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Chicken And Dumplings Recipe With Canned Biscuits
For a comforting meal that feels like a hug in a bowl, try this quick and easy Chicken and Dumplings recipe using canned biscuits. This version simplifies the traditional process without compromising on the homemade taste and warmth. Perfect for busy weeknights or when you need comfort food in a hurry, this recipe brings tender chicken, vegetables, and pillowy dumplings together in a savory broth, all with the convenience of pre-made biscuit dough.
Ingredients:
For the Stew:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup frozen peas
For the Dumplings:
- 1 can (16.3 oz) refrigerated biscuit dough
Instructions:
1. Cook the Chicken and Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the chicken pieces to the pot, season with salt and pepper, and cook until the chicken is no longer pink on the outside.
2. Add Broth and Seasonings:
Pour in the chicken broth and water. Stir in the thyme, parsley, and additional salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer. Cover and let simmer for about 15 minutes, allowing the flavors to meld.
3. Prepare the Dumplings:
While the stew is simmering, open the can of biscuit dough. On a cutting board, cut each biscuit into quarters to form the dumplings.
4. Add Biscuit Dumplings:
Bring the stew back to a gentle boil. Drop the biscuit pieces into the stew one at a time, spacing them out. Reduce the heat to a simmer, cover, and let cook for 10 minutes. The biscuits will expand as they cook, absorbing the broth and transforming into soft dumplings.
5. Final Touches:
Stir in the frozen peas and cook for an additional 5 minutes, or until the peas are heated through and the dumplings are fully cooked. If the stew is too thick, you can adjust the consistency by adding a little more broth or water.
6. Serve:
Ladle the chicken and dumplings into bowls, making sure each serving includes plenty of chicken, vegetables, and dumplings. Serve hot and enjoy the comforting flavors.
Tips:
- For a thicker broth, you can mix 2 tablespoons of all-purpose flour with a little cold water to form a slurry. Stir this into the stew before adding the biscuit dough.
- Feel free to add other vegetables you have on hand, such as mushrooms or potatoes, to make the stew even heartier.
Conclusion:
This Chicken and Dumplings recipe with canned biscuits is a testament to how simple ingredients can create a meal that’s both comforting and delicious. It’s perfect for those evenings when you crave the warmth of homemade comfort food but need a quicker, easier option.