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Easy Creamy Chicken and Dumplings
Easy Creamy Chicken and Dumplings

Easy Creamy Chicken and Dumplings

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tablespoon all purpose flour
12 ounces boneless skinless chicken breast halves or thighs, cut into one inch pieces
2 tablespoons margarine or butter
1 stalk of celery, sliced
1 medium carrot, chopped
1 onion, cut into wedges
1 1/4 cups chicken broth
1 10 3/4 ounce can condensed cream of chicken with herbs soup
1/8 teaspoon pepper
1 package (4.5-ounce) refrigerated buttermilk biscuits (6 count)*
1 cup frozen peas
Method
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Let's Make It
1
Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery, carrot and onion in hot margarine for 2-3 minutes or until chicken is brown.
2
Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender.
3
Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.
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