Description
A quick and comforting chicken and dumplings recipe, featuring fluffy biscuits and a creamy broth, perfect for a cozy meal.
Ingredients
- 5 tbsp butter
- 1 medium onion, diced into 1/2-inch pieces
- 1.25 cups carrots, peeled and diced into 1/2-inch pieces
- 1.25 cups celery, diced into 1/2-inch pieces
- 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 and black pepper to taste
- 16.3 oz biscuit dough
- Flour for coating
- Parsley, freshly chopped
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about five minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the Italian seasoning, sage, thyme, and smoked paprika.
- Sprinkle in the flour and stir for about a minute to form a paste.
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the shredded chicken, heavy cream, peas, and bay leaves, then bring to a gentle simmer.
- Cover and let simmer for about fifteen minutes, stirring occasionally.
- Preheat the oven to 350°F.
- Cut the biscuit dough into pieces the size of a golf ball and drop on top of the simmering mixture.
- Bake for 15-20 minutes until the biscuits are golden brown.
- Garnish with freshly chopped parsley before serving.
Notes
Feel free to substitute chicken with turkey or rotisserie chicken, and adjust herbs to your taste. Don’t forget to taste and season as you go!