A deliciously easy recipe for comforting chicken and dumplings made with biscuit dough. Perfect for feeding a crowd on a cold winter night.
Preparation Time
15 mins
Cooking Time
60 mins
Total Time
1 hr 15 mins
Calories
548 Calories
Recipe Instructions
Step 1
Heat olive oil in a large stockpot over medium-high heat until it begins to smoke. Add celery, carrots, onion, and bell pepper. Stir using a wooden spoon until vegetables begin to soften, 5 to 8 minutes.
Step 2
Add garlic to the pot and stir until fragrant, about 1 minute. Add butter and stir until melted and coating all of the veggies, 2 to 3 minutes. Stir in salt and pepper. Add potatoes and flour; stir until veggies are coated and are beginning to form a creamy texture, 3 to 4 minutes. Stir in water, cream of chicken soup, lemon juice, chicken bouillon, poultry seasoning, cayenne pepper, and bay leaf. Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender, about 15 minutes.
Step 3
Add chicken to the pot. Simmer soup, uncovered, until broth is reduced and thickened, about 10 minutes.
Step 4
Meanwhile, open biscuits and slice each piece of dough in half. Add biscuit pieces to the top of the soup. Reduce heat to low, cover, and cook for 8 minutes.
Step 5
Remove cover and turn each biscuit over. Cover the pot and simmer 8 minutes more. Serve in bowls with biscuits on the bottom.
Ingredients
1 large onion, chopped
1 cup chopped celery
1 bay leaf
1 teaspoon ground cayenne pepper
1 green bell pepper, chopped
1 cup chopped carrots
3 cubes chicken bouillon
1 quart water
2 teaspoons salt, or to taste
3 cloves garlic, finely chopped
2 tablespoons olive oil, or more as needed
2 teaspoons ground black pepper, or to taste
1 (10.5 ounce) can cream of chicken soup
1 (16.3 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®)
