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Nutrition Facts
Serving Size 253 g
(Approx. 10 Servings)
Amount Per Serving
Calories 270 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 790 mg 33%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 18 g
Vitamin A 70% Iron 10%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken & Dumplings

Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 h 10 m
10  People


Recipe makes 10 Servings

1 1/2 Lb Hill Country Fare Boneless Skinless Thighs
4 Tbsp unsalted butter
5/8 Tsp H-E-B Ground Black Pepper (Reserve 1/2 tsp)
1 medium white onion, chopped
1/3 cup(s) H-E-B Baker's Scoop All Purpose Flour
2 cup(s) hot water
14 1/2 Oz Central Market Organics Chicken Broth
3 medium carrots, peeled and sliced
3 celery, sliced
1 1/4 cup(s) Pioneer Brand Low Fat Baking Mix
1/2 cup(s) H-E-B Select Ingredients 2% Milk
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Remove any skin and trim fat from thigh meat and discard.
Melt butter in a large, deep skillet or Dutch oven over medium-high heat; add thighs.
Season with salt and pepper and brown 2-3 minutes per side; remove to a plate.
Add onion to butter in pan and sauté 5 minutes until tender.
Add flour to onions and cook 1 minute, stirring continuously, scraping up any bits left in the bottom of the pan.
Pour water and chicken broth into skillet slowly, while stirring to combine; bring to a boil over high heat.
Add carrots, celery, salt and pepper and return chicken thighs and any accumulated juices to the pan.
Reduce heat to low so liquid barely bubbles and cover and cook 20 minutes. Add salt and pepper.
Remove chicken thighs to a large serving bowl; cover to keep warm.
Combine biscuit mix and milk in a small bowl.
Drop by rounded teaspoonfuls into hot liquid in skillet or Dutch oven.
Cook uncovered 10 minutes, then cover and cook 5 more minutes.
Spoon dumplings over thighs and pour hot stew over. Serve immediately.



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