Chicken and Dumplings with Biscuit Mix
This shortcut chicken and dumplings recipe uses Cheddar Bay biscuit mix and frozen vegetables to create a rich, comforting meal with minimal prep and maximum flavor.
Equipment
- Large Dutch oven or large heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Mixing bowls
- Wooden spoon
- Two forks
Ingredients
- 1 to 1.5 lbs chicken breast or thighs
- 1 tablespoon smoked paprika
- 2 to 3 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 to 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 to 2 tablespoons oil for searing
- 1 cup pre-diced onion
- 1¼ tablespoons minced garlic
- 1 to 2 rosemary sprigs
- 2 tablespoons butter
- 1½ tablespoons flour
- 4 to 6 cups (32 to 48 oz) low-sodium chicken broth
- 1 to 2 cups (8 to 16 oz) heavy cream
- 1 (12 oz) bag frozen peas and carrots (no need to thaw)
- Red Lobster Cheddar Bay Biscuit Mix (prepared according to package directions)
Instructions
- In a small bowl, combine the seasonings until evenly blended. Use about half of the mixture to coat both sides of the chicken, reserving the rest for the broth.
- Heat oil in a large Dutch oven over medium-high heat, using enough to lightly coat the bottom of the pot. Add the seasoned chicken and sear for 3 to 4 minutes per side, until lightly golden. The chicken does not need to be fully cooked because it will finish cooking later.Remove the chicken from the pot and set it aside. Leave the browned bits in the pot for extra flavor.
- Add the onion to the same pot and cook for 3 to 4 minutes, until softened. Stir in the garlic and rosemary and cook for 1 to 2 minutes, until fragrant.
- Add the butter and let it melt. Sprinkle in the flour and stir continuously for 1 to 2 minutes, until lightly golden and no dry spots remain.
- Slowly pour in the chicken broth, stirring and scraping the bottom of the pot to loosen any browned bits. Stir in the heavy cream until smooth.
- Stir the frozen peas and carrots into the broth. Add the reserved seasoning mixture and stir until well combined.
- Reduce the heat to low while you prepare the chicken. While the broth simmers, shred the seared chicken into bite-sized pieces using two forks. The chicken does not need to be fully cooked at this point because it will finish cooking in the soup.
- Return the shredded chicken to the pot and stir to combine. Bring the soup back to a gentle simmer and cook for 15 to 20 minutes, or until the chicken is fully cooked and tender.
- While the chicken simmers, prepare the Cheddar Bay biscuit mix according to the package directions. Stir until just combined, being careful not to overmix.
- After the chicken has simmered for 15 to 20 minutes and is fully cooked, remove and discard the rosemary sprigs. Spoon the prepared biscuit dough evenly over the surface of the soup.
- Cover and simmer for 10 to 15 minutes, or until the dumplings are cooked through and the broth has thickened. Do not stir while the dumplings cook. Once the dumplings are done, taste and adjust the seasoning with additional salt if needed before serving.
Notes
- Butterfly thick chicken breasts for more even cooking and easier shredding.
- Use low-sodium chicken broth and adjust the salt after the dumplings are fully cooked.
- Keep the soup at a gentle simmer. Avoid a rapid boil.
- Do not stir after adding the dumplings.
- Add extra chicken broth if you prefer a soupier consistency.
- The soup will continue to thicken as it rests. Stir in more broth before serving if needed.
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