Chicken And Dumplings With Southern Buttermilk Biscuit Dumplings – a delicious recipe with condensed cream, chicken broth, white chicken, carrots, baby peas, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).", "Blend in shortening with fork until crumbly.", "Mix baking soda into buttermilk.", "Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.", "Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.", "After stew has reached a boil, drop spoonfuls of biscuit dough into stew.", "Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say ""yum""!"]
851
kcal
Calories
55
g
Fat
51
g
Carbs
39
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 (10 3/4 ounce) can condensed cream of chicken with herbs soup, 1 (32 ounce) carton chicken broth, 2 (12 1/2 ounce) cans swanson premium white chicken meat (drained), 1/2 baby carrots, cut in half, bag (or more if desired), and more.
Yes, Chicken And Dumplings With Southern Buttermilk Biscuit Dumplings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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