Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts (thighs are often cheaper and juicier)
- 1 can (10.2 oz) refrigerated “Junior” or value-brand biscuits
- 1 box (32 oz) chicken broth or 4 cups water with 4 bouillon cubes
- 1 bag (12 oz) frozen peas and carrots mix
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil or butter
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 1/2 cup milk or heavy cream for extra richness
Instructions
- Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until the kitchen smells amazing. This base layer of flavor is crucial for making a budget meal taste expensive.
- Pour in your chicken broth (or water and bouillon cubes). Add the chicken pieces whole into the liquid. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 to 20 minutes. Once the chicken is cooked through and tender, remove it from the pot, shred it with two forks, and return the shredded meat back to the simmering broth.
- While the chicken simmers, open your can of biscuits. Lay each biscuit flat and cut it into four small pieces (quarters). If you want smaller “slick” style dumplings, you can flatten them slightly. Toss the frozen peas and carrots into the pot with the chicken and bring the liquid back up to a gentle boil.
- Drop the biscuit pieces one by one into the boiling broth. Do not stir them too vigorously; just gently push them down so they are submerged. Cover the pot with a tight-fitting lid and reduce the heat to low. Let them steam for 10 to 12 minutes. Resist the urge to peek! Opening the lid lets the steam escape and can result in chewy dumplings. Once the time is up, stir in the optional milk for creaminess, season with salt and pepper, and serve hot.
- Cook Time: 45 minutes