Easy Canned Biscuit Recipe
Biscuit dumplings are a comforting and delicious addition to stew as you'll find out with this simple chicken and dumplings recipe. The meal is made even easier by using leftover chicken. It’s creamy comfort food that you can have on the table in 30 minutes.
Servings: 4
Ingredients
- 2 cups chicken cooked and shredded
- 1/4 cup butter
- 1 yellow onion diced
- 1/4 cup all-purpose flour
- 10 ounces condensed chicken broth
- 4 cups heavy cream
- 4 ounces canned peas drained
- 4 ounces diced carrots drained
- 1 teaspoon onion powder
- 1/2 teaspoon ground sage
- salt and pepper to taste
- 12 ounces 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.