BREO Chicken, Leek and Potato dumplings
- Number of Servings: 6
Ingredients
Base:Butter, 1 1/2 TChicken Breast, no skin, 16 ounces Leeks, 1 cup Celery, raw, 1 cup, diced Chicken stock, home-prepared, 1 cup Heavy Whipping Cream, 1 cup, fluid *Grey Poupon Dijon Mustard, 6 tsp 2 T Green PeppercornsDumplings:*Boiled Potato, 13 oz boiled and mashed*Flour, white, 1 1/3CButter, unsalted, 1/2 CCheddar Cheese, 1/4 C
Sautee leeks and celery in butter, add chicken cook until tender. Stir in flour, stock and cream. Add peppercorns.
Pour in to casserole dish.
Boil potatoes, drain and mash.
Combine flour, butter and cheddar cheese in bowl, mix in mashed potatoes.
Roll dough flat and cut out with 2 inch biscut cutter.
Add dumplings to top of base. Brush with egg wash.
Bake 350 for a min of 30 min or until dumplings are golden brown and base is bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user BREOCT.
Pour in to casserole dish.
Boil potatoes, drain and mash.
Combine flour, butter and cheddar cheese in bowl, mix in mashed potatoes.
Roll dough flat and cut out with 2 inch biscut cutter.
Add dumplings to top of base. Brush with egg wash.
Bake 350 for a min of 30 min or until dumplings are golden brown and base is bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user BREOCT.
Nutritional Info Amount Per Serving
- Calories: 594.2
- Total Fat: 38.3 g
- Cholesterol: 159.1 mg
- Sodium: 294.4 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 2.7 g
- Protein: 25.6 g
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