Description
A comforting, hearty chicken and dumplings recipe featuring shredded chicken, vegetables, and easy biscuit dumplings baked or simmered to perfection.
Ingredients
- 3 cups cooked chicken, shredded
- 1 medium onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (16.3 ounces) refrigerated biscuits (e.g., Pillsbury Grands), cut into quarters
- 1 cup frozen peas
Instructions
- In a large oven-safe skillet or Dutch oven, melt the butter over medium heat.
- Add the diced onion, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables have softened.
- Sprinkle the flour over the softened vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
- Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue stirring until the mixture is smooth.
- Add the poultry seasoning, garlic powder, salt, and black pepper. Bring the mixture to a gentle simmer and cook until it thickens, which should take approximately 5 minutes.
- Stir in the shredded cooked chicken and the frozen peas.
- Evenly arrange the quartered biscuit pieces on top of the chicken and vegetable mixture.
- Cover the skillet and either continue to simmer on the stovetop over low heat for 15-20 minutes, or bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the biscuits are golden brown and cooked through. Ensure the dumplings are cooked by checking for a fluffy interior.
- Serve hot and enjoy this comforting meal.
Notes
- Use an oven-safe skillet for the option to bake the dumplings.
- Check biscuits for doneness to ensure they are fully cooked inside.
- This recipe can be adapted for stovetop-only cooking if no oven is available.