Description
This creamy and comforting chicken and dumplings recipe is made easy with shredded chicken, canned vegetables, and Pillsbury biscuit dough. It’s a hearty, quick meal that’s perfect for weeknights, bringing classic flavors with minimal effort.
Ingredients
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- 1/4 cup butter
- 1 yellow onion, diced
- 1/4 cup all-purpose flour
- 10.5 oz condensed chicken broth
- 4 cups heavy cream
- 8.5 oz canned peas and diced carrots, drained
- 2 cups cooked chicken, shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon ground sage
- 12 oz Pillsbury refrigerated biscuits, cut into quarters
Instructions
- Sauté the Onion:
In a large saucepan over medium-high heat, melt the butter. Add the diced onion and cook until the onion is translucent, about 3-4 minutes. - Make the Roux:
Sprinkle the flour into the pot, stirring constantly to coat the onions. Cook for 1-2 minutes until the flour turns lightly golden brown. - Add Liquids:
Slowly pour in the condensed chicken broth, stirring well to combine. Add the heavy cream and stir again, bringing the mixture to a boil. - Prepare the Biscuits:
While waiting for the liquid to come to a boil, cut the Pillsbury biscuit dough into quarters and set aside. - Combine Remaining Ingredients:
Once the mixture is boiling, add the drained peas and carrots, shredded chicken, salt, pepper, onion powder, and sage. Stir to combine. - Add the Biscuit Dumplings:
Gently add the pieces of biscuit dough to the pot, stirring carefully to ensure they are evenly distributed. - Simmer:
Cover the pot and reduce the heat to medium-low. Cook for 20 minutes, stirring gently every 5 minutes to prevent sticking. - Serve:
After 20 minutes, remove the lid, stir the mixture, and serve hot. Enjoy your comforting bowl of chicken and dumplings!
Notes
- Vegetable Variations: Feel free to add other canned or frozen vegetables like green beans or corn for extra flavor.
- Leftover Chicken: This recipe is perfect for using up leftover or rotisserie chicken.
- Cream Substitute: You can substitute half-and-half or whole milk for a lighter dish, though it may be less creamy.
Nutrition
- Serving Size: 1 Serving
- Calories: 710kcal
- Sugar: 5g
- Sodium: 1100mg
- Fat: 51g
- Saturated Fat: 29g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 185mg
