Chicken and Dumplings 22 Recipe

  • 1 rotisserie chicken, cooked
  • 2 teaspoons vegetable oil
  • 1 onion, diced
  • 14 ounces low-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 carrots, chopped
  • 2 stalks celery , chopped
  • 1 tube Golden Buttermilk biscuit dough
  • 1 jar chicken gravy
Remove skin from chicken and shred meat into large pieces; set aside.

In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add onions and sauté until soft.

In a large pot, add broth, poultry seasoning, salt, pepper, carrots, celery and sautéed onions. Bring to a boil.

Reduce to simmer for about 10 minutes to soften vegetables.

Add shredded chicken. Continue to simmer while making dumplings.

For dumplings, open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4 inch thick. With a knife, cut each biscuit into 4 pie-pieces; set aside.

Skin surface of broth for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

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