Ingredients
1 hr
8 servings
- 3 1/2 lbs chicken
- 48 oz chicken broth
- 10 oz bag of frozen peas and carrots
- 1 can biscuits (8 count)
- 1/4 tsp poultry seasoning
- 2 Tbls parsley
- 1/2 cup celery (optional)
Cooking Instructions
- Step 1Boil the chicken over medium heat about 15-20 until it’s fork tender. I like to salt salt and poultry seasoning to the water but it’s optional. (You can use a whole chicken or breasts or thighs. I prefer thighs.)
- Step 2Reserve the water you boil the chicken in. You may want to use some if you want to thin down your chicken and dumplings at the end.
- Step 3Shred the chicken with a fork
- Step 4Over medium heat, put the shredded cooked chicken in a pot and pour the chicken stock over it.
- Step 5Add the poultry seasoning
- Step 6Add the frozen peas and carrots. Add celery if you want, my family doesn’t like celery.
- Step 7Bring everything to a simmer
- Step 8While the mixture is heating up open your biscuits.
- Step 9Flour a cutting board and use a rolling pin to flatten the biscuit. When you have your desired thickness, cut it into strips. We like very thin, wide strips. They will expand when they cook.
- Step 10Once your stove top mixture is simmering, slowly add in the biscuits. Stir frequently add you add them. Once you have them all in, it will take 10-20 minutes to cook depending on the size of your dumpling. Frequently stir to keep the dumplings from sticking.
- Step 11If it’s too thick you can slowly add some of the water you used to boil the chicken a little bit at a time. Sprinkle parsley on top.