Quick & Easy Chicken And Dumplings

Name: Quick & Easy Chicken And Dumplings
Ingredients: 1 store-bought roast whole chicken; 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 (49 1/2 ounce) can chicken broth; 1 (14 1/2 ounce) can chicken broth; 1 teaspoon poultry seasoning; 1 teaspoon salt; 1/2 teaspoon ground pepper; 5 medium carrots, chopped; 3 stalks celery, chopped; 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits; 1 (12 ounce) jar chicken gravy

12 ingredients

7 steps

Ingredients

1 store-bought roast whole chicken
1 tablespoon vegetable oil
1 medium onion, chopped
1 (49 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
5 medium carrots, chopped
3 stalks celery, chopped
1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1 (12 ounce) jar chicken gravy

Directions

1

Remove skin from chicken and chop or shred meat into large pieces. Set aside.
2

In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft.
3

In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings.
4

Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside.
5

Skim surface of stew for any scum that has risen to top. Stir in chicken gravy.
6

With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes.
7

Ladle into bowls and serve piping hot.