I made chicken stew for multiple purposes, so I used only the dumpling portion of this recipe. They were light and delicious with a wonderful (in my opinion) texture and flavor. I used unsalted butter melted instead of oil and a tiny amount of salt. They were also cooked for close to 30 minutes. It was delicious. DH was skeptical as his previous experience with dumplings that were heavy and gooey was not something he liked. A light dumpling can be made by not lifting the lid until it’s done. This is similar to cooking rice. This is a wonderful recipe that uses an old favorite.
This is a classic comfort food recipe that we love. The chicken is browned first, which gives it its flavor and eliminates the need to use chicken broth. This is how it works: first season the chicken, then brown it in batches. Then transfer to a plate. Next, add the vegetables to the pot along with the chicken fats. This will give them a wonderful flavor. Let’s not forget about the dumplings. You only need six ingredients from your pantry (plus a pinch salt and pepper) in order to make fluffy, delicious dumplings. This makes the soup irresistible.
2-3 cans of Pillsbury Biscuits (the small biscuits, not the larger ones like Grands)
1 can of Cream of Chicken Soup
Approximately 1/2 Cup of Flour
Salt and Pepper to taste
Remove the giblets from the Chicken and discard, Wash the Chicken
Salt and Pepper Chicken
Put Chicken in a pot and cover with water, boil until chicken is done (about 45 minutes)
When Chicken is done, take out and let cool
SAVE ALL THE BROTH FROM THE CHICKEN
While Chicken is cooling , open the biscuits and flatten each one ( I just smash them with my hands)
Dip or dredge biscuits in flour, then cut each one in 4 pieces ( I use my kitchen Shears)
Add the Cream of Chicken Soup to the Broth, Then drop the Biscuits in and let cook while you are Pulling the meat off of the Chicken.
Add Chicken, Salt and Pepper to Taste.