Chicken and dumplings are pretty much my go-to during the winter months. I watched three generations of women in my family make them and I always wanted to create my own version. Below is my recipe after years of practice….with some major fails along the way. This is the easy, shortened version. Enjoy!
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Ingredients
2 pound rotisserie chicken
1 large yellow onion
2 cups celery
2 cups sliced carrots
2 cloves fresh garlic
48oz chicken broth
2 cans cream of chicken soup
2 tablespoons of vegetable oil
16 jumbo flaky buttermilk biscuits (I prefer HEB brand)
Salt & pepper to taste
Directions
- Heat the vegetable oil in a dutch oven. Once hot, add the fresh minced garlic, onions & celery. Once softened a bit (about 2-3 minutes), add the carrots. Cook an additional 3 minutes
- Add the chicken, both cans of cream of chicken soup and 1/2 of the chicken broth. Stir to combine and bring to a slight boil, stirring frequently. Add pepper and salt to taste as needed (do not salt too much!) Once the mixture starts to boil, turn on low.
- Cut up half of the biscuits (8) into quarters. Add them to the mixture with the remaining broth. Cook about 20-25 minutes. While that’s cooking, preheat the oven to 425 degrees.
- Once the oven is heated, turn off the stovetop while you add the remaining biscuits on top of the mixture. Biscuits are again cut into quarters. Put the dumplings into the oven uncovered and bake 15-25 minutes depending on how brown you want the top biscuits. I like mine nice and brown so I usually bake 25 minutes. However, all ovens are different so check frequently as to not burn them.
- Serve immediately!
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