Ingredients
Scale
- 1 lb Chicken Thighs (bone-in or boneless, whichever is on sale)
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 can (7.5 oz) Refrigerated “Junior” Biscuits
- 1 bag (12 oz) Frozen Peas and Carrots
- 4 cups Chicken Broth (made from bouillon cubes for cost savings)
- 1 tsp Dried Thyme
- 1/2 tsp Garlic Powder
- Salt and Pepper to taste
Instructions
- Place your chicken thighs into a large pot and pour in the 4 cups of chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 12-15 minutes or until the chicken is fully cooked through. This creates a flavorful base while cooking the meat simultaneously.
- Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. If you used bone-in thighs, discard the bones and skin. Return the shredded chicken to the simmering broth.
- Stir in the can of cream of chicken soup, the frozen peas and carrots, dried thyme, and garlic powder. Stir well until the soup is fully incorporated and the broth becomes thick and opaque. Bring the liquid back to a gentle simmer.
- Open the can of refrigerated biscuits. Use kitchen shears or a knife to cut each small biscuit into four equal quarters. Drop the dough pieces one by one into the simmering pot. Do not stir them vigorously; just gently push them down so they are submerged in the liquid.
- Cover the pot with a tight-fitting lid and let it simmer for 8 to 10 minutes. Resist the urge to peek! The steam trapped inside is what makes the dumplings light and fluffy. Once the dumplings have doubled in size and look “dry” on the surface, the dish is ready.
- Cook Time: 35 minutes