Description
This Easy Chicken and Dumplings with Biscuits recipe combines rotisserie chicken, canned biscuits, and a creamy broth to create a hearty, comforting dish perfect for weeknight dinners.
Ingredients
¼ cup butter
1 yellow onion, diced
¼ cup all-purpose flour
10.5 oz condensed chicken broth
4 cups heavy cream
8.5 oz canned peas and diced carrots, drained
2 cups chicken, cooked and shredded
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ teaspoon ground sage
12 oz Pillsbury refrigerated biscuits
Instructions
- In a large saucepan over medium-high heat, melt the butter and cook the diced onions until translucent.
- Stir in the flour and cook until it begins to turn golden brown.
- Pour in the chicken broth and stir thoroughly to combine.
- Add the heavy cream and continue stirring. Bring the mixture to a boil.
- While the liquid heats, cut the refrigerated biscuits into quarters.
- Once boiling, stir in the drained peas and carrots, shredded chicken, salt, pepper, onion powder, and sage. Mix well.
- Gently add the biscuit pieces to the pot and stir.
- Cover the pot and reduce the heat to medium-low.
- Cook covered for 20 minutes, stirring every 5 minutes to prevent sticking.
- After 20 minutes, stir one last time and serve hot.
Notes
Use rotisserie chicken to save time.
Make sure the broth is boiling before adding biscuits to avoid sogginess.
Homemade biscuit dough can be used instead of canned.
For a dairy-free version, substitute heavy cream with coconut milk (note flavor change).
Not recommended for freezing due to biscuit texture changes.
Store leftovers in an airtight container for up to 3 days.
Reheat gently with added cream or broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 1180mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg
