Chicken and Dumplings with Biscuits
One-pot stovetop chicken and dumplings made with refrigerated Grands biscuit dough cut into pieces and simmered, lid on, in a creamy chicken broth with rotisserie chicken, carrots, celery and onion.
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Ingredients
- 2 tablespoons butter
- 1 yellow onion large, diced
- 1 cup carrots chopped, about 2 medium
- 1 cup celery chopped, about 3 stalks
- 2 cloves garlic minced
- 32 ounces chicken broth 1 carton, reduced sodium if you like
- 1 can condensed cream of chicken soup 10.5 ounces, undiluted
- 1 cup evaporated milk 8 ounces; half and half works too
- 3 cups cooked chicken shredded, from a rotisserie chicken, skin and bones removed
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon black pepper plus salt to taste at the end
- 1 can refrigerated biscuit dough 16.3 ounces, 8 count, Pillsbury Grands Southern Homestyle Buttermilk or similar; not the flaky-layers kind
- 1/4 cup all-purpose flour for tossing the biscuit pieces
- 1 tablespoon fresh parsley chopped, optional garnish
Instructions
- Melt the butter in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, celery and garlic. Cook, stirring often, 6 to 8 minutes until the onion is soft.
- Stir in the chicken broth, cream of chicken soup, evaporated milk, shredded chicken, poultry seasoning and pepper. Whisk until the soup dissolves. Raise the heat to medium-high and bring to a gentle boil, then lower to a steady simmer.
- While the broth heats, open the biscuits and cut each one into 4 equal pieces (8 pieces if you like smaller dumplings). Put the flour in a bowl and toss the pieces in it so they are lightly coated. Shake off the extra flour.
- Bring the pot back to a low boil. Drop the floured biscuit pieces in one at a time in a single layer. Press them gently under the broth once with a spoon. Do not stir hard; they break apart.
- Turn the heat to low and put the lid on. Simmer 15 to 20 minutes. Keep the lid on; the trapped steam is what cooks the dough through, and a lid that keeps coming off leaves the centers gummy. A gentle stir once or twice so the pieces do not stick is fine, then cover again right away.
- Cut the largest dumpling in half. The inside should look fluffy and bread-like, not wet or doughy. If it is still doughy, cover and cook a few minutes more. Do not cook much past that; overcooked biscuit dumplings turn dense and start to fall apart.
- Turn off the heat and let the pot sit uncovered for 2 minutes so the broth thickens. Taste and add salt. Top with parsley and serve hot.
Notes
Storage: USDA FSIS says to refrigerate leftovers within 2 hours in shallow containers; they keep 3 to 4 days. Reheat to 165 F or a rolling boil, with a splash of extra broth because the dumplings soak it up. Freezing the finished dish is not recommended (the dumplings turn gummy); freeze the base without the biscuits, USDA FSIS puts frozen leftovers at 3 to 4 months. Slow cooker: base on LOW 4 to 6 hours with the vegetables in first; add the floured biscuit pieces in the last 30 to 60 minutes, lid on, until the largest piece is fluffy in the center. Thaw any raw poultry before it goes in.
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 52.6gProtein: 32.6gFat: 23.3gSodium: 1584mgFiber: 2gSugar: 12.4g