Skillet Chicken and Biscuit Dumplings

Total Time
55mins
Prep 50 mins
Cook 5 mins

A very easy skillet adaptation of a great comfort food -- and with almost no clean-up since everything is in a single pan. This is yet another adaptation of a "My Great Recipes" card. The original recipe called for one cut-up chicken, I prefer to use just thighs. You can pick any pieces/parts you want. I'd stay away from boneless, though, I think it would dry out too much. (Please correct me if I'm wrong!)

Ingredients Nutrition

Directions

  1. Sprinkle paprika over chicken.
  2. Melt butter in large skillet. Add chicken pieces and brown in the butter. Pour off drippings.
  3. Add enough water to the broth to equal 1 1/2 cups.
  4. Pour over chicken. Add onion and seasonings.
  5. Cover and simmer for 25 minutes.
  6. Add peas and carrots and top with biscuits.
  7. Simmer, uncovered for 10 minutes.
  8. Cover and simmer another 10 minutes.

Reviews

(3)
Most Helpful

Needed to use up thighs and drumsticks I had in the freezer and this worked perfectly. I used a lidless skillet and tried to substitute with tight foil as a lid. Not a good idea...half the biscuits were gooey. Learned my lesson ;)

The Amaze-Ing Me November 01, 2007

Yummy, yummy, yummy! The only modification that I made was to add broccoli and cauliflower instead of peas and carrots...but only because I didn't have any carrots! My kids really loved the dumplings!

allisonsmommy October 26, 2007

We all loved it! I used thighs and drumsticks. Will be using this recipe again and again, maybe using different vegetables.

Kathy I C October 20, 2007

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