Simple Chicken and Dumplings

It’s called a classic for a reason. Tender thighs simmer in hot broth, surrounded by cooked vegetables. Perfect to dip a warm biscuit in.
  • Prep Time 10 minutes
  • Cook Time 45 minutes
  • Serves 10
  • Calories 340
  • Calories 340
  • Total Fat 17 g
  • Cholesterol 100 mg
  • Sodium 960 mg
  • Total Carbohydrate 14 g
  • Protein 30 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 6 Fresh Boneless Skinless Chicken Thighs
  • 1 tablespoon canola oil
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 1-1/2 quart chicken broth
  • 1 teaspoon poultry seasoning
  • 1 tablespoon cornstarch
  • 3/4 cup milk, 2%
  • 1 can refrigerated biscuits, 10 oz

Cooking Instructions

  1. Heat canola oil over medium-high heat in a large Dutch oven; add celery and carrot, cook 2 minutes.
  2. Add the chicken, chicken broth, and seasoning. Bring to a boil.
  3. Reduce heat and simmer 20 minutes.
  4. Combine cornstarch and milk. Add to pot.
  5. Cut each biscuit into quarters. Drop into broth.
  6. Cover and simmer 20 minutes.
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