Description
A creamy and cozy chicken and dumplings recipe using biscuit dough for quick and easy preparation.
Ingredients
- 5 tbsp butter (unsalted)
- 1 medium onion (diced)
- 1.25 cups carrots (peeled and diced)
- 1.25 cups celery (diced)
- 7 garlic cloves (minced)
- 1.5 tbsp Italian seasoning
- 2.5 tsp sage leaves
- 1.5 tsp thyme leaves
- 0.5 tsp smoked paprika
- 3 tbsp flour
- 4 cups chicken broth
- 2 cups shredded chicken
- 2 cups heavy cream
- 1 cup peas
- 2 bay leaves
- Salt (to taste)
- Black pepper (to taste)
- 16.3 oz biscuit dough (like Pillsbury Grands)
- Flour for coating
- Parsley (freshly chopped for garnish)
Instructions
- Heat a large pot or Dutch oven over medium heat and add the butter. Let it melt and get slightly bubbly.
- Add the diced onion, carrots, and celery. Sauté until the onion turns translucent and the veggies soften, about 5 minutes.
- Toss in the minced garlic, Italian seasoning, sage, thyme, and smoked paprika. Cook for 30 to 60 seconds.
- Sprinkle the flour over the veggies and stir to coat. Cook for another minute.
- Slowly pour in the chicken broth while stirring to prevent lumps. Add the bay leaves and bring to a simmer. Let it simmer gently for 3 to 4 minutes.
- Stir in the shredded chicken, heavy cream, and peas. Taste and season with salt and black pepper.
- Preheat your oven to the temperature on the biscuit dough package. Prepare the biscuits by lightly dusting a cutting board with flour and flattening each piece slightly.
- Place the flattened biscuit pieces on top of the simmering stew, spacing them evenly.
- Transfer the pot to the oven and bake until the biscuit tops are golden, about 12 to 15 minutes.
- Remove from oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
Notes
Taste as you cook and adjust seasoning; flatten biscuits for even cooking; can use rotisserie chicken for ease.