Tuesday, October 28, 2008

Shortcut Chicken and Biscuit Dumplings

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.
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 Dumplings

Love 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 and there's even a slow cooker version included at the bottom of the recipe to make it even easier.

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, though I've also included a biscuit dough recipe in the Cook's Notes of the recipe that you can either roll out, or drop.

If you pulled the chicken off of a rotisserie chicken, save the bones and place them into a stockpot. Please keep in mind however, 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). Rotisserie chickens have gotten so horribly salty to me that it's taking a chance to even buy one anymore. I prefer to just cook up a whole chicken myself, often in the Instant Pot, so that I can control that much better and then put away Ziploc bags of cooked chicken for dishes like this.

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. For my classic homemade, slow simmered stock I always add in carrot too, so you may also add that in if you like. Just take one scraped carrot, cut into rounds, or chopped, and throw that in.

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. I use this brand of base with water far more than canned or boxed broth these days.

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 seasonings. Make 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 cooked chicken
  • 1 (32 ounce) box low sodium chicken broth or stock
  • 4 cups water
  • 1 large rib celery, sliced thin
  • 1 cup chopped onion
  • 1 tablespoon chicken base (like Better Than Bouillon)
  • Freshly cracked black pepper, to taste
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried thyme, crushed
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 tablespoon whole milk, optional
  • 1 tablespoon cornstarch, optional
  • 1/4 cup all-purpose flour
  • 1 can flaky biscuits, (*or homemade biscuit dough below)

If using a rotisserie chicken, remove skin and debone, shredding meat; set meat aside. Add the chicken carcass and bones to a stockpot, pour the chicken broth and water on top and add the celery and onion; bring to a boil. Reduce heat to medium and simmer 20 minutes while you prepare the biscuit dumplings.

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.

Drain, but reserve the broth, returning to the pot. Pick through bones and discard bones, reserving any meat and as much of the onion and celery as possible; add to pot. Whisk in the cream of chicken soup along with the seasonings. If you prefer a thicker broth, add a slurry of milk and cornstarch here, bring to a boil, then reduce and let simmer. Add the reserved chicken and bring broth up to a bubbling simmer, but not boiling. Add the 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.

For the Slow Cooker: Substitute 2 to 3 large, uncooked chicken breasts for the cooked chicken. Add the vegetables to the slow cooker, if using, and top with the chicken. Whisk together the chicken broth and cream soup along with the herbs and pour over the chicken. Cover and cook on low for about 7 to 8 hours, or 3 to 4 on high. Remove chicken and let cool slightly to shred. Return chicken to the slow cooker and stir in the slurry if using to thicken. Prepare biscuits as above and drop into the broth. Cover and continue cooking for another 30 minutes or until biscuit dumplings are cooked through.

Variation: Can use strips of flour tortillas, frozen dumplings, a boxed baking mix, or your own biscuit recipe to make drop dumplings. 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.

*Homemade Biscuit Dough: Combine 1 cup self-rising flour with 2 tablespoon cold, cubed butter and 1/3 cup buttermilk or milk. Roll out on floured surface and cut into strips or drop by soup spoons into the bubbling broth.

Source: http://www.deepsouthdish.com

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Posted by on October 28, 2008

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