- 8
- 15 mins
- 45 mins
Ingredients
- 1 whole store-bought roast chicken (about 2 lbs.)
- 2 tablespoons vegetable oil
- 1 container (7 oz.) chopped onions
- 6 cans (14oz. each) chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 container (14 oz.) pre-cut carrot sticks, chopped
- 1 container (14 oz.) pre-cut celery sticks, chopped
- 1 roll (16.3 oz.) golden buttermilk biscuit dough
- 1 can (10.5 oz.) condensed chicken gravy
Preparation
Step 1
Remove skin from chicken and shred meat into large pieces. Set aside.
In a large pot or Dutch oven, add vegetable oil and heat over medium heat. When oil is hot, add onions, carrots, and celery and saute until tender. add broth, poultry seasoning, salt and pepper. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add the chicken. Continue to simmer while making the dumplings.
Open biscuit can and remove biscuits. On a lighly floured surface, roll each biscuit to 1/4 inch thick. With a knife, cut each biscuit into at least 4 pie-pieces (I think eight is best). Set aside.
Skim surface for any scum that has risen to the top. Stir in chicken gravy.
With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook 10 more minutes.