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Easy Chicken And Dumplings Recipe With Biscuits
Easy Chicken and Dumplings Recipe with Biscuits: A Shortcut to Comfort
Embrace the essence of home cooking without the hassle with this easy chicken and dumplings recipe, featuring a clever shortcut: refrigerated biscuits. This version simplifies the classic dish, ensuring you get to enjoy all the comforting flavors and textures with half the effort. Perfect for those chilly evenings when you crave something warm and satisfying but need it to be easy and quick.
Ingredients:
- For the Chicken Stew:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme or poultry seasoning
- 1 cup frozen mixed vegetables (peas, corn, green beans)
- 1/2 cup heavy cream or whole milk (optional)
- For the Dumplings:
- 1 can (about 8 oz) refrigerated biscuit dough
Instructions:
- Sauté Chicken and Vegetables:
- In a large pot, heat olive oil over medium heat. Season chicken with salt and pepper, add to the pot, and cook until browned. Remove chicken and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add garlic and sauté for another minute.
- Prepare the Stew:
- Return the chicken to the pot. Add chicken broth and thyme (or poultry seasoning). Bring to a simmer, cover, and cook for 15 minutes, allowing the flavors to meld.
- Add Biscuit Dumplings:
- While the stew simmers, cut each biscuit into quarters to form dumpling pieces.
- After the stew has simmered, stir in the frozen mixed vegetables. Gently add the biscuit pieces on top of the stew, spacing them out. Cover and simmer for an additional 10-15 minutes, or until the biscuits are puffed and cooked through.
- Final Touches:
- If using, stir in heavy cream or milk for extra richness. Let the stew simmer for another 2-3 minutes. Adjust seasoning with salt and pepper to taste.
- Serve:
- Ladle the stew into bowls, making sure each serving gets a generous portion of chicken, vegetables, and dumplings. Serve hot.
Why This Recipe Works:
This easy chicken and dumplings recipe with biscuits is a game-changer for weeknight dinners. Using refrigerated biscuit dough for dumplings not only saves time but also guarantees fluffy, tender dumplings every time without the mess of making dough from scratch. The result is a hearty, comforting stew with minimal effort—a perfect solution for busy cooks craving homemade goodness.
Tips for Perfection:
- Chicken: For an even quicker version, consider using precooked chicken or rotisserie chicken. Just add it to the pot along with the broth.
- Vegetables: Feel free to adjust the mix of vegetables according to what you have on hand or prefer.
- Dumplings: Be careful not to stir the stew too vigorously after adding the biscuit dough to prevent breaking the dumplings.
Embrace the comfort of chicken and dumplings any night of the week with this simple, satisfying recipe. It’s proof that some shortcuts in the kitchen can lead to deliciously comforting results.