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–+ servings
Creamy, rich, and hearty is the best way to describe this recipe for chicken and dumplings with biscuits. It’s a stick-to-your-ribs comfort dish that’ll satisfy even the biggest of appetites!
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Easy Chicken and Dumplings with Biscuits

Creamy, rich, and hearty is the best way to describe this recipe for chicken and dumplings with biscuits. It’s a stick-to-your-ribs comfort dish that’ll satisfy even the biggest of appetites!
Servings: 4
Author: Izzy

Ingredients

  • 2 cups chicken cooked and shredded
  • 1/4 cup butter
  • 1 yellow onion diced
  • 1/4 cup all-purpose flour
  • 10 oz condensed chicken broth
  • 4 cups heavy cream
  • 4 oz canned peas drained
  • 4 oz diced carrots drained
  • 1 tsp onion powder
  • 1/2 tsp ground sage
  • salt and pepper to taste
  • 12 oz Pillsbury refrigerated biscuits

Instructions

  • In a large saucepan over medium-high heat, cook the butter and onions until the onions are translucent.
  • Add the flour to the pot and stir well.
  • Continue to cook until the flour begins to turn golden brown.
  • Add the chicken broth and stir well.
  • Add the cream and stir again.
  • Bring the liquid to a boil. Cut the biscuits into quarters and set aside.
  • When the liquid is boiling, add the peas and carrots, shredded chicken, salt, pepper, onion powder and sage to the pot. Stir well.
  • Add the pieces of biscuit dough and stir gently.
  • Cover the pot and reduce the heat to medium-low.
  • Continue to cook covered for 20 minutes, stirring gently every 5 minutes to ensure nothing sticks to the bottom..
  • Stir well and serve.