Chicken and Dumplings with Biscuits
Chicken and Dumplings with Biscuits is the ultimate comfort food! Creamy chicken broth topped with fluffy biscuit dumplings that cook right in the pot. Cozy, easy, and weeknight-friendly!
Servings: 6
Ingredients
- 2-3 chicken breasts boneless skinless
- 4 cups water
- 32 ounce chicken broth 4 cups
- ½ cup all purpose flour
- 1 can pillsbury biscuits with layers
- ½ teaspoon black pepper
- ¼ teaspoon poultry seasoning
Instructions
- In a large pot, add chicken and 4 cups of water.
- Bring to a boil, then cover and simmer for 40 minutes or until the chicken is shreddable.
- Remove chicken from the pot and shred with two forks.
- Add in the chicken broth, pepper, and poultry seasoning.
- Turn back to high heat to bring to a boil.
- Pull the layered biscuits apart into three layers (dividing up the layers).
- Cut each circle into at least 4 pieces.
- Dip each piece into the flour coating it, and then drop them gently into the boiling broth mixture.
- Gently push the biscuits into the broth to allow them to cook.
- Stir in the shredded chicken.
- Allow the chicken and dumplings to cook uncovered for 10 minutes over medium high heat.
- Turn to low until ready to serve and enjoy.
Video
Notes
You can throw in frozen vegetables, like peas and carrots. Add those when you add in the broth so they will be finished cooking when the dumplings cook.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 415kcal | Carbohydrates: 46g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1382mg | Potassium: 492mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg
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