Easy Chicken And Dumplings With Biscuits Recipes

BEST CHICKEN AND DUMPLINGS RECIPE

Steps:

• In a large, heavy-bottomed pot or dutch oven melt 6 tbsp butter over medium high heat.
• Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.
• Add 3 tbsp of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.
• Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tbsp lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.
• In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.
• Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 - 10 balls.
• Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.
• Press the dough balls down into the pot so that they are covered by the liquid.
• Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it's cooked through before removing the pot from the heat. If it's not cooked through, keep simmering the pot for 3 - 4 more minutes.

EASY CHICKEN AND DUMPLINGS WITH BISCUITS

Steps:

• Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
• Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
• Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
• Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
• Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.

SUPER EASY CHICKEN AND DUMPLINGS

Steps:

• Stir the cream of chicken soup, chicken broth, and shredded chicken meat together in a large saucepan over medium-high heat until it begins to simmer. Cut each biscuit into quarters, and gently stir into the simmering soup. Reduce heat to medium-low, cover, and simmer until the biscuits are no longer doughy in the center, 10 to 15 minutes.

EASY CHICKEN & BISCUIT DUMPLINGS

Steps:

• Place chicken broth, cooked chicken (add more for a really hearty meal!) and poultry seasoning in a large dutch oven. Add salt and pepper to taste.
• Bring to a boil, then turn down to medium low. Taste the broth after 5 minutes and see if you need more poultry seasoning. It really depends on how your chicken was cooked initially.
• While the chicken is simmering in the broth, place the flour in the center of a plate.
• Open the biscuits (make sure they are not the "flaky" kind -- more the homestyle or buttermilk type), and flatten each one to about 1/4 to 1/8 inch thick. Then dredge the biscuits through the flour. This will thicken your broth and make for a really good gravy for your chicken and dumplings. You might want to add some salt and pepper and poultry seasoning to your flour. It all depends on how your chicken was initially seasoned.
• Make sure your chicken and broth is boiling. If not, turn the heat up on your stove until it boils.
• Then take each biscuit and tear into bite size pieces and drop into the broth. Stir it occasionally so that the pieces do not stick together.
• Once all the biscuits are torn up and are placed in the dutch oven, lower the heat to a simmer. Cook for about 15 minutes, or until the "dumplings" are tender. Enjoy!

CHICKEN AND DUMPLINGS WITH CAN BISCUITS

Steps:

• Put Chicken in pot cover with water. add salt,pepper,onion,celery flakes and bullion cubes. Remove bay leaf and chicken. debone chicken dice and put back in pot. Add both can of soups and butter. Roll biscuits out and cut with a pizza cutter. Cut them all at once before putting bake in pot. Bring pot to a boil add biscuits. Don't stir the pot pock them down with a spoon. Cover and cook for about 45 min on med to low. shacking the pot around in a circle to mix them around. uncover about ever 10 min to poke down dumplings. Once the dumpling sink to the bottom their should be about done.