Chicken & Biscuit Dumplings

READY IN: 1hr 15mins


  • 2
    quarts water
  • 1
    medium white onion (diced)
  • 2
    stalks celery (chopped)
  • 14
  • 14
    cup diced carrot (diced)
  • 13
    cup white wine (as much as you like)
  • 1
    (10 1/2 ounce) can cream of chicken soup
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 2
    (7 1/2 ounce) cans pillsbury biscuits (the kind you buy in the 4 packs, not the large biscuits)
  • 2
    teaspoons garlic salt
  • 1
    teaspoon pepper
  • 12


  • Boil thighs in 2 quarts water until done (until juice is clear when you poke it).
  • Take chicken pieces out put into separate dish.
  • Add your onion, celery, peas and carrots.
  • Now add your wine.
  • Cook until boiling.
  • It's time to add your biscuits by pinching off small pieces of each biscuit and dropping them into boiling water.
  • Now you need to give it a good stir to separate the biscuit pieces.
  • Let it boil for a couple of minutes, then add your soups.
  • Stir until soup is pretty much dissolved.
  • The boiling will slow down when you add your soups so let it get to a rapid boil again.
  • Now turn your heat down and let simmer for about 20-25 minute until desired texture of your dumplings.
  • Tear your chicken into bite size pieces, add back to soup.
  • Stir then serve.