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Easy Creamy Chicken & Dumplings

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Easy Creamy Chicken and Dumplings
2008-07-25 Main Dish
4.3 47

Skinless, boneless chicken breasts or thighs add to the ease of this recipe. Condensed soup and refrigerated biscuits also add convenience.

  • Servings: 4


1 Tbsp All Purpose Flour
12 oz Skinless, boneless chicken breast halves or thighs, cut into one inch pieces
2 Tbsp Margarine or Butter
1 stalk Celery, sliced
1 Medium Carrot, chopped
1 Onion, cut into wedges
1¼ cups Chicken Broth
1 can (10.75 Ounce) Condensed Cream of Chicken With Herbs Soup
⅛ tsp Pepper
1 pkg (4.5 Ounce) Refrigerated Buttermilk Biscuits*, 6
1 cup Frozen Peas


Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.

Helpful Tips:

*As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.