Easy Chicken and Dumplings with Biscuits
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Easy Chicken and Dumplings with Biscuits
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Creamy, rich, and hearty is the best way to describe this recipe for chicken and dumplings with biscuits. It’s a stick-to-your-ribs comfort dish that’ll satisfy even the biggest of appetites!
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Ingredients
- 2 cups chicken cooked and shredded
- 1/4 cup butter
- 1 yellow onion diced
- 1/4 cup all-purpose flour
- 10 oz condensed chicken broth
- 4 cups heavy cream
- 4 oz canned peas drained
- 4 oz diced carrots drained
- 1 tsp onion powder
- 1/2 tsp ground sage
- salt and pepper to taste
- 12 oz Pillsbury refrigerated biscuits
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Instructions
- In a large saucepan over medium-high heat, cook the butter and onions until the onions are translucent.
- Add the flour to the pot and stir well.
- Continue to cook until the flour begins to turn golden brown.
- Add the chicken broth and stir well.
- Add the cream and stir again.
- Bring the liquid to a boil. Cut the biscuits into quarters and set aside.
- When the liquid is boiling, add the peas and carrots, shredded chicken, salt, pepper, onion powder and sage to the pot. Stir well.
- Add the pieces of biscuit dough and stir gently.
- Cover the pot and reduce the heat to medium-low.
- Continue to cook covered for 20 minutes, stirring gently every 5 minutes to ensure nothing sticks to the bottom..
- Stir well and serve.
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