Recipe by Hey Jude
I saw this being made on 'Semi-Homemade' with Sandra Lee. It looked so good and although I rarely use convenience products, I did break down and buy a jar of chicken gravy and the canned biscuit dough so that I could try this. The original recipe called for buying containers of already chopped up onion, celery and carrot but, come on now, how hard is that to do in your kitchen?? So, I'm giving the amounts I used for each of those ingredients. Here is the revised recipe, as I made it (and my family loved it!)
Top Review by rkaschlicht
Wonderful. My husband went for 3rds. I did reduce the amount of broth and added a second jar of chicken gravy. I also used stock instead of broth for a heartier flavor. I added my own seasonings to taste instead of measuring. The veggies were sauted in butter instead of oil in the stock pot and then I followed all the directions as written. The dumplings did not cook on low but when I increased it to med they cooked up very nice.
- 1 store-bought roast whole chicken
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (49 1/2 ounce) can chicken broth
- 1 (14 1/2 ounce) can chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 5 medium carrots, chopped
- 3 stalks celery, chopped
- 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
- 1 (12 ounce) jar chicken gravy
Directions See How It's Made
- Remove skin from chicken and chop or shred meat into large pieces. Set aside.
- In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
- In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
- Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
- Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
- With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
- Ladle into bowls and serve piping hot.