Chicken and Dumplings
Chicken and Dumplings is a dish that goes from prep to plate in 30 minutes! A simple one-pot recipe with chicken, veggies and delicious dumplings, made without cream of “whatever” soup!
Comfort foods are a popular choice this time of year, but many favorite dishes take too long. Wholly delicious and completely from scratch.
This is our favorite Chicken and Dumplings recipe, and I am sure it will be yours too!
You’ll love making this from scratch because it tastes so much better.
Sure, cream of chicken soup is convenient, but the preservative taste takes so much away from the wonderful chicken flavor.
The fact that the meal goes from prep to plate in 30 minutes means it’s a recipe that you won’t mind making either.
This is a delicious thick, rich, and creamy stew. It’s full of flavor, with large chunks of chicken, peas, carrots and delicious dumplings.
If you grew up enjoying this chicken dinner, you’ll love this version even more.
After some creative engineering, we finally have a made from scratch, one pot dish that goes from prep to plate in 30 minutes! You won’t believe how great this tastes.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
Enjoy this meal.
Chicken and Dumplings
Ingredients:
- 1 Rotisserie Chicken
- 2 small cans of Pillsbury Buttermilk biscuits (any except flaky)
- 1 can Cream of Chicken Soup
- 1 32oz box of chicken stock
- 1 1/2 cups of milk
- 1/2 tsp. poultry seasoning
- 1/2 tsp. black pepper
- 1/2 stick butter
- Thickener Ingredients
- 1/4 cup flour
- 3/4 cup milk
Directions:
- Remove all chicken from the bones and dice. Set chicken aside.
- Cut biscuits into 1/2″ pieces (roll each biscuit between your hands forming a long tube; then cut into half inch pieces.
- Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.
- In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning and black pepper.
- Bring to full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer not boil.
- When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low.
- Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener.
- To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
- Slowly add thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
- Once liquid begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.
- If you have leftover dough roll little balls and sprinkle with cinnamon and sugar. Bake for dessert!
