Comfort foods are a popular choice this time of year, but many favorite dishes take too long. Wholly delicious and completely from scratch.
This is our favorite Chicken and Dumplings and I am sure it will be yours too!
A long, long time ago in the fall that I met my husband he expressed how much he loved chicken and dumplings. He told me that he especially loved the dish this time of year.
He ranted and raved about how comforting the dish was and he really got me craving it!
Then he took me to the store and picked up a package of premade frozen chicken and dumplings, ready in 30 minutes. Hmmmff! Frozen. Really? Seriously?
You have to remember, we were just kids then. My mom had made everything from scratch, so I knew chicken and dumplings takes about 2 hours.
So, the freezer section would have to do… for now.
Fast forward to today… Once our daughter was born, prepackaged frozen food was less of a reality for us.
I wanted to create simply delicious meals in minutes from scratch, when possible.
As the end of summer approached that year my husband started hinting that he really wanted chicken and dumplings, so I got to work on this recipe.
1 Rotisserie Chicken
2 small cans of Pillsbury Buttermilk biscuits (any except flaky)
1 can Cream of Chicken Soup
1 32oz box of chicken stock
1 1/2 cups of milk
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter
1/4 cup flour
3/4 cup milk
Remove all chicken from the bones and dice. Set chicken aside.
Cut biscuits into 1/2″ pieces (roll each biscuit between your hands forming a long tube; then cut into half inch pieces.
Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning and black pepper.
Bring to full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer not boil.
When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low.
Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
Once liquid begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.