CHICKEN AND DUMPLINGS USING BISCUITS RECIPES

EASY CHICKEN AND DUMPLINGS WITH BISCUITS RECIPE | ALLRECIPES

Easy Chicken and Dumplings with Biscuits Recipe | Allrecipes image

Delicious and easy chicken and dumplings with biscuits recipe for chilly winter nights or when your whole house has a cold.

Provided by Ed Herro

Categories Dumplings

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil, or more as needed
1 cup chopped celery
1 cup chopped carrots
1 large onion, chopped
1 green bell pepper, chopped
3 cloves garlic, finely chopped
½ stick butter
2 teaspoons salt, or to taste
2 teaspoons ground black pepper, or to taste
4 medium Yukon Gold potatoes, cubed
¼ cup all-purpose flour
1 quart water
1 (10.5 ounce) can cream of chicken soup
¼ cup lemon juice, or to taste
3 cubes chicken bouillon
1 ½ tablespoons poultry seasoning
1 teaspoon ground cayenne pepper
1 bay leaf
1 ½ pounds cooked chicken breast, chopped
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

Nutrition Facts : Calories 548.2 calories, CarbohydrateContent 48.2 g, CholesterolContent 82.9 mg, FatContent 25.8 g, FiberContent 3.1 g, ProteinContent 30.8 g, SaturatedFatContent 8.6 g, SodiumContent 1954.3 mg, SugarContent 6.9 g

CROCKPOT CHICKEN AND DUMPLINGS WITH GRANDS BISCUITS

Crockpot Chicken and Dumplings with Grands Biscuits image

Provided by Michelle

Categories Dinner

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 cup chopped red onion
1 pound thinly sliced chicken breast
½ teaspoon salt
½ teaspoon celery salt
½ teaspoon pepper
2 cans of condensed cream of chicken soup
3 cups chicken broth
2 tablespoons butter
1 bay leave
1 bag frozen mixed vegetables (carrots, corn, peas, green beans)
1 can refrigerated homestyle Pillsbury Grands biscuits

Steps:

In crockpot add onion and place chicken breast on on top.
Sprinkle salt, celery salt, pepper.
Add condensed soup and chicken broth
Cut butter into small pieces and add bay leave
Cook for 3 hours on HIGH
Take chicken out and shredded with 2 forks
Add frozen vegetables and cook for 15 minutes on HIGH
During this time. Separate all 8 biscuits and cut each of them in 8 pieces. You should have 64 pieces total.
Add the biscuit pieces to the crockpot and cook for 45 minutes to 1 hour.
Serve and Enjoy!

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