Name: Easy Chicken and Dumplings with Biscuits
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil, or more as needed - 2 tablespoons; Chopped celery - 1 cup; Chopped carrots - 1 cup; Onion, chopped - 1 large; Green bell pepper, chopped - 1; Garlic, finely chopped - 3 cloves; Butter - ½ stick; Salt, or to taste - 2 teaspoons; Ground black pepper, or to taste - 2 teaspoons; Yukon Gold potatoes, cubed - 4 medium; All-purpose flour - ¼ cup; Water - 1 quart; Cream of chicken soup - 1 (10.5 ounce) can; Lemon juice, or to taste - ¼ cup; Chicken bouillon - 3 cubes; Poultry seasoning - 1 ½ tablespoons; Ground cayenne pepper - 1 teaspoon; Bay leaf - 1; Cooked chicken breast, chopped - 1 ½ pounds; Refrigerated biscuit dough (such as Pillsbury Grands!®) - 1 (16.3 ounce) can

Easy Chicken and Dumplings with Biscuits

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Chicken and Dumplings with Biscuits

1. Olive oil, or more as needed - 2 tablespoons

2. Chopped celery - 1 cup

3. Chopped carrots - 1 cup

4. Onion, chopped - 1 large

5. Green bell pepper, chopped - 1

6. Garlic, finely chopped - 3 cloves

7. Butter - ½ stick

8. Salt, or to taste - 2 teaspoons

9. Ground black pepper, or to taste - 2 teaspoons

10. Yukon Gold potatoes, cubed - 4 medium

11. All-purpose flour - ¼ cup

12. Water - 1 quart

13. Cream of chicken soup - 1 (10.5 ounce) can

14. Lemon juice, or to taste - ¼ cup

15. Chicken bouillon - 3 cubes

16. Poultry seasoning - 1 ½ tablespoons

17. Ground cayenne pepper - 1 teaspoon

18. Bay leaf - 1

19. Cooked chicken breast, chopped - 1 ½ pounds

20. Refrigerated biscuit dough (such as Pillsbury Grands!®) - 1 (16.3 ounce) can

How to cook deliciously - Easy Chicken and Dumplings with Biscuits

1. Stage

Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.

2. Stage

Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all of the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.

3. Stage

Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.

4. Stage

Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.

5. Stage

Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.