Ingredients
Scale
- 1.5 lbs chicken thighs or breasts, chopped (Look for sales or use canned chicken to save more)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 3 cups chicken broth (Water plus bouillon cubes is the cheapest option)
- 1 cup frozen peas and carrots mix
- 1 tube (12 oz) refrigerated “junior” or “value brand” biscuits
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon dried parsley (optional)
Instructions
- Place a large pot over medium-high heat. Add the chopped chicken and cook until it is no longer pink. If you are using pre-cooked or canned chicken, skip the browning and simply add it to the pot. Stir in the condensed cream of chicken soup, chicken broth, garlic powder, and black pepper. Whisk the mixture until the soup is fully incorporated into the broth and the liquid is smooth.
- Bring the liquid to a gentle boil. Once bubbling, stir in the frozen peas and carrots. These do not need to be thawed beforehand; they will cook perfectly in the hot liquid. Lower the heat to medium-low to maintain a steady simmer. This allows the flavors to meld together while you prepare the dumplings.
- Open the tube of refrigerated biscuits. Place each biscuit on a cutting board and cut it into four equal quarters. If you prefer smaller, “slick” style dumplings, flatten the pieces slightly with your thumb. For fluffier, “drop” style dumplings, leave them as they are. This is the secret to getting that perfect texture without any measuring or mixing.
- Drop the biscuit pieces one by one into the simmering pot. Use a spoon to gently push them down so they are submerged in the liquid. Do not over-stir, as this can break the dough apart. Cover the pot with a tight-fitting lid and let it simmer for 12 to 15 minutes. Resist the urge to peek! The steam trapped inside the pot is what makes the dumplings light and airy.
- Remove the lid and check a dumpling to ensure the center is cooked through and no longer doughy. The sauce should be thick and glossy. Ladle a generous portion of the creamy broth, chicken, and dumplings into deep bowls. Sprinkle with dried parsley for a pop of color and serve immediately while piping hot.
- Cook Time: 35 minutes