Ingredients
- 1 Rotisserie chicken
- 1 tube Grands Biscuit (flaky layers)
- 1 tube Grands Biscuit (regular)
- 4 cups vegetable stock
- 4 cups water
- 2/3 cup heavy cream
- 1 can Cream of Chicken (with herbs)
- 2 1/2 tbsp chicken bouillion
- 1 tbsp garlic powder
- 2 tsp black pepper
- salt to taste
Instructions
- In a 7QT pot add everything except your chicken and biscuits.
- Bring to a soft boil.
- While bringing to a boil remove chicken from bones and chop up to desired size.
- Cut each reg biscuit into 6 pieces and each Flaky Layer into 4 pieces.
- Drop into pot and stir lightly.
- Simmer covered for 15 min stirring every 5 min.
- Add chicken and allow to simmer 5 more min. Enjoy!
Love chicken and dumplings. Usually cook down a chicken in a large pot until fall off bones. Strain into another pot to catch everything. De-bone. Yes use chicken broth and stock and add other spices too.
I made a recipe that way recently as well. So good!
Thank you for sharing your chix & dumplings recipe!
I’ve always wanted to make it but never knew how.
Hope you enjoy, look forward to your feedback!
Very delicious!!
I tweeked it a bit by using 2 cans of cream of chicken, used Greek seasoning & basil, and used only half of each of the large (8) can of Grands.
Printed & saved!!
Can this be made earlier in the day , then re-heat for supper?
Yes! But, the “gravy” will thicken after cooled. Still delicious as leftovers!
These might just be the best dumplings ever. Super easy.
Love
Wow!!! So easy and so very good! Thank u for making the ‘what’s for dinner’ question a little easier!