Description
A comforting bowl of Chicken and Dumplings featuring fluffy biscuits, perfect for families and quick weeknight dinners.
Ingredients
- 5 tbsp butter
- 1 medium onion, diced into 1/2-inch pieces
- 1.25 cups carrots, peeled and diced into 1/2-inch pieces
- 1.25 cups celery, diced into 1/2-inch pieces
- 7 garlic cloves, minced
- 1.5 tbsp Italian seasoning
- 2.5 tsp sage leaves
- 1.5 tsp thyme leaves
- 0.5 tsp smoked paprika
- 3 tbsp flour
- 4 cups chicken broth
- 2 cups shredded chicken
- 2 cups heavy cream
- 1 cup peas, frozen or fresh
- 2 bay leaves
- Salt and black pepper, to taste
- 16.3 oz biscuit dough
- Flour for coating
- Fresh parsley, chopped for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in the garlic, Italian seasoning, sage, thyme, and smoked paprika; cook for another minute until fragrant.
- Sprinkle flour over the vegetable mixture, stirring well to combine. Gradually pour in chicken broth while stirring to avoid lumps.
- Add the shredded chicken, heavy cream, peas, and bay leaves. Season with salt and black pepper to taste. Bring to a gentle simmer.
- While the sauce simmers, preheat the oven according to the biscuit dough package instructions.
- Cut the biscuit dough into quarters and drop into the simmering sauce. Cover and let cook for about 10 minutes, until biscuits have risen and cooked through.
- Remove from heat and discard bay leaves. Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding a splash of white wine after cooking the vegetables. Leftover rotisserie chicken can save time and add flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American