Chicken And Dumplings with Canned Biscuits

Easy chicken and dumplings with canned biscuits made with seared chicken, mixed vegetables, and a creamy seasoned broth for a simple Southern comfort-food dinner.

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Course: Main Course

Cuisine: American

Keyword: Chicken And Dumplings with Canned Biscuits

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: serving

Calories: 664kcal

Equipment

Dutch oven or large pot

Ingredients

1.5-2 pound chicken breast sub with boneless chicken thighs
salt and pepper to taste for the chicken
3 tablespoon cooking oil
16 ounce canned biscuits
2 tablespoon all-purpose flour coating for the biscuits
12 ounce mixed vegetables frozen
2 tablespoon butter
1/3 cup all-purpose flour
4.5 cup chicken broth
2 teaspoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chicken bouillon cube
1/4 teaspoon black pepper
12 ounce evaporated milk

Instructions

Add the 2 tablespoons of flour to a plate. Lightly coat each biscuit in flour and shake off the excess.
Keep each biscuit flat and divide each biscuit into 4 strips, rotate, then divide across into 3 rows to create about 12 small pieces. Repeat with the remaining biscuits and set aside.
Season the chicken breast with salt and pepper.
Heat the cooking oil in a Dutch oven or large pot over medium-high heat. Sear the chicken until golden on both sides without cooking it completely through. Remove the chicken and set aside to cool slightly.
Reduce the heat to medium and add the frozen mixed vegetables. Stir as they release moisture, using it to loosen the browned bits from the bottom of the pot.
Add the garlic powder, onion powder, poultry seasoning, and black pepper. Cook until the excess water from the vegetables has evaporated and they begin to pick up a little color.
Add the butter. Once melted, stir in the ⅓ cup flour and cook for about 1 minute.
Increase the heat to medium-high and pour in the chicken broth. Crumble in the chicken bouillon cube and stir occasionally as the broth comes to a simmer and begins to thicken.
Cut the seared chicken into bite-size pieces and add it to the broth.
Add the cut biscuit pieces gradually, stirring between additions. The dumplings will initially float and the pot may look crowded, but they will settle as they cook.
Pour in the evaporated milk and stir.
Once the broth returns to a simmer, reduce the heat to medium-low and simmer for about 15 minutes, until the chicken is cooked through and the biscuit dumplings are cooked.
Turn off the heat and allow the chicken and dumplings to cool slightly before serving.

Notes

Boneless chicken thighs can be used in place of chicken breast.
There is no need to roll out the canned biscuit dough.
Cutting each biscuit into roughly 12 small pieces helps prevent oversized dumplings.
Adjusting the heat throughout the recipe is important: higher heat for searing and bringing the broth to a simmer, then gentler heat once the evaporated milk is added.
The dumplings floating when first added is normal; they will settle as they cook.

Nutrition

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