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Easy Chicken and Dumplings with Biscuits

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!

Servings: 4
Course: Others

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

Instructions

    Cup of Yum
  1. In a large saucepan over medium-high heat, cook the butter and onions until the onions are translucent.
  2. Add the flour to the pot and stir well.
  3. Continue to cook until the flour begins to turn golden brown.
  4. Add the chicken broth and stir well.
  5. Add the cream and stir again.
  6. Bring the liquid to a boil. Cut the biscuits into quarters and set aside.
  7. When the liquid is boiling, add the peas and carrots, shredded chicken, salt, pepper, onion powder and sage to the pot. Stir well.
  8. Add the pieces of biscuit dough and stir gently.
  9. Cover the pot and reduce the heat to medium-low.
  10. Continue to cook covered for 20 minutes, stirring gently every 5 minutes to ensure nothing sticks to the bottom..
  11. Stir well and serve.