Chicken and Dumplings With Southern Buttermilk Biscuit Dumplings

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READY IN: 45mins
SERVES: 4
YIELD: 4 people
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Blend in shortening with fork until crumbly.
  • Mix baking soda into buttermilk.
  • Mix buttermilk mixture into flour mixture and blend until all ingredients are moist.
  • 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.
  • After stew has reached a boil, drop spoonfuls of biscuit dough into stew.
  • 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”!
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