chopped
3-4 cloves of garlic, diced
1/2 pound frozen mixed vegetables (carrots, corn, peas, and green beans)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon poultry seasoning
1 9-inch pie crust
For more information about Southern food and Argentine cuisine, please visit my website: www.parnellthec...
Social Media Links:
/ parnellthec. .
/ parnellthechef
/ parnellchef