One Pot Shortcut Chicken and Dumplings
With a few simple items, you can build this wonderful comforting meal that will feed the whole family!
What you will need
1 Tbsp Vegetable Oil
1 tube Biscuit Dough
1/4 tsp Salt
1/4 tsp Black Pepper
1 1/2 tsp Poultry Seasoning
1 Rotisserie Chicken
21 oz canned Cream of Chicken Soup
2 cups Frozen Peas and Carrots
4 cups Chicken Broth
1 Tbsp Flour, optional(Nutritional facts 58 calories, 3.41 g fat, 5.71 g carbohydrates, 1.76 g protein, 4 mg cholesterol, 494 mg sodium)
How to cook
Gather and portion ingredients.
Cut the onion in half and peel keeping the root end intact. Make a few cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.
Add oil to the bottom of a large soup pot or dutch oven.
Add salt, pepper, and poultry seasoning to the onions and saute for a few minutes.
Add the broth and cans of cream of chicken soup. Bring to a simmer.
Add the frozen peas and carrots.
Pull the meat from the shredded chicken and shred into bite-sized pieces. Add the shredded chicken to the pot.
Roll the biscuits to 1/4 inch thickness.
Once rolled out, cut the biscuits into about 1/2 inch pieces. If you have flour on hand, coat the biscuit pieces in a dusting of flour to keep them from sticking to each other.
While the soup base is simmering, drop the biscuit pieces into the pot.
Lower the heat to a simmer and cover with a lid. Cook for 15 minutes stirring occasionally to cook the dumplings. The dumplings will float and then begin to sink once they are fully cooked.
Top the chicken and dumplings with fresh chopped parsley if you like. Serve and enjoy!!