Quick and Easy Chicken and Dumplings
Cozy up with this comforting and hearty recipe for Quick and Easy Chicken and Dumplings, a timeless classic that comes together in just 50 minutes! This family-friendly dish features tender shredded chicken, a rich and creamy broth infused with aromatic garlic, thyme, and sautéed vegetables, and pillowy dumplings made effortlessly from refrigerated biscuit dough. Perfect for busy weeknights, this one-pot meal is a breeze to make, saving you time without sacrificing flavor. Serve it piping hot and garnish with fresh parsley for a finishing touch that elevates the dish. Whether you're craving nostalgia or simply looking for a soul-warming dinner, this recipe is sure to become a favorite in your home.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 Yellow onion (diced)
- 2 Carrots (peeled and diced)
- 3 Celery stalks (diced)
- 3 cloves Minced garlic
- 2 cups Cooked shredded chicken
- 6 cups Chicken broth
- 0.5 cups Heavy cream
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Dried thyme
- 1 can Refrigerated biscuit dough (e.g., 1 can of 8 biscuits)
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Melt butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1-2 minutes, stirring frequently, to remove the raw flour taste.
Gradually whisk in the chicken broth, stirring to prevent lumps. Bring the mixture to a gentle simmer.
Stir in the shredded chicken, heavy cream, salt, black pepper, and dried thyme. Let the mixture simmer for 10 minutes to allow the flavors to meld.
While the stew is simmering, prepare the biscuit dough. Open the biscuit can and cut each biscuit into quarters to create dumpling-sized pieces.
Gently drop the biscuit pieces onto the surface of the simmering stew. Cover the pot with a lid and cook for 15-20 minutes, or until the dumplings are puffed up and fully cooked. Do not uncover the pot during this time.
Once the dumplings are cooked, give the stew a gentle stir and taste for seasoning, adjusting with additional salt or pepper if needed.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 4716 mg | 205% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 24.5 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4116 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
