Easy Chicken and Dumplings with Biscuits
Description
A deliciously easy recipe for comforting chicken and dumplings made with biscuit dough. Perfect for feeding a crowd on a cold winter night.
Ingredients
•
2 tablespoons olive oil, or more as needed
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1 cup chopped celery
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1 cup chopped carrots
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1 large onion, chopped
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1 green bell pepper, chopped
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3 cloves garlic, finely chopped
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1/2 stick butter
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2 teaspoons salt, or to taste
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2 teaspoons ground black pepper, or to taste
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4 medium Yukon Gold potatoes, cubed
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1/4 cup all-purpose flour
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1 quart water
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1 (10 1/2 ounce) can cream of chicken soup
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1/4 cup lemon juice, or to taste
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3 cubes chicken bouillon
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1 1/2 tablespoons poultry seasoning
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1 teaspoon ground cayenne pepper
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1 bay leaf
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1 1/2 pounds cooked chicken breast, chopped
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1 (16 3/10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
Directions
1
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
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
Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
4
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
Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.