PILLSBURY CHICKEN AND DUMPLINGS CROCKPOT RECIPES

Name: Quick and Easy Chicken and Dumplings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 32 ounces Chicken broth; 10.5 ounces Cream of Chicken Soup; 2 cups cooked chicken (shredded); 2 cans refrigerated biscuits; pepper (to taste)

QUICK AND EASY CHICKEN AND DUMPLINGS RECIPE

Quick and Easy Chicken and Dumplings Recipe image

This classic Southern staple is made easy using a few shortcuts.

Provided by Lynda

Categories Main Dishes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 5

Ingredients

32 ounces Chicken broth
10.5 ounces Cream of Chicken Soup
2 cups cooked chicken (shredded)
2 cans refrigerated biscuits
pepper (to taste)

Steps:

Heat chicken broth in pot on medium-high heat and cook until gently boiling.
Add cream of chicken soup and stir.
Add chicken.
Cut biscuits into small pieces and place in chicken broth mixture. Stir well.
Put a small layer of pepper over dumplings.
Reduce the heat, stir well, and let simmer for 5-10 minutes.

Nutrition Facts : ServingSize 1, Calories 379 kcal, CarbohydrateContent 49 g, ProteinContent 19 g, SaturatedFatContent 3 g, CholesterolContent 40 mg, SodiumContent 1785 mg, FiberContent 1 g, SugarContent 5 g

CHICKEN POT PIE SOUP - SKINNYTASTE

Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
Pour remaining water and milk into a large pot and slowly bring to a boil.
Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
Partially cover and simmer on low until vegetables are soft, about 20 minutes.
Remove lid, add potatoes and cook until soft, about 5 minutes.
Add chicken, and slowly whisk in slurry, stirring well as you add.
Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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