Creamy Chicken and Biscuit Dumplings

By Sprig Originals ✓ · cooked up in Sprig

A cozy Southern pot of creamy chicken stew with fluffy dumplings made from a tube of refrigerated biscuits. Nothing spicy, nothing chewy, no strange bits — just soft chicken, sweet carrots and peas in a mild gravy under pillowy dumplings. It comes together in one pot with a rotisserie chicken, which makes it a genuine weeknight dinner kids will actually finish.

Ingredients

• 3 tbsp butter
• 1 small onion, finely chopped
• 2 medium carrots, cut into thin coins
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 3 cups cooked chicken, shredded (about 1 rotisserie chicken)
• 1 cup frozen peas
• 1 tsp salt

• 1 16 oz can refrigerated buttermilk biscuits (8 biscuits)

Instructions

1. Melt the butter in a large heavy pot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring now and then, for 6 to 7 minutes, until the onion is soft and translucent and the carrots have started to soften.
2. Sprinkle the flour over the vegetables and stir constantly for 1 minute so it coats everything and loses its raw smell. Pour in the chicken broth a splash at a time at first, stirring hard to keep it smooth, then add the rest along with the milk.
3. Bring to a gentle simmer over medium heat, stirring often, and cook 5 minutes until the liquid thickens to the texture of a loose gravy and coats the back of a spoon.
4. Stir in the shredded chicken, frozen peas and salt. Return to a bare simmer and cook 3 minutes, until everything is hot through.
5. Open the biscuits and cut each one into quarters. Drop the pieces evenly over the surface of the simmering stew — they should sit on top, not sink. Cover the pot, reduce the heat to low, and cook undisturbed for 15 minutes. Do not lift the lid; the trapped steam is what cooks the dumplings. They are done when puffed, dry on top and cooked all the way through in the center.
6. Turn off the heat and let the pot stand, covered, for 5 minutes so the gravy settles. Spoon into shallow bowls, giving everyone a couple of dumplings and plenty of sauce.

Chef's tips

Nutrition (per serving, estimated)

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