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.

Posted by on October 28, 2008

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