Chicken Dumpling Biscuits (Print Version)

Tender chicken, fluffy biscuit dumplings, and veggies meld in a warm, creamy bowl perfect for cozy nights.

# What You'll Need:

→ Produce

01 - 2 large carrots, diced
02 - 2 ribs celery, diced
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
05 - ½ cup frozen peas

→ Poultry

06 - 2 cups shredded rotisserie chicken

→ Dairy

07 - 120 ml heavy cream

→ Canned Goods

08 - 1 can (10.5 oz) cream of chicken soup
09 - 4 cups low-sodium chicken broth

→ Bakery

10 - 1 can (16 oz) refrigerated biscuit dough (Pillsbury Grands Southern Homestyle recommended)

→ Pantry

11 - 2 tablespoons olive oil
12 - 1 teaspoon salt, or to taste
13 - ½ teaspoon black pepper, or to taste
14 - ½ teaspoon onion powder
15 - ½ teaspoon garlic powder
16 - 1 teaspoon poultry seasoning

# Steps to Follow:

01 - Heat olive oil in a large stockpot over medium heat. Add diced carrots, celery, and onion and cook gently for 5 to 7 minutes until the onions are translucent and vegetables are tender.
02 - Stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
03 - Pour in chicken broth, cream of chicken soup, and heavy cream. Stir until smooth, then season with salt, black pepper, onion powder, garlic powder, and poultry seasoning. Bring to a gentle simmer.
04 - Add shredded rotisserie chicken and frozen peas to the simmering broth, stirring to combine.
05 - Cut cold biscuit dough into quarters and carefully nestle pieces into the simmering soup. Gently press them below the surface to soak up the broth.
06 - Simmer uncovered for 10 to 15 minutes until dumplings are puffed, tender, and floating. Avoid excessive stirring to preserve their shape.
07 - Remove soup from heat and let it rest for 10 minutes to thicken slightly and complete the dumpling cooking process. Serve warm.

# Additional Notes:

01 - Cut biscuit dough while cold to ensure clean edges and fluffier dumplings.
02 - Letting the soup rest after cooking improves broth thickness and dumpling texture.
03 - Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with added broth or cream as needed.

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