|A shortcut method of making chicken and dumplings that uses precooked chicken, commercial chicken broth and a can of flaky biscuits cut into strips for the dumplings.|
Shortcut Chicken and Biscuit DumplingsLove classic from scratch, old fashioned Southern style chicken and dumplings but don't have the time to stew a chicken? Then this shortcut chicken and dumplings is just what you need. This recipe uses already cooked chicken that you have either prepared in advance and put away, or a store-bought rotisserie chicken purchased from the market. A can of flaky biscuits tossed in flour, stands in for the dumplings.
If you pulled the chicken off of a rotisserie chicken, save the bones and place them into a stockpot. Please keep in mind that rotisserie chickens are often highly salted and be sure to taste it, making adjustments in the other products you use containing sodium (chicken base, broth, cream soup) Pour 2 cartons of chicken broth over the bones, or an equal amount of homemade stock, to which you'll add some chopped celery, onion, and seasonings. Add in one scraped carrot, cut into rounds, or chopped, if desired. Let that simmer for about 20 minutes. If you're using cut up or shredded chicken you previously prepared, the bones aren't necessary, but definitely use a chicken base, like Better than Bouillon for a richer, flavor boost.
While that is simmering, split all of the biscuits from a can of flaky biscuits into two or three separate layers, cut into strips and toss with the flour. This coating will help keep the biscuits from being gooey and will help with thickening the broth. Shake off excess flour. You can also use regular biscuits and simply pinch off pieces if you prefer.
Fish out the bones from your broth and add the shredded chicken to the pot of broth. Stir in a can of cream of chicken soup until well blended; add a slurry of milk and cornstarch here if you prefer a thicker broth.
Drop the floured biscuits carefully into the broth, one at a time and gently dip them to coat with broth, but do not stir. Cover the pot and allow the dumplings to simmer for about 10 minutes. Uncover and serve immediately.
You'll find the more conventional southern style chicken and dumplings here, or for an old fashioned drop version, pop over to my chicken and drop dumplings recipe. I also have a rolled pastry dumpling you can use instead of drop dumplings.
Recipe: Shortcut Chicken and Biscuit Dumplings©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings
- 1 rotisserie chicken or 3 to 4 cups of cooked chicken
- 2 (32 ounce) boxes of chicken broth or stock
- 1 large stalk of celery, sliced thin
- 1 cup of chopped onion
- 2 tablespoons of chicken base (like Better Than Bouillon)
- Freshly cracked black pepper, to taste
- 1/4 teaspoon of dried rosemary, crushed
- 1/4 teaspoon of dried thyme, crushed
- 1 (10.75 ounce) can of condensed cream of chicken soup
- 1 tablespoon of whole milk, optional
- 1 tablespoon of cornstarch, optional
- 1/4 cup of all purpose flour
- 1 large can of flaky biscuits
Remove chicken skin and debone, shredding meat; set aside. Add the chicken carcass to a stockpot, pour the chicken broth on top and add the celery, onion, carrots, if using. Add the chicken base, pepper, rosemary and thyme; bring to a boil. Reduce heat to medium and simmer 20 minutes while you prepare the biscuit dumplings. Fish out the bones and discard them. Stir in the cream of chicken soup until well blended, make a slurry with one tablespoon of milk and cornstarch if you prefer a thicker broth; stir in.
While the broth is simmering, put 1/4 cup of flour in a bowl, pop open the can of biscuits and separate each biscuit into two or three separate layers, Cut each layer into strips, tossing the strips in the flour; shake off the excess. The flour coating will help with thickening the broth.
Add the reserved chicken to the broth and stir until heated through. The broth should be bubbling but not boiling. Add the strips of biscuit dough to the broth, gently pressing them into the broth to coat. Cover and low simmer for about 10 minutes. Uncover, taste and adjust seasonings as needed. Serve immediately.
Cook's Notes: Rotisserie chickens have gotten very salty to me, so keep that in mind before adding other products that contain sodium. Taste the chicken first and make appropriate adjustments (i.e., lower sodium products) to avoid your dish being over salted. I like to add vegetables to this dish occasionally, adding 1 carrot, peeled and sliced into rounds in with the rotisserie carcass, and 1/2 can of Le Seuer early peas, drained, and added at the end, to warm through, just before serving.
Variation: Can use strips of flour tortillas, frozen dumplings, or a boxed baking mix to make drop dumplings. Follow the package directions. Flour tortillas can go in right at the end, cover and let low simmer. Use a cornstarch slurry to thicken the stew due to the loss of flour from flouring the canned biscuits. You can also use regular (not flaky) canned biscuits. Flatten with the palm of your hand or use a rolling pin, then cut into strips or simply pinch off pieces.
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Posted by Mary on October 28, 2008
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