Easy Chicken And Dumplings With Canned Biscuits
If you are looking for an easy chicken recipe, try this recipe for Chicken and Dumplings with Canned Biscuits. By using a can of biscuits from the refrigerator section of the grocery store you can make this family favorite in a fraction of the time!
Servings: 6
Equipment
- Dutch oven or large pot
Ingredients
- 3 tablespoons olive oil, divided
- 2 pounds boneless skinless chicken (3 breasts)
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
- 1 cup celery, chopped
- 1 cup carrots, peeled and chopped
- 1 cup onion, chopped
- 2 cups chicken broth
- ½ cup half and half
- 2 bay leaf
- ¼ teaspoon thyme fresh or dried
- 1 large can buttermilk biscuits, (Pillsbury Grands 8 count is what I tested recipe with)
- parsley, for garnish
Instructions
- Heat a large pot over medium high heat. Add 1 tablespoon of olive oil to the pot.
- Season chicken breast with salt and pepper. Place the chicken breast in the heated pot and cook on both sides for 6-7 minutes or until cooked through.
- While chicken is cooking chop the onion, carrots and celery.
- When chicken is cooked through, remove and set aside to chop. Add the chopped veggies to the pot along with the two remaining tablespoons of olive oil. Sauté for 5 minutes. You do not want to cook them until they are completely tender because they will over cook when the dumplings are cooking.
- Chop the chicken into small bite sized pieces.
- Cut the biscuits into quarters and toss in flour.
- Add the chopped chicken, chicken broth, half and half, bay leaf and thyme to the pot. Bring the liquid to a simmer.
- Drop the biscuits over the top of the simmering pot of broth. Cover immediately and do not peak for 10 minutes. The steam will cook the biscuits.
- After the 10 minutes the biscuits should be puffed up and no longer doughy. You can cut one open with a knife to test.
- Garnish with fresh parsley and serve.