Description
A comforting and simple Chicken and Dumplings recipe using biscuits, perfect for busy weeknights.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 cup yellow onion (diced)
- 1/4 cup all-purpose flour
- 10.5 oz condensed chicken broth
- 4 cups heavy cream
- 8.5 oz canned peas and diced carrots (drained)
- 2 cups cooked chicken (shredded)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon ground sage
- 12 oz Pillsbury refrigerated biscuits
Instructions
- Heat the butter in a large saucepan over medium-high heat.
- Add diced onions and cook until translucent.
- Sprinkle flour, stirring to make a roux, and cook until golden.
- Add chicken broth and heavy cream while whisking until smooth, bring to a gentle boil.
- Add peas, carrots, chicken, salt, pepper, onion powder, and sage; stir until combined.
- Cut biscuits into four pieces, gently add to the pot, stir to coat then cover.
- Let it simmer for 20 minutes, stirring gently every 5 minutes.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat on the stovetop and add cream or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg