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    You are in: Home / Recipes / Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings Recipe
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    Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kaitlin Cav's Note:

    This winter-warming dish is quick, easy and a delicious home-cooked meal for any day of the week.

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    Ingredients:

    Serves: 4

    Yield:

    people

    Units: US | Metric

    moms southern buttermilk biscuits

    Directions:

    1. 1
      Pour chicken broth, cream of chicken soup, and pepper into large pot. Whisk until blended, then add drained Swanson chicken and carrots. Bring to a boil and simmer until carrots are tender (about 30-40 minutes).
    2. 2
      Blend in shortening with fork until crumbly.
    3. 3
      Mix baking soda into buttermilk.
    4. 4
      Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
    5. 5
      Set dough aside and add the frozen peas to the stew. Simmer for about 10 minutes. Add whipping cream to chicken stew and stir while bringing to boil.
    6. 6
      After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
    7. 7
      Reduce heat to medium-high and cook for 5 minutes. Gently flip dumplings over and cook for another 5 -7 minutes or so. Serve and prepare to say “yum”!

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings

    Serving Size: 1 (622 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 813.8
     
    Calories from Fat 362
    44%
    Total Fat 40.2 g
    61%
    Saturated Fat 18.5 g
    92%
    Cholesterol 186.7 mg
    62%
    Sodium 1797.9 mg
    74%
    Total Carbohydrate 54.0 g
    18%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.9 g
    15%
    Protein 55.7 g
    111%

    The following items or measurements are not included:

    condensed cream of chicken with herbs soup

    frozen baby peas

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