This Chicken and Dumplings recipe is an old Pillsbury find that I have been cooking for years. I typically change-up recipes to make them either less expensive or just to be creative in using different ingredients but I have never veered from this recipe. It’s easy, delicious, and depending on sale prices, can feed four for about ten bucks.
For pricing purposes, I used generic ingredients from Safeway, with the chicken breast on sale for $3.99 a pound.
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CHICKEN AND DUMPLINGS
Prep Time: 30 minutes Total Time: 40 minutes Serves: 4 for approx. $10
INGREDINETS –
1 carton (32 oz) chicken broth
3 cups shredded, cooked chicken (about 1 pound)
1 can (10.5 oz) condensed cream of chicken soup (don’t dilute!)
1/4 teaspoon poultry seasoning
1 can (16.3 oz) jumbo homestyle buttermilk biscuits (8 count)
1 cup chopped carrots (about 2 medium carrots)
1 cup chopped celery (about 3 stalks)
DIRECTIONS –
In a large pot, heat chicken broth, shredded chicken, soup and poultry seasoning to a boil over medium-high heat. Reduce heat to low. Cover, simmer 5 minutes, stirring occasionally.
Meanwhile, on a lightly floured surface, roll or pat each biscuit to about 1/8-inch thickness. Using a pizza cutter, cut each biscuit into 7 strips, about 1/2-inch wide.
Increase heat to medium-high, returning to a low boil. Drop biscuit strips, one at a time, into boiling mix. Stir in carrots and celery. Reduce heat to low and cover.
Simmer 15 to 20 minutes with lid on, stirring occasionally.
Season with Kosher salt and fresh ground black pepper to taste.