Recipe: Chicken and Biscuit Dumplings
1/2 cup butter
1 yellow onion, diced 2 carrots, diced
3 celery ribs, diced
1 minced garlic clove
optional: 1/2 cup fresh diced mushrooms
2 tablespoons all-purpose flour (extra flour for dusting)
14 oz condensed chicken broth
2 cups (16 oz) heavy cream
5 oz - 8oz depending on preference, frozen sweet peas
1 rotisserie chicken, pulled and shredded
1 tsp salt
1 bay leaf
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp chopped parsley
1/2 tsp ground sage (or 1 sage leaf chopped)
1 tsp fresh thyme
1 (16.3 oz) can of Grands!™ Southern Homestyle Original Biscuits
How to Make It:
In a Dutch oven over medium-high heat, cook butter, minced garlic, diced onions, carrots, and celery until soft and onions are translucent. Add in the chopped parsley, dash of salt and pepper, and thyme. Optional- After about five minutes, add the mushrooms to soften.
Add the flour to the pot and stir well until the flour just starts to turn golden brown.
Add the chicken broth to the pot and stir really well, then add the cream and stir well again. Add in a bay leaf. Bring to a boil.
While waiting for the liquid to come to a boil, flour a surface and cut the biscuits into quarters, pressing to add the flour to the dough so they are not sticky. Feel free to dust a little flour over the biscuits as well.
Once the liquid is boiling add the frozen peas, shredded chicken, salt, pepper, onion powder, garlic powder, and sage to the pot. Stir well. Remove the bay leaf.
Add the pieces of biscuit dough to the pot and stir very gently. Cover the pot and reduce heat to medium-low.
Continue cooking the chicken and dumplings for 15 minutes while covered, stirring gently every five minutes to make sure nothing sticks to the bottom of the pot.
Stir and Serve!