Pumpkin & Chicken N’ Dumplings

Serves 4

1.5 pounds chicken. Raw or cooked chicken (leftover shredded rotisserie chicken is my favorite)

½ edible pumpkin (Sugar/Pie varietal) about 4 cups chopped into small/medium dice. Butternut squash can be used here instead.

1 medium carrot, small diced 

2 stalks celery, small diced

2 large garlic cloves, minced 

2 tbsp butter

2 tbsp flour

1 tbsp fresh sage, chopped (about 5 medium leaves) 

1 tsp fresh rosemary, chopped

1 tbsp white wine vinegar

4 cups chicken stock (1 box) Love Kitchen Basics Brand.

½ cup heavy cream

Pinch of nutmeg

1 tube, 8 count, biscuits (not the layers kind, get the homestyle or southern)

Prep the pumpkin

1.     Cut the pumpkin in ½ and scrape out seeds and stringy layer

2.     Cut into large chunks, and using knife- carefully remove skin. (picture below)

3.     Cut into smaller bite sized pieces

Make the filling- This has more of a soupy style filling. If you want a thicker filling, increase the amount of butter and flour equally.  If you are starting with cooked chicken, skip to step 4.

1.     Cut raw chicken into bite size pieces and season with salt/pepper.

2.     Heat a medium to large soup pot (preferably one that can be transferred to oven) on medium heat with 1 tbsp oil.

3.     Sauté chicken for about 5 minutes or until no longer pink in the center and pieces have some golden brown edges. Do not overcrowd the pan otherwise you will miss out on the golden brown deliciousness. Sauté in batches if necessary. Remove chicken and set aside.

4.     Add butter and onion.

5.     Sauté onion for 1-2 minutes and add remaining vegetables, including pumpkin and garlic. Season with salt/pepper.

6.     Allow to cook for another 5-7 minutes until vegetables have started to soften and pumpkin has some brown sides.

7.     Add flour and mix well. Let cook for about a minute.

8.     Add vinegar, stir. Then add stock. Add cooked chicken back in and fresh herbs.

9.     Bring to boil temp, then quickly reduce to medium/low and let simmer and thicken for about 10 minutes, until vegetables are fork tender. (Now is the time to Preheat oven to 375)

10.  Turn heat off mixture and add in cream and nutmeg. If your pot is not oven safe or you want transfer to a better-looking serving dish (oven safe)- do it now.

 (If making ahead, let mixture cool and pop in the fridge until you’re ready for final step)*

11.   Add the topping! Cut each biscuit into quarters and arrange a single layer on top of chicken filling without pushing down.

12.  Let bake on 375 for about 25 minutes until biscuits are cooked through and golden brown on top.

*Making ahead note- Reheat mixture on stove or in oven before adding biscuit topping to ensure filling is hot.