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chicken - n - biscuit dumplings

(3 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

Long story short, we planned to go out to eat today, being my kids don't care for the usual pork n kraut, and the fact that I deserved a break...lol! Well, snowy, bad roads changed our plans...so, not being prepared to cook today...luckily, I had some cans of biscuits and a chicken in the freezer. This is what I prepared... It ended up being quite delicious and had my house smelling wonderful!! Enjoy!

(3 ratings)
yield 6 serving(s)
cook time 1 Hr 30 Min
method Stove Top

Ingredients For chicken - n - biscuit dumplings

  • 1 - 5 -6 lb
    whole chicken, cleaned
  • 1/2 tsp
    dried sage
  • 1/2 tsp
    poultry seasoning
  • 1 Tbsp
    dried thyme
  • 2 - 3
    bay leaves
  • salt and pepper
  • 3/4 c
    carrots, sliced
  • 1 lg
    onion, chopped
  • 3/4 c
    celery sliced
  • water
    to cover chicken
  • chicken buillon
  • 2 can
    grands biscuits
  • flour for biscuits

How To Make chicken - n - biscuit dumplings

  • 1
    In a large stock pot, place chicken and next 8 ingredients. Cover chicken with water, by about 2 inches. Bring to a boil, and poach chicken till juices run clear. About 1 - 1 1/2 hours.
  • 2
    Remove chicken from pot to cool. After cool enough to touch, pull apart into desired sized pieces.
  • 3
    Strain chicken stock. Return stock and veggies to pot. Should be about 10 cups. I then added another 4 cups of water. Seasoned with 2 tablespoons chicken or turkey buillon paste.
  • 4
    Bring the broth back to a boil. While broth is coming to a boil. Pull your biscuits apart into pieces about the size of a quarter. Toss in flour to keep from sticking together.
  • 5
    When broth is boiling, add the biscuit pieces a few at a time... and any remaining flour. Once all biscuits are in the broth, gently stir to make sure they aren't sticking together. ( I also take the back of spoon and keep pushing them under the broth until they are firming up and plainly separated from each other). Keep boiling for another 5 - 10 minutes until they lose their puffiness and resemble thick noodles and no longer gooey.
  • 6
    I then taste the broth and add more seasoning if needed.
  • 7
    Return the chicken pieces to the broth, cook until heated through. If you like a thicker broth. Make a slurry of corn starch and water. Making sure broth is boiling, stir in the corn starch. I used about 2 tablespoons and 1/2 cup water. Enjoy!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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