Up until I met my spouse I had never had chicken and dumplings. The second that creamy chicken and heavenly dumplings hit my tastebuds I was sold. I honestly can’t believe what I’ve been missing all these years!! This just wasn’t a recipe my mom ever made growing up. Don’t get me wrong, my mom is an amazing cook, but us northerners weren’t southern cooks. There’s a difference and my spouse …. absolutely a southern cook and boy that makes me happy.
This recipe is creamy, hearty and chocked full of delicious dumplings. This my friends... is comfort food at its best. Did I mention it’s actually incredibly easy and comes together in no time? Thanks to the use of Pillsbury buttermilk biscuits. Yes I cheated but I'm not apologizing for it, it's hard to put a good, hearty meal on the table during the weeknights, that everyone will devour! By all means please feel free make your own delicious biscuits for this or try the shortcut version if your short on time.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 stalks celery, sliced
- 1/2 cup matchstick carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons of dried parsley
- 2 pinches of red pepper flakes
- 2 cloves garlic, minced
- 2 tablespoons of corn starch
- 3 cups cooked chicken (in a pinch, rotisserie chicken works great)
- 8 oz evaporated milk
- 1 (10.5 oz) can of cream of chicken
- 32 oz chicken broth (reserve a 1/2 cup)
- salt and freshly cracked black pepper, to taste
- 2 (16.3 oz) cans buttermilk biscuits
- 1/4 cup all purpose flour (for biscuits)
- In a large heavy bottomed pot, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Season chicken with salt and pepper, add garlic powder, onion powder and parsley. Remove chicken when done and add remaining butter and olive oil to pan, vegetables - onion, celery, carrots and minced garlic. Cook, stirring often until tender, about 6-8 minutes.
- Add the chicken broth (reserve 1/2 cup and set aside) to the pot and deglaze your pan, then add your evaporated milk, and can of cream of chicken bring to a simmer. Mix well. Add 2 tablespoons of corn starch to 1/2 cup of reserved chicken broth. Add mixture to pot and bring to a gentle boil. Add cooked chicken back to pot.
- Cut the biscuits into quarters (each biscuit will be sliced into 4 equal pieces) and lightly toss them in flour.
- Add them to the pot and cook for about 10-12 minutes. Turn off pot and cover for 5 min. Test one of the biscuits to ensure they have cooked through and are not raw in the middle. Once the biscuits are cooked through, serve immediately!
References adapted by:
Erin (2022, February 10) Easy Chicken and Dumplings with Biscuits [Blog Post] Retrieved from:https://www.thisisnotdietfood.com/easy-chicken-and-dumplings-with-biscuits/
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