Chicken and Dumplings with Vegetables

Makes: 5 servings

Here’s what you’ll need:

2 Tbsp butter or margarine

1 1/2 pounds boneless skinless chicken thighs, quartered

1 1/2 cups chopped onion

1 cup chopped celery or (1 tsp celery salt)

3 cloves garlic, minced

3 Tbsp chopped fresh parsley or 3 tsp parsley flakes

1 bag (12-16 oz) frozen mixed vegetables (any variety)

1 3/4 cups chicken broth

3 Tbsp poultry seasoning

1/2 tsp salt

1/2 tsp black pepper

1 cup milk

1/3 cup flour

1/2 tsp paprika (smoked)

1 can (10.2 oz) Buttermilk Biscuits (5 biscuits)


In 4-quart dutch oven or saucepan, melt butter over medium-high heat. Add chicken, onions, celery, and garlic; cook 7-12 minutes, stirring occasionally, until chicken is no longer pink.

Add frozen mixed vegetables, broth, parsley, poultry seasoning, salt and pepper; mix well. Heat to boiling, stirring frequently.

In a small bowl, mix milk and flour until smooth.

Add to chicken mixture; cook and stir until mixture boils and thickens. Reduce heat to low.

Separate biscuit dough into 5 biscuits. Cut each biscuit into quarters.

Arrange biscuit pieces evenlyon top of chicken mixture; sprinkle with paprika.

Cover tightly; cook 30-45 minutes or until biscuits are fluffy, and no longer doughy.


**I used celery salt in place of celery, stir-fry veggies, and quartered the onions. It turned out very well. 🙂

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