Quick & Easy Chicken And Dumplings - cooking recipe

Ingredients
    1 store-bought roast whole chicken
    1 tablespoon vegetable oil
    1 medium onion, chopped
    1 (49 1/2 ounce) can chicken broth
    1 (14 1/2 ounce) can chicken broth
    1 teaspoon poultry seasoning
    1 teaspoon salt
    1/2 teaspoon ground pepper
    5 medium carrots, chopped
    3 stalks celery, chopped
    1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
    1 (12 ounce) jar chicken gravy
Preparation
    Remove skin from chicken and chop or shred meat into large pieces. Set aside.
    In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
    In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
    Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
    Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
    With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
    Ladle into bowls and serve piping hot.

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