Clean recipe · pillsbury.com
Chicken and Dumplings
Our easy chicken and dumplings recipe simplifies our 60-year-old original by using Pillsbury™ Grands™ biscuits for a quick and satisfying dinner.
Original recipe: pillsbury.com
- Yield:
- 4 servings
- Prep:
- 0 hr 30 min
- Total:
- 0 hr 40 min
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Ingredients
- 1 carton (32 oz) Progresso™ Reduced Sodium Chicken Broth
- 3 cups shredded cooked chicken (about 1 lb)
- 1 can (10.5 oz) condensed cream of chicken soup (do not add liquid)
- 1/4 teaspoon poultry seasoning
- 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
- 1 cup chopped carrots (about 2 medium)
- 1 cup chopped celery (about 3 stalks)
Instructions
- In 5-quart Dutch oven, heat broth, chicken, cream of chicken soup, and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally.
- Meanwhile, on lightly floured surface, roll or pat each biscuit to about 1/8-inch thickness; using a pizza cutter, cut each into 7 strips, 1/2-inch wide.
- Increase heat to medium-high; return to a low boil. Drop strips, one at a time, into boiling chicken mixture. Stir in carrots and celery. Reduce heat to low and cover.
- Simmer 15 to 20 minutes with the lid on, stirring occasionally to prevent the dumplings from sticking to each other as they rise and expand. Dumplings are done when the inside texture is fluffy and light. To serve, ladle chicken and dumplings into bowls.