biscuit dumplings

Need Chicken and Dumplings fast? This deliciously creamy stovetop Chicken And Dumplings recipe is made with canned biscuits in just 30 minutes is what you need!

Easy Chicken and Dumplings

butter

yellow onion, diced

celery,

matchstick carrots

garlic,

chicken

oz evaporated milk

oz chicken broth

salt and freshly cracked black pepper,

buttermilk biscuits

all purpose flour, optional

In a large heavy bottomed pot, melt butter...

In a large heavy bottomed pot, melt butter over medium-high heat. Add vegetables - onion, celery, carrots and garlic. Cook, stirring often until tender, about 6-8 minutes.

Add the shredded cooked chicken, chicken broth, evaporated...

Add the shredded cooked chicken, chicken broth, evaporated milk, and can of cream of chicken and bring to a simmer. Season soup to taste with salt and pepper.

Cut the biscuits into quarters (each biscuit will...

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...

Add them to the pot and cook for about 8-9 minutes. 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!

This delicious and satisfying dish is the perfect comfort food for those cold winter days. It&#39;s made with simple ingredients that come together quickly, it has a rich flavorful broth filled chicken chunks in fluffy dumplings to make you feel cozy from top-to-bottom!

The Best Old Fashioned Homemade Chicken and Dumplings

onion

carrots

celery (diced)

garlic (minced)

Tablespoons flour (all purpose)

evaporated milk ((1 can))

chicken stock ((1 quart))

chicken **(see notes)

thyme

black pepper

kosher salt (to taste)

all purpose flour ((8 ¾oz.))

baking powder

black pepper (freshly cracked)

full fat milk ((6 ounces.))

In a large Dutch oven or soup pot, melt butter over medium-high heat.

Add onion, carrots, celery and sauté for 5 minutes, until the veggies soften. Add garlic and cook for 1 more minute.

Sprinkle in the flour and stir to combine. Cook for 1 minute.

Pour in the evaporated milk and chicken stock stirring to combine.

Bring to a boil then add the chicken, thyme, pepper, and salt. Let the soup simmer uncovered while you prepare the dumplings.

Soup:

In a large bowl whisk together the flour, baking powder, pepper, kosher salt, and thyme.

Make a well in the middle of the flour mixture and pour in the milk and butter into the center.

Using a rubber spatula or wooden spoon, stir together until dough forms a ball. If the dough seems too dry, add an extra tablespoon of milk.

Depending on the size dumplings you want, use a medium sized or large cookie scoop to scoop dough and drop the dumpling directly into the simmering soup. ** see notes if using large scoop.  Be sure to place them around the pot and not all in the same place. You don&#39;t want them forming one HUGE dumpling.

Once all the dough balls have been added, gently press them down in the soup so that the liquid runs over them.

Place the lid on your Dutch oven or soup pot and lower the heat to a low simmer. (Be sure the soup keeps simmering so that the dumplings cook but not so high that the bottom of the soup burns.)

Cook for 10 minutes, gently stir the soup. Cut into one dumpling in half to make sure they are cooked all the way through.

If the dumplings aren&#39;t done yet cook an additional 2-3 minutes. Serve hot with a sprinkle of fresh thyme.

Homemade dumplings:

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Top Tags

Easy Chicken and Dumplings

The Best Old Fashioned Homemade Chi...

Top 2 biscuit dumplings recipes from across the web

The most viewed biscuit dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken and Dumplings

The Best Old Fashioned Homemade Chi...

The most viewed biscuit dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine