Chicken and Dumplings Recipe

Name: Chicken and Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole store-bought roast chicken (about 2 pounds); 2 tablespoons vegetable oil; 1 container (7 ounces) chopped onions; 6 cans (14 ounces) low-sodium chicken broth; 1 teaspoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 container (14 ounces) pre-cut carrot sticks, chopped; 1 container (14 ounces) pre-cut celery sticks, chopped; 1 roll (16.3 ounces) golden buttermilk biscuit dough; 1 can (10.5 ounces) condensed chicken gravy

Servings: persons

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

1
Remove skin from chicken and shred meat into large pieces.
2
Set aside.
3
In a small frying pan, add vegetable oil and heat over medium heat.
4
When oil is hot, add chopped onions and saute until soft.
5
In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions.
6
Bring to a boil.
7
Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken.
8
Continue to simmer while making dumplings.
9
While stew is simmering, prepare dumplings.
10
Open can and remove biscuits.
11
On a lightly floured surface, roll each biscuit to 1/4-inch thick.
12
With a knife, cut each biscuit into 4 pie-pieces.
13
Set aside.
14
Skim surface for any scum that has risen to top.
15
Stir in chicken gravy.
16
With the stew still simmering over low heat, stir in dumplings a few at a time.
17
Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.
18
Ladle into bowls and serve piping hot.

1466

kcal

Calories

Fat

Carbs

226

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole store-bought roast chicken (about 2 pounds), 2 tablespoons vegetable oil, 1 container (7 ounces) chopped onions, 6 cans (14 ounces) low-sodium chicken broth, and more.

Yes, Chicken and Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Dumplings

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