Today, dear overworked I-don’t-even-have-time-to-think-so-how-am-I-supposed-to-find-time-to-cook readers, I present to you another Practically Painless Recipe…Super easy and Yummy Chicken and Dumplings.
Super Easy and Yummy Chicken and Dumplings
- 1 whole store-bought roasted chicken (about 2 pounds)
- 2 tablespoons vegetable oil
- 1/2 onion chopped
- 6 cans (14 ounces) low-sodium chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 10 baby carrot sticks, chopped
- 2 celery sticks, chopped
- 1 tube golden buttermilk biscuit dough
- 1 can (10.5 ounces) condensed chicken gravy
Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.
In a large pot, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.
While stew is simmering, prepare dumplings. On a lightly floured surface, flatten each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie- shaped pieces. Set aside.
Skim surface of soup for any scum that has risen to 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 for 10 minutes.
Spoon into bowls and serve piping hot.