Chicken and Slick Dumplings
Canned biscuits, rotisserie chicken, one pot — slick dumplings in 30 minutes.
This is the shortcut version of a Sunday classic. Canned biscuits get rolled thin and cut into slicks, then cooked right in the broth, where they puff up and thicken everything as they go. Rotisserie chicken means nothing to cook from scratch. Real comfort food on a weeknight.
Prep: 10 min · Cook: 20 min · Serves: 4
Ingredients
4 cups chicken stock
1 (10.5-ounce) can condensed cream of celery soup, or a can's worth of my homemade Cream of Anything Soup
1 (8-count) can homestyle biscuits
1 rotisserie chicken, skin removed, meat shredded
Black pepper, to taste
Flour, for rolling
Water or extra stock, as needed
Instructions
In a large pot or Dutch oven, stir together the chicken stock, cream of celery soup, and a good few grinds of black pepper. Bring to a boil over medium-high heat.
While the broth heats, lightly flour your counter. Roll each biscuit out thin, one at a time.
Cut the rolled biscuits into roughly 1-inch pieces with a pizza cutter or knife.
Once the broth hits a rolling boil, drop the dumplings in a few at a time, stirring gently as you go so they don't stick together.
Cook 10–15 minutes, stirring now and then, until the dumplings are puffed and tender all the way through.
If it gets too thick, loosen it up with a splash of water or more stock.
Stir in the shredded chicken and simmer a few more minutes, until the chicken is heated through.
Taste and add more pepper if it needs it.
Notes
Feeding just two? Halve everything: 2 cups stock, half a can each of soup and biscuits, and half the chicken.
Add the dumplings one handful at a time. Dump them all in at once and you'll get one big dumpling.
The dumplings thicken the broth as they cook, so you don't need any extra thickener.
Finish with chopped parsley or a pat of butter if you want to get fancy.
Cream of chicken or cream of mushroom works fine in place of celery.
Adapted from Your Barefoot Neighbor.
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