Description
Experience the ultimate comfort meal with this simplified Chicken and Dumplings recipe. By utilizing shredded rotisserie chicken and clever shortcuts like refrigerated biscuit dough, this dish achieves a rich, velvety texture and deep, herb-infused savory flavor in under thirty minutes. It is a foolproof, one-pot Southern-inspired classic designed to save time while delivering pure, melt-in-your-mouth satisfaction—truly the easiest way to bring a hearty, restaurant-quality meal to your dinner table on even the busiest weeknight.
Ingredients
3 cups cooked shredded rotisserie chicken
6 cups chicken broth (ensure no alcohol content)
1 can (16 oz) refrigerated biscuit dough
1 cup carrots, diced
1 cup celery, diced
1/2 cup onion, finely diced
1 teaspoon dried thyme
1 teaspoon garlic powder
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the onion, carrots, and celery, sautéing until softened about 5 minutes.
Pour in the chicken broth, thyme, and garlic powder, and bring to a gentle boil.
Stir in the shredded rotisserie chicken and heavy cream.
While the broth simmers, cut each refrigerated biscuit into quarters.
Drop the biscuit pieces into the simmering broth one by one.
Cover the pot tightly and simmer for 10-12 minutes or until the dumplings are cooked through and fluffy.
Season with salt and pepper as needed and serve immediately.
Notes
Ensure your chicken broth is alcohol-free and does not contain wine remnants. Using refrigerated biscuits that are lower in sodium can help balance the flavor. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Stovetop Simmering
- Cuisine: Southern American