Sandra Lee Chicken and Dumplings

Name: Sandra Lee Chicken and Dumplings
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb store bought roasted chickens (2); 2 tbsp Vegetable oil; 7 oz Chopped onion, Ready Pac; 14 oz Carrot sticks, chopped Ready Pac; 14 oz Celery sticks, chopped Ready Pac; 14 oz Chicken broth (6 cans); 2 tsp poultry seasoning; 1 tsp Salt; 1/2 tsp ground black pepper; 1 tbsp flour for dusting; 16 oz Pillsbury Grands buttermilk biscuit dough (16.3 oz); 10 oz Campbell's condensed chicken gravy (10.5 oz)

Jules W @cook_2856077

Easy and tastes great

Jules W @cook_2856077

Easy and tastes great

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Ingredients

15 mins

8 servings

2 lbstore bought roasted chickens (2)
2 tbspVegetable oil
7 ozChopped onion, Ready Pac
14 ozCarrot sticks, chopped Ready Pac
14 ozCelery sticks, chopped Ready Pac
14 ozChicken broth (6 cans)
2 tsppoultry seasoning
1 tspSalt
1/2 tspground black pepper
1 tbspflour for dusting
16 ozPillsbury Grands buttermilk biscuit dough (16.3 oz)
10 ozCampbell's condensed chicken gravy (10.5 oz)

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Steps

15 mins

1

Total cook time is 50 minutes
2

Remove skin and bones from chickens; shred meat into large pieces. Set aside.
3

In a heavy pot, heat oil over medium heat. Add onions, carrots, and celery. Cook until soft, about 10 minutes.
4

Add broth, poultry seasoning, salt, pepper and chicken. Bring to a boil. Reduce heat and simmer for 30 minutes.
5

While stew simmers, prepare dumplings. On a flour dusted surface, roll each biscuit 1/4 inch thick. With a pizza cutter, cut biscuits into 1 inch wide strips. Set aside.
6

Skim of any scum that has risen to surface of soup. Stir in chicken gravy. Stir in dumplings, a few at a time. Cover with a tight-fitted lid and simmer for 10 minutes more. Ladle into bowls and serve piping hot.