How to make it

  • Take biscuits out of can and let soften on wax paper. Wash and cut up chicken. Put into 3 quart heavy saucepan and add water, salt, pepper and butter. After it starts to boil, turn heat down between low and medium. Cover and cook 40 minutes. Remove from heat. Take chicken out of pan and put on a plate to cool. Take chicken off bone.
  • Mix 3 tablespoons cornstarch in 1/2 cup water. Dust wax paper with flour. Roll out each biscuit and cut into strips; then cut the strips in half. Keep putting flour on biscuits so you can roll them out. Put all the strips in a bowl. Bring the chicken liquid to a medium boil. Add strips one at a time. Use a fork to stir gently as you add each strip. Add chicken. Slowly add the cornstarch mixture. Keep stirring gently for about 2- 3 minutes until it thickens. Remove from heat. Cover and let set a few minutes. 6-8 servings.
  • PS - This recipe is in its original format. I use onions, celery and sage (or poultry seasoning) in my water to cook the chicken in addition to the salt. I also roll the dough out on a floured surface. The flour will help thicken the broth. I don't add the chicken back in with the dough, but this is a preference thing. If I do, it will be the last thing I do after the dough is cooked so the chicken isn't dry on serving. Shred it if possible. You can also make a pie crust dough, roll it out thin, and slice it into strips to cook instead of using biscuit dough.

Reviews & Comments 1

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    " It was excellent "
    bluewaterandsand ate it and said...
    Chicken and Dumplings are and always will be my favorite food. I love the way it taste. I make my own dough but this sounds a lot easier.
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