Total Time
1hr 50mins
Prep 35 mins
Cook 1 hr 15 mins

This is my Nana Queenie's recipe. I have seen many different variations on this dish, but this is the Soul Food version!

Ingredients Nutrition

Directions

  1. Place chicken pieces in a large nonstick* pot and cover with 2 qts of water.
  2. Add bay, seasoning salt, boullion, pepper and poultry seasoning.
  3. Bring to a boil then reduce heat and continue boiling, skimming off the chicken fat as it rises to the surface.
  4. When chicken is fork tender, remove all pieces from the stock to cool.
  5. Bring the stock to a rolling boil.
  6. While chicken is cooling, flour a surface for rolling out biscuits.
  7. Roll each biscuit out until it doubles in size.
  8. Cut each biscuit into 4 strips with a sharp knife.
  9. Drop one at a time into the boiling stock.
  10. Repeat until all biscuits are added, stirring after each biscuit is added.
  11. Remove and discard all skin and bones from cooled chicken and tear meat into bite sized pieces.
  12. Return deboned chicken to the pot with the dumplings and lower heat.
  13. Simmer for 10 more minutes, stirring frequently.
  14. *Monitor heat and stirring closely as the stew can burn on the bottom. A nonstick pot works very well but a regular pot requires closer supervision.

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