Easy Chicken and Dumplings with Biscuits
Easy Chicken and Dumplings with Biscuits is a simple weeknight dinner recipe using rotisserie chicken and Pillsbury refrigerated biscuits. These creamy chicken and dumplings are a hearty comfort food dish perfect for cold weather.
Ingredients
- 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
- 2 cups chicken, cooked, shredded
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1/2 tsp ground sage
- 12 oz Pillsbury refrigerated biscuits
Directions
- 1
In a large saucepan over medium-high heat, cook butter and diced onions until onions are translucent.
- 2
Add the flour to the pot and stir well.
- 3
Continue cooking until the flour just starts to turn golden brown.
- 4
Add the chicken broth to the pot and stir really well.
- 5
Add the cream and stir again.
- 6
Bring the liquid to a boil. While waiting for the liquid to come to a boil cut the Pillsbury biscuits into quarters.
- 7
Once the liquid is boiling add the peas and carrots (drain them first), shredded chicken, salt, pepper, onion powder and sage to the pot. Stir well.
- 8
Add the pieces of biscuit dough to the pot and stir gently.
- 9
Cover the pot and reduce heat to medium-low.
- 10
Continue cooking the chicken and dumplings for 20 minutes while covered, stirring gently every 5 minutes to make sure nothing sticks to the bottom of the pot.
- 11
After twenty minutes stir well and serve.
- 12
Enjoy!