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Ingredients:
1. 1 whole chicken
2. 2-3 cans of bite-sized Pillsbury Biscuits (avoid the larger ones like Grands)
3. 1 can of Cream of Chicken Soup
4. Approximately 1/2 Cup of Flour
5. Salt and Pepper to taste
Directions:
1. Begin with the chicken. Remove the giblets and give it a good wash. Season it generously with salt and pepper.
2. Place the chicken in a pot, cover with water, and let it boil until perfectly cooked (around 45 minutes).
3. Once the chicken is done, remove it from the pot and let it cool. Don’t forget to reserve all of the broth. This is your golden flavor liquid!
4. While the chicken cools, get your biscuits ready. Open the can, flatten each biscuit (a good hand-smash should do it), dredge them in flour, and then cut each one into four pieces. Kitchen shears are great for this!
5. Now, add the Cream of Chicken Soup to the reserved broth. Drop in the floured biscuit pieces and let them cook while you’re pulling the meat off the cooled chicken.
6. Finally, add the chicken back to the pot, season with additional salt and pepper as per your taste. Stir well, and voila! Your delicious Chicken and Dumplings is ready to enjoy!
Pro-tip: The secret to light, fluffy dumplings is to keep the lid on while they’re cooking, just like when you make rice. And using melted unsalted butter instead of oil gives the dumplings a perfect texture and flavor!
So, give this recipe a try and trust me, even the most skeptical dumpling critics will fall in love with this dish. Enjoy!
