Ingredients
- 1 lb chicken thighs or 1 large can of premium chunk chicken
- 1 roll of refrigerated “junior” biscuits (pantry staple/budget brand)
- 1 bag (12 oz) frozen peas and carrots mix
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth (made from bouillon to save money)
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp vegetable oil
Instructions
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Step 1: Sauté the Aromatics
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. If you are using raw chicken thighs, cut them into bite-sized pieces and sear them with the onions until browned on the outside.
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Step 2: Simmer the Base
Pour the chicken broth into the pot. Add the dried thyme, salt, and pepper. If you are using canned chicken, add it now. Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let the flavors meld for about 10 minutes. This creates a rich, savory base for your dumplings to soak up.
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Step 3: Prepare the Dumplings
Open the can of refrigerated biscuits. Use your hands or a knife to tear each biscuit into four small pieces. Do not worry about making them perfect circles; the rustic look is part of the charm. Roll the pieces lightly in a little flour if you want a thicker broth, but this is optional for keeping costs down.
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Step 4: Cook the Dumplings and Vegetables
Stir the frozen peas and carrots into the simmering broth. Gently drop the biscuit pieces into the liquid one by one, ensuring they are not all clumped together. Cover the pot tightly with a lid. Simmer for 12 to 15 minutes without lifting the lid. Steam is what makes the dumplings fluffy and light.
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Step 5: Final Thickening and Plating
Remove the lid and check a dumpling with a toothpick to ensure it is cooked through. If you prefer a creamier sauce, smash one or two dumplings into the broth and stir. Ladle the thick, steaming chicken and dumplings into wide bowls and serve immediately while hot.
- Cook Time: 45 minutes