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Chicken And Dumplings With Biscuits

Quick Chicken and Dumplings with Canned Biscuits Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • ½ cup heavy cream
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups frozen peas and carrots
  • 3 cups cooked, shredded chicken
  • 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count)
  • 2 tbsp chopped fresh parsley, for serving (optional)

Method
 

  1. Melt butter in a large pot over medium heat. Cook onion 5 minutes until softened, add garlic and cook 1 minute.
  2. Stir in flour for 1 minute. Slowly whisk in broth and cream, add salt and pepper. Simmer until thickened, 3–4 minutes.
  3. Stir in shredded chicken and frozen peas and carrots. Bring to a low boil and cook 2 minutes.
  4. Cut each biscuit into quarters. Drop pieces onto simmering stew, cover, reduce heat to low, and cook 12–14 minutes until dumplings are cooked through.
  5. Ladle into bowls, garnish with parsley, and serve hot.

Notes

The dumplings are softest right after cooking. If you need to hold the dish, keep it covered off heat for up to 10 minutes, but the dumplings will continue to absorb broth. The stew thickens as it cools, so add a splash of broth if reheating.