Easy Chicken & Dumpling Recipe
I know this may be a bit out of left field for a paper shop but if y'all have been following along, you know the the second thing I love after paper is probably food. I love sharing food with y'all and every fall + winter, it feels just right to usher in the cooler temperatures with my favorite recipe!
I learned how to make this years ago, in college while living in my sorority house. Our house cook would make this for us pretty regularly and before I graduated, I asked her to show me how to make this. It's a bit of an adaptation of her OG recipe but just as good!
This recipe yields a pretty large pot of delicious food and while I'm not a recipe or food blogger, I feel like the simple ingredients and recipe is perfect for anyone wanting some comfort food this winter! This is also something Evan requests when it's cold or he doesn't feel well and I'm pleased to report that it's even approved by P (Yay! 2 year old approved)
I also love making this and taking over to friends who are under the weather as it's easy too divvy up into 3-4 Tupperwares for easy reheating.
Hope you enjoy this dish as much as we do in our home! And if you do make this, let me know what you think!
1 rotisserie chicken (shredded)
1 large can of cream of chicken condensed soup
1 large container of chicken broth (option to add more)
2 tablespoons butter
3-4 celery stalks chopped
2 cups frozen peas and carrots (you can use fresh if you want)
2 large cans of canned biscuits
1 tablespoon garlic powder
1/2 tablespoon onion powder
Pepper to taste
Parsley to finish
Heat a medium sized pot and melt butter. Add celery, peas and carrots to sauté. Add garlic powder and onion powder.
Keep the temperature medium to low. Add in cream of chicken soup and mix well. Combine with chicken broth and stir well to bring to a slow rolling boil
*It's important to let the contents of your pot comet to a boil before you do the next step!
Open the can of biscuits and cut each biscuit disc into 1/8 pieces. This doesn't have to be perfect.
Add them in slowly and stir gently.
Allow everything to boil for about 20 minutes on low to medium heat. Add pepper to taste.
Add in the shredded chicken and allow to warm for another few minutes.
Serve and top with parsley!