Did you know that the dough for biscuits, scones, and pie crust are all almost the same? Last week, I had great success making whole wheat mango scones using some white whole wheat flour. They were tender and moist, and not in the least bit grainy. I have been craving chicken and dumplings, so I thought I would adapt that scone recipe to make some biscuits to float on top of  some vegetable herb-heavy chicken and dumplings.

You start by dredging chicken (I used thighs and breasts) in flour, and then browning on all sides before browning the vegetables with herbs. Then, combine everything together with a lovely herby gravy thickened with whole wheat flour (no butter or cream here!).  The whole thing gets topped with biscuits, brushed with garlic butter or oil, and baked until golden on top.

Chicken with Black Pepper Parsley Whole Wheat Biscuits (Healthy Chicken and Dumplings)

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Tender chicken is browned and then simmered in an herby gravy filled with vegetables and herbs. Topped with black pepper and parsley biscuits and brushed with garlic butter or oil, and baked until golden.

• CourseMain Course
• CuisineAmerican

Servings	Prep Time
6 people	35 minutes

Cook Time	Passive Time
60 minutes	60 minutes

Servings Prep Time 6 people 35 minutes

Cook Time Passive Time 60 minutes 60 minutes

Chicken with Black Pepper Parsley Whole Wheat Biscuits (Healthy Chicken and Dumplings) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Tender chicken is browned and then simmered in an herby gravy filled with vegetables and herbs. Topped with black pepper and parsley biscuits and brushed with garlic butter or oil, and baked until golden. CourseMain Course CuisineAmerican Servings Prep Time 6 people 35 minutes Cook Time Passive Time 60 minutes 60 minutes Servings Prep Time 6 people 35 minutes Cook Time Passive Time 60 minutes 60 minutes

Ingredients

Chicken and Gravy

• 3 pounds Chicken pieces I used 3 bone-in, skin-on chicken thighs for me, and 1.5 lb chicken breasts for Mr CGG
• 0.5 oz fresh thyme 1 package or 15-20 stems
• 1 bunch flat parsley, chopped
• 1.5 Tbsp fresh ground black pepper
• 1/2 tsp salt
• 8-10 cups chicken stock I used Better than Boullion Roasted Chicken
• 1/2-1 cup whole wheat flour preferably while whole wheat
• 1 cup cold water

Chopped vegetables

• 5 cloves fresh garlic, finely chopped
• 1 whole yellow onion, peeled and diced
• 32 oz carrots, chopped
• 14 oz celery, diced

Parley Black Pepper Biscuits

• 2.5 cups whole wheat flour preferably white whole wheat
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 Tbsp sugar
• 3-4 Tbsp parsley, finely chopped
• 2-3 Tbsp fresh ground black pepper
• 1/3 cup very cold margarine or butter, cut into 1/4" cubes
• 1 whole egg yolk
• 3/4-1 cup cold water
• 1.5 tsp garlic powder
• 2 Tbsp melted butter, margarine, or olive oil

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 400F. Spray a 9x13 pan with oil. Heat a large frying pan sprayed with oil over a medium-high burner.
2. Put 1/2-1 cup flour In a small dish or bowl, and dredge the chicken pieces, one at a time, then place in the hot frying pan. Do not overcrowd the pan- I wasn't able to fit more than 3 pieces in my largest frying pan. When dark golden brown on the outside, transfer pieces to the baking dish. Continue until all chicken is browned. Do not discard any chicken fat, you will cook the vegetables in it.
3. Put a few sprigs of thyme in the frying pan, and add more oil if necessary. Add 2-3 cups of the chopped vegetables, and cook over medium-high heat until just starting to brown, then transfer to the 9x13 and continue cooking until all vegetables have been cooked.
4. If there is no fat left in the frying pan, add 1 tablespoon of butter or olive oil. Sprinkle in 1 cup of flour, stirring for 4-5 minutes. Add 3-4 cups of broth to the frying pan with the flour, and bring to a boil. Allow to boil for a few minutes until thickened. Add to 9x13 pan.
5. Add enough broth to mostly but not completely cover the chicken, and stir everything together carefully in the pan. If the gravy looks too thin to you, add 1/2 cup flour to 1 cup cold water in a cup, and then add this to the baking dish. It will thicken up in the oven.
6. Sprinkle parsley and remaining thyme on top. Place baking dish in the oven, and bake at 400 while you prepare the biscuits, 20-30 minutes.

Parsley Black Pepper Whole Wheat Biscuits

1. In a bowl, combine all dry ingredients and mix with a fork to combine.
2. Cut margarine or butter into the flour with a fork until it resembles coarse crumbs. Add in the parsley and stir.
3. Add in the egg yolk, and half of the water. stir to combine, and feel for texture. The dough should be sticky but cohesive. If it is too dry, add a little more water, mix, and feel again.
4. On a floured surface, knead and fold the biscuit dough 10-15 times. Make a flattened rectangle about an inch thick, and cut into one to two inch cubes with a floured knife.
5. In a small bowl, combine butter or olive oil and garlic powder.
6. Remove the chicken from the oven, and top with scattered biscuit dough. Brush the tops of the biscuits with garlic butter/oil. If you prefer a gooey-er chicken and dumplings-style dough, submerge the biscuit dough in the gravy fully, It's ok to add more water (2-4 cups) to the gravy at this point if necessary, stirring to combine.
7. Return the pan to the oven, and increase to 425F. Bake until the biscuits are golden brown on top, 20-30 minutes.

Recipe Notes

This makes excellent leftovers.

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