Chicken and Dumplings with Canned Biscuits
Tender shredded chicken, soft and fluffy biscuit dumplings, and vegetables come together in a thick, creamy broth for an easy comfort food dinner. Made with refrigerated biscuits and evaporated milk, these chicken and dumplings are delicious on their own or served over mashed potatoes.
Servings 6
Ingredients
- 1½ pounds boneless skinless thin-cut chicken breasts, about 3 breasts thighs will also work
- 1 teaspoon Kinder’s Roast Chicken seasoning or any chicken seasoning you like
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 5 tablespoons butter divided
- 1 onion diced
- 2 carrots diced
- 2 ribs celery diced
- Salt to taste
- 4 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 heaping tablespoon Knorr chicken bouillon powder
- 1 tablespoon herbes de Provence
- 5 cups water
- 1 12-ounce can evaporated milk
- 1 16.3-ounce can Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits or any variety of biscuit you like
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with Chicken seasoning, smoked paprika, and ½ teaspoon black pepper.
- Heat the olive oil and 1 tablespoon butter in a large pot over medium-high heat. Cook the chicken for about 8–10 minutes total, turning as needed, until the thickest part reaches 165°F (74°C). Remove and set aside. Chop or shred it.
- Add the remaining 4 tablespoons butter, onion, carrots, and celery. Season with salt and pepper and cook for about 10 minutes, stirring occasionally, until softened. Adjust the heat as needed to prevent burning.
- Add the garlic and cook for 1 minute. Stir in the flour, bouillon powder, and herbes de Provence. Cook for 2–3 minutes, stirring frequently.
- Slowly stir in the water, scraping the bottom of the pot, then add the evaporated milk. Bring to a gentle boil.
- Shred or chop the chicken and return it and any juices to the pot. Reduce the heat to low and simmer for 10 minutes.
- Meanwhile, cut each biscuit into nine roughly equal pieces.
- Bring the chicken mixture back to a gentle boil. Add the biscuit pieces individually around the pot. Do not stir; gently press them into the liquid.
- Cover and cook over medium-low heat at a gentle simmer for 15–20 minutes, or until the dumplings are cooked through. Check one from the center for a fluffy interior without raw, sticky dough; cook longer if needed.
- Gently stir, add the parsley, and adjust salt and pepper to taste.
Notes
Notes
- Keep the pot covered during the initial dumpling cooking time.
- Maintain a gentle simmer and adjust the heat to prevent scorching.
- Cooking times are approximate and depend on your pot and stovetop.
- Refrigerate leftovers promptly and use within 3–4 days. Reheat with a splash of chicken broth.
Estimated Nutrition
Per serving, based on 8 servings:- Calories: 450 kcal
- Carbohydrates: 39 g
- Protein: 28 g
- Fat: 20 g