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