Dinner

BREO Chicken, Leek and Potato dumplings is for Dinner.

BREO Chicken, Leek and Potato dumplings takes several minutes to prepare.

BREO Chicken, Leek and Potato dumplings takes several minutes to cook.

BREO Chicken, Leek and Potato dumplings makes 6 servings.

The ingredients for BREO Chicken, Leek and Potato dumplings are:

Base:
Butter, 1 1/2 T
Chicken 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 Peppercorns

Dumplings:
*Boiled Potato, 13 oz boiled and mashed
*Flour, white, 1 1/3C
Butter, unsalted, 1/2 C
Cheddar Cheese, 1/4 C

Here is how you make BREO Chicken, Leek and Potato dumplings:

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: 6Recipe submitted by SparkPeople user BREOCT.

The nutritional information for BREO Chicken, Leek and Potato dumplings is:

• Servings Per Recipe: 6
• 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