Chicken and Dumplins

What you need

Large Pot/Dutch oven

Cutting board


Medium skillet



Frozen Chicken Breast (as much as you want or have)

Salt and Pepper to taste
Other spices that you like are good to add at anytime. Dried spices should be added sooner and the fresh ones added in later stage.
I add garlic powder and Julio’s seasoning to the water.

Carrots, onions, and celery to taste

Cream of chicken – 2 cans
(substitute cream of mushroom or celery depending on what you have or want)

Water or chicken broth

Canned (Womp’em) biscuits 2-3 cans, opened quartered and placed in a bag with 1/2 cup of flour to coat.


Place frozen chicken in pot and cover with broth and /or water. Bring to a boil.

In a sauté pan, place carrots, onions, and celery in a few tbs of Olive oil. Sauté until onions are soft and slightly browned. Add to chicken pot.

After about 10 -15 min. Take each of the chicken breast out of the pot and chop into bite sized pieces and return to pot an continue to cook for another 10 min.

While the chicken continues cooking open the cans of soup and prepare the biscuits.

Whisk in cans of soup and then add biscuits. Cover with a tilted lid an reduce to medium for 10 -15 more minutes.

Serve with rice or veggies of your choice.

Total time: 30-40 min.

Experiment and enjoy!


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